Best Bread Pudding

I have the perfect breakfast for you that can be done one day in advance, and it takes just one hour to cook. My bread pudding recipe is full of warm spices and an irresistible cream cheese glaze and can easily feed a crowd!

I grew up with the idea that we have to respect our food, and make sure we reduce food wastage. That contributed to getting creative in the kitchen. So anytime I end up with some stale bread, I know what I am making – my delicious bread pudding. I enjoy serving mine with a cup of London Fog latte. 

I took an old recipe and turned it into a new favorite by adjusting some things and adding my homemade cream cheese glaze to take it over the top. It turned out so decadent and full of creamy goodness. This is a wonderful breakfast or brunch meal to serve for the holidays, or when you have more people to feed.

Why you will love this recipe

• Just a handful of ingredients: A loaf of bread and a handful of other basic household ingredients like eggs and milk go into this easy recipe. It is so simple to make but tastes so incredibly delicious.
• It serves a dozen people: If not a dozen people are to serve, have some later. Don’t worry, it will stay fresh in the fridge for up to four days.
• Done in about an hour: It does not take long to make with my easy recipe, just about an hour. I let mine soak overnight, so it really only takes 50 minutes to cook it the next day.
• Easy to freeze and save for later: I cut mine into small pieces, wrap it in plastic, and place it in freezer bags to freeze it. It will stay fresh for up to three months. 

What you’ll need to make bread pudding

Ingredients

• Bread – I like to use French bread that is two days old, chopped into one-inch pieces.
• Heavy cream and whole milk – For a luxurious mouthfeel and extra velvety texture with decadent flavor I use a mix of cream and milk.
• Raisins – I like raisins in my bread pudding for added chewiness and sweetness.
• Large eggs – Use room-temperature eggs to bind and thicken the pudding consistency. It also helps create a silky texture and velvety smoothness.
• White and brwn sugar – Granulated sugar helps retain moisture to prevent it from drying out while adding pure sweetness. I use brown sugar to add moisture and a caramel taste that gives the pudding a unique flavor.
• Pure vanilla extract – The comforting, rich flavor of pure vanilla can only be found in pure vanilla extract. Do not get imitation vanilla flavoring.
• Melted unsalted butter – The melted butter should be cooled to room temperature before pouring onto the mixture.
• Cinnamon and nutmeg – To give a bit of spiciness and classic warmth.

For the glaze:

• Cream cheese – Be sure to use good quality cream cheese and let it soften to room temperature so it creams easily without lumps.
• Unsalted butter – The butter should also be softened to room temperature for the same reason and also to prevent the cream cheese from getting cold again.
• Powdered sugar – I use powdered sugar because it is smooth and dissolves quickly without heat.
• Heavy cream – Using heavy cream instead of milk will make the glaze thicker and richer for a more luxurious topping. For thinner glaze, use whole milk.
• Pure vanilla extract – The intense vanilla flavor can only be found in pure vanilla extract. I do not use imitation vanilla flavoring.

How to make

This is one of my favorite recipes to make over the holidays when we have guests and I need a huge breakfast to feed everyone. I love that it can be assembled ahead of time; all I have to do the next day is pop it in the oven.

• Prep: First, I spray a baking dish with non-stick cooking spray.
• The bread: Then, I cut the dried bread into one-inch cubes, placing them evenly in the prepared dish.

• Make the batter: Now, I mix the heavy cream, milk, vanilla, sugar, eggs, cinnamon, and nutmeg in a large bowl until well combined.

• Combining: Before I pour the milk mixture on top of the bread cubes I sprinkle some raisins on top. Next, I toss the mixture until it is evenly coated in the liquid, pressing the bread down.

• Butter: I drizzle the melted butter on top, distributing it evenly. I cover the baking dish with plastic wrap and let it rest in the fridge overnight.

• Preheat and prepare: When I am ready to bake the bread pudding, I preheat the oven to 350 degrees F.

• Bake the pudding: After letting it rest for at least, I bake it for 50 to 55 minutes or until the center is set. The bread will spring back when pressed. Then, I remove it and let it cool for 10 minutes before glazing it to serve.

• Glaze and serve: To make the glaze, I beat the butter and cream cheese for several minutes until it is creamy before adding the cream, vanilla, and sugar. Once it is thoroughly combined and smooth, I drizzle it on top just before serving. It can be refrigerated in a piping bag for a thicker glaze and piped on the pudding before serving.

Expert tip

What type of bread to use

My most important tip is to really use the right kind of bread. In fact, several types of bread are considered “perfect” for bread pudding. The most common choice is French bread, but others are brioche, challah, and Italian bread. I also really like using sourdough bread.

Second essential tip, to get the perfect bread pudding is to use stale bread. But even if there is no old bread to be found in the house, sticking the bread in the oven or toaster will also work. Just bake the bread at 300 degrees F for 10 minutes to dry it in the oven. It can also be dried in the air fryer for five minutes at 300 degrees F. Cut it into cubes first to make drying faster.

More tips to consider

• To avoid dry pudding, check it at 45 to 50 minutes. When the bread springs back and there is no visible liquid, it is ready to come out of the oven.
• I like to soak my raisins in boiling water for 20 to 30 minutes before adding them to the batter to soften them.
• After resting the batter overnight in the fridge, let it sit for an hour on the counter to come to room temperature before cooking it.
• For an extra crispy topping, brush the top with the butter and then dust it with sugar and cinnamon.
• Be sure to beat the eggs well so they do not separate and make the pudding taste eggy.

Recipe variations and add-ins:

• Use cinnamon raisin rolls: Instead of using bread, use stale or dried cinnamon raisin rolls. The flavors are incredible and the raisins are already included! Just make sure they are stale or dry them in the oven.
• Add rum: Mix in some rum for an extra complex layer of flavor. It can be added to the glaze or used to soak the raisins.
• Add chocolate: With my chocolate addiction, I love adding chocolate chips and some cocoa to this recipe for chocolate bread pudding.
• Fruity pudding: Any kind of fruit tastes delicious in this pudding. I have added dates, cranberries, strawberries, peaches, raspberries, and blueberries and the family loved them all. 
• Other toppings: Instead of glaze, I sometimes top these with other toppings like my rich and delicious caramel sauce. It is easy to make with just a few ingredients.

Serving suggestions:

• I highly recommend making some homemade chocolate on the side.
• Another dish that goes wonderfully with this bread pudding is a bowl of fruit salad. Whether it is just mixed fruits like apples, oranges, and bananas or a variety of berries and tropical fruits, any kind of fruit will be splendid with this pudding.
• For a hearty breakfast, serve topped with my golden syrup, chopped pecans, and some whipped cream.

How to store leftovers:

• Refrigerate: Refrigerate in an airtight container for up to four days for the best flavor and texture.  
• Freezing: To keep leftovers longer, I cut them in quarters, wrap them in plastic, and put them in freezer bags. They will stay fresh for up to three months. 
• Defrost: For the best results, thaw frozen leftovers in the fridge overnight. 

Frequently asked questions

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