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Bread Pudding

Updated on November 18, 2016

Bread Pudding

Bread Pudding is a simple, humble, comforting dessert. You've probably had it in it's most basic form, pieces of bread, eggs, sugar, a few common spices, and baked. Some like it with cream, others whipped cream, and even iced cream. But there are so many ways to prepare this treat. Like chocolate? chocolate bread pudding is delicious. And did you know you can make a savory bread pudding? Sure, it's even great as a substitute for a holiday stuffing. Check out the variety below and let me know your favorite way to enjoy bread pudding.

Simply the Best Bread Pudding

A classic recipe

This is by far the easiest and most delicious bread pudding I have ever encountered. People swoon at the first bite and beg me for the recipe. The quality of your ingredients is crucial to the success of this recipe. Be sure to use a good, bakery-quality Challah bread, and do not make low-fat substitutions for the milk and cream. If you cannot find Challah, substitute it with another slightly-sweet egg bread, like Hawaiian bread. Use only homemade or bakery bread.


  • 1 lb loaf day-old challah, cubed (Jewish egg bread)

  • 8 large eggs

  • 3 1/2 cups whole milk

  • 1 1/2 cups whipping cream

  • 2 cups sugar (white, brown, or a combination)

  • 1 tablespoon vanilla extract

  • 1/8 teaspoon nutmeg (preferably fresh ground)

  • 1 cup raisins or dried cherries


  1. Butter a 13 x 9 x 2 dish.

  2. In a separate bowl, combine all ingredients except bread and raisins/cherries.

  3. Mix until eggs are well incorporated.

  4. Add bread cubes and raisins/cherries and mix until combined.

  5. Pour all into dish.

  6. Refrigerate a minimum of 2 hours, up to overnight (longer won't hurt).

  7. Bake at 350F for 1 hour, 15 minutes.

  8. Serve warm or at room temperature with sweetened real whipped cream.

[Recipe via Simply the Best Bread Pudding - Recipezaar]

New-Fangled, Old-Fashioned Bread Puddings - Sixty Recipes for Delectable Sweet and Savory Puddings, Puffs, Stratas, and Bread Souffles

New-Fangled, Old-Fashioned Bread Puddings: Sixty Recipes for Delectable Sweet and Savory Puddings, Puffs, Stratas, and Bread Souffles
New-Fangled, Old-Fashioned Bread Puddings: Sixty Recipes for Delectable Sweet and Savory Puddings, Puffs, Stratas, and Bread Souffles

This imaginative collection of 60 bread pudding recipes uses a wide variety of breads and ranges from sinful desserts to savory and hearty appetizers, side dishes, and entrees. Includes 18 recipes from top restaurants and celebrity chefs.


Fruit Cake Bread Pudding

Bread & Butter Pudding


  • 3 large eggs

  • 1/2 cup granulated sugar

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • 1/8 teaspoon nutmeg

  • 2-1/2 cups milk or half & half

  • 1/2 cup Sun-Maid Natural Raisins

  • 2 tablespoons melted butter or margarine (optional)

  • 6 slices Sun-Maid Raisin Bread cut into cubes

  • 1/2 cup caramel ice cream topping


  1. HEAT oven to 350 F.

  2. COMBINE eggs, sugar, vanilla, salt, and nutmeg.

  3. ADD milk, raisins, and butter (if using). Mix well.

  4. STIR in bread cubes. Let stand 5 minutes or refrigerate overnight.

  5. SPOON mixture into 8 greased small (6 ounce) custard cups or ramekins.

  6. PLACE cups in a shallow baking pan. Add hot tap water to baking pan until halfway up sides of custard cups.

  7. BAKE for about 35 minutes or until puffed and golden brown.

  8. SERVE warm or at room temperature drizzled with caramel topping.

[Recipe via Sun-Maid Recipes - Cinnamon Raisin Bread Pudding]

Banana Chocolate Chip Bread Pudding - Top 10 Recipe, 2008

The ease of preparation and the simplicity of ingredients make this recipe an obvious choice as one of my all-time favorite desserts. The creaminess and chocolatiness don't hurt either. It's my favorite kind of recipe because it comes from things you probably have in your kitchen and wouldn't think of throwing together, but once you do it becomes something altogether perfect.


  • 6 cups cubed stale bread (about 1 lb)

  • 1 cup chocolate chips

  • 3 ripe bananas, sliced ½" thick

  • 2-2¼ cups rice milk, almond milk or soy

  • 3 tablespoons arrowroot powder or tapioca flour

  • ½ cup maple syrup

  • 1 teaspoon vanilla extract

  • ½ teaspoon cinnamon

  • ¼ teaspoon ground nutmeg


  1. Preheat oven to 350 degrees and grease a 9 x 5 loaf pan with softened margarine. Place cubed bread in a large bowl.

  2. In a small bowl whisk together ½ cup soy milk and the arrowroot powder till no lumps remain. Add 1½ cups soy milk, maple syrup, vanilla, cinnamon and nutmeg and whisk to combine. Pour over cubed bread and stir to coat every piece. Allow to sit for at least 15 minutes for liquid to soak into bread. Depending on what kind of bread you use and how stale it is, add more soy milk (¼ cup at a time) and allow more soaking time till every piece of bread is saturated and there's a little bit of extra liquid. Mixture should look mushy and wet. Fold in chocolate chips and bananas (using hands is the easiest for this), mashing up a little bit of the bananas. Pour mixture into loaf pan, patting down to make an even top.

  3. Bake 28-35 minutes till top is puffed, slightly browned and feels firm. Allow to cool slightly before slicing and serving. Also pudding can be scooped with an ice cream scoop when slightly cooled.

[Recipe via Banana Chocolate Chip Bread Pudding ( Top 10 Recipe, 2008)]

New Orleans Bread Pudding with Bourbon Sauce

This recipe is from a cookbook called What's Cooking America. This wonderful bread pudding always brings back memories of my visits to New Orleans.


  • 1 large loaf French bread (approximately 14 to 16 ounces)

  • 4 cups milk

  • 3 eggs, lightly beaten

  • 2 cups granulated sugar

  • 2 tablespoons pure vanilla extract

  • 1/4 teaspoon allspice

  • 1/4 to 1/2 teaspoon ground cinnamon

  • 1 cup raisins

  • 3 tablespoons butter, melted


  1. Tear or cut French bread into 1-inch pieces (about 6 to 7 cups); place in a large bowl. Add milk and let bread pieces soak; crush with your hands until well mixed. In another bowl, whisk together eggs, sugar, vanilla extract, allspice, and cinnamon until smooth; stir in raisins. Stir into the bread/milk mixture. Let the mixture sit for 2 hours, stirring occasionally.

  2. Preheat oven to 350 degrees F.

  3. When ready to bake, pour melted butter into a 13x9-inch baking pan or dish. Coat the bottom and the sides of the pan well with the butter.

  4. Pour bread pudding mixture into prepared pan or dish. Bake, uncovered, approximately 45 to 50 minutes, until set in the center, and the edges start getting a bit brown and pull away from the edge of the pan. Remove from oven and let cool on a wire rack.

  5. To serve, cut into squares and put into individual serving dishes.

  6. Serve with warm Bourbon Sauce. NOTE: Best fresh and eaten the day it is made.

Bourbon Sauce

  • 1/2 cup butter

  • 1 cup granulated sugar

  • 1 egg, lightly beaten

  • 2 tablespoons bourbon (whiskey) or to your taste


In a medium-size saucepan over low heat, melt butter; add sugar and beaten egg, whisking to blend well. Cook, stirring constantly, until mixture thickens. Remove from heat and whisk in bourbon to taste; let cool. Whisk and reheat before serving. The sauce should be soft, creamy, and smooth.

[Recipe via New Orleans Bread Pudding with Bourbon Sauce]

Panettone Bread Pudding

Store-bought panettone is the foundation of this raisin and bread pudding. Because the bread is so eggy, it bakes into an extra-silky custard that contrasts with a generous expanse of buttery golden brown crispness on top. (Using a shallow pan is key.)


  • 1/2 cup golden raisins
  • 1/4 cup brandy, heated
  • 1/2 stick unsalted butter, softened
  • 1 lb panettone, sliced 1 inch thick
  • 3/4 cup sugar
  • 3 large eggs, lightly beaten
  • 2 1/2 cups half-and-half
  • 2 tablespoons pure vanilla extract


  1. Soak raisins in hot brandy 15 minutes, then drain (discard brandy or reserve for making biscotti; recipe follows).
  2. Meanwhile, butter panettone on both sides and cook in batches in a large heavy skillet over medium heat until golden brown on both sides.
  3. Whisk together remaining ingredients.
  4. Tear panettone into bite-size pieces and spread evenly in a buttered 13- by 9-inch baking dish. Scatter raisins over top, then pour in egg mixture. Let stand 30 minutes.
  5. Preheat oven to 350°F with rack in middle.
  6. Bake until pudding is golden and just set, 35 to 40 minutes. Serve warm or at room temperature.

[Recipe via]

S'mores Bread Pudding

Store-bought panettone is the foundation of this raisin and bread pudding. Because the bread is so eggy, it bakes into an extra-silky custard that contrasts with a generous expanse of buttery golden brown crispness on top. (Using a shallow pan is key.)


  • 5 cups cubed white or challah bread

  • 1 cup coarsely chopped graham crackers

  • 2 large eggs

  • 2/3 cup sugar

  • 1 cup milk

  • 1 cup half and half

  • 1 tsp vanilla extract

  • 3-oz chopped milk chocolate

  • 1 1/2 cups quartered large marshmallows (or miniature marshmallows)
    Vegan Marshmallows


  1. Preheat oven to 350F. Lightly grease a 9-inch square baking dish.

  2. Combine bread and graham crackers in a large bowl.

  3. In a medium bowl, whisk together eggs and sugar until well combined. Whisk in milk, half and half and vanilla until mixture is smooth. Pour over bread mixture. Add in milk chocolate chunks and marshmallows, then fold everything together gently with a spatula to wet bread and distribute marshmallows and chocolate. Let stand for 3-5 minutes. Pour into prepared baking dish.

  4. Bake for 35 minutes, or until pudding is set and a sharp knife inserted into the custard comes out clean (knife may have melted chocolate on it, though!).

  5. Allow to cool for at least 15 minutes before serving.

  6. Serve warm.

[Recipe via S'mores Bread Pudding « Baking Bites]

Pumpkin Bread Pudding

Raisins or chopped pecans can be used in place of the dried cranberries, or try another chopped dried fruit.


  • 8 ounces French bread, torn into small pieces, about 5 cups

  • 2 cups half-and-half, or half milk and half cream

  • 3 large eggs

  • 2/3 cup granulated sugar

  • 2/3 cup brown sugar

  • 1 can (15 ounces) pumpkin puree

  • 1 cup dried cranberries

  • 3 tablespoons melted butter

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon ground ginger

  • 1 teaspoon vanilla

  • cinnamon sugar, optional


  1. Butter an 11x7-inch baking dish. Heat oven to 350°.

  2. In a bowl, cover the torn bread with the half-and-half; set aside.

  3. In another bowl, combine eggs, sugars, pumpkin, cranberries, melted butter, spices, and vanilla; blend well. Pour pumpkin mixture over soaked bread and stir to blend.

  4. Pour mixture into the prepared baking dish. Sprinkle top with cinnamon-sugar, if desired. Bake for 45 to 60 minutes, or until set.

  5. Serve with a vanilla dessert sauce or brown sugar sauce, whipped cream, or vanilla ice cream.

[Recipe via S’mores Bread Pudding « Baking Bites]

Pineapple Bread Pudding


  • 1 cup sugar
  • 1/2 cup butter
  • 2 eggs, beaten
  • 1/2 cup milk (whole or evaporated milk)
  • 1, 20 ounce can chunk pineapple, drained, but reserve 2 tablespoons of juice
  • 4 cups white or whole wheat bread cubed (approximately 7 slices)


  1. Preheat oven to 375°F.
  2. Cream together butter and sugar; add in eggs, milk, pineapple and 2 tablespoons of the reserved pineapple juice. Then fold in bread cubes.
  3. Pour into a 9 x 9-inch baking dish and bake for 45 to 55 minutes or until set. If it gets too brown, cover lightly with aluminum foil for the last 5 to 10 minutes. Serve warm.

What's Your Favorite Bread Pudding Topping?

What do you like best on your bread pudding?

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Mushroom and Leek Savory Bread Pudding - Bread Pudding Isn't Just for Dessert :)

This savory side-dish casserole is made with challah bread. When filled with vegetables, cheese, and eggs, it's hearty enough to be served as a meatless meal.


  • 1 l-lb loaf challah or brioche, cut into 3/4-inch cubes
  • 3 Tbsp unsalted butter, plus more for dish
  • 1 lb assorted mushrooms (such as cremini, oyster, shiitake), cut into 1/4 to 1/2 inch slices
  • 1 Tbsp dry sherry (optional)
  • 4 medium leeks, halved lengthwise, then cut into 1/4-inch slices
  • 2 garlic cloves, minced
  • 1-1/4 tsp kosher salt
  • 1 tsp chopped fresh thyme
  • 6 large eggs
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup shredded Swiss cheese
  • 1/4 cup freshly grated Parmesan
  • 1/2 tsp ground pepper


  1. Heat oven to 350 degrees F. On a baking sheet, arrange bread cubes in a single layer and bake, stirring once, until light golden brown, about 12 min; set aside.
  2. Meanwhile, in a large skillet, melt butter over medium heat. Add mushrooms and cook, stirring occasionally, until golden brown, about 8 min. Stir in sherry (if using). Add leeks, garlic, 3/4 tsp salt and the thyme. Cook, stirring occasionally, until softened. Transfer to a bowl; let cool. Butter a 2 qt baking dish; set aside.
  3. In a bowl, whisk together eggs, cream, milk, cheeses, pepper and remaining 1/2 tsp salt.
  4. Add bread and egg mixture to mushrooms; stir to combine. Transfer to prepared baking dish, cover with plastic wrap and refrigerate 2 hrs.
  5. Heat oven to 350 degrees F. Unwrap dish; bake until golden brown and custard is set, about 50 min. Transfer to a wire rack and let stand 20 min before serving. Makes 8 to 10 servings.

[Recipe via Mushroom and Leek Savory Bread Pudding]

Savory Pumpkin Bread Pudding


  • 1 tablespoon olive oil
  • 1/2 red onion diced
  • 2 cups Kabocha pumpkin, peeled and cut into 1/4" cubes
  • 3 sprigs thyme, stems removed and minced
  • 1/2 teaspoon salt
  • pepper
  • 4 cups baguette, torn into rough pieces
  • 1/2 cup cream
  • 1 cup whole milk
  • 4 large eggs
  • 1 teaspoon salt
  • 2 tablespoons chopped parsley
  • 1.5 ounces Gruyere cheese, grated
  1. Add the olive oil to a frying pan and heat over medium heat. Add the onions and until fragrant. Add the Kabocha, and fry until tender. Add the thyme then salt and pepper to taste.
  2. In a large bowl, whisk the cream, milk, eggs and salt to combine. Add the bread, sautéed pumpkin and parsley, and then stir to combine. Cover and refrigerate overnight.
  3. Preheat the oven to 375 degrees F. Generously butter a 9" x 9" x 2" baking dish. Add half the shredded cheese into the pumpkin and bread mixture and stir to distribute. Empty the contents of the bowl into the baking dish and spread the mixture evenly. Cover with the remaining cheese and place it in the oven.
  4. Bake for 20-30 minutes, or until an instant read thermometer inserted into the middle reads 155 degrees F. If the top hasn't gotten browned and crispy, turn on the broiler and broil until the top is golden brown. Serve immediately.

[Recipe via Pumpkin Bread Pudding | Fresh Tastes Blog | PBS Food]

Sweet Corn Bread Pudding


  • 1/2 onion, diced fine

  • 1 ounce unsalted butter

  • 1/2 teaspoon thyme

  • 1/2 teaspoon rosemary

  • 1 (15-ounce) can creamed style sweet corn

  • 1 cup heavy cream

  • 2 eggs

  • 1 teaspoon baking powder

  • 1/2 cup yellow cornmeal, whole grain, stone ground

  • 1/2 cup shredded Parmesan

  • 1 teaspoon kosher salt

  • Ground black pepper

  • 2 cups cubed French bread


  1. Heat oven to 350 degrees F.

  2. Sweat onions with butter and herbs in an oven safe skillet until translucent.

  3. Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.

[Recipe via Sweet Corn Bread Pudding Recipe : Alton Brown : Food Network]

I couldn't possibly choose. It's just one of my all-time favorite comfort foods. I like the classic, cinnamon raisin, corn, savory, banana chocolate chip... Oh, alright, all of the ones I included in this page. :)

What's your favorite kind of bread pudding?

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    • swalia profile image

      Shaloo Walia 

      2 years ago from India

      Nice collection of recipes...and tempting photographs!

    • anne mohanraj profile image

      anne mohanraj 

      6 years ago

      You have a great collection of bread pudding recipes.

    • BuddyBink profile image


      6 years ago

      I really like bread pudding especially now that I know that was what it was I was enjoying. It has always been the dessert type of pudding. I think the mushroom and leek recipe could be quite tasty. Wonderful lens, Thanks

    • profile image


      6 years ago

      Wow, my mouth is watering, these all look delicious! I absolutely love bread pudding! I am going to bookmark this page so I can come back and try some of these recipes!

    • JoyfulReviewer profile image


      6 years ago

      I had never heard of savory bread puddings before. I simply must try the Mushroom and Leek Savory Bread Pudding!

    • profile image


      6 years ago

      Oh, my. S'mores Bread Pudding has taken bread pudding to new heights. Thanks for that one!

    • profile image


      6 years ago

      Very excellent recipes. I love them.

    • profile image


      6 years ago

      Very excellent recipes. I love them.

    • profile image


      7 years ago

      What a yummy lens! I've never heard of some of these variations but am sure to try some - Thanks :-D

    • Yourshowman LM profile image

      Yourshowman LM 

      7 years ago

      Yummy lens

    • profile image


      8 years ago

      i love bread pudding. Here in England its given the name of Bread and Butter pudding. One of my favourites with lashings of custard too! Your lens readers might like to try its culinary relative - Queen of Puddings too both are simply delicious.

    • Sylvestermouse profile image

      Cynthia Sylvestermouse 

      8 years ago from United States

      Great recipes! My Dad loves bread pudding. I will have to try the banana chocolate chip recipe one night when he is over for dinner. Thanks!

    • momto4 lm profile image

      momto4 lm 

      8 years ago

      The S'mores bread pudding sounds delicious! All of these sound good! Thanks for sharing!

    • JuneMary LM profile image

      JuneMary LM 

      8 years ago

      They sound delicious !! Must make some this winter.

      In England when the bread is soaked in a "custard", the pudding is called "Cabinet Pudding".

      I think I'll try the pineapple pud first.

    • JuneMary LM profile image

      JuneMary LM 

      8 years ago

      They sound delicious !! Must make some this winter.

      In England when the bread is soaked in a "custard", the pudding is called "Cabinet Pudding".

      I think I'll try the pineapple pud first.

    • Missmerfaery444 profile image


      8 years ago

      Great collection of puddings! I particularly love the sound (and look!) of the banana chocolate chip one - yum!

    • profile image


      8 years ago

      I love bread pudding and you have some wonderful to decide which one to try first:)

    • profile image


      8 years ago

      These recipes look yummy! I want to try that first one. Good job on this subject.

    • Sylvestermouse profile image

      Cynthia Sylvestermouse 

      8 years ago from United States

      A great compilation of bread pudding recipes! I haven't tried the pineapple bread pudding, but I think we would like it a lot.

    • Faye Rutledge profile image

      Faye Rutledge 

      8 years ago from Concord VA

      I love bread pudding, but never knew there were so many ways to make it! I've always just made mine with bread, milk, eggs, and vanilla. (Day old biscuits for the bread is my favorite.) Now I've got to try some of these wonderful recipes!

    • clouda9 lm profile image

      clouda9 lm 

      8 years ago

      All of these bread puddings look delicious! The one I am going to have to try is the S'Mores...ooh laa laa!

    • profile image


      8 years ago

      My oh my, visiting a yummy page like this is NOT good for my attempt to lose weight...LOL, the pictures are delicious! Lovely page. ~cladia

    • ElizabethSheppard profile image

      Elizabeth Sheppard 

      8 years ago from Bowling Green, Kentucky

      I really liked this! It made me hungry too. How neat to find so many delicious varieties of one of my favorite things.

    • RhondaAlbom profile image

      Rhonda Albom 

      8 years ago from New Zealand

      Yum! This looks great. We even make a challah (I am lensrolling this to my challah lens but it never lasts until day old :)

    • VSP profile image


      8 years ago

      I love bread pudding and I see a lot here that I want to try. I like the idea of a savory bread pudding too.

    • encouragingwords profile image


      8 years ago

      mmm, bread pudding is a great comfort food.

    • SandyMertens profile image

      Sandy Mertens 

      8 years ago from Frozen Tundra

      Yummy! Bead Pudding!

    • profile image


      8 years ago

      This looks really good!

    • Brookelorren LM profile image

      Brookelorren LM 

      8 years ago

      The S'more pudding looks really good! Adding this to my Healthier Cookie lens.


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