Bread Pudding
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With buttery challah, a splash of bourbon, and a golden, caramelized top, this bread pudding is pure comfort and perfect for making ahead.
Bread pudding might’ve started as a way to use up stale bread, but today it reigns as the king of cozy desserts. Chunks of bread soak in a rich custard of eggs, milk, sugar, and butter, turning simple ingredients into something truly special.
Once known as “poor man’s pudding,” this version—made with challah bread and a splash of bourbon—is anything but humble. Serve it warm with vanilla ice cream and a drizzle of caramel sauce, and it would be right at home on the dessert menu of a nice restaurant.
You can prep this dessert recipe the night before and pop it in the oven when it’s time to serve. And if you’re looking to mix things up, give my chocolate bread pudding and apple rum raisin bread pudding a try.
“I have made this 4 times in as many weeks! Two friends recovering from surgeries, neighbors, and my own family have loved it. Comfort food at its best.”
Homemade Bread Pudding Ingredients
- Eggs: These are the base of the custard that give the pudding its structure and rich, custardy texture.
- Whole Milk: Makes the pudding creamy and keeps it perfectly moist.
- Sugar: Sweetens the pudding. I use white granulated sugar but you can also swap in half brown sugar for a deeper molasses flavor.
- Butter: Adds richness and moisture.
- Bourbon: Brings subtle notes of caramel and vanilla, adding depth without making the dessert taste boozy.
- Cinnamon: A warm, cozy spice that pairs beautifully with the sweetness of the pudding.
- Vanilla: Boosts the flavor with its sweet, fragrant notes in a classic bread pudding.
- Challah or Brioche Cubes: These soft, slightly sweet breads are perfect for bread pudding. They soak up the custard like a dream and bake up with a rich, fluffy texture that makes the whole thing feel extra indulgent.
- Jump to the printable recipe for precise measurements
How to Make Bread Pudding from scratch
Step 1: Make the custard base. In a large bowl, combine the eggs, milk, sugar, melted butter, bourbon, cinnamon, vanilla, and salt in a bowl. Whisk until evenly combined.
Step 2: Add the bread. Stir in the challah cubes until they’re evenly coated with the custard. Pour everything into a greased baking dish and let it sit for at least an hour to give the bread time to soak it all up. (You can also cover and refrigerate it overnight if you’re making it ahead.) While it rests, preheat the oven to 350°F.
Step 3: Bake and serve. Bake the pudding for about 1 hour, until the top is golden and puffy and the center is set. Serve warm with vanilla ice cream and enjoy!
You can make this dessert the day before and let it rest overnight in the fridge—perfect if you’re planning to serve it for brunch. Bread pudding also keeps well: leftovers can be refrigerated for up to four days or frozen for up to three months. Reheat individual slices in the microwave, or enjoy them cold straight from the fridge!
More Cozy Dessert Recipes You May Like
Bread Pudding
Easy, delicious, and a total crowd-pleaser—this bourbon-spiked bread pudding is the perfect cozy night-in treat or comforting holiday dessert.
Ingredients
- 4 large eggs
- 2 cups whole milk
- 1 cup sugar
- 3 tablespoons unsalted butter, melted and slightly cooled
- 2 tablespoons bourbon
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 4 cups (packed) challah or brioche cubes, from one loaf (about 9 oz)
Vanilla ice cream for serving
Instructions
- Spray a 2-quart baking dish with nonstick cooking spray.
- In a large bowl, whisk the eggs. Add the milk, sugar, melted butter, bourbon, cinnamon, vanilla, and salt and whisk until evenly combined. Mix in the challah cubes. Pour the mixture into the prepared baking dish, and let stand at least 1 hour (or refrigerate overnight).
- Preheat the oven to 350°F and set an oven rack in the middle position.
- Bake for 55 to 60 minutes, until the top is golden and puffy and the center is set. Serve warm with vanilla ice cream.
- Make-Ahead/Freezer-Friendly Instructions: The bread pudding can be assembled and refrigerated overnight. It can also be frozen, after baking, for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap. Thaw overnight in the refrigerator. Before serving, reheat in a 300°F-oven until warmed through.
Nutrition Information
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- Per serving (Nutritional info does not include ice cream - 8 servings)
- Calories: 305
- Fat: 10 g
- Saturated fat: 5 g
- Carbohydrates: 43 g
- Sugar: 29 g
- Fiber: 1 g
- Protein: 8 g
- Sodium: 249 mg
- Cholesterol: 126 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi Jen! Love your recipes. Could I use 2% milk instead of whole milk?
You can, but it won’t be nearly as rich. Please LMK how it turns out if you try it!
Made this last night and it was a hit, including with family members who claim not to love bread pudding! I used Hawaiian-style sweet bread instead of challah as that’s what I had on hand, and reduced sugar to about 3/4 cup. Otherwise made as written. Served with a little whipped cream. My mom said the flavor reminded her of a really good cinnamon roll. Thanks for yet another delicious and foolproof recipe!
Super easy recipe and I will be making this for Christmas Eve. I was wondering if you can recommend a vanilla sauce recipe or a similar sauce recipe the top. Thanks!
Hi Laticia, You can use a creme anglaise sauce, like this one. Or for an easy cheat, you can melt a good quality vanilla ice cream, like Haagan Dazs.
OMG is all I have to say! I’m a lover of bread pudding but have only ordered it out at restaurants. I didn’t realize how easy it is to make it at home and how much it tastes like what I’ve ordered when I’ve been out. Jenn mentions eating it is like a warm hug — it’s so comforting and warming and has the perfect balance of flavors. And I wouldn’t skip the bourbon — it’s not overpowering at all (that’s from someone who’s sensitive to booze in their desserts) and kind of adds a yummy caramel flavor I’d suggest making this NOW!
This pudding was good, but a little bland, in my opinion. More cinnamon and a dash of nutmeg would give it more zip.Also adding raisins or currents would enhance the flavors.
Did the same. Added nutmeg and raisins to pump up the flavor.
Can you substitute another liquor for the bourbon?
Sure, Hattie. Please LMK how it turns out. 🙂
Looks scrumptious! Can’t wait to try it!!!!
I make bread pudding often and this is a great recipe. Question about the freezer friendly instructions, though. Freeze it after baking? I have frozen before baking and it turns out well.
Hi Margaret, I’ve never frozen bread pudding before baking it, but I think you could. 🙂
Hi Jenn, I’ve made a lovely bread pudding with apples. How would you add them to your recipe? Looks delicious!
Hi Kimberly, If you’d like to include apples, you may want to give this recipe a try. Hope you enjoy if you make it!
I love bread pudding so looking forward to making this. What do you think about adding raisins? Will it work and if so how much? Any adjustments needed? Thanks for yet another great recipe!
Hi Janet, you can definitely add raisins to this and I’d recommend about 2/3 cup. While you’re preparing the other ingredients, I’d soak the raisins in a small bowl of hot water to soften them up. Alternatively, you could consider this recipe. Hope you enjoy whatever you make!