This is the best bread pudding recipe - a vanilla-infused custard is poured over day-old bread and baked to perfection! Learn how to make bread pudding that is moist & delicious. Serve it warm with vanilla ice cream for a crowd-pleasing dessert!
Grease a 9x13” pan. Arrange torn bread pieces in the pan.
In a large bowl, whisk together eggs until smooth.
Then, whisk the brown sugar and granulated sugar into the eggs.
Next, whisk in butter, milk, cream, vanilla and sea salt until combined.
If desired, at this point you can add mix-ins like cinnamon, raisins, etc. into the custard mixture.
Pour custard mixture over the bread in the baking dish.
Gently press the bread down with a spatula until every piece is absorbing the liquid.
Bake, uncovered, in the preheated oven for 45-50 minutes, until the top is set and springs back lightly when touched or the internal temperature is 165 degrees F.
Let cool slightly, then serve warm with whipped cream, caramel sauce, etc.
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Notes
Ingredient Notes & Substitutions
Brioche bread. Use your favorite bread! I love brioche because it's buttery and soft, but many other breads work great including cinnamon bread, french bread, etc. Be sure to use 12 oz of bread, or about 8 cups.
Light brown sugar. If you like a stronger molasses taste, you can use dark brown sugar.
Granulated sugar. Organic cane sugar is a great substitute for white sugar.
Salted butter. unsalted butter works well.
Whole milk/heavy cream. This recipe calls for 4 cups of liquid. I prefer using a 1 : 1 ratio of milk to cream, you can adjust that to your liking. I do not recommend using anything with a lower fat content than whole milk.
Store/FreezeStore leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months. Reheat gently in the microwave or oven to restore the fresh-from-the-oven taste!