Bread Pudding is dense and flavorful comfort food that is loaded with pieces of brioche and plump raisins, baked, and topped with a sweet homemade vanilla glaze. For another delicious bread recipe, try my 5 Ingredient Monkey Bread!
Old Fashioned Bread Pudding
Centuries ago, people would look for ways to not waste any leftover food, including bread, which led to bread pudding. It was referred to as ‘poor man’s pudding’, but has evolved to be included in many upscale restaurants as a dessert. With all the variations of bread pudding recipes, it’s fun to play around with the recipe and try other kinds of bread and added ingredients.
Bread Pudding Ingredients
There are two main parts to the recipe–the bread pudding and vanilla glaze.
Brioche bread: I chose to use brioche, a French bread, in this recipe. It is somewhat of a pastry and bread combo that tasted amazing in this recipe!
Raisins: Raisins are optional.
How to Make Vanilla Glaze
This glaze was just the right amount of sweetness to add to the bread pudding. It wasn’t too overpowering, and it made this recipe more of a dessert. To make the glaze, add the butter, sugar, and heavy whipping cream in a saucepan. Heat up the ingredients over medium heat, stirring until it begins to thicken. Stir in the vanilla and pour the glaze over the baked bread pudding. Let it cool for a few minutes before cutting and serving.
How to Store Bread Pudding
To store leftovers, keep the pudding in an airtight container in the refrigerator for up to five days. If you are planning to freeze the pudding, freeze it WITHOUT the vanilla glaze.
Let it come to room temperature before cutting it into individual pieces. Wrap each piece in plastic wrap and aluminum foil, or store the pieces in airtight, freezer-safe containers. Label and date the containers; the pudding will last up to three months.
Variations to Bread Pudding
As I mentioned, there are lots and lots of bread pudding recipes because of the versatility of the recipe. Here are a few things you could try:
- Use different kinds of bread (like cinnamon rolls, baguettes, artisan, or white bread).
- Toast the stale bread pieces in the oven for a few minutes before adding the custard ingredients.
- Make individual bread puddings by dividing the bread and custard evenly between ramekins before baking. Just be sure to check them after 20 minutes or so since the bake time may be a bit different.
- Add granola, dried fruit, cereal, or even marshmallows!
- Top with ice cream, caramel, or a whiskey sauce.
Bread Pudding
Ingredients
- 1 loaf brioche bread, cut or torn into 1" pieces
- ½ cup raisins
- 5 large eggs
- 2 cups (490g) whole milk
- ½ cup (100g) brown sugar
- ¼ cup (50g) granulated sugar
- 1 teaspoon cinnamon
- 2 teaspoons vanilla
Vanilla Glaze
- ½ cup (1 stick or 113g) unsalted butter
- ½ cup (100g) granulated sugar
- ½ cup (119g) heavy whipping cream
- 1 tablespoon vanilla
Instructions
- Place bread in an even layer in a greased 9 x 13 baking dish. Let bread sit out, uncovered, overnight to harden slightly.
- Pour raisins over bread and fold in slightly.
- In a medium bowl whisk together eggs, milk, sugars, cinnamon, and vanilla. Once mixed, pour over bread. Press down to coat all bread. Let soak for 20 minutes.
- After soaking, preheat oven to 350°F.
- Bake 35-40 minutes or until a toothpick in the center comes out clean (or internal temperature is 160°F).
- After the bread pudding has baked for about 10 minutes, start making the vanilla glaze. The glaze takes about 20 minutes to thicken.
Vanilla Glaze
- In a saucepan, add butter, sugar, and heavy whipping cream. Set over medium heat and stir frequently until the mixture begins to thicken (about 20 minutes).
- Stir in vanilla and remove the mixture from heat.
- Pour glaze over the top of the bread pudding.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I made your bread pudding just as directed and it was delicious. I thought about leaving out the vanilla glaze but I’m glad I didn’t. It was like a frosting but not too sweet. I want to make this again with some chocolate chips. What do you think?
You can also use croissants. If you add a little Irish whiskey to the glaze while it’s on the stove, it adds a lot of flavor. It’s best served warm with a scoop of ice cream.
can you use left over french bread?? I have a bunch from a brunch.
Hi, darla! I work with iambaker and am happy to help with questions. Yes, perfect. Have a great day!
I love your recipes
I was raised in the UK and B P differs in different areas. My mother was from Yorkshire and she made Bread and Butter pudding. It consists of , stale bread slices cut in half. Butter the bread and arrange in a rectangular pan or dish, layering and just overlapping. Add a handful raisinsto the bread. Beat together egg and milk, add sugar to required sweetness. Pour over bread, sprinkle with sugar, let soak half an hour. Bake. Serve with Birds Custard.
Bread pudding is awesome!
Has anyone used toasted bread? Or would that make it too dry?
I put Brandy in my vanilla sauce about 1/2 cup + a pinch!!!have not tasted it yet still in individual silicone mini loaf pans…Cooling off and drinking up that Wobble sauce!!!! I hope they taste as good as they looks!!!! I’ so proud of them glad I saw your Recp. on Facebook and said I’m trying this!!! thank you I have also made your chocolate no bake Cherry bars with a
dietic spin on it and it turned out yummie!!!!
five stars +++
it was a perfect storm;i was stressed(baking cooking calm me)the weather was autumnal, and this sounded good. it is GREAT! i added choc.chips and rum soaked raisins. i goofed and put all the ingred. in saucepan for glaze at same time…..so it was dark in colour, then i said what the heck and added a touch of the rum from the raisin soak. it may not be perfect but is is SOO GOOD! THANK YOU for sharing! <3