Ultimate Comfort Bread Pudding Belly Full Style

Quick Hook

Best Bread Pudding Recipe - does that sound too bold? Honestly, this one earned the title in my kitchen.
I used day-old brioche and a warm vanilla cinnamon custard.

I still remember my grandma’s line. She said, Never waste stale bread.
That advice turned into magic for me.

This version is a Brioche bread pudding with caramel sauce . Think caramelized edges and a custardy center.
It’s sweet, spiced, and a little boozy if you want.

Brief Overview

This Bread Pudding Recipe traces back to humble, thrifty roots.
Many cultures turned leftover bread into a cozy dessert casserole.

Difficulty is Medium . Techniques are easy. Timing matters.
Prep time is about 20 minutes active . Soak time 15 30 minutes.

Bake time is 45 55 minutes . Total roughly 1 hour 20 minutes.
Yield makes 8 generous servings in a 9×13 pan.

Serve warm with ice cream or whipped cream. It also doubles as a sneaky brunch treat.
Think breakfast casseroles meeting dessert comfort.

Main Benefits

Top benefit: calcium and protein from milk and eggs.
It’s filling yet homey. Perfect for chilly nights.

This is ideal for big family dinners.
Also works as a make-ahead overnight bread pudding .
Assemble the night before and bake the next morning.

What makes it special is the texture contrast. Soft, custardy center and caramelized edges.
That balance beats soggy or rubbery puddings every time.

I once over soaked the bread. Rookie move. Lesson learned: press gently, then rest.
A water bath helps create that perfect, creamy set.

Try baking with raisins soaked in bourbon.
This Bread pudding with bourbon and raisins sings.
Or keep it simple as a Vanilla cinnamon bread pudding recipe .

Ready to shop? Now onto the ingredients.

Ingredients & Equipment

If you're chasing the Best Bread Pudding Recipe - this is my go-to.
Fun fact: up to 30% of bread gets wasted.

Save it with pudding.
I’ve made this for weeknight treats and holiday brunches. It always lands.

Main Ingredients

For the Bread Base:

• 1 pound (450 g) brioche or challah, cut into 1 inch (2.5 cm) cubes about 10 12 cups cubed. Day-old is best. Quality tip: bread should feel slightly dry. Not stale moldy.

For the Custard:

• 3 large eggs
• 2 large egg yolks
• 1 cup (200 g) granulated sugar
• 2 teaspoons pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon fine salt
• 2 1/2 cups (600 ml) whole milk
• 1 cup (240 ml) heavy cream
• 3 tablespoons (45 g) unsalted butter, melted and cooled

Add-ins:

• 1/2 cup (75 g) raisins or currants, soaked in 2 tablespoons (30 ml) warmed bourbon or hot water.
• 1 tablespoon (15 ml) bourbon, rum, or brandy (optional).

Sauce & Garnish:

• Salted caramel made from 1 cup (200 g) sugar, 6 tablespoons (85 g) butter, 1/2 cup (120 ml) heavy cream.
• Powdered sugar, whipped cream, or vanilla ice cream for serving.

I once forgot the butter. Ooof. Texture suffered. Don’t skip it.

Seasoning Notes

Essential combo: vanilla plus cinnamon. Simple and classic.
Add a pinch of nutmeg for warmth. It lifts the custard.

Flavor enhancers: orange zest, a splash of bourbon, or toasted pecans.
Quick subs: use maple syrup for part of the sugar.

For a lighter spin, swap heavy cream with extra whole milk.
If you want chocolate, stir in 1 cup (170 g) chocolate chips.

Equipment Needed

Essential tools only:

• 9×13 inch (23×33 cm) baking dish or 8×8 inch (20×20 cm) for deeper pudding.
• Large mixing bowl and whisk.
• Measuring cups, spoons, or kitchen scale.
• Baking sheet (for toasting bread) and medium saucepan (for caramel).

Household swaps: use a casserole dish for the pan. A fork works for whisking.
An instant read thermometer helps. Aim for 170° F / 77° C internal temp.

I love that this recipe doubles as dessert casserole or breakfast casserole. Honestly, it comforts like no other.

Cooking Method

Prep Steps

Get your mise en place ready. Cube 1 pound (450 g) brioche into 1 inch pieces. Measure eggs, milk, cream, sugar, spices, butter and any raisins.

Save time by toasting fresh bread. Spread cubes on a sheet. Bake at 300° F / 150° C for 10– 15 minutes . This prevents a soggy pudding.

Safety first. Temper eggs slowly. Heat dairy until warm, not boiling. Watch hot caramel it burns fast. My gran used to say, Never rush a good pudding.

step-by-step Process

1. Preheat oven to 350° F / 175° C . Butter a 9×13 inch pan.
2. Whisk 3 eggs, 2 yolks, 1 cup (200 g) sugar, vanilla and spices until smooth.
3. Warm 2 1/2 cups (600 ml) milk and 1 cup (240 ml) cream. Temper warm dairy into eggs, whisking constantly. Stir in 3 tbsp melted butter.
4. Pour custard over 10 12 cups bread cubes. Press gently. Let soak 15– 30 minutes . For deeper flavor, refrigerate overnight .
5. Place dish in a roasting pan. Add hot water to reach halfway up sides for a water bath. Bake 45– 55 minutes .
6. Look for golden top and a slight jiggle in the center. The internal temp should reach 170° F / 77° C . Rest 10– 20 minutes before serving.

Visual cues matter. Golden edges and puffed top signal doneness. If it browns too fast, tent with foil for the last 10– 15 minutes .

Pro Tips

Use day-old bread. It soaks custard and stays custardy. Temper eggs to avoid cooked bits. Strain custard if needed.

Common mistake: overbaking. Stop when the center still wobbles. Tent if needed. Another slip-up: skipping the water bath. That yields rubbery texture.

make-ahead option: Assemble and chill overnight . Add 10– 15 minutes to bake time when cold.

This is my go-to for the Best Bread Pudding Recipe - vibe. It reads like a cozy Dessert Casserole . It sits well among Breakfast Casseroles and Yummy Casseroles .

Try a Brioche bread pudding with caramel sauce or a Vanilla cinnamon bread pudding recipe . For boozy nights, make Bread pudding with bourbon and raisins .

Honestly, this custardy bread pudding from day-old bread is comfort food heaven.

Recipe Notes Best Bread Pudding Recipe - Ultimate Comfort

Fun fact: bread pudding turned frugality into comfort food. I swear it still does. This Best Bread Pudding Recipe - makes a custardy, slightly boozy treat.

It’s the kind of Bread Pudding Recipe that smells like Sunday morning.

Serving Suggestions

Serve warm straight from the pan. Cut squares or scoop like a pudding. Top with warm salted caramel or a drizzle of bourbon anglaise.

Think Brioche bread pudding with caramel sauce or a classic Vanilla cinnamon bread pudding recipe vibe.

Pair it with vanilla ice cream or lightly sweetened whipped cream. If you want brunch, treat it like a Dessert Casserole or one of those cozy Breakfast Casseroles .

Coffee, strong espresso, or a sweet Moscato all work. Honestly, a cup of tea and this pudding = bliss.

Storage Tips

Cool to room temp before storing. Refrigerate covered for up to 4 days . Reheat slices in a low oven at 325° F / 160° C for about 10 15 minutes .

Microwave works for single servings. Use gentle heat to avoid rubbery custard.

You can freeze baked pieces. Wrap tightly and freeze up to 2 months . Thaw overnight in the fridge. Reheat as above.

For make-ahead plans, this shines as a make-ahead overnight bread pudding . Bake from chilled, adding 10 15 minutes to the bake time.

Variations

Dietary swaps are easy. For dairy-free, use full fat canned coconut milk. For egg-free, try silken tofu blended with cornstarch. Both give a different texture, but still tasty.

Seasonal swaps: fold in apples and cinnamon for autumn. Toss in berries and lemon zest in spring. Want boozy fruit? Make Bread pudding with bourbon and raisins .

For the pure custardy ideal, always use day-old bread the classic Custardy bread pudding from day-old bread trick.

Nutrition Basics

Per serving roughly 430 kcal , with about 8 g protein and 18 g fat . It’s energy dense. Eggs and milk add calcium and protein.

Use lighter milk to reduce fat. Add nuts for extra healthy fats.

In short, this is comfort food with a brain. It feeds a crowd. Try it, tweak it, and enjoy every sticky, golden bite. You’ve got this.

Frequently Asked Questions

What makes this the Best Bread Pudding Recipe - and how is it different from a basic bread and-butter pudding?

This recipe balances a rich vanilla cinnamon custard with day-old brioche or challah for caramelised edges and a creamy centre, rather than a denser, soggier bake. Key differences are the custard ratio, optional egg yolks for extra silkiness, a water bath for gentle baking, and finishing sauces (bourbon or salted caramel) that lift it into proper comfort pud territory think cosy British teatime but on a luxurious, modern scale.

Small technique choices (toasting the bread, tempering the eggs) make a big texture difference.

Why did my bread pudding turn out soggy or rubbery how can I fix it?

Soggy results usually come from under toasted bread, too much custard or not letting the bread drain/soak correctly; rubbery pudding is often overcooked eggs. Toast or dry fresh bread first, soak for 15 30 minutes (or refrigerate overnight) so it absorbs but isn’t swimming, temper warm milk into the eggs and bake until the centre is just set (about 170°F / 77°C) carryover heat will finish it.

If you already have a soggy bake, a short extra blast in a hot oven uncovered can firm the top, and serving warm with a crisp topping (toasted nuts) helps contrast the texture.

Can I make Ultimate Comfort Bread Pudding ahead of time, and what’s the best way to store or freeze leftovers?

Yes assemble and refrigerate overnight for deeper flavour, or bake in advance and reheat when needed. Store leftovers covered in the fridge for 3 4 days, and freeze tightly wrapped portions for up to 2 months; thaw overnight in the fridge before reheating.

Reheat gently in a 325°F (160°C) oven until warm (or microwave individual portions), and keep sauce separate to stop everything from getting soggy.

What easy variations or substitutions can I make any tips for vegan, dairy-free or gluten-free versions?

Popular variations include chocolate peanut butter, berry citrus or apple bourbon; fold in mix-ins and adjust sugar accordingly. For dairy-free, use full fat canned coconut milk or a high fat plant milk and vegan butter; for egg-free, try a silken tofu custard with starch, though texture will be different.

Use gluten-free bread for coeliacs but expect soak times to vary richer breads like gluten-free brioche style loaves work best.

How do I know when the pudding is perfectly baked, and what should I consider nutritionally when serving?

It’s done when the top is golden and the centre has a slight jiggle (an instant read thermometer reading around 170°F / 77°C is a safe guide); let it rest 10 20 minutes so the custard sets.

Nutritionally, this recipe is indulgent (roughly 400 450 kcal per serving before sauce/ice cream) because of cream, butter and sugar skip or lighten the sauce, use more milk and less cream, or serve smaller portions to reduce calories.

Add fresh fruit or a modest dollop of whipped yoghurt to cut through richness without ruining the nostalgic comfort factor.