Mmm, can you smell that? There’s nothing quite like the warm, comforting aroma of bread pudding wafting through the kitchen. Whether you’re craving a cozy dessert or planning a special treat, these 18 decadent recipes are guaranteed to satisfy your sweet tooth. From classic versions to creative twists, get ready to discover your new favorite—so grab a spoon and dive in!
Classic Vanilla Bread Pudding with Bourbon Sauce
Sometimes, the best comfort foods are the ones that feel like a warm hug from your grandma. I first tried this bread pudding at a friend’s potluck years ago, and now it’s my go-to dessert whenever I have leftover bread that’s starting to stale—which happens more often than I’d like to admit!
Ingredients
– About 6 cups of day-old bread cubes (I usually use whatever’s in my pantry)
– 2 cups of whole milk
– 3 large eggs
– 3/4 cup of granulated sugar
– 2 tablespoons of melted butter
– A good splash of vanilla extract (around 2 teaspoons)
– A generous pinch of salt
– 1/2 cup of brown sugar
– 1/4 cup of bourbon
– 4 tablespoons of butter for the sauce
– A couple of tablespoons of heavy cream
Instructions
1. Preheat your oven to 350°F and grease an 8×8 inch baking dish with butter or cooking spray.
2. Place the 6 cups of day-old bread cubes evenly in the prepared baking dish.
3. In a medium bowl, whisk together the 2 cups of whole milk, 3 large eggs, 3/4 cup of granulated sugar, 2 tablespoons of melted butter, 2 teaspoons of vanilla extract, and a generous pinch of salt until completely smooth.
4. Pour the milk mixture evenly over the bread cubes in the baking dish, making sure all pieces are coated.
5. Let the bread soak in the mixture for 15 minutes, pressing down gently with a spatula halfway through to help absorption.
6. Bake at 350°F for 45-50 minutes, until the top is golden brown and the center is set (a knife inserted should come out clean).
7. While the pudding bakes, make the bourbon sauce by melting 4 tablespoons of butter in a small saucepan over medium heat.
8. Add 1/2 cup of brown sugar to the melted butter and stir constantly for 2-3 minutes until the sugar dissolves completely.
9. Carefully pour in 1/4 cup of bourbon (stand back as it might sizzle) and 2 tablespoons of heavy cream, stirring continuously.
10. Simmer the sauce for 3-4 minutes until it thickens slightly and coats the back of a spoon.
11. Remove the baked bread pudding from the oven and let it cool for 10 minutes before serving.
12. Drizzle the warm bourbon sauce over individual portions of the bread pudding.
You’ll love how the custard-soaked bread becomes incredibly tender while the top stays slightly crisp. That bourbon sauce adds this wonderful caramel warmth that makes it feel extra special—I sometimes serve it with a scoop of vanilla ice cream for the ultimate comfort dessert experience.
Chocolate Chip Bread Pudding with Caramel Drizzle
Whenever I have leftover bread that’s starting to go stale, my mind immediately goes to this comforting chocolate chip bread pudding. There’s something magical about transforming day-old bread into a decadent dessert that feels both nostalgic and special.
Ingredients
- About 6 cups of day-old bread cubes (I usually use brioche or challah)
- A generous cup of semi-sweet chocolate chips
- 3 large eggs from my trusty farm stand
- 2 cups of whole milk
- A half cup of heavy cream for extra richness
- Three-quarters cup of granulated sugar
- A tablespoon of vanilla extract
- A pinch of salt to balance the sweetness
- A quarter cup of store-bought caramel sauce for drizzling
Instructions
- Preheat your oven to 350°F and grease an 8×8 inch baking dish with butter or cooking spray.
- Spread your bread cubes evenly in the prepared baking dish.
- Sprinkle the chocolate chips evenly over the bread cubes, making sure they’re well distributed.
- In a medium bowl, whisk the eggs until they’re pale yellow and frothy.
- Add the milk, heavy cream, sugar, vanilla extract, and salt to the eggs, then whisk until everything is completely combined.
- Slowly pour the egg mixture over the bread and chocolate chips, making sure all the bread gets soaked. Tip: Let it sit for 15 minutes so the bread absorbs the custard properly.
- Press down gently on the bread with a spatula to ensure even soaking.
- Bake for 45-50 minutes until the top is golden brown and the center is set (it shouldn’t jiggle when you gently shake the pan).
- Remove from the oven and let it cool for at least 10 minutes before serving. Tip: Don’t skip the cooling time – it helps the custard set properly.
- Drizzle with caramel sauce right before serving. Tip: Warm the caramel sauce slightly for easier drizzling.
After baking, you’ll love how the top gets beautifully crisp while the inside stays wonderfully soft and custardy. The melted chocolate chips create little pockets of gooey goodness throughout, and the caramel drizzle adds that perfect sweet-salty finish. I sometimes serve it warm with a scoop of vanilla ice cream for the ultimate comfort food experience.
Apple Cinnamon Bread Pudding with Cream Cheese Glaze
Perfect for using up those slightly past-their-prime apples and leftover bread, this cozy dessert is my ultimate comfort food. I first made this on a chilly autumn afternoon when I was craving something warm and nostalgic, and now it’s my go-to for potlucks and lazy weekend baking.
Ingredients
- About 6 cups of day-old bread cubes (I usually use a rustic loaf like brioche or challah)
- 2 large apples, peeled and chopped into small chunks
- 1 1/2 cups of whole milk
- 1 cup of heavy cream
- 3 large eggs
- 3/4 cup of granulated sugar
- 2 teaspoons of vanilla extract
- 2 teaspoons of ground cinnamon
- A pinch of salt
- 4 ounces of cream cheese, softened
- 1 cup of powdered sugar
- A splash of milk (about 2-3 tablespoons)
Instructions
- Preheat your oven to 350°F and generously butter a 9×13-inch baking dish.
- Spread the 6 cups of day-old bread cubes evenly in the prepared baking dish.
- Scatter the 2 chopped apples evenly over the bread cubes.
- In a large bowl, whisk together the 1 1/2 cups of whole milk, 1 cup of heavy cream, 3 eggs, 3/4 cup of granulated sugar, 2 teaspoons of vanilla extract, 2 teaspoons of cinnamon, and a pinch of salt until fully combined.
- Pour the milk and egg mixture slowly and evenly over the bread and apples in the baking dish.
- Press down gently on the bread with a spatula to ensure all pieces are submerged in the liquid, then let it sit for 20 minutes to allow the bread to fully absorb the custard.
- Bake at 350°F for 45-50 minutes, until the top is golden brown and the center is set (it shouldn’t jiggle when you gently shake the pan).
- While the pudding bakes, make the glaze by beating the 4 ounces of softened cream cheese with 1 cup of powdered sugar in a medium bowl until smooth.
- Gradually add a splash of milk (about 2-3 tablespoons) to the cream cheese mixture, whisking continuously until you reach a pourable consistency.
- Remove the baked bread pudding from the oven and let it cool on a wire rack for at least 15 minutes.
- Drizzle the cream cheese glaze generously over the slightly cooled bread pudding just before serving.
Amazingly creamy with soft, spiced apples and a tangy-sweet glaze, this bread pudding is pure comfort in every bite. I love serving it warm with an extra drizzle of glaze and maybe a scoop of vanilla ice cream for the ultimate indulgence.
Pumpkin Spice Bread Pudding with Maple Whipped Cream
During this crisp fall season, I find myself constantly looking for ways to use up those extra cans of pumpkin puree sitting in my pantry. There’s something so comforting about transforming simple ingredients into a warm, spiced dessert that makes the whole house smell like autumn.
Ingredients
- About 6 cups of day-old bread cubes (I love using brioche for extra richness)
- 3 large eggs from my local farmer’s market
- 2 cups of whole milk (the creamier, the better!)
- 1 can of pumpkin puree (not pumpkin pie filling)
- 3/4 cup of brown sugar, packed
- 1/4 cup of maple syrup (the real stuff, please)
- A good splash of vanilla extract
- 2 teaspoons of pumpkin pie spice
- A pinch of salt to balance the sweetness
- 1 cup of heavy cream for whipping
- 2 tablespoons of maple syrup for the whipped cream
Instructions
- Preheat your oven to 350°F and grab your favorite 9×13 inch baking dish.
- Spread your bread cubes evenly in the baking dish – don’t pack them too tightly so the custard can soak in properly.
- In a large mixing bowl, whisk together the eggs until they’re pale and frothy, about 2 minutes of vigorous whisking.
- Pour in the milk, pumpkin puree, brown sugar, 1/4 cup maple syrup, vanilla, pumpkin pie spice, and that pinch of salt.
- Whisk everything together until completely smooth – no lumps allowed!
- Carefully pour the custard mixture over the bread cubes, making sure every piece gets some love.
- Let the bread soak for 20 minutes, pressing down gently every 5 minutes to help absorption (this prevents dry spots!).
- Bake for 45-50 minutes until the top is golden brown and the center barely jiggles when you shake the pan.
- While the pudding bakes, chill a metal bowl and whisk in the freezer for 10 minutes – cold tools make better whipped cream.
- Pour the heavy cream and 2 tablespoons maple syrup into your chilled bowl and whisk until soft peaks form.
- Let the bread pudding cool for at least 15 minutes before serving – it sets up beautifully as it rests.
Let me tell you, the contrast between the warm, custardy bread pudding and the cool maple whipped cream is absolute perfection. I love serving this in shallow bowls with an extra drizzle of maple syrup, and sometimes I’ll even sprinkle some toasted pecans on top for crunch. The pumpkin spice really shines through without being overwhelming, making this the ultimate cozy fall dessert that always disappears faster than I can make it!
Banana Nut Bread Pudding with Rum Sauce
There’s something magical about transforming day-old bread and overripe bananas into a cozy dessert that feels like a warm hug. This banana nut bread pudding with rum sauce has become my go-to comfort food during chilly evenings, especially when I need to use up those spotty bananas sitting on my counter. Zesty with cinnamon and rich with toasted pecans, it’s the kind of treat that makes my kitchen smell like a bakery.
Ingredients
– 4 cups of day-old bread cubes (I love using brioche or challah for extra richness)
– 3 overripe bananas, mashed until smooth
– 2 large eggs
– 1 ½ cups of whole milk
– ½ cup of brown sugar, packed
– A good splash of vanilla extract (about 1 tablespoon)
– 1 teaspoon of cinnamon
– A pinch of salt
– ½ cup of chopped pecans
– For the rum sauce: ½ cup of heavy cream, ¼ cup of granulated sugar, and 2 tablespoons of dark rum
Instructions
1. Preheat your oven to 350°F and grease an 8×8-inch baking dish with butter or non-stick spray.
2. In a large mixing bowl, whisk together the mashed bananas, eggs, milk, brown sugar, vanilla extract, cinnamon, and salt until fully combined.
3. Tip: If your bananas aren’t very ripe, microwave them for 30 seconds to soften—it makes mashing easier and brings out their sweetness.
4. Add the bread cubes to the banana mixture, gently pressing them down so they soak up the liquid. Let this sit for 15 minutes to allow the bread to absorb the custard.
5. Stir in the chopped pecans, reserving a tablespoon for topping if you’d like a crunchy finish.
6. Pour the mixture into the prepared baking dish and spread it evenly with a spatula.
7. Bake at 350°F for 35–40 minutes, or until the top is golden brown and the center is set (a knife inserted should come out clean).
8. Tip: Cover the dish with foil halfway through baking if the top browns too quickly to prevent burning.
9. While the pudding bakes, make the rum sauce: In a small saucepan over medium heat, combine the heavy cream and granulated sugar, stirring constantly until the sugar dissolves and the mixture thickens slightly (about 5 minutes).
10. Remove the saucepan from the heat and stir in the dark rum until smooth.
11. Tip: For a non-alcoholic version, swap the rum with a teaspoon of vanilla extract—it’ll still be deliciously creamy.
12. Let the bread pudding cool for 10 minutes before slicing.
13. Drizzle the warm rum sauce over individual servings and garnish with the reserved pecans.
Zesty cinnamon and caramelized bananas give this pudding a moist, custardy texture that’s balanced by the crunch of toasted pecans. I love serving it with a scoop of vanilla ice cream for a contrast of temperatures, or even reheating leftovers for breakfast—it’s that versatile!
Blueberry Lemon Bread Pudding with Vanilla Custard
Kind of like that cozy sweater you reach for on a crisp fall morning, this blueberry lemon bread pudding just wraps you in warmth and comfort. I first made this for a lazy Sunday brunch when I had some leftover brioche threatening to go stale—now it’s my go-to for using up bread and impressing guests with minimal effort.
Ingredients
– About 6 cups of day-old brioche or challah bread, torn into bite-sized chunks
– 2 cups of fresh blueberries (frozen work too if that’s what you have)
– Zest from 2 lemons and a good squeeze of juice from one
– 4 large eggs
– 2 cups of whole milk
– 1 cup of heavy cream
– 3/4 cup of granulated sugar
– 2 teaspoons of pure vanilla extract
– A pinch of salt
– 1/2 cup of brown sugar for sprinkling
Instructions
1. Preheat your oven to 350°F and butter a 9×13-inch baking dish thoroughly.
2. Spread the torn bread chunks evenly in the prepared baking dish.
3. Scatter the fresh blueberries and lemon zest over the bread.
4. In a large bowl, whisk together the eggs until they’re fully beaten and uniform in color.
5. Add the milk, heavy cream, granulated sugar, vanilla extract, lemon juice, and salt to the eggs, then whisk until everything is completely combined.
6. Slowly pour the custard mixture over the bread and blueberries, making sure all the bread gets soaked.
7. Let the mixture sit for 20 minutes so the bread can fully absorb the custard—this prevents a dry pudding.
8. Sprinkle the brown sugar evenly over the top just before baking.
9. Bake at 350°F for 45-50 minutes, until the top is golden brown and the center is set but still has a slight jiggle.
10. Let it cool for at least 15 minutes before serving so the custard sets properly.
That golden-brown top gives way to a creamy, custardy interior where the tart blueberries and bright lemon cut through the richness perfectly. I love serving it warm with an extra drizzle of the vanilla custard sauce, and it’s even better the next day—if there’s any left!
Peach Cobbler Bread Pudding with Brown Sugar Syrup
Kind of like that magical moment when summer peaches meet cozy fall baking, this recipe happened when I had too many ripe peaches and some leftover bread that needed loving. It’s become my go-to dessert whenever I want something that feels both fancy and completely effortless.
Ingredients
– About 4 cups of day-old bread cubes (I usually grab whatever crusty bread I have leftover)
– 3 ripe peaches, sliced into thin wedges
– 2 cups of whole milk
– 3 large eggs
– 3/4 cup of granulated sugar
– A good splash of vanilla extract (about 1 tablespoon)
– 1/2 cup of packed brown sugar
– 4 tablespoons of unsalted butter
– A pinch of salt
– A couple of dashes of cinnamon
Instructions
1. Preheat your oven to 350°F and grease an 8×8 inch baking dish with butter or cooking spray.
2. Arrange the bread cubes evenly in the prepared baking dish.
3. Scatter the peach slices over the bread, tucking some between the cubes.
4. In a medium bowl, whisk together the milk, eggs, granulated sugar, vanilla, and salt until completely smooth.
5. Pour the milk mixture evenly over the bread and peaches, making sure all the bread gets soaked.
6. Let the mixture sit for 15 minutes so the bread absorbs the liquid – this prevents dry spots in your finished pudding.
7. While it rests, melt the butter in a small saucepan over medium heat.
8. Add the brown sugar and cinnamon to the melted butter, stirring constantly until the sugar dissolves and the mixture bubbles, about 3-4 minutes.
9. Drizzle the brown sugar syrup over the top of the bread pudding.
10. Bake for 45-50 minutes until the top is golden brown and the center springs back when lightly touched.
11. Let it cool for at least 20 minutes before serving – this allows the custard to set properly.
This dessert transforms into the most incredible comfort food with that caramelized peach flavor seeping into every bite. The brown sugar syrup creates this crackly top that gives way to the soft, custardy interior beneath. Try serving it warm with a scoop of vanilla ice cream melting over the top for that perfect hot-cold contrast.
Raisin Walnut Bread Pudding with Whiskey Sauce
Baking this raisin walnut bread pudding always takes me back to my grandmother’s cozy kitchen during holiday seasons. She’d use up whatever bread was going stale, and I’ve carried on that tradition, though I’ve added my own twist with that irresistible whiskey sauce. There’s something so comforting about transforming simple ingredients into this warm, decadent dessert that feels both nostalgic and special.
Ingredients
– About 6 cups of day-old bread cubes (I use whatever’s getting stale)
– 2 cups of whole milk
– 3 large eggs
– 3/4 cup of granulated sugar
– A good splash of vanilla extract (about 1 tablespoon)
– 1/2 cup of raisins
– 1/2 cup of chopped walnuts
– A couple pinches of cinnamon (about 1 teaspoon)
– A pinch of salt
– For the whiskey sauce: 1/2 cup of heavy cream, 1/4 cup of brown sugar, and 2 tablespoons of your favorite whiskey
Instructions
1. Preheat your oven to 350°F and grease an 8×8 inch baking dish with butter or cooking spray.
2. Cut your day-old bread into 1-inch cubes and spread them evenly in the prepared baking dish.
3. In a medium bowl, whisk together the 2 cups of milk, 3 eggs, 3/4 cup granulated sugar, 1 tablespoon vanilla extract, 1 teaspoon cinnamon, and a pinch of salt until completely smooth.
4. Pour the milk mixture evenly over the bread cubes, making sure all pieces get soaked.
5. Sprinkle 1/2 cup of raisins and 1/2 cup of chopped walnuts evenly across the top.
6. Gently press down on the bread with a spatula to help it absorb the liquid, then let it sit for 15 minutes so the bread can fully soak up the custard.
7. Bake at 350°F for 45-50 minutes until the top is golden brown and the center is set (it shouldn’t jiggle when you shake the pan).
8. While the pudding bakes, make the whiskey sauce by combining 1/2 cup heavy cream and 1/4 cup brown sugar in a small saucepan over medium heat.
9. Stir constantly until the sugar dissolves and the mixture begins to simmer, about 3-4 minutes.
10. Remove from heat and stir in 2 tablespoons of whiskey until well combined.
11. Let the bread pudding cool for 10 minutes before serving warm with the whiskey sauce drizzled over the top.
Finally, that first bite of warm bread pudding with the whiskey sauce creates this incredible contrast between the soft, custardy interior and the slightly crisp top. The walnuts add a wonderful crunch that plays beautifully against the plump raisins, while the whiskey sauce brings just enough warmth without being overwhelming. I love serving this in shallow bowls with an extra drizzle of sauce and maybe a scoop of vanilla ice cream melting alongside it.
Strawberry Shortcake Bread Pudding with Fresh Cream
Perfect for using up that slightly stale bread and those gorgeous seasonal berries, this strawberry shortcake bread pudding has become my go-to dessert when I want something comforting yet elegant. I first made it for a summer potluck last year, and now my friends request it every time we gather—it’s that good!
Ingredients
- About 6 cups of day-old bread cubes (I love using brioche or challah for extra richness)
- A couple of cups of fresh strawberries, hulled and sliced
- 3 large eggs
- 2 cups of heavy cream
- Half a cup of granulated sugar
- A splash of vanilla extract
- A pinch of salt
- 1 tablespoon of melted unsalted butter for greasing the pan
Instructions
- Preheat your oven to 350°F and grease an 8×8-inch baking dish with the melted butter, making sure to coat the bottom and sides evenly.
- Spread the bread cubes in the prepared baking dish in a single layer, then scatter the sliced strawberries evenly over the top.
- In a medium bowl, whisk the eggs vigorously until they’re pale and frothy—this helps create a light, custardy texture in the pudding.
- Pour in the heavy cream, granulated sugar, vanilla extract, and salt, then whisk everything together until the sugar is fully dissolved and the mixture is smooth.
- Slowly pour the custard mixture over the bread and strawberries, making sure all the bread pieces are soaked. Let it sit for 10 minutes so the bread absorbs the liquid.
- Bake in the preheated oven for 45–50 minutes, or until the top is golden brown and the center is set (it shouldn’t jiggle when you gently shake the pan).
- Remove from the oven and let it cool on a wire rack for at least 15 minutes before serving to allow the custard to firm up slightly.
Velvety and rich, this bread pudding has a soft, custardy interior with bursts of sweet strawberry in every bite. I love serving it warm with an extra drizzle of cream or even a scoop of vanilla ice cream for that classic shortcake vibe—it’s pure comfort in a dish!
Caramel Pecan Bread Pudding with Salted Caramel Sauce
This cozy caramel pecan bread pudding has become my go-to comfort dessert ever since I discovered how magical day-old bread can be—it soaks up all that rich custard and transforms into something truly special. There’s something so satisfying about turning what might have been stale bread into a warm, decadent treat that makes my whole house smell like a bakery.
Ingredients
– About 6 cups of day-old bread cubes (I usually use a whole loaf of French bread)
– 4 large eggs
– 2 cups of whole milk
– 1 cup of heavy cream
– 1 cup of brown sugar
– 1 tablespoon of vanilla extract
– A good pinch of salt
– 1 cup of chopped pecans
– 1/2 cup of caramel sauce (plus extra for serving)
– A couple tablespoons of melted butter for greasing
Instructions
1. Preheat your oven to 350°F and generously butter a 9×13 inch baking dish.
2. Cut your day-old bread into 1-inch cubes and spread them evenly in the prepared baking dish.
3. In a large mixing bowl, whisk together the 4 eggs until they’re light and frothy.
4. Add the 2 cups of milk, 1 cup of heavy cream, 1 cup of brown sugar, 1 tablespoon of vanilla extract, and that pinch of salt to the eggs, then whisk until everything is completely combined.
5. Pour this custard mixture evenly over the bread cubes in your baking dish.
6. Press down gently on the bread with a spatula to help it soak up the custard—this ensures every piece gets properly saturated.
7. Let the mixture sit for 20 minutes so the bread can fully absorb the liquid.
8. Sprinkle the 1 cup of chopped pecans evenly over the top of the bread pudding.
9. Drizzle the 1/2 cup of caramel sauce in a zigzag pattern across the entire surface.
10. Bake at 350°F for 45-50 minutes, until the top is golden brown and the center is set (it shouldn’t jiggle when you gently shake the pan).
11. Let the bread pudding cool for at least 15 minutes before serving—this resting time helps the custard set properly.
12. Serve warm with extra caramel sauce drizzled over each portion.
Keep in mind that the contrast between the soft, custardy interior and the crunchy pecan topping is what makes this dessert so irresistible. I love serving it with a scoop of vanilla ice cream that slowly melts into all those caramel pockets, creating the most delightful combination of temperatures and textures in every bite.
Coconut Pineapple Bread Pudding with Toasted Coconut
Oh my goodness, if there’s one dessert that screams tropical comfort, it’s this coconut pineapple bread pudding! I first made this during a rainy weekend when I was craving something warm and tropical, and now it’s my go-to for potlucks and cozy nights in. There’s just something magical about how the coconut and pineapple transform simple bread into pure bliss.
Ingredients
– About 6 cups of day-old bread cubes (I usually use a whole loaf of challah or brioche, torn into bite-sized pieces)
– 1 can (14 ounces) of coconut milk
– 1 cup of heavy cream
– 3 large eggs
– 3/4 cup of granulated sugar
– 1 teaspoon of vanilla extract
– A pinch of salt
– 1 cup of crushed pineapple, well-drained
– 1/2 cup of sweetened shredded coconut for mixing in
– Another 1/4 cup of shredded coconut for toasting on top
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with butter or cooking spray.
2. Place all the bread cubes in a large mixing bowl.
3. In a separate bowl, whisk together the coconut milk, heavy cream, eggs, sugar, vanilla extract, and salt until completely smooth.
4. Pour the wet mixture over the bread cubes and gently stir until every piece is coated.
5. Let the bread soak for 15 minutes to absorb all the liquid—this prevents a dry pudding.
6. Fold in the drained crushed pineapple and 1/2 cup of shredded coconut.
7. Transfer the mixture to your prepared baking dish and spread it evenly.
8. Sprinkle the remaining 1/4 cup of shredded coconut evenly over the top.
9. Bake at 350°F for 45-50 minutes, until the top is golden brown and the center is set (no jiggle when you shake the dish).
10. Remove from the oven and let it cool for 10-15 minutes before serving.
As you scoop into this pudding, you’ll love the creamy, custardy interior with little bursts of pineapple and that crispy toasted coconut on top. It’s fantastic warm with a drizzle of caramel sauce or even cold straight from the fridge the next day—if there’s any left!
Chocolate Hazelnut Bread Pudding with Espresso Glaze
Venturing into my kitchen on a crisp fall morning, I found myself staring at a loaf of slightly stale bread and a nearly empty jar of chocolate hazelnut spread—the perfect excuse to create this decadent bread pudding that’s become my go-to comfort dessert. There’s something magical about transforming simple, almost-forgotten ingredients into a showstopping treat that fills the house with the most incredible aroma.
Ingredients
– About 6 cups of day-old bread cubes (I used brioche, but any sturdy bread works)
– 4 large eggs
– 1 ½ cups of whole milk
– ½ cup of heavy cream
– ¾ cup of chocolate hazelnut spread
– ½ cup of granulated sugar
– 2 teaspoons of vanilla extract
– A good pinch of salt
– For the glaze: 1 cup of powdered sugar, 2 tablespoons of strongly brewed espresso (cooled), and 1 teaspoon of vanilla extract
Instructions
1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with butter or cooking spray.
2. Cut your day-old bread into 1-inch cubes until you have about 6 cups packed loosely—this is my favorite way to use up bread that’s slightly past its prime.
3. In a large mixing bowl, whisk together the 4 eggs until they’re pale and frothy, about 1 minute of vigorous whisking.
4. Add the 1 ½ cups of whole milk, ½ cup of heavy cream, ¾ cup of chocolate hazelnut spread, ½ cup of granulated sugar, 2 teaspoons of vanilla extract, and that pinch of salt to the egg mixture.
5. Whisk everything together until the chocolate hazelnut spread is completely incorporated and the mixture is smooth—no lumps!
6. Tip: If your chocolate hazelnut spread is thick, microwave it for 15 seconds first to make mixing easier.
7. Add the bread cubes to the wet mixture and gently fold them in until every piece is thoroughly coated.
8. Let the bread mixture sit for 20 minutes so the bread can absorb all that delicious custard—this waiting period is crucial for that perfect pudding texture.
9. Pour the soaked bread mixture into your prepared baking dish and spread it evenly.
10. Bake at 350°F for 45-50 minutes, until the top is golden brown and the center springs back when lightly touched.
11. Tip: Place a baking sheet underneath to catch any potential drips—this saved my oven from multiple cleanups!
12. While the pudding bakes, make the espresso glaze by whisking together 1 cup of powdered sugar, 2 tablespoons of cooled strong espresso, and 1 teaspoon of vanilla extract until smooth.
13. Remove the bread pudding from the oven when a knife inserted near the center comes out clean and let it cool for 15 minutes.
14. Drizzle the espresso glaze over the warm bread pudding in a zigzag pattern.
15. Tip: For the prettiest glaze drizzle, use a fork or squeeze bottle and work quickly before the glaze sets.
Creamy, rich, and deeply comforting, this bread pudding achieves that perfect balance between custardy softness and slightly crisp edges. The espresso glaze cuts through the sweetness with its bitter notes, creating a sophisticated dessert that’s equally at home on a Tuesday night or holiday table. I love serving it warm with an extra dusting of powdered sugar and maybe even a scoop of vanilla ice cream for the ultimate indulgence.
Cherry Almond Bread Pudding with Amaretto Sauce
Whenever the weather turns chilly, my mind immediately goes to cozy desserts that fill the kitchen with warmth and nostalgia. This cherry almond bread pudding has been my go-to comfort food for years, ever since my grandmother shared her secret amaretto sauce recipe that makes it truly unforgettable.
Ingredients
– About 6 cups of day-old bread cubes (I love using challah or brioche)
– 2 cups of whole milk
– 3 large eggs
– 3/4 cup of granulated sugar
– 1 cup of dried cherries
– 1/2 cup of sliced almonds
– 2 teaspoons of vanilla extract
– 1/4 cup of amaretto liqueur
– A good pinch of salt
– 1/2 cup of heavy cream
– 1/4 cup of brown sugar
– 2 tablespoons of unsalted butter
Instructions
1. Preheat your oven to 350°F and grease an 8×8 inch baking dish with butter or cooking spray.
2. Spread the 6 cups of bread cubes evenly in the prepared baking dish.
3. In a large mixing bowl, whisk together the 2 cups of whole milk, 3 eggs, 3/4 cup granulated sugar, 2 teaspoons vanilla extract, and that pinch of salt until completely smooth.
4. Pour the milk mixture evenly over the bread cubes, making sure all pieces get soaked.
5. Sprinkle the 1 cup of dried cherries and 1/2 cup sliced almonds over the top, gently pressing them into the bread mixture.
6. Let the pudding sit for 15 minutes to allow the bread to fully absorb the liquid – this prevents dry spots in your final dish.
7. Bake at 350°F for 45-50 minutes until the top is golden brown and the center is set (no liquid should jiggle when you gently shake the pan).
8. While the pudding bakes, make the sauce by combining 1/4 cup amaretto, 1/2 cup heavy cream, 1/4 cup brown sugar, and 2 tablespoons butter in a small saucepan.
9. Cook the sauce over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon – about 5-7 minutes.
10. Remove the baked pudding from the oven and let it cool for 10 minutes before serving.
Velvety and rich, this bread pudding develops the most wonderful custardy texture that contrasts beautifully with the chewy cherries and crunchy almonds. The amaretto sauce adds a sophisticated nutty sweetness that makes this feel like a restaurant-quality dessert, perfect for serving warm with a scoop of vanilla ice cream melting over the top.
Maple Bacon Bread Pudding with Bourbon Glaze
Keeping warm on chilly fall mornings has become my mission, especially after last weekend’s unexpected frost that had me craving something decadent. This maple bacon bread pudding with bourbon glaze is my new go-to comfort food—the kind of dish that makes your kitchen smell like a cozy bakery crossed with a breakfast diner. I actually created this recipe when I had some leftover challah bread and wanted to use up that half-bottle of bourbon lingering in my cabinet.
Ingredients
– About 6 cups of day-old bread cubes (I used challah, but brioche works great too)
– 8 slices of thick-cut bacon, chopped into little pieces
– 4 large eggs from my trusty farm stand
– 2 cups of whole milk (the richer the better!)
– 1/2 cup of pure maple syrup, plus extra for drizzling
– 1/3 cup of packed brown sugar
– 2 tablespoons of melted unsalted butter
– A good splash of vanilla extract (about 1 teaspoon)
– 1/2 teaspoon of cinnamon
– A pinch of salt
– For the glaze: 1/4 cup bourbon, 1 cup powdered sugar, and 1 tablespoon of butter
Instructions
1. Preheat your oven to 350°F and grease an 8×8 inch baking dish with butter or cooking spray.
2. Cook the chopped bacon in a skillet over medium heat for 8-10 minutes until crispy, then transfer to paper towels to drain.
3. Whisk together the eggs, milk, maple syrup, brown sugar, melted butter, vanilla, cinnamon, and salt in a large bowl until fully combined.
4. Tip: Let your eggs come to room temperature before mixing—they’ll incorporate much more smoothly into the custard.
5. Add the bread cubes and crispy bacon to the custard mixture, pressing down gently to ensure every piece gets soaked.
6. Let the mixture sit for 15 minutes so the bread can fully absorb the custard.
7. Tip: Use slightly stale bread—it holds its structure better and won’t turn mushy during baking.
8. Pour the soaked bread mixture into your prepared baking dish, spreading it evenly.
9. Bake for 45-50 minutes until the top is golden brown and the center springs back when lightly touched.
10. While the pudding bakes, make the bourbon glaze by combining bourbon, powdered sugar, and butter in a small saucepan.
11. Heat the glaze over low heat, stirring constantly, for 3-4 minutes until smooth and slightly thickened.
12. Tip: Don’t boil the glaze or the alcohol won’t cook off properly—you want just enough heat to melt everything together.
13. Remove the bread pudding from the oven and let it cool for 10 minutes before slicing.
14. Drizzle the warm bourbon glaze over individual servings.
Heavenly doesn’t even begin to describe the contrast between the custardy interior and the crisp bacon bits throughout. The bourbon glaze adds a sophisticated kick that cuts through the sweetness beautifully—try serving it warm with a scoop of vanilla ice cream melting into all those nooks and crannies. It’s the kind of breakfast-for-dessert hybrid that makes guests think you spent hours in the kitchen when really, it’s just clever comfort food at its finest.
Lemon Poppy Seed Bread Pudding with Raspberry Coulis
Growing up, my grandma always said the best recipes come from happy accidents in the kitchen, and this lemon poppy seed bread pudding was exactly that—a delightful surprise born from leftover brioche and a craving for something bright and comforting. I love how the tangy lemon and nutty poppy seeds transform simple ingredients into a dessert that feels both elegant and homey, perfect for those cozy weekend brunches or impromptu dinner parties. Seriously, this version with the raspberry coulis has become my go-to when I want to impress guests without spending hours in the kitchen.
Ingredients
– About 4 cups of day-old brioche bread, torn into bite-sized chunks
– 2 cups of whole milk
– 3 large eggs
– 3/4 cup of granulated sugar
– A generous 1/4 cup of fresh lemon juice
– Zest from 2 lemons
– 2 tablespoons of poppy seeds
– A splash of vanilla extract
– A pinch of salt
– 1 cup of fresh or frozen raspberries
– 2 tablespoons of water
– 1/4 cup of granulated sugar (for the coulis)
Instructions
1. Preheat your oven to 350°F and lightly grease an 8×8-inch baking dish with butter or non-stick spray.
2. In a large mixing bowl, whisk together the 2 cups of whole milk, 3 large eggs, 3/4 cup of granulated sugar, a generous 1/4 cup of fresh lemon juice, and zest from 2 lemons until fully combined.
3. Stir in the 2 tablespoons of poppy seeds, a splash of vanilla extract, and a pinch of salt into the milk mixture.
4. Add the 4 cups of torn brioche bread chunks to the bowl, gently pressing them down to soak up the liquid for about 10 minutes—this helps the pudding stay moist. Tip: Letting the bread soak ensures every bite is custardy, not dry.
5. Pour the soaked bread mixture into the prepared baking dish, spreading it evenly.
6. Bake at 350°F for 40–45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean. Tip: Check at 35 minutes to avoid over-baking; the edges should be slightly puffed.
7. While the pudding bakes, make the raspberry coulis by combining 1 cup of raspberries, 2 tablespoons of water, and 1/4 cup of granulated sugar in a small saucepan over medium heat.
8. Cook the raspberry mixture, stirring frequently, for 5–7 minutes until the berries break down and the sauce thickens slightly.
9. Strain the coulis through a fine-mesh sieve to remove seeds, if desired, pressing with a spoon to extract all the liquid. Tip: Straining gives a smooth coulis, but skipping it adds texture if you prefer.
10. Let the bread pudding cool for 10–15 minutes before slicing.
Serving this warm, the bread pudding is wonderfully soft with a subtle crunch from the poppy seeds, and the raspberry coulis adds a tart contrast that makes each spoonful pop. I love drizzling extra coulis over the top and pairing it with a dollop of whipped cream for a dessert that’s as pretty as it is delicious.
Tiramisu Bread Pudding with Mascarpone Topping
Vividly remembering my first taste of tiramisu in that little Italian café years ago inspired this comforting twist. I’ve always loved transforming day-old bread into something magical, and combining those cozy bread pudding vibes with classic tiramisu flavors felt like the perfect kitchen experiment. There’s something so satisfying about creating a dessert that feels both nostalgic and excitingly new.
Ingredients
– About 6 cups of day-old bread cubes (I love using challah or brioche)
– 2 cups of strong brewed coffee, cooled to room temperature
– 1/2 cup of coffee liqueur (optional but so good)
– 4 large eggs
– 1 cup of granulated sugar
– 2 cups of heavy cream
– A generous splash of vanilla extract
– 1/2 cup of cocoa powder for dusting
– 8 ounces of mascarpone cheese at room temperature
– 1/2 cup of powdered sugar
Instructions
1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with butter or cooking spray.
2. Arrange the bread cubes evenly in the prepared baking dish.
3. In a medium bowl, whisk together the cooled coffee and coffee liqueur until well combined.
4. Slowly pour the coffee mixture over the bread cubes, making sure to moisten all pieces evenly.
5. Let the bread soak for 15 minutes, pressing down gently halfway through to ensure even absorption.
6. In a separate large bowl, whisk the eggs and granulated sugar together until pale and slightly thickened, about 2-3 minutes.
7. Pour in the heavy cream and vanilla extract, whisking until the custard base is completely smooth.
8. Tip: Make sure your eggs are at room temperature to prevent the custard from curdling.
9. Slowly pour the custard mixture over the soaked bread, using a spatula to gently press down and ensure everything is submerged.
10. Bake for 45-50 minutes, or until the top is golden brown and the center is set but still has a slight jiggle.
11. Tip: Place a baking sheet underneath to catch any potential drips during baking.
12. While the pudding bakes, combine the mascarpone and powdered sugar in a medium bowl.
13. Beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
14. Tip: Don’t overmix the mascarpone topping or it can become grainy – stop as soon as it’s smooth.
15. Remove the bread pudding from the oven and let it cool for at least 20 minutes.
16. Dollop the mascarpone topping over the warm bread pudding.
17. Using a fine mesh sieve, dust the entire surface generously with cocoa powder.
You’ll love how the creamy mascarpone topping melts slightly into the warm coffee-soaked bread. The texture is wonderfully custardy inside with those crisp golden edges that provide the perfect contrast. Try serving it warm with an extra dusting of cocoa and maybe even a drizzle of chocolate sauce for that extra special touch.
Gingerbread Bread Pudding with Warm Molasses Sauce
Finally, as the crisp November air settles in, I find myself craving those warm, spiced desserts that make the whole house smell like holiday magic. This gingerbread bread pudding has become my go-to comfort food during these chilly evenings—it’s the kind of recipe I whip up when I want something cozy but impressive enough for guests. Honestly, there’s nothing better than pulling this bubbling dish out of the oven just as friends arrive, filling the kitchen with that irresistible molasses-and-spice aroma.
Ingredients
– About 6 cups of day-old bread cubes (I usually grab a loaf of brioche or challah)
– 2 cups of whole milk
– 3 large eggs
– ¾ cup of packed brown sugar
– ½ cup of molasses
– A good glug of vanilla extract (about 1 tablespoon)
– 1 tablespoon of ground ginger
– 2 teaspoons of cinnamon
– A pinch of ground cloves
– ½ teaspoon of salt
– 4 tablespoons of unsalted butter, melted
– For the sauce: another ½ cup of brown sugar, ¼ cup of molasses, 4 tablespoons of butter, and a splash of heavy cream
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with butter or cooking spray.
2. Cut your day-old bread into 1-inch cubes and spread them evenly in the prepared baking dish.
3. In a large mixing bowl, whisk together the 2 cups of whole milk, 3 eggs, ¾ cup brown sugar, ½ cup molasses, 1 tablespoon vanilla extract, 1 tablespoon ginger, 2 teaspoons cinnamon, a pinch of cloves, and ½ teaspoon salt until fully combined.
4. Slowly pour the melted 4 tablespoons of butter into the milk mixture while whisking continuously to prevent the eggs from curdling.
5. Pour the entire liquid mixture over the bread cubes in the baking dish, making sure all pieces are soaked.
6. Use a spatula to gently press down the bread so it absorbs the liquid evenly, then let it sit for 15 minutes to soak properly.
7. Bake at 350°F for 45-50 minutes, until the top is golden brown and the center is set (it should spring back lightly when touched).
8. While the pudding bakes, prepare the sauce by combining ½ cup brown sugar, ¼ cup molasses, and 4 tablespoons butter in a small saucepan over medium heat.
9. Stir the sauce constantly until the butter melts and the sugar dissolves completely, about 3-4 minutes.
10. Remove the saucepan from heat and stir in a splash of heavy cream until the sauce is smooth and glossy.
11. Let the baked pudding cool for 10 minutes before serving to allow it to set slightly.
12. Drizzle the warm molasses sauce generously over individual portions right before serving.
Especially delightful when served warm, this pudding has a custardy interior with crispy edges that contrast beautifully with the rich, silky sauce. I love topping mine with a scoop of vanilla ice cream that slowly melts into all those spicy-sweet layers, creating the ultimate comfort bite. Leftovers (if you’re lucky enough to have any) taste incredible reheated the next day—just pop a slice in the toaster oven until warm and crispy again.
Orange Cranberry Bread Pudding with Grand Marnier Sauce
Diving into holiday baking always brings back memories of my grandmother’s kitchen, where the scent of orange and spice would fill the air for hours. This Orange Cranberry Bread Pudding with Grand Marnier Sauce has become my modern twist on those cozy memories, perfect for chilly November mornings when you want something special but not overly complicated. I love how the tart cranberries cut through the rich custard—it’s become my go-to when I have leftover bread that’s too good to waste but too stale for toast.
Ingredients
– About 6 cups of day-old bread cubes (I prefer brioche or challah)
– 4 large eggs
– 2 cups of whole milk
– 1/2 cup of heavy cream
– 3/4 cup of granulated sugar
– A good splash of vanilla extract (about 1 teaspoon)
– Zest from 1 large orange
– 1 cup of fresh cranberries
– A pinch of salt
– For the sauce: 1/2 cup of granulated sugar, 1/4 cup of water, 1/4 cup of Grand Marnier, and 1/2 cup of heavy cream
Instructions
1. Preheat your oven to 350°F and grease an 8×8 inch baking dish with butter or cooking spray.
2. Cut your day-old bread into 1-inch cubes—stale bread works best here because it soaks up the custard without getting mushy.
3. In a large mixing bowl, whisk together the 4 eggs until they’re smooth and pale yellow.
4. Pour in the 2 cups of milk and 1/2 cup of heavy cream, whisking continuously to combine.
5. Add the 3/4 cup of sugar, 1 teaspoon of vanilla extract, orange zest, and a pinch of salt, whisking until the sugar dissolves completely.
6. Gently fold in the bread cubes, making sure each piece is coated with the custard mixture.
7. Let the bread soak for 15 minutes—this resting time allows the bread to fully absorb the liquid for a creamier texture.
8. Stir in the 1 cup of fresh cranberries, distributing them evenly throughout the mixture.
9. Transfer everything to your prepared baking dish, spreading it out in an even layer.
10. Bake at 350°F for 45-50 minutes, until the top is golden brown and the center springs back lightly when touched.
11. While the pudding bakes, make the sauce: combine 1/2 cup of sugar and 1/4 cup of water in a small saucepan over medium heat.
12. Stir constantly until the sugar dissolves completely, then let it simmer without stirring for 3-4 minutes until it thickens slightly.
13. Remove the saucepan from heat and carefully stir in 1/4 cup of Grand Marnier—it might sizzle, so stand back a bit.
14. Whisk in the 1/2 cup of heavy cream until the sauce is smooth and glossy.
15. Let the baked pudding cool for 10 minutes before slicing—this helps the custard set properly for cleaner slices.
16. Drizzle the warm Grand Marnier sauce over individual servings right before eating. Getting that first bite with the crisp top, soft custardy middle, and tart cranberry burst is pure comfort. Grand Marnier sauce adds a sophisticated orange-kissed finish that makes this feel holiday-special, though I’ve been known to enjoy it for weekend brunch with strong coffee. The contrast between the creamy bread and popping cranberries keeps every bite interesting—try serving it warm with a scoop of vanilla ice cream for an extra indulgent treat.
Summary
Perfectly comforting and endlessly versatile, these bread pudding recipes prove that simple ingredients can create extraordinary desserts. Whether you crave classic flavors or creative twists, there’s something here for every sweet tooth. We’d love to hear which recipe becomes your new favorite—drop us a comment below and don’t forget to pin your top picks to share the deliciousness!
