Best bread pudding delight

This bread pudding recipe has been my go-to whenever I want a comforting breakfast or an easy dessert that feels like a warm hug. The cinnamon and nutmeg fill the kitchen with a cozy aroma that pulls everyone to the table. It is simple to prepare yet delivers rich flavors and a custardy texture that makes every bite comforting.

I first made this on a chilly weekend morning and it became a family favorite instantly. Now it often appears as a weekend treat or a special holiday dessert, always met with eager smiles.

Gather Your Ingredients

• 1 loaf sixteen ounce French bread: for that soft yet slightly chewy texture & slightly stale bread works best to soak up the custard
• 5 eggs: which provide the rich custardy base and help bind the pudding
• 1 cup sugar: to sweeten the custard nicely without overpowering the spices
• One and a half cups milk: for creaminess & whole milk adds more flavor
• One and a half cups heavy cream: to enhance the richness and give a luxurious mouthfeel
• 2 teaspoons vanilla extract: for a warm, aromatic sweetness & choose pure vanilla for best results
• 1 teaspoon ground cinnamon: adds that classic warming spice flavor
• Half a teaspoon ground nutmeg: to complement the cinnamon with a subtle nutty warmth
• 1 cup heavy cream (for the sauce): for a rich, silky sauce that pairs beautifully with the pudding
• One tablespoon all-purpose flour: to thicken the sauce just right
• Half a cup sugar (for the sauce): balancing richness with sweetness
• Four tablespoons unsalted butter: enriches the sauce and adds a glossy finish
• 1 teaspoon vanilla (for the sauce): for a burst of familiar flavor

How to Make It

Sauté the Aromatics:

Not applicable to this recipe

Prepare the Baking Dish:

Preheat your oven to 350 degrees Fahrenheit. Generously coat a nine by thirteen inch baking dish with non-stick cooking spray to prevent sticking and ensure easy serving.

Cut and Soak the Bread:

Cut the French bread into one to two inch squares. Place them in a large mixing bowl. In another bowl whisk together milk, heavy cream, eggs, sugar, vanilla, cinnamon, and nutmeg until well combined. Pour this custard mixture over the bread cubes and gently stir to make sure every piece is coated. Allow it to soak for about twenty minutes so the bread absorbs the custard thoroughly.

Bake the Pudding:

Transfer the soaked bread mixture evenly into the prepared baking dish. Bake in the preheated oven for fifty to sixty minutes or until the center is set and a toothpick inserted comes out clean. The top should be slightly golden and the pudding custardy but firm.

Make the Sauce:

In a saucepan, whisk together sugar, flour, and heavy cream until smooth. Add butter and heat over medium heat, stirring constantly until the butter melts and the mixture begins to boil. Continue whisking as it thickens slightly. Remove from heat and stir in vanilla extract for an extra layer of flavor.

Serve and Enjoy:

Spoon warm sauce over individual slices of bread pudding and enjoy immediately or allow it to cool slightly to set further.

Cinnamon is my secret comfort spice in this pudding. I remember making this for my grandmother’s birthday, and the warm scent throughout the house brought back fond memories of her kitchen. This recipe really feels like a shared family treasure.

Flavor Boosters

Storage Tips Bread pudding keeps well covered in the refrigerator for up to four days. To reheat, warm slices in the oven or microwave until heated through while preserving the custard’s creamy texture. The sauce can be reheated gently on the stovetop or in the microwave, stirring occasionally. Ingredient Substitutions You can swap half and half for heavy cream to reduce richness slightly while still keeping creaminess. Use a good quality cinnamon substitute like cassia if you cannot find true cinnamon, though the flavor will be a bit stronger. For a dairy-free version, replace milk and cream with coconut milk and use vegan butter for the sauce.

Serving Suggestions

Pairs beautifully with fresh berries or a dusting of powdered sugar for a bright contrast to the warm spices. A scoop of vanilla ice cream or a dollop of whipped cream takes the dish into indulgent dessert territory. Serve alongside a hot cup of coffee or spiced tea for breakfast or brunch gatherings.

Creative Twists

Cultural Context Bread pudding has roots in many cultures as a way to make use of stale bread and turn it into something delicious. Its history dates back to medieval England where cooks created simple, hearty dishes to avoid waste. Today it remains a beloved comfort food across the world with countless regional variations. Seasonal Adaptations Add diced apples or pears and a handful of raisins to the custard for fall flavors. Substitute pumpkin puree and pumpkin pie spice in place of cinnamon and nutmeg for a festive autumn twist. For the holidays, top with toasted pecans or drizzle with caramel sauce for extra indulgence.

This bread pudding is perfect for any occasion and offers both comfort and indulgence in every bite.

Common Questions About the Recipe

→ What type of bread works best?

French bread is preferred for its sturdy texture that holds the custard well without becoming soggy.

→ Can I prepare this ahead of time?

Yes, soak the bread in the custard mixture the night before and refrigerate for richer flavor.

→ How do the spices affect the flavor?

Cinnamon adds warmth while nutmeg contributes a subtle nutty depth, balancing sweetness perfectly.

→ What is the purpose of the sauce?

The sauce adds extra creaminess and sweetness, complementing the pudding's soft texture.

→ Can this dish be served warm or cold?

It is delicious served warm to enjoy the creamy texture, but also tasty chilled for a firmer bite.