You Haven't Experienced Bread Pudding Until You've Tried This Version

Let’s face it, bread pudding doesn’t get the appreciation it deserves.

In an age of bold, trendy desserts that explode on social media, bread pudding might seem a little outdated. Whenever I bring it up, half the time the person I’m talking to has no clue what I mean, or they look at me like I just offered them a handful of dusty old candies from my grandmother’s handbag. And I get it. I was skeptical too when I first encountered bread pudding working at a café in high school. After all, what’s so special about soggy bread?

But after one bite, I was completely sold.

When done right, bread pudding is decadently rich, perfectly custardy, melt-in-your-mouth soft, and downright comforting. (I mean, it’s bread AND pudding — what could be better?) The issue is that far too often, the bread pudding we find at restaurants or make ourselves falls short. Whether it's at a small diner or a high-end restaurant, too many versions end up as a dense, rubbery mass with only a crispy top and a flashy sauce to redeem it.

This is a myth. You deserve something much better.

Bread pudding is my absolute favorite dessert, right up there with ice cream. That’s why I’ve spent years perfecting my classic recipe to ensure it’s everything bread pudding should be. Normally, I like to add creative twists to traditional desserts, but not this time.

Get the Recipe: The Ultimate Bread Pudding

The bread pudding recipe I’m about to share is intentionally simple — but done to perfection. Here’s why it works:

Custard Ratio

One of the main reasons bread pudding gets a bad reputation is because of the wrong bread-to-custard balance. What you don’t want (but often end up with) is a dry, dense block of bread cubes stuck together. That’s what happens when you skimp on the custard.

The recipe linked above uses a generous amount of bread — 30 ounces in total — but it also includes enough dairy and sugar to properly soak up all that bread. Plus, the recipe allows the bread to soak in the custard for the right amount of time before baking, resulting in a sweet, tender, vanilla-infused slice with the perfect spongy texture.

A Perfect Bread Combination

Technically, you can make bread pudding with just about any bread you have lying around. It’s a great recipe for repurposing stale bread so it doesn’t go to waste. I’ve even used leftover hot dog and hamburger buns before! But if you’re making bread pudding as an actual dessert, rather than a ‘use-it-up’ recipe, you might as well choose breads that really shine. My favorite combination is sourdough and brioche. The tangy crunch of sourdough pairs beautifully with the sweet, soft fluffiness of brioche. Together, they create the perfect balance.

Brown Sugar vs. White Sugar

Too often, I see bread pudding recipes that only call for plain white sugar. But brown sugar brings more depth and moisture — why not let it join the mix?

Hold the Raisins

I know this might be controversial, but chewy, dried fruit has no place in bread pudding. The rich, creamy texture deserves to shine without any interruptions. Raisins belong in your oatmeal cookies , not here.

The Perfect Cinnamon-Sugar Crust

For this bread pudding, a relatively low and slow cooking process does the trick for most of the baking time. But at the very end, you’ll turn up the heat, sprinkle a mix of white sugar, brown sugar, and cinnamon over the top, and let the surface caramelize into a crisp, golden finish. If you’re aiming for extra crunch, you can switch on the broiler, though personally, I’m not always trusted with that, so I crank the heat to 450°F and let it go for about six minutes.

The Sauce

Much like ketchup or aioli is essential to fries, a warm sauce is a must for bread pudding. My personal favorite is a rich, bourbon-spiked egg sauce. The warm, caramel-like cream infused with egg creates a luxurious layer of flavor that elevates the dish. The trick is to slowly pour the warm sauce into your egg and cream mixture, allowing it to thicken gently without scrambling the eggs. If things don’t blend as smoothly as you’d like, you can always strain the sauce through a fine mesh sieve to remove any lumps.