Better Than Restaurant Bread Pudding
Experience the ultimate comfort dessert with this "Better Than Restaurant Bread Pudding" recipe that’s destined to outshine your favorite dining spot’s version! Made with rich, buttery brioche or challah, this indulgent treat combines a luscious custard of whole milk, heavy cream, and warm spices like cinnamon and nutmeg. Sweetened with a perfect blend of granulated and brown sugar, and topped with optional raisins for extra texture, each bite is decadence perfected. The golden, caramelized crust and soft, custardy interior make it irresistible, especially when finished with a drizzle of silky caramel sauce and a dollop of whipped cream or vanilla ice cream. Ready in under an hour, this easy homemade bread pudding is your answer to creating a crowd-pleasing dessert bursting with irresistible flavor and nostalgic charm. Perfect for family gatherings or special occasions!
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Recipe Information
Ingredients
- 8 cups day-old bread (such as brioche or challah)
- 3 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 3 tablespoons unsalted butter (melted)
- 0.5 cup raisins (optional)
- whipped cream or vanilla ice cream (for serving)
- caramel sauce (store-bought or homemade)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with butter or nonstick cooking spray.
Cut the day-old bread into 1-inch cubes and place them in the prepared baking dish. If you're using raisins, sprinkle them evenly over the bread cubes.
In a large mixing bowl, whisk together the whole milk, heavy cream, granulated sugar, light brown sugar, eggs, vanilla extract, ground cinnamon, and ground nutmeg until fully combined and smooth.
Slowly pour the custard mixture over the bread cubes, ensuring all the bread is evenly soaked. Gently press down the bread with a spatula or the back of a spoon to help it absorb the custard.
Drizzle the melted butter over the top of the bread pudding.
Let the mixture sit for 10–15 minutes so the bread fully absorbs the custard.
Bake in the preheated oven for 45–50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
Remove the bread pudding from the oven and allow it to cool for 10 minutes before serving.
Serve warm with a drizzle of caramel sauce and a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
1153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 1288 mg | 56% | |
| Total Carbohydrate | 174.3 g | 63% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 76.6 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 265 mg | 20% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 513 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
