“What’s the best bread for bread pudding?” The #1 question you’re probably asking if you’re making bread pudding this December, well, don't panic, I have great bread options below and a delicious and easy old-fashioned bread pudding recipe for you.
P.S. You will love my Sourdough Bread Pudding or Grandma's Malva Pudding Recipe next!
Comfort food right here 👆🏼 💖
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THE BEST BREAD FOR BREAD PUDDING
And the secret is simple: choose a bread that’s sturdy, stale, and able to soak up alllll that creamy custard without falling apart
⭐ 1. Brioche Bread (Top Choice!)
Soft, rich, buttery… brioche is basically already halfway to dessert.
It soaks up the custard perfectly but still holds its shape.
Use brioche when you want:
- A luxurious bread pudding
- A silky custard middle with golden edges
- Perfect pairing with vanilla sauce or ice cream
- An old-fashioned bread pudding that doesn’t taste old-fashioned
⭐ 2. Challah Bread
Similar to brioche, but a little lighter and eggier.
Tear into big, fluffy pieces and make a pudding that feels like a cloud.
Use challah when you want:
- A visually beautiful casserole
- A dessert that tastes rich without being heavy
- A custard-soaked interior.
⭐ 2. Croissants
Yes, croissants count as bread — and they might just be the most amazing option.
Their flaky layers absorb custard like a dream.
Use croissants when you want:
- A bakery-style upgrade
- Extra richness without extra effort
- A dessert that feels fancy but is actually super easy
⭐ 4. French Bread (Classic + Reliable)
This is the old-fashioned bread pudding choice your grandma probably used.
It’s sturdy, neutral-flavored, and soaks beautifully when slightly stale.
Use French bread when you want:
- A traditional, classic bread pudding
- A custardy center with crisp edges
- A perfect base for raisins, cinnamon, and even chocolate chips.
⭐ 5. Leftover “Stale” Sandwich Bread
Yep — the basic loaf on your counter is VERY capable.
Stale or slightly dried-out bread is actually perfect for custard absorption.
Use leftover sandwich bread when you want:
- A budget-friendly, zero-waste bread pudding
- Something fast, easy, and dependable
- A creamy, old-fashioned flavor
A QUICK SUMMARY OF WHAT TYPE OF BREAD TO USE
| 😋 What You Want | 🍞 Best Bread Option |
|---|
| 🥐 Amazing, bakery-style | Brioche or croissants |
| 🥖 Classic old-fashioned | French bread |
| ♻️ Easiest and zero-waste | Stale sandwich bread |
| ☁️ Light and cloud-like | Challah |
| 💫 Extra flavor built in | Cinnamon swirl buns |
BREAD PUDDING RECIPE
🥄 INGREDIENTS NEEDED
20-ounce loaf of bread of choice. cut into cubes (about 4 cups)
5 large eggs (beaten)
1 cup white granulated sugar
4 cups whole milk
1 teaspoon vanilla
¼ teaspoon salt
1 teaspoon cinnamon
4 tablespoons unsalted butter
maple syrup and vanilla ice cream to serve
👩🏼🍳 STEP-BY-STEP INSTRUCTIONS
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method
Prep the bread:
Grease a 9"x 13" casserole dish. Add the cubed bread (about 4 cups) into the dish and spread it out evenly.
Make the custard:
In a large bowl, whisk together the beaten eggs, sugar, milk, vanilla, salt, and cinnamon until smooth.
Soak the bread:
Pour the custard mixture all over the bread cubes, pressing down lightly with a spatula to help the bread absorb the liquid. Let it sit for 10–15 minutes so it gets fully soaked.
Add the butter:
Cut the unsalted butter into small pieces and scatter them over the top of the bread pudding.
Bake:
Bake at 350°F (175°C) for 45–55 minutes, or until the top is golden and the center is set but still slightly soft.
Serve:
Serve warm with maple syrup and a big scoop of vanilla ice cream.
❓FAQS
Challah bread would be the next best thing.
Because stale bread absorbs custard better, fresh bread is too soft and can turn mushy, while slightly dried-out bread soaks up the liquid evenly and gives bread pudding its perfect texture.
Yes, you can. Stale cinnamon buns will work too.
Feel free to add in a ¼ cup of raisins, nuts, or chocolate chips to your pudding. Add some rum to your maple syrup for a sweet rum sauce.
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
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THE BEST BREAD FOR BREAD PUDDING (+RECIPE!)
- Total Time: 15 min Prep Time + 45 min Bake Time = 60 min Total Time
- Yield: 6 1x
Description
“What’s the best bread for bread pudding?” The #1 question you’re probably asking if you’re making bread pudding this December, well, don't panic, I have great bread options below and a delicious and easy old-fashioned bread pudding recipe for you.
Ingredients
20-ounce loaf of day-old, stale bread of choice. Cut into cubes (about 4 cups)
5 large eggs (beaten)
1 cup white granulated sugar
4 cups whole milk
1 teaspoon vanilla
¼ teaspoon salt
1 teaspoon cinnamon
4 tablespoons unsalted butter
maple syrup and vanilla ice cream to serve
Instructions
Prep the bread:
Grease a 9" x 13" casserole dish. Add the cubed bread (about 4 cups) into the dish and spread it out evenly.
Make the custard:
In a large bowl, whisk together the beaten eggs, sugar, milk, vanilla, salt, and cinnamon until smooth.
Soak the bread:
Pour the custard mixture all over the bread cubes, pressing down lightly with a spatula to help the bread absorb the liquid. Let it sit for 10–15 minutes so it gets fully soaked.
Add the butter:
Cut the unsalted butter into small pieces and scatter them over the top of the bread pudding.
Bake:
Bake at 350°F (175°C) for 45–55 minutes, or until the top is golden and the center is set but still slightly soft.
Serve:
Serve warm with maple syrup and a big scoop of vanilla ice cream.
Notes
HOW TO STORE LEFTOVERS? Store bread pudding covered in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
CAN YOU FREEZE BREAD PUDDING? Freeze it well-wrapped for up to 3 months, then thaw in the fridge and reheat before serving.
HOW TO REHEAT? Reheat in the oven at 350°F (175°C) for 10–15 minutes or in the microwave for 30–60 seconds until warm.
TIPS AND TRICKS:
Press the bread down after pouring the custard so every piece absorbs it.
Bake uncovered so the top gets golden and crisp.
Don’t overbake — the center should be slightly jiggly.
- Cuisine: American
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