“What’s the best bread for bread pudding?” Brioche, challah, French bread and sourdough are some of the best choices because they absorb the custard without becoming too mushy. Slightly stale bread works especially well. Below, I’ll explain which breads work best, which ones to avoid, and share my easy old-fashioned bread pudding recipe.

P.S. You will love my Sourdough Bread Pudding or Grandma's Malva Pudding Recipe next!

Comfort food right here 👆🏼 💖

Jump to:

• 🎥 MY LATEST VIDEO
• THE BEST BREAD FOR BREAD PUDDING
• ⭐ 1. Brioche Bread (Top Choice!)
• ⭐ 2. Challah Bread
• ⭐ 2. Croissants
• ⭐ 4. French Bread (Classic + Reliable)
• ⭐ 5. Stale Sandwich Bread
• Best Bread for Bread Pudding: Quick Guide
• Easy Old-Fashioned Bread Pudding Recipe
• 🥄 Bread Pudding Ingredients
• 👩🏼‍🍳 STEP-BY-STEP INSTRUCTIONS
• ❓FAQS

🎥 MY LATEST VIDEO

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!)

Brioche is the best bread for bread pudding because its rich, buttery texture absorbs the custard beautifully while still holding its shape. Challah, French bread and sourdough are also excellent choices. For the best texture, use bread that's slightly stale or dried out so it can soak up plenty of custard without falling apart.

Use Brioche bread when you want:

• Rich, buttery bread pudding with a luxurious flavor
• Soft, custardy center with crisp golden edges
• Absorbs the custard beautifully without falling apart

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⭐ 2. Challah Bread

Similar to brioche, challah is rich and eggy but a little lighter. Its soft, sturdy crumb absorbs the custard beautifully without completely falling apart. Tear it into large pieces for a fluffy bread pudding with plenty of golden edges.

Use Challah bread when you want:

• Light, fluffy bread pudding with a rich, eggy flavor
• Absorbs custard beautifully while still holding its shape
• Creates a soft center with delicious golden edges

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⭐ 2. Croissants

Croissants make an extra-rich bread pudding thanks to their buttery, flaky layers. They absorb the custard beautifully while creating crisp, golden edges on top. Day-old croissants work especially well because they soak up more custard without becoming too soft.

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)

French bread is a classic choice for old-fashioned bread pudding. Its sturdy, neutral-flavored crumb absorbs plenty of custard while still holding its shape, especially when the bread is a day or two old.

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. Stale Sandwich Bread

Yes, you can use regular sandwich bread for bread pudding. Slightly stale or dried-out sandwich bread absorbs the custard better than fresh bread and is a great way to use up leftover slices. Just avoid bread that's extremely soft and fresh, as it can become mushy.

• A budget-friendly, zero-waste bread pudding
• Something fast, easy, and dependable
• A creamy, old-fashioned flavor

Best Bread for Bread Pudding: Quick Guide

😋 What You Want	🍞 Best Bread Option

⭐ Best overall

Brioche

🥖 Classic old-fashioned

French bread

♻️ Easiest and zero-waste

Stale sandwich bread

☁️ Light and cloud-like

Challah

💫 Extra flavor built in

Cinnamon swirl bread

🥐 Rich and bakery-style

Croissants

Easy Old-Fashioned Bread Pudding Recipe

🥄 Bread Pudding Ingredients

Challah bread: Day-old challah is ideal because its rich, slightly sweet crumb absorbs the custard beautifully without becoming too mushy.

Eggs: Eggs give the custard structure and help create that soft, creamy bread pudding texture.

Granulated sugar: Adds sweetness to the custard without overpowering the warm cinnamon and nutmeg flavors.

Whole milk: Whole milk makes the custard rich and creamy while soaking into every piece of bread.

Vanilla extract: Adds a warm vanilla flavor that pairs perfectly with the sweet custard and spices.

Ground nutmeg: Gives the bread pudding a warm, slightly nutty spice that's classic in old-fashioned desserts.

Ground cinnamon: Adds warmth and sweetness and works especially well with the raisins and vanilla.

Raisins: Raisins add little bursts of chewy sweetness throughout the pudding; leave them out if you're not a fan.

👩🏼‍🍳 STEP-BY-STEP INSTRUCTIONS

Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method

1. Prep the bread:
Preheat the oven to 350°F (175°C). Grease a 9 × 13-inch casserole dish. Add the cubed day-old challah and spread it out evenly. Sprinkle the raisins over the bread.

2. Make the custard:
In a large bowl, whisk together the eggs, sugar, whole milk, vanilla, nutmeg, and cinnamon until smooth and well combined.

3. Soak the bread:
Pour the custard evenly over the bread and raisins. Gently press the bread down into the custard so every piece gets coated. Let it sit for 10–15 minutes to soak.

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.

5. Serve:
Let the bread pudding cool for a few minutes, then serve warm with vanilla ice cream.

❓FAQS

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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