The Best Bread Pudding with a Crisp Top and Creamy Center
A good bread pudding has three things: a crisp, caramelized top, a custard center that barely jiggles, and cubes that still hold their shape. Most pans miss at least one. This version gets all three from a single loaf of day-old challah, five eggs, and a 20 minute soak.
I tested this bread pudding eleven times over four weeks. The early pans came out gummy in the middle because I used fresh bread and too much milk. Drying the cubes, cutting the liquid to four cups, and baking at 350°F until the center hit 160°F fixed it.
The pan feeds twelve and reheats well, and it tastes even better on day two. A warm brown sugar cream sauce goes on top, and it takes five minutes on the stove while the bread pudding rests. If you like the soft center of our french toast casserole, this one gives you the same comfort with a crisper top.
Table of Contents
Why You Will Love This Bread Pudding
- It turns stale bread into dessert, so the last third of a loaf never goes in the trash.
- The sugar on top bakes into a golden crust while the center stays creamy and set.
- Everything goes in one large bowl, then the oven does the work.
- One 9×13-inch pan feeds twelve, which suits potlucks, birthday dinners, and game days.
- Leftover squares reheat in 45 seconds. My son asked for one before school three mornings in a row.
Recipe Snapshot
- Prep Time: 20 minutes (plus 20 minutes soaking)
- Cook Time: 55 minutes (plus 15 minutes resting)
- Total Time: 1 hour 50 minutes
- Servings: 12
- Difficulty: Easy
- Calories per serving: About 480
- Key Ingredient or Tool: Day-old challah and an instant-read thermometer
- Best For: Potlucks, birthdays, and cold weekend mornings
Nutrition Information
- Calories per Serving: About 480
- Protein: 9 g
- Carbs: 55 g
- Fat: 26 g
- Fiber: 1 g
- Sugar: 36 g
- Sodium: 273 mg
- Serving Size: About 1 square with sauce
- Servings per Recipe: 12
Each square carries about 9 grams of protein, mostly from the eggs, milk, and challah. The sauce adds roughly 104 calories and 9 grams of sugar per serving, so skipping it is the easiest way to lighten a square.
Nutrition values are approximate and calculated per serving using standard ingredient amounts. Values may vary based on brands used and portion sizes.
Ingredients
For the Bread Pudding
- 1 pound day-old challah or brioche, cut into 1-inch cubes (about 10 cups)
- 3 cups whole milk
- 1 cup heavy cream
- 5 large eggs
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup unsalted butter, melted
- 2 teaspoons alcohol-free vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon Diamond Crystal salt (1/4 teaspoon if using fine table salt)
- 1/2 cup raisins
- 1 tablespoon unsalted butter, for the dish
- 1 tablespoon granulated sugar, for the top
For the Brown Sugar Cream Sauce
- 1/4 cup unsalted butter
- 1/2 cup packed light brown sugar
- 1/2 cup heavy cream
- 1 teaspoon alcohol-free vanilla extract
- 1 pinch salt
Bread decides the result. Challah and brioche have enough egg and butter in the crumb to soak up custard without dissolving. White sandwich bread works but turns softer, so dry it 5 minutes longer.
Whole milk plus heavy cream sets firm yet creamy, and half-and-half also works. Five eggs hold one pound of bread together, so do not drop to four. Check store-bought loaf labels, since a few use animal-based shortening.
Pro Tip: Weigh your bread. Sixteen ounces is what this custard is built for. Under 14 ounces gives a loose, eggy pan, and over 18 leaves dry pockets.
Equipment Needed
- 9×13-inch glass or ceramic baking dish: With metal, check 5 minutes early, since it browns edges faster.
- Large mixing bowl, 5 quarts: It leaves room to fold in cubes without crushing them.
- Instant-read thermometer: It is the only reliable way to confirm a 160°F center.
- Rimmed baking sheet: Spread the cubes in a single layer so they dry evenly.
- 2-quart heavy-bottom saucepan: The thick base keeps the brown sugar from scorching.
Preparation
- Dry the bread: Heat the oven to 300°F, spread the cubes on the baking sheet, and bake 10 to 15 minutes. They should feel firm and dry with no brown color.
- Raise the oven to 350°F and move a rack to the center position.
- Grease the 9×13-inch dish with 1 tablespoon butter, covering the corners and sides.
- Melt 1/4 cup butter and let it cool for 5 minutes so it does not cook the eggs.
- Take the milk and cream out of the fridge 15 minutes ahead, since cold dairy makes melted butter clump.
- Measure the sugars, spices, and raisins into small bowls.
Step-by-Step Instructions
- Whisk the eggs, 3/4 cup granulated sugar, and 1/4 cup brown sugar for 1 minute, then whisk in the milk, cream, cooled butter, vanilla, cinnamon, nutmeg, and salt. Chef’s Note: Add the dairy slowly at first. The custard should look smooth and pale gold.
- Add the dried cubes and raisins, then fold 8 to 10 times with a large spatula. Every cube should look coated, with no dry bread on top.
- Let the bowl sit for 20 minutes, pressing the cubes down once at 10 minutes. Chef’s Note: Fresh bread turns to paste here, which is why drying matters. Only a thin pool of custard should remain at the bottom.
- Scrape the mixture into the greased dish, level it, and sprinkle on the remaining 1 tablespoon sugar. The surface should look even, with a few raisins and bread corners poking up.
- Bake on the center rack for 50 to 60 minutes, rotating the dish 180 degrees at 25 minutes. Chef’s Note: Tent loosely with foil for the last 10 minutes if the top darkens early. The top should be deep golden and the center should barely jiggle.
- Slide an instant-read thermometer into the center, where it must read 160°F. Chef’s Note: If it reads lower, bake in 5 minute increments. A knife near the middle should come out with moist crumbs, not wet egg.
- Rest the dish on a wire rack for 15 minutes so the custard finishes setting. The edges should pull slightly from the sides.
- While it rests, melt 1/4 cup butter in the saucepan over medium heat. Stir in 1/2 cup brown sugar and 1/2 cup cream, boil gently for 2 minutes, then add the vanilla and salt off the heat. The sauce should look glossy and coat a spoon.
- Cut the bread pudding into 12 squares, 3 rows by 4 rows, and spoon warm sauce over each. The sauce should pool slightly at the base of each steaming square.
Expert Tips and Tricks
- On test number three I skipped the drying step and used fresh sandwich bread. The cubes collapsed, and the center was still wet after 70 minutes.
- Keep the crust on the cubes. It stops them dissolving in the custard and adds a chewy edge.
- Make it ahead by stopping after the soak. Cover the dish, refrigerate for up to 12 hours, then bake straight from the fridge and add about 10 minutes.
- Cube the loaf the night before and leave it uncovered on a baking sheet. By morning it is dry enough to skip the oven step.
- Cool the pan on a rack for 30 minutes before covering. Steam trapped under a lid makes the top soggy by morning.
Common Mistakes and Troubleshooting
Soggy Center
The middle stays wet while the top browns. Fresh bread or extra liquid is the usual cause, so dry the cubes and measure the dairy. To rescue it, bake 10 more minutes at 350°F.
Rubbery, Eggy Texture
The squares feel tight and taste like scrambled eggs. Overbaking squeezes liquid out of the custard. Pull the pan at 160°F, and add extra warm sauce to soften firm squares.
Burnt Top, Loose Center
The top darkens at 35 minutes while the middle is still wet. A hot oven or metal dish is why. Verify the oven with a separate thermometer, then tent with foil and bake 10 more minutes.
Dry, Dense Pudding
The cubes taste dry in the center. The soak was too short, or the cubes were too thick. Soak the full 20 minutes, and rescue leftovers with 1 tablespoon milk per square.
Storage Instructions
Room Temperature: Up to 2 hours, loosely covered, since eggs and dairy do not hold safely longer.
Refrigerator: Cool the pan for 30 minutes, then cover tightly or pack squares into an airtight glass container. It keeps for 4 days. Store the sauce in a separate jar.
Freezer: Freeze bread pudding squares without sauce for up to 2 months. Wrap each in parchment, then bag them in a freezer-safe zip bag.
Reheating: Microwave one square at 70 percent power for 45 to 60 seconds, or heat a foil-covered pan at 325°F for 15 to 20 minutes. Leftovers should reach 165°F. Thaw frozen squares in the fridge overnight first.
Make-Ahead Notes: The sauce keeps 4 days in the fridge, and dried bread cubes keep 2 days in an airtight container.
Storage Trick: Freeze extra sauce in an ice cube tray. One cube is about 1 tablespoon and melts in about 30 seconds in the microwave.
I freeze squares on a parchment lined tray for 1 hour before bagging. They stay separate, so I can grab exactly two on a school night.
Variations and Substitutions
Spicy Chocolate: Swap the raisins for 1/2 cup semisweet chocolate chips and whisk 1/8 teaspoon cayenne into the custard. The heat is faint, just a warm finish.
Mild and Kid-Friendly: Skip the raisins and nutmeg, and cut the cinnamon to 1 teaspoon. Stir in 1/2 cup mini chocolate chips before baking.
Vegetarian and Dairy-Free: This bread pudding is already vegetarian. For dairy-free, use oat milk, canned full-fat coconut milk, dairy-free butter, and a dairy-free loaf.
Gluten-Free: Use one pound of gluten-free brioche, dried at 300°F for 15 to 20 minutes. Soak only 15 minutes and start checking at 45 minutes.
Banana: Fold in 2 sliced ripe bananas and cut the milk to 2 1/2 cups. For a no-bake dessert with the same custard idea, try our banana pudding with silky homemade custard.
What to Serve With This
Vanilla ice cream: The cold scoop melts into the warm sauce and softens the crisp top.
Fresh strawberries: A cup of sliced berries adds tartness that cuts through the sugar.
Toasted pecans: Two tablespoons per square add crunch. Toast them at 350°F for 6 minutes.
Hot chocolate: A mug of hot chocolate made with real chocolate and cocoa turns a square into a proper cold-weather dessert.
Roast chicken dinner: After roast chicken and green beans, one small square is enough to finish a full table.
Frequently Asked Questions
Can you make bread pudding the night before?
Yes, you can assemble bread pudding up to 12 hours ahead. Cover the filled dish tightly with foil and refrigerate. Bake it straight from the fridge at 350°F, adding about 10 minutes, until the center reads 160°F. A cold dish takes longer, so start checking the temperature at 55 minutes. I do this for birthday dinners, and the extra hours help the custard reach every cube.
Why is my bread pudding soggy in the middle?
A soggy middle usually means the pan needed more oven time or the custard had too much liquid. Keep the dairy at four cups for one pound of bread, and bake until a thermometer in the center reads 160°F. Fresh bread causes it too. Check the center, since it sets last. If the pan is already out, bake it 10 more minutes.
Can I use milk instead of heavy cream in bread pudding?
Yes, you can swap the cream for more whole milk, and the bread pudding will still set. Use 4 cups of whole milk in total. Expect a lighter flavor and squares that cut slightly softer, with the same 50 to 60 minute bake. Half-and-half is a good middle option. Skip skim milk, because the custard turns thin and bakes up pale.
How do you know when bread pudding is done?
Bread pudding is done when an instant-read thermometer in the center reads 160°F. Look for a deep golden top, edges that pull slightly from the dish, and a center that barely jiggles when you nudge the pan. A knife near the middle should come out with moist crumbs, not wet egg. Most pans need 50 to 60 minutes at 350°F, then 15 minutes of rest.
Do you have to use stale bread for bread pudding?
No, but the bread has to be dry. Stale cubes soak up custard and stay intact, while fresh cubes collapse into paste. If your loaf is fresh, cut it into 1-inch cubes and bake them at 300°F for 10 to 15 minutes, or leave them on a sheet pan overnight. The cubes should feel firm, like a crouton that has not browned.
Final Thoughts on Bread Pudding
The best thing about bread pudding is how well the leftovers behave. Bake it on a Friday evening, and by Saturday afternoon the custard has settled into the bread and every square slices cleanly.
If you need to feed a crowd, this recipe doubles without trouble in two 9×13-inch dishes on separate racks. Swap their positions at the 25 minute mark so both brown evenly. My rule now is to bake a pan whenever the bread box has a third of a loaf left.
If you loved this recipe, save it to your dessert Pinterest board so you can find it easily later!
The Best Bread Pudding with a Crisp Top and Creamy Center
Ingredients
Equipment
Method
- Heat the oven to 300°F. Spread the bread cubes on a rimmed baking sheet and bake 10 to 15 minutes, until they feel firm and dry with no brown color.
- Raise the oven to 350°F and place a rack in the center. Grease the 9×13-inch dish with 1 tablespoon butter. Melt 1/4 cup butter and cool it for 5 minutes. Take the milk and cream out of the fridge 15 minutes ahead.
- Whisk the eggs, 3/4 cup granulated sugar, and 1/4 cup brown sugar for 1 minute. Whisk in the milk and cream slowly, then the cooled butter, vanilla, cinnamon, nutmeg, and salt, until the custard looks smooth and pale gold.
- Add the dried cubes and raisins. Fold 8 to 10 times with a large spatula, until every cube looks coated and no dry bread shows.
- Let the bowl sit for 20 minutes, pressing the cubes down once at 10 minutes, until only a thin pool of custard remains at the bottom.
- Scrape the mixture into the greased dish, level it, and sprinkle on 1 tablespoon granulated sugar, until the surface looks even.
- Bake on the center rack for 50 to 60 minutes, rotating the dish 180 degrees at 25 minutes. If the top darkens early, tent loosely with foil for the last 10 minutes. The top should be deep golden and the center should barely jiggle.
- Slide an instant-read thermometer into the center, where it must read 160°F. If lower, bake in 5 minute increments. A knife near the middle should come out with moist crumbs, not wet egg.
- Rest the dish on a wire rack for 15 minutes, until the edges pull slightly from the sides.
- Melt 1/4 cup butter in a 2-quart saucepan over medium heat. Stir in 1/2 cup brown sugar and 1/2 cup cream, boil gently for 2 minutes, then remove from the heat and add 1 teaspoon vanilla and a pinch of salt, until the sauce looks glossy and coats a spoon.
- Cut the bread pudding into 12 squares, 3 rows by 4 rows, and spoon the warm sauce over each one.
Notes
Make ahead: assemble through the soak, cover, and refrigerate up to 12 hours. Bake from the fridge and add about 10 minutes.
Storage: refrigerate up to 4 days, or freeze squares without sauce up to 2 months.
