This old-fashioned bread pudding recipe is so easy to make, and it comes out perfectly delicious every time. The combination of brioche bread with a sweet, cinnamony custard creates the best texture. I love to serve this bread pudding for Christmas morning breakfast or Christmas Eve dessert. Either way, it works perfectly!
Tips for Success
If your bread is already stale, you can skip step 2. If you notice your bread pudding is browning too much during baking, cover it loosely with aluminum foil. Make sure to bake it until it is no longer wet and soggy! To make ahead, prepare the recipe through step 5, cover with plastic wrap, and store in the refrigerator overnight. Bake first thing the next morning!
How to Store and Reheat
Store leftover bread pudding in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating covered in a 350°F oven for 10-12 minutes, until hot.
How to Make Bread Pudding Step by Step
Dry the Bread: Preheat your oven to 350°F. Slice a 1-pound loaf of brioche bread into 2-inch cubes and spread them out on a baking sheet. Bake for 10 minutes, until the bread feels dry but is not browned. I love having a hot drink ready to pair with this (or a cocktail if it’s brunch time). Whip up a flat white if you’re a coffee drinker, or make hot chocolates for the whole family. Fill the Casserole Dish: Grease a 9×13-inch baking pan with butter. Add the bread to the dish and spread it out into an even layer. Mix the Custard: In a large bowl, whisk 4 cups of milk, ¼ cup of melted unsalted butter, 1 tablespoon of pure vanilla extract, ⅔ cup of granulated sugar, 1 teaspoon of ground cinnamon, ¼ teaspoon of kosher salt, and 4 large eggs together. Coat the Bread: Pour the liquid mixture over the bread. Use a spatula to wiggle the bread around and let it soak into all the cracks between the bread cubes. Let the mixture sit at room temperature for 30 minutes to absorb the liquid. You can also cover it and refrigerate it overnight. Bake the Casserole: Bake for 45 minutes, until set and golden brown on the top. Let cool for 5 minutes before serving with powdered sugar, maple syrup, and/or fresh berries, if desired.
