Cuisine Network

Cuisine Network


Warm Bread Pudding – Comforting Custard Classic

45 minutes. Cook
Scroll to recipe


Few desserts offer the sheer comfort and nostalgia of a well-made bread pudding. This humble yet heavenly dish has roots that date back centuries, evolving from frugal beginnings into a beloved dessert found on tables around the world. The essence of a good bread pudding lies in its simplicity: stale bread, rich custard, a touch of sweetness, and a hint of spice. In this article, we’ll explore the history and art of crafting the perfect warm bread pudding, a dish that embodies the very essence of comfort food.

Historical Context

The origins of bread pudding can be traced to ancient times, where resourceful cooks sought ways to avoid food waste. Stale bread, often considered inedible, was transformed into a satisfying dessert by soaking it in a mixture of milk or cream, eggs, and sweeteners. Over the centuries, variations of this dish emerged in various cultures. In Europe, it became known as “poor man’s pudding,” while in England, it was often called “bread and butter pudding” due to the addition of buttered bread slices.

During the Middle Ages, bread pudding gained popularity as a way to make use of leftover bread and create a filling dish for the working class. It was simple, economical, and delicious. As culinary techniques evolved, so did the recipe, with bakers and chefs adding their own unique twists.

Today, bread pudding has transcended its modest origins to become a beloved dessert enjoyed by people from all walks of life. The recipe has been refined, offering a variety of flavors and textures to suit every palate.


  1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease the 9×9-inch (23×23 cm) baking dish lightly with butter or cooking spray.
  2. Prepare the Bread: Cut or tear your stale bread into 1-inch cubes and place them in the greased baking dish. This is where you can get creative; use any type of bread you prefer, whether it’s crusty baguette, brioche, or hearty whole wheat.
  3. Prepare the Custard Mixture: In a mixing bowl, combine the whole milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt. Whisk the mixture until it’s well combined and the sugar has dissolved. This custard mixture is the heart of your bread pudding, infusing it with rich, creamy flavor.
  4. Pour the Custard Over the Bread: Pour the custard mixture evenly over the bread cubes in the baking dish. Gently press down on the bread cubes with a wooden spoon to ensure they absorb the custard.
  5. Optional Add-Ins: If you’d like to add extra flavor and texture, sprinkle raisins and chopped pecans or walnuts evenly over the bread pudding.
  6. Bake to Perfection: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes. Then, remove the foil and continue baking for an additional 15 minutes or until the pudding is golden brown on top and set in the center. A toothpick inserted into the center should come out clean.
  7. Serve Warm: Once your bread pudding is done baking, remove it from the oven and let it cool slightly. Warm bread pudding is best enjoyed fresh out of the oven, with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of warm caramel sauce.


prep time
20 minutes.
cooking time
45 minutes.
total time
1 hour 5 minutes.


  • 9x9-inch (23x23 cm) baking dish

  • Mixing bowls

  • Whisk

  • Wooden spoon

  • Measuring cups and spoons

  • Knife and cutting board

  • Aluminum foil


  • 8 cups stale bread cubes (about 1-inch pieces, any type of bread works)

  • 2 cups whole milk

  • 1 cup heavy cream

  • 4 large eggs

  • 1 cup granulated sugar

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon salt

  • 1/2 cup raisins (optional)

  • 1/2 cup chopped pecans or walnuts (optional)


Preheat oven to 350°F (175°C).
Prepare and assemble ingredients.
Mix custard, pour over bread.
Bake, cool, and serve.
More Servings

Sweet Endings: Decadent Desserts for a Memorable Thanksgiving Feast.


Black Forest Cupcakes - Cherry Chocolate Temptation


Blueberry Lemon Pound Cake - Burst of Citrus

0 0 votes
Article Rating
Notify of
Inline Feedbacks
View all comments
Would love your thoughts, please comment.x

There is a good reason not to support the Guardian

Not everyone can afford to pay for news right now. That is why we chose to keep our journalism open to everyone.

But if you can, then there are three good reasons to choose to support us today: we are independent and have no billionaire or shareholders telling us what to do; our quality journalism is vital at a time when powerful people are getting away with more and more; and it takes less time than it took to read this message. Choose to help power the Guardian’s journalism for years to come. Give just once from $1. Thank you.

A valid rationale exists for not endorsing or backing The Cuisine Network.

Not everyone can afford paid culinary insights right now. That’s why we’ve kept our culinary information accessible to all.

However, if you’re able to, there are three compelling reasons to support us today: we remain independent without the influence of billionaires or shareholders dictating our direction; our commitment to high-quality culinary journalism is crucial, especially as influential figures escape scrutiny more frequently; and it takes just a moment, shorter than the time it took to read this message. Choose to bolster Cuisine Network’s culinary journalism for the years ahead. Give just once, starting from $1. Thank you.