Bread Pudding Recipe

I absolutely adore finding simple, comforting meals that truly satisfy the whole family.

There’s nothing quite like a warm slice of bread pudding with its creamy center and lightly crisp edges, filling your kitchen with sweet, spiced aromas. This easy bread pudding recipe is your new secret weapon: a warm, comforting dish that’s simple to make and endlessly adaptable for any meal. Whether you’re a busy parent juggling after-school activities or a budget-conscious cook, this recipe saves time and brings smiles. Our version stands out for its quick prep, delightful custardy texture, and simple swaps for dietary needs, making it a guaranteed winner. Get ready to discover how effortlessly you can create this beloved classic bread pudding recipe, from smart ingredient choices to clever serving ideas.

Ingredient Map (Amounts • Role • Swap)

Building a delightful bread pudding recipe starts with understanding each component. Here’s what you’ll need for a truly creamy and fragrant treat:

• Stale Brioche or Challah Bread: 450 g (1 pound or about 6-8 cups), cut into 2.5 cm (1-inch) cubes. This is the foundation; stale bread absorbs the custard beautifully for a perfect bread pudding recipe. Swap: French bread or even day-old sandwich bread works too. For a healthy family dinner option, use whole wheat bread.
• Whole Milk: 700 ml (2 3/4 cups). Creates a rich, full-bodied custard. Swap: 2% milk or a plant-based milk like oat milk for dietary needs.
• Heavy Cream (35% fat): 250 ml (1 cup). Adds luxurious creaminess. Swap: If you don’t have heavy cream, an equal amount of whole milk can be used, though the texture will be slightly lighter.
• Large Eggs: 4. These are vital for binding the pudding and achieving that signature soft, custardy texture.
• Granulated Sugar: 150 g (3/4 cup). Provides balanced sweetness throughout the pudding. Swap: You can slightly reduce the sugar for a less sweet profile or use a natural sweetener like maple syrup for a low-carb meal option (adjusting liquids if needed).
• Alcohol-Free Vanilla Extract: 5 ml (1 teaspoon). Essential for a warm, comforting aroma.
• Ground Cardamom: 2 g (1/2 teaspoon). Delivers a unique, fragrant spice note that pairs wonderfully with dates. Swap: If you prefer, ground cinnamon (1/2 teaspoon) is a classic alternative.
• Salt: 1 g (1/4 teaspoon). A small pinch balances the sweet flavors.

For the Date Cardamom Swirl:

• Pitted Medjool Dates: 200 g (1 cup), roughly chopped. These soft, caramel-like dates are perfect for a rich swirl. Quality note: Medjool dates offer the best texture and flavor for this swirl.
• Hot Water: 120 ml (1/2 cup). Helps soften the dates for a smooth blend.
• Granulated Sugar: 50 g (1/4 cup). Enhances the natural sweetness of the dates.
• Coconut Oil (or Vegetable Shortening), melted: 30 ml (2 tablespoons). Contributes to the swirl’s creamy consistency.
• Alcohol-Free Vanilla Extract: 2.5 ml (1/2 teaspoon). Adds a layer of familiar warmth to the date swirl.
• Ground Cardamom: 1 g (1/4 teaspoon). Reinforces the aromatic spice theme.
• Pinch of Salt: Just a tiny bit to round out the flavors.

Step-by-Step Cooking (Kid-Friendly Cues)

Crafting this delightful bread pudding recipe is a breeze, especially with these clear steps. My kids love helping with the bread-tearing, making it a true family activity!

1. Prepare your baking dish: Preheat your oven to 175°C (350°F). Grease a 20×20 cm (8×8 inch) baking dish with a thin layer of coconut oil or vegetable shortening. Arrange your 2.5 cm (1-inch) bread cubes in an even layer in the prepared dish. You’ll see them form a cozy bed for the custard.
2. Create the Date Cardamom Swirl: In a small saucepan, combine the chopped dates, hot water, 50 g (1/4 cup) sugar, melted coconut oil, 2.5 ml (1/2 teaspoon) vanilla, 1 g (1/4 teaspoon) cardamom, and a pinch of salt. Bring to a simmer over medium heat, stirring until the sugar dissolves and dates begin to soften, about 3-5 minutes. The mixture will start to smell wonderfully fragrant. Remove from heat and transfer to a blender or food processor. Blend until very smooth and creamy, scraping down the sides as needed, then set aside to cool slightly.
3. Whisk the Custard: In a large bowl, whisk together the 700 ml (2 3/4 cups) milk, 250 ml (1 cup) heavy cream, 4 large eggs, 150 g (3/4 cup) sugar, 5 ml (1 teaspoon) vanilla extract, 2 g (1/2 teaspoon) ground cardamom, and 1 g (1/4 teaspoon) salt. Whisk until well combined and the sugar has dissolved; the mixture should look smooth and slightly frothy.
4. Combine and Soak: Pour the prepared custard mixture evenly over the bread cubes in the baking dish, making sure all the bread is moistened. Gently press down on the bread to help it absorb the custard. Let stand for 15-20 minutes at room temperature; the bread will soften visibly as it soaks thoroughly, becoming heavy and saturated. If the bread seems dry after soaking, gently press again to help it absorb more liquid.
5. Swirl the Dates: Spoon about two-thirds of the prepared Date Cardamom Swirl over the soaked bread. Using a knife or a skewer, gently swirl the date mixture into the bread pudding, creating visible ribbons and pockets. Avoid overmixing; you want distinct swirls, not a uniform color.
6. Bake to Golden Perfection: Bake for 45-55 minutes in the preheated 175°C (350°F) oven. The bread pudding will puff up, turn golden brown on top, and a knife inserted into the center should come out mostly clean, though it will still be slightly jiggly. The kitchen will fill with an inviting, sweet aroma.
7. Cool and Serve: Remove from the oven and let cool on a wire rack for at least 15 minutes before serving. This crucial step allows the pudding to set, and the flavors to meld beautifully. Spoon warm bread pudding into individual shallow bowls. Drizzle generously with the remaining Date Cardamom Swirl sauce, allowing it to pool and drip over the edges, and lightly dust with an additional pinch of ground cardamom for aromatic contrast.

Portioning, Serving & Pairings

This bread pudding recipe generously serves 6-8 adults or 10-12 kids, perfect for quick family dinners or weekend brunch. Serve warm with maple syrup, whipped cream, or fresh berries for a comforting treat.

Nutrition & Lifestyle Benefits of This Bread Pudding Recipe

This bread pudding recipe provides energy and protein, adaptable with whole grains and reduced sugar for healthy family dinners. It reduces food waste by using leftover bread, fitting budget-friendly meal planning, and is easily modified for gluten-free or vegetarian needs.

Time & Budget Cheatsheet

Active prep is 10-15 minutes, with 40-50 minutes passive cook time, totaling 50-65 minutes. Costing $0.75-$1.25 per serving, this bread pudding recipe is budget-friendly when using day-old bread. It’s also simple to double for batch cooking.

Smart Shopping & Make-Ahead Strategy

Most ingredients are standard supermarket finds; stale bread is key. Milk and eggs should be fresh. Assemble this dish up to 24 hours ahead, refrigerating it before baking.

Pro Tips, Flavor Paths & Safety

For richer flavor, briefly toast bread cubes. Ensure bread is stale for optimal absorption and allow setting time post-bake. Customize this bread pudding recipe with vanilla-cinnamon, chocolate chips, or raisins. Cook eggs to 160°F (71°C) and refrigerate leftovers promptly.

FAQs

Is this dish good for weekly meal prep or weight goals?

Yes, it’s great for portioning; use whole-grain bread and reduce sugar for weight goals.

Healthiest substitute for this bread pudding recipe if I’m gluten-free/vegan?

Use gluten-free bread; for vegan, swap milk for plant-based, butter for plant-based, and eggs for flax eggs.

Best place to buy ingredients for this comforting dessert online or via grocery delivery?

All major online grocery services and local supermarket deliveries carry these standard ingredients.

How long do leftovers keep and how to reheat?

Leftovers keep 3-4 days refrigerated; reheat in the microwave or oven (300°F/150°C for 15-20 minutes). I usually cover it with foil to prevent drying.

Can I make this bread pudding recipe ahead of time?

Yes, you can assemble and refrigerate it up to 24 hours before baking.

What kind of bread is best for bread pudding?

Sturdy, day-old breads like challah or brioche work best for optimal texture.

This easy bread pudding recipe is a family-friendly, nourishing, and budget-kind comfort food for healthy eating. Pin this recipe now for quick meals and start gathering simple ingredients!

bread pudding recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Harper Lane
• Total Time: 100 minutes
• Yield: 8 servings 1x
• Diet: General

Print Recipe

Pin Recipe

Description

This easy bread pudding recipe is a warm, comforting dish with a creamy center and crisp edges, featuring a unique date cardamom swirl. It’s simple to make, adaptable for dietary needs, and perfect for a family meal.

---

Ingredients

Scale 1x2x3x

• 1 pound (450 g) stale brioche or challah bread, cut into 1-inch (2.5 cm) cubes
• 2.75 cups (700 ml) whole milk
• 1 cup (250 ml) heavy cream (35 percent fat)
• 4 large eggs
• 0.75 cup (150 g) granulated sugar
• 1 teaspoon (5 ml) alcohol-free vanilla extract
• 0.5 teaspoon (2 g) ground cardamom
• 0.25 teaspoon (1 g) salt
• 1 cup (200 g) pitted Medjool dates, roughly chopped
• 0.5 cup (120 ml) hot water
• 0.25 cup (50 g) granulated sugar
• 2 tablespoons (30 ml) coconut oil (or vegetable shortening), melted
• 0.5 teaspoon (2.5 ml) alcohol-free vanilla extract
• 0.25 teaspoon (1 g) ground cardamom
• pinch of salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare Baking Dish: Preheat your oven to 175°C (350°F). Grease a 8×8 inch (20×20 cm) baking dish with a thin layer of coconut oil or vegetable shortening. Arrange the 1-inch (2.5 cm) bread cubes in an even layer in the prepared dish.
2. Create Date Cardamom Swirl: In a small saucepan, combine the chopped dates, 0.5 cup hot water, 0.25 cup sugar, 2 tablespoons melted coconut oil, 0.5 teaspoon vanilla, 0.25 teaspoon cardamom, and a pinch of salt. Bring to a simmer over medium heat, stirring until the sugar dissolves and dates begin to soften (about 3-5 minutes). Remove from heat and transfer to a blender or food processor. Blend until very smooth and creamy, then set aside to cool slightly.
3. Whisk the Custard: In a large bowl, whisk together the 2.75 cups milk, 1 cup heavy cream, 4 large eggs, 0.75 cup sugar, 1 teaspoon vanilla extract, 0.5 teaspoon ground cardamom, and 0.25 teaspoon salt. Whisk until well combined and the sugar has dissolved.
4. Combine and Soak: Pour the prepared custard mixture evenly over the bread cubes in the baking dish, making sure all the bread is moistened. Gently press down on the bread to help it absorb the custard. Let stand for 15-20 minutes at room temperature; the bread will soften and saturate.
5. Swirl the Dates: Spoon about two-thirds of the prepared Date Cardamom Swirl over the soaked bread. Using a knife or a skewer, gently swirl the date mixture into the bread pudding, creating visible ribbons and pockets (avoid overmixing).
6. Bake to Golden Perfection: Bake for 45-55 minutes in the preheated 175°C (350°F) oven. The bread pudding will puff up, turn golden brown on top, and a knife inserted into the center should come out mostly clean (though it will still be slightly jiggly).
7. Cool and Serve: Remove from the oven and let cool on a wire rack for at least 15 minutes before serving. Spoon warm bread pudding into individual shallow bowls. Drizzle generously with the remaining Date Cardamom Swirl sauce and lightly dust with an additional pinch of ground cardamom.

Notes

Medjool dates offer the best texture and flavor for the swirl. If the bread seems dry after soaking, gently press again to help it absorb more liquid. Cooling for at least 15 minutes is crucial for the pudding to set and flavors to meld beautifully. For a healthy family option, consider using whole wheat bread. Ground cinnamon (0.5 teaspoon) is a classic alternative to cardamom.

• Prep Time: 35 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (approx. 150 g)
• Calories: 380 calories
• Sugar: 45 g
• Sodium: 250 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 3 g
• Protein: 10 g
• Cholesterol: 120 mg