For this classic bread pudding, challah bread soaks in a rich custard flavored with spiced rum and vanilla, then bakes to a golden, comforting finish. It’s excellent served warm with ice cream and can be made ahead for gatherings.
Bread pudding shows that some of the simplest desserts are the most satisfying.
Like classic crème brûlée, bread pudding is forgiving and easy to prepare. It requires no advanced pastry skills and yields a cozy, nostalgic dessert that works for holidays, weekend dinners, or any time you want something warm and indulgent.
We’ve tried many versions in my family—chocolate, fruit-forward, and variations using different breads and custard spices. This version remains my favorite: a traditional rendition made with challah, plump raisins, and a hint of spiced rum balanced by vanilla.
The ingredients are straightforward but the result is rich and deeply comforting. Use this recipe as a base and adjust mix-ins and flavors to suit your tastes.
What Kind of Bread to Use
Challah is ideal here because it’s slightly sweet with a soft, airy crumb that soaks custard beautifully. Brioche or a soft cinnamon bread are excellent alternatives. Avoid very crusty breads like French baguette; you want a tender, buttery loaf that will become creamy when baked.
Step-by-Step Overview
Prep the Bread
Staling the bread helps it absorb the custard without turning mushy. Cube fresh challah and leave the pieces uncovered overnight to dry slightly. If you’re short on time, spread cubes on a baking sheet and dry in a 300°F oven for about 10 minutes—watch closely so they don’t brown.
Prepare the Custard
Whisk together large eggs, whole milk, heavy cream, packed brown sugar, vanilla extract, and dark spiced rum until smooth and well combined. The mixture should be a light mocha color and fragrant from the vanilla and rum.
Stir the stale bread cubes and raisins into the custard, making sure pieces are lightly coated.
Let the Bread Soak
Allow the bread to rest in the custard for about 15 minutes, tossing gently once or twice so all cubes absorb the liquid evenly. The bread should feel saturated but not falling apart.
Get Ready to Bake
Pour the custard-and-bread mixture into a baking dish placed on a baking sheet for easy transfer. A standard 8×8-inch pan works well, or a 10-inch quiche dish looks attractive. You can also divide the mixture among individual ramekins for single servings—reduce the bake time accordingly.
Bake at 350°F for 50–60 minutes, until the edges are golden and set and the center still has a slight, glossy give. If the top browns too quickly, move the dish lower in the oven or tent loosely with foil.
As the pudding cools, it will settle slightly and develop a custardy, cohesive texture. The raisins will plump and the bread will fuse with the custard into a creamy, spoonable dessert.
This is the hallmark of a great bread pudding: a tender interior, a lightly crisped top, and juicy raisins or chosen mix-ins throughout.
Serving Suggestions
Serve warm or at room temperature; avoid serving it very cold. It’s delicious on its own but made exceptional with a scoop of vanilla ice cream, a drizzle of caramel, or a simple vanilla sauce. A light dusting of powdered sugar also adds a pretty finish.
Recipe Tips and FAQ
Store leftovers covered in the refrigerator for up to five days in an airtight container or wrapped tightly so it doesn’t dry out.
Yes. Freeze portions in a freezer-safe container for up to three months. Thaw overnight in the refrigerator and rewarm gently before serving.
Fresh fruit can release extra moisture and make the pudding watery. If you want fruit, choose dried fruit, a concentrated fruit sauce, or fold in berries just before serving.
Recipe Variations
Once you’ve tried the base recipe, experiment with these variations:
Chocolate chips – Swap raisins for semisweet or dark chocolate chips for a chocolatey pudding.
Dried fruit – Try dried cherries, cranberries, or blueberries instead of raisins for different flavor profiles.
Spices and zest – Add cinnamon, nutmeg, or orange or lemon zest to the custard for warming or citrus notes. Keep concentrated extracts and zests to moderate amounts so they don’t overwhelm the custard.
Maple syrup – Replace the rum with pure maple syrup for a milder, autumnal sweetness.
If you try this recipe, I’d love to hear how it turns out—comments and ratings are always appreciated. Enjoy this comforting, easy dessert any time you want something warm and nostalgic.
Easy Bread Pudding
Ingredients
- 8 cups cubed challah bread (slightly stale)
- 1 cup heavy cream
- 2 cups milk
- 3 large eggs
- 3/4 cup packed brown sugar
- 2 tsp vanilla extract
- 2 tbsp dark spiced rum
- 1/2 cup raisins
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together heavy cream, milk, eggs, brown sugar, vanilla, and rum until smooth and well combined.
- Add stale bread cubes and raisins, toss gently, and let sit for 15 minutes. Toss once or twice so the bread absorbs the custard evenly.
- Pour everything into an 8×8-inch baking dish (or similar). It may look liquidy, but it will set as it bakes.
- Bake 50–60 minutes, until set and golden at the edges while still slightly glossy in the center.
- Serve warm with ice cream, caramel, or a dusting of powdered sugar if desired.
Notes
* About half of a 20-ounce loaf of challah. Brioche is a good substitute.
** Large or extra-large eggs both work.
*** For individual ramekins, reduce bake time and begin checking around 30 minutes. A 10″ quiche dish also works.
Nutrition
Calories: 387 kcal, Carbohydrates: 50 g, Protein: 8 g, Fat: 16 g, Saturated Fat: 8 g, Cholesterol: 127 mg, Sodium: 222 mg, Potassium: 275 mg, Fiber: 1 g, Sugar: 23 g, Vitamin A: 670 IU, Vitamin C: 0.8 mg, Calcium: 156 mg, Iron: 1.9 mg
Nutrition is an estimate for guidance only.
Post updated in December 2020. Originally published January 2012.