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    Pink Owl Kitchen » Desserts » BEST EVER Bread Pudding

    BEST EVER Bread Pudding

    Published: Sep 8, 2022 by Ashley Boyd · This post may contain affiliate links

    JUMP TO RECIPE

    An insanely delicious bread pudding recipe made with French bread soaked in rich and creamy egg custard, lots of warm spices, and topped off with an irresistible maple praline sauce. This is the best bread pudding you've ever had!

    Bread pudding is a coveted dessert in the south as well around the world and makes the perfect make-ahead Thanksgiving or Christmas dessert!

    In this recipe, crusty french bread is soaked in a sweet custard flavored with warm spices for several hours, baked until golden brown, and topped with a sweet maple praline sauce.

    For more southern desserts, check out our Southern Sweet Potato Pie and Southern Pecan Pie recipes next!

    A slice of bread pudding with maple praline sauce on a white plate with a pan of bread pudding in the background.
    Jump to:
    • Ingredients You Need to Make This Recipe
    • How To Make This Recipe
    • Variations and Substitutions
    • What Is Bread Pudding?
    • What Bread Works Best For Bread Pudding?
    • How to Tell When Bread Pudding Is Done
    • Make-Ahead and Storing Instructions
    • Tips For The Best Pudding
    • Recommended Tools For This Recipe
    • More Dessert Recipes You Will Love!
    • 📖 Recipe

    Ingredients You Need to Make This Recipe

    Bread Pudding

    • French bread. Crusty bread that is at least a day old works best for soaking up the custard in this recipe.
    • Half and half. To create the custard. You can also use a combination of milk and cream or whole milk.
    • Eggs. Also used to create the custard.
    • Granulated sugar. To sweeten the bread pudding.
    • Brown sugar. Combined with granulated sugar for a caramel-like sweetness.
    • Vanilla extract. For added flavor. Use good-quality vanilla and NOT vanilla flavoring.
    • Ground cinnamon, ginger, nutmeg, and cloves. These warm spices add depth, nuttiness, and spiciness to the bread pudding.
    • Salt. To highlight the flavors of the other ingredients.
    • Melted butter. To pour over the bread pudding before it goes in the oven.
    A slice of bread pudding with maple praline sauce on a white plate with a pan of bread pudding in the background.

    Maple Praline Sauce

    • 4 tablespoons unsalted butter
    • ½ cup dark brown sugar
    • ½ cup pure maple syrup
    • 1 cup heavy cream
    • 1 cup chopped pecans
    • 2 teaspoons vanilla extract
    • ¼ teaspoon salt
    bread pudding in a white baking dish with powdered sugar on top.

    How To Make This Recipe

    1. Butter a 9 x 13 baking dish. Tear the French bread into about 1-inch pieces and place it in the buttered baking dish and set it aside.
    2. Add the half and half, eggs, sugars, vanilla, cinnamon, ginger, nutmeg, cloves, and salt to a large mixing bowl and whisk together until well combined. Pour the custard over the bread, making sure all the bread gets covered.
    3. Gently press the bread into the custard with a wooden spoon so that there are no dry spots, wrap the baking dish in plastic wrap, and refrigerate the bread pudding for at least 4 hours or overnight.
    4. Preheat your oven to 350°F. Take the bread pudding out of the refrigerator and sit it on the counter while the oven preheats.
    5. Once the oven is hot, remove the plastic wrap from the baking dish and place the bread pudding in the preheated oven. Bake the bread pudding for 50 to 60 minutes, or until golden brown on top and set in the center.
    6. While the bread pudding is baking, make the maple praline sauce by combining butter, brown sugar, maple syrup, and heavy cream in a medium saucepan over medium-high heat.
    7. Bring the sauce to a boil while stirring constantly with a wooden spoon. Once the sauce reaches a boil, reduce the heat to medium-low and cook for 7-9 minutes, or until the sauce is smooth and coats the back of the spoon, stirring regularly.
    8. Stir in the pecans, vanilla extract, and salt and continue to cook for another 1-2 minutes. Remove the sauce from heat.
    9. Serve bread pudding warm with maple praline sauce spooned over top.
    step by step instructions for making bread pudding.
    maple praline sauce in a white bowl on a white wooden surface.

    Variations and Substitutions

    Feel free to serve this bread pudding without sauce or with a different type of sauce such as:

    • Vanilla sauce
    • Caramel sauce
    • Bourbon sauce
    • Rum sauce
    • Chocolate sauce
    • Fruit compote

    You can substitute or add other spices such as:

    • Cardamom
    • Allspice
    • Pumpkin pie spice
    bread pudding in a white baking dish.

    What Is Bread Pudding?

    Bread pudding is a dish most commonly made with stale bread, a spiced custard, and sometimes raisins. The dish is said to date back to 13th century and was once referred to as "poor man's pudding" by the English since it was made with old, leftover ingredients.

    Bread pudding has transformed into a modern day delicacy and can be found on the menus of upscale restaurants across the US and the world.

    Bread pudding became very popular in the Southern US, with the New Orleans-style preparation using French bread, raisins, and bourbon or rum sauce being a favorite of many.

    I grew up in Mississippi eating bread pudding made with all types of bread, including white sandwich bread, biscuits, dinner rolls, you name it! Bread pudding has always been a beloved Thanksgiving and year-round dessert in my family.

    servings of bread pudding on white plates with a pan of bread pudding in the bottom left corner.

    What Bread Works Best For Bread Pudding?

    Although bread pudding can be made with just about any kind of bread you have available, I prefer crusty bread that is at least a day or two old. My favorite kinds of bread for bread pudding are:

    • French bread
    • Brioche
    • Challah
    • Sandwich bread

    You want bread that is sturdy enough to hold up to soaking in the egg custard and will not fall apart or become mushy. However, you can make just about any bread work as long as can be sliced or torn into pieces and is stale but not hard.

    Using stale bread that is a day or two old is key so that it can soak up the custard. You can use fresh bread for bread pudding, but I recommend toasting it in the oven for about 10 minutes first to dry it out.

    Try making bread pudding with some of these unconventional options:

    • Biscuits
    • Hawaiian rolls
    • Sourdough
    • Ciabatta
    • Whole grain bread
    slice of bread pudding on a white plate with a bite taken out.

    How to Tell When Bread Pudding Is Done

    Bread pudding is done when the top is golden brown and the center is set and no longer jiggles.

    To check bread pudding for doneness, carefully grab both ends of the pan with covered hands, and give it a gentle shake. If the center jiggles like jello then it needs a little more time in the oven.

    If the center is set and doesn't move, the bread pudding can be taken out of the oven. You can also insert a toothpick or skewer into the center of the bread pudding to check for doneness. If it comes out dry, you are good to go!

    You also want to be careful not to overbake your bread pudding, which can cause it to turn out dry and hard. Bake it just until the center is set and the top is golden but not burned.

    bread pudding in a white baking dish with a green linen underneath.

    Make-Ahead and Storing Instructions

    This bread pudding makes the perfect make-ahead or overnight dessert recipe. Assemble the bread pudding as directed and allow it to soak in the refrigerator for up to 12 hours until ready to bake.

    The maple praline sauce can also be made a day or two in advance and stored in an airtight container in the refrigerator until ready to serve. Reheat maple praline sauce on the stovetop or in the microwave.

    Leftover bread pudding can be stored in the refrigerator in an airtight container for up to 3 days.

    bread pudding in a white baking dish with powdered sugar on top.

    Tips For The Best Pudding

    1. Do not skip the soaking step. Soaking the stale bread allows it to absorb the custard to give you the most delicious bread pudding.
    2. Do not stir the bread and custard together. Doing so can tear the bread and leave you with a mushy mess. Instead, pour the custard over all of the bread, gently press the bread into the custard with a wooden spoon, and allow it to soak up the liquid.
    3. Use stale, 1 to 2-day-old bread. If using fresh bread, toast it in the oven for about 10 minutes to dry it out. On the other hand, do not use very old bread that is hard. You want bread that is dry to the touch and a bit crumbly.
    slice of bread pudding on a white plate with a bite taken out.

    Recommended Tools For This Recipe

    • 9 x 13 baking dish
    • Mixing bowls
    • Medium saucepan
    servings of bread pudding on white plates with a pan of bread pudding in the bottom left corner.

    More Dessert Recipes You Will Love!

    • Carrot Cake Loaf with Cream Cheese Frosting
    • Hummingbird Bread Pudding with Praline Sauce
    • Peanut Butter Cake with Strawberry Frosting
    • Chewy Chai Spiced Molasses Cookies
    • Spiced Apple Crumb Cake
    • Apple Pie Cinnamon Rolls

    📖 Recipe

    A slice of bread pudding with maple praline sauce on a white plate with a pan of bread pudding in the background.

    BEST EVER Bread Pudding

    Ashley
    An insanely delicious bread pudding recipe made with French bread soaked in rich and creamy egg custard, lots of warm spices, and topped off with an irresistible maple praline sauce. This is the best bread pudding you've ever had!
    4.71 from 17 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 1 hr
    Soaking Time 4 hrs
    Total Time 5 hrs 10 mins
    Course Dessert
    Cuisine American
    Prevent your screen from going dark
    Servings 8 servings
    Calories 761 kcal

    Equipment

    • 9 x 13 baking dish

    Ingredients
      

    • 1 loaf French bread 1 to 2 days old, see note
    • 4 cups half and half or 2 cups whole milk mixed with 2 cups heavy cream
    • 4 large eggs
    • ¾ cup granulated sugar
    • ¾ cup dark brown sugar or light brown sugar
    • 1 tablespoon vanilla extract NOT vanilla flavoring
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground ginger
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon ground cloves
    • ¼ teaspoon salt
    • 3 tablespoons butter unsalted, melted

    Maple Praline Sauce

    • 4 tablespoons unsalted butter
    • ½ cup dark brown sugar
    • ½ cup pure maple syrup
    • 1 cup heavy cream
    • 1 cup chopped pecans
    • 2 teaspoons vanilla extract
    • ¼ teaspoon salt

    Instructions
     

    • Butter a 9 x 13 baking dish. Tear the French bread into about 1-inch pieces and place it in the buttered baking dish and set it aside.
    • Add the half and half, eggs, sugars, vanilla, cinnamon, ginger, nutmeg, cloves, and salt to a large mixing bowl and whisk together until well combined. Pour the custard over the bread, making sure all the bread gets covered.
    • Gently press the bread into the custard with a wooden spoon so that there are no dry spots, wrap the baking dish in plastic wrap, and refrigerate the bread pudding for at least 4 hours or overnight.
    • Preheat your oven to 350°F. Take the bread pudding out of the refrigerator and sit it on the counter while the oven preheats.
    • Once the oven is hot, remove the plastic wrap from the baking dish, pour the melted butter over the bread pudding, and transfer it to the preheated oven. Bake the bread pudding for 50 to 60 minutes, or until golden brown on top and set in the center.
    • While the bread pudding is baking, make the maple praline sauce by combining butter, brown sugar, maple syrup, and heavy cream in a medium saucepan over medium-high heat.
    • Bring the sauce to a boil while stirring constantly with a wooden spoon. Once the sauce reaches a boil, reduce the heat to medium-low and cook for 7-9 minutes, or until the sauce is smooth and coats the back of the spoon, stirring regularly.
    • Stir in the pecans, vanilla extract, and salt and continue to cook for another 1-2 minutes. Remove the sauce from heat.
    • Serve bread pudding warm with maple praline sauce spooned over top.

    Notes

    • If using fresh bread, toast it in the oven for about 10 minutes to dry it out.
    • This bread pudding makes the perfect make-ahead or overnight dessert recipe. Assemble the bread pudding as directed and allow it to soak in the refrigerator for up to 12 hours until ready to bake.
    • The maple praline sauce can also be made a day or two in advance and stored in an airtight container in the refrigerator until ready to serve.
    • Leftover bread pudding can be stored in the refrigerator in an airtight container for up to 3 days.

    Nutrition

    Serving: 1servingCalories: 761kcalCarbohydrates: 97.8gProtein: 14.8gFat: 35.8gSaturated Fat: 19.8gCholesterol: 174mgSodium: 730mgPotassium: 381mgFiber: 2.3gSugar: 55.1gCalcium: 221mgIron: 3mg
    Keyword bread pudding, bread pudding with sauce, christmas desserts, make-ahead bread pudding, overnight bread pudding, praline sauce, southern bread pudding, thanksgiving desserts
    Tried this recipe?Tag @thepinkowlkitchen on Instagram! And don't forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and review!

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    Reader Interactions

    Comments

    1. Marlon Boyd

      September 16, 2022 at 3:13 am

      5 stars
      The title of the recipe def fits! Made this bread pudding for my Fam and they loved it! I definitely will be making this again during the holidays.

      Reply
      • Ashley Boyd

        September 28, 2022 at 3:10 am

        Thank you and I'm so happy you all enjoyed the bread pudding!

        Reply
    2. Mary Beth Shagena

      November 29, 2022 at 1:06 am

      Hi Ashley
      I’m making this for a dinner party on Saturday. It doesn’t say in the directions when to put the melted butter on top. From experience probably after soaking and right before it goes in the oven?

      Reply
      • Ashley Boyd

        November 29, 2022 at 1:18 am

        Hi Mary, you are correct. Step 5 instructs to pour the butter over the top before it goes into the oven. I hope you enjoy the recipe!

        Reply

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    Hi! I'm Ashley.

    I am a new mom, wife, and creator of all you see here at Pink Owl Kitchen. All of our recipes are influenced by my southern upbringing and are made with fresh, seasonal ingredients to encourage families to come together around the dinner table more!

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