12 Indulgent Bread Pudding Recipes That Taste Like Nostalgia

You’ll find 12 bread pudding recipes that turn leftover bread into warm, comforting desserts you’ll want to make again. Each recipe gives clear steps for assembly, baking times, and simple sauce options, from classic custard to bourbon-soaked raisins and a savory cheddar version. Pick a recipe, gather the bread and basic pantry items, and start prepping—there’s a surprising twist in the next few recipes that changes everything.

Classic Custardy Bread Pudding With Vanilla Bean Sauce

Creamy, comforting classic bread pudding drizzled in a warm vanilla bean sauce — pure comfort in every spoonful.

Ingredients:

• 6 cups day-old French bread, cubed (about 1-inch pieces)
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 teaspoons pure vanilla extract
• 1 vanilla bean (or 1 teaspoon vanilla bean paste), split and seeds scraped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1/4 teaspoon fine sea salt
• 3 tablespoons unsalted butter, melted (plus extra for greasing)
• 1/2 cup raisins or chopped dried fruit (optional)

Vanilla Bean Sauce:

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/3 cup granulated sugar
• 1 tablespoon unsalted butter
• Seeds from 1/2 vanilla bean (or 1/2 teaspoon vanilla extract)
• Pinch of salt

How to Make:

1. Preheat the oven to 350°F (175°C). Butter a 9×9-inch baking dish or similar.
2. Put the bread cubes in a large bowl and set aside.
3. In a medium bowl, whisk eggs, milk, heavy cream, granulated and brown sugars, vanilla extract, vanilla bean seeds, cinnamon, nutmeg, salt, and melted butter until smooth.
4. Pour the custard over the bread, stir gently to coat, and press down so bread soaks up the liquid. Fold in raisins or dried fruit if using.
5. Let the mixture sit 15–20 minutes so the bread absorbs the custard.
6. Transfer to the prepared baking dish, spreading evenly. If you like a crisp top, sprinkle a little extra sugar on top.
7. Bake 40–45 minutes, or until the center is set and the top is golden and slightly puffed. A knife inserted should come out mostly clean.
8. Meanwhile, make the vanilla bean sauce: combine cream, milk, sugar, butter, vanilla seeds (or extract), and a pinch of salt in a small saucepan over medium heat.
9. Warm, stirring, until sugar dissolves and the mixture is hot but not boiling. Remove from heat and keep warm.
10. Let the pudding cool 10 minutes before serving. Spoon warm vanilla sauce over slices or bowls of pudding.

Enjoy warm for the best, most comforting bite — vanilla sauce makes it utterly irresistible!

Bourbon-Soaked Raisin Bread Pudding

Bourbon-Soaked Raisin Bread Pudding — warm, boozy comfort in every spoonful.

Ingredients:

• 6 cups day-old French or challah bread, cut into 1-inch cubes
• 1 cup raisins
• 1/3 cup bourbon
• 3 cups whole milk (or 2 cups milk + 1 cup cream for richer pudding)
• 3 large eggs
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 3 tbsp unsalted butter, melted (plus extra for greasing)
• Optional: 1/2 cup chopped pecans or walnuts

How to Make:

1. Put the raisins in a small bowl, pour the bourbon over them, stir, and let soak for at least 20 minutes (or up to an hour) while you prep.
2. Preheat the oven to 350°F (175°C) and butter a 9×13-inch baking dish or similar-size baking pan.
3. Place the bread cubes in a large mixing bowl and sprinkle in the soaked raisins (and any leftover bourbon).
4. In another bowl, whisk together the milk, eggs, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, salt, and melted butter until smooth.
5. Pour the custard mixture over the bread and raisins, gently tossing or pressing so the bread soaks up the liquid. Let sit 10 minutes to absorb.
6. If using nuts, fold them in now. Transfer the mixture evenly to the prepared baking dish and smooth the top.
7. Bake for 40–45 minutes, or until the top is golden and a knife inserted near the center comes out mostly clean with a few moist crumbs.
8. Let the pudding cool 10–15 minutes before serving so it firms up slightly.

Serve warm with a drizzle of caramel sauce, a scoop of vanilla ice cream, or a dusting of powdered sugar — enjoy every boozy, comforting bite!

Chocolate Chunk and Espresso Bread Pudding

Decadent chocolate and espresso-soaked bread pudding — rich, warm, and perfect with a scoop of ice cream.

Ingredients:

• 6 cups stale or day-old bread cubes (brioche, challah, or French bread)
• 1 cup chocolate chunks or chopped dark chocolate (about 6 oz)
• 2 cups whole milk
• 1 cup heavy cream
• 3 large eggs
• 3/4 cup granulated sugar
• 2 tablespoons instant espresso powder (or strong brewed espresso, cooled)
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon fine salt
• 2 tablespoons unsalted butter, melted (plus extra for greasing)
• Optional: powdered sugar or whipped cream for serving

How to Make:

1. Preheat your oven to 350°F (175°C) and lightly butter a 9×9-inch baking dish or similar-sized casserole.
2. Scatter the bread cubes evenly in the prepared dish and sprinkle the chocolate chunks among the cubes.
3. In a mixing bowl, whisk together milk, heavy cream, eggs, sugar, espresso powder (or cooled brewed espresso), vanilla, salt, and melted butter until smooth.
4. Pour the custard mixture evenly over the bread and chocolate, pressing gently on the bread so it soaks up the liquid.
5. Let the dish sit for 10–15 minutes so the bread fully absorbs the custard (or cover and refrigerate for up to 2 hours for a deeper soak).
6. Bake uncovered for 35–45 minutes, or until the top is golden and a knife inserted near the center comes out mostly clean with a few moist crumbs.
7. Remove from oven and let cool for 10 minutes so it sets slightly.
8. Serve warm, dusted with powdered sugar or topped with whipped cream or ice cream if you like.

Enjoy the gooey chocolate, espresso kick, and cozy comfort of every spoonful!

Maple Pecan Bread Pudding With Salted Caramel

Warm, gooey bread pudding studded with toasted pecans and finished with a buttery salted caramel — pure comfort in every spoonful.

Ingredients:

• 8 cups day-old challah or brioche, cubed (about 10–12 oz)
• 1 cup chopped pecans, toasted
• 3 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 3/4 cup pure maple syrup
• 1/2 cup packed light brown sugar
• 2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp kosher salt
• 3 tbsp unsalted butter, melted (plus extra for greasing)
• 1/4 cup dark rum or apple cider (optional)

Salted Caramel Sauce:

• 1 cup granulated sugar
• 6 tbsp unsalted butter, room temperature, cut into pieces
• 1/2 cup heavy cream, warm
• 1 tsp flaky sea salt (adjust to taste)

How to Make:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. Spread cubed bread on a baking sheet and toast lightly in the oven 8–10 minutes until slightly crisped; transfer to a large bowl.
3. Stir toasted pecans into the bread cubes and set aside.
4. In a medium saucepan, warm milk and cream over medium heat until steaming but not boiling; remove from heat.
5. Whisk eggs, maple syrup, brown sugar, vanilla, cinnamon, salt, melted butter, and rum (if using) in a bowl until combined.
6. Slowly pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs.
7. Pour custard over the bread and pecans, pressing gently so the bread soaks up the liquid. Let sit 15–20 minutes to absorb.
8. Transfer everything into the prepared baking dish, smoothing the top. Cover loosely with foil.
9. Bake for 25 minutes covered, then remove foil and bake another 20–25 minutes until the top is golden and a knife inserted near the center comes out mostly clean.
10. While pudding bakes, make the caramel: heat sugar in a medium heavy-bottomed saucepan over medium heat, stirring often until it melts into an amber liquid.
11. Immediately add butter and whisk until melted and combined, then slowly whisk in warm cream (mixture will bubble vigorously). Stir in flaky sea salt and remove from heat.
12. Let caramel cool a few minutes to thicken slightly, then drizzle over warm bread pudding just before serving.
13. Serve warm with extra toasted pecans, a scoop of vanilla ice cream or a drizzle more caramel for maximum indulgence.

Dig in and enjoy the cozy, nutty sweetness — irresistible with every spoonful!

Lemon Blueberry Brioche Bread Pudding

Bright, buttery brioche soaked with lemony custard and studded with juicy blueberries — pure sunshine in a dish.

Ingredients:

• 1 large brioche loaf (about 10–12 ounces), cut into 1-inch cubes (about 6–8 cups)
• 1 cup fresh or frozen blueberries
• Zest of 2 lemons
• 1/3 cup freshly squeezed lemon juice (about 2 lemons)
• 4 large eggs
• 2 cups whole milk (or 1 cup milk + 1 cup heavy cream for richer custard)
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter, melted (plus extra for greasing)
• 2 tablespoons turbinado or coarse sugar (optional, for sprinkling)

How to Make:

1. Preheat the oven to 350°F (175°C) and butter a 9×9-inch or similar baking dish.
2. Toss the brioche cubes gently with half the lemon zest and the blueberries; spread them evenly in the prepared dish.
3. In a bowl, whisk together eggs, milk (and cream if using), granulated sugar, lemon juice, remaining lemon zest, vanilla, salt, and melted butter until smooth.
4. Pour the custard evenly over the brioche and blueberries, pressing lightly so the bread soaks up the liquid.
5. Let the dish sit 15–20 minutes at room temperature to allow the bread to absorb the custard (or refrigerate up to 2 hours for make-ahead).
6. If using, sprinkle turbinado sugar over the top for a sweet, crunchy finish.
7. Bake uncovered for 35–45 minutes, until the top is golden and a knife inserted into the center comes out mostly clean with a few moist crumbs.
8. Remove from the oven and let cool 10–15 minutes to set before serving.

Serve warm with a dollop of whipped cream or a drizzle of honey — enjoy the bright, comforting bite!

Pumpkin Spice Bread Pudding With Brown Butter

A cozy, spiced pumpkin bread pudding kissed with nutty brown butter — pure fall comfort in a spoon.

Ingredients:

• 8 cups day-old bread, cubed (challah, brioche, or French loaf)
• 1 cup pumpkin puree
• 4 large eggs
• 2 cups whole milk (or 1 cup milk + 1 cup half-and-half)
• 3/4 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 tsp pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp ginger + 1/4 tsp nutmeg + pinch cloves)
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 4 tbsp (1/2 stick) unsalted butter
• 1/2 cup chopped pecans or walnuts (optional)
• 1/4 cup maple syrup (optional, for drizzling)
• Powdered sugar or whipped cream for serving (optional)

How to Make:

1. Preheat oven to 350°F (175°C). Butter a 9×13-inch baking dish or similar.
2. Place cubed bread in the prepared dish and scatter nuts over top if using.
3. In a bowl, whisk together eggs, pumpkin puree, milk, granulated sugar, brown sugar, pumpkin pie spice, vanilla, and salt until smooth.
4. Pour the pumpkin custard evenly over the bread, pressing down gently so bread soaks up the mixture. Let sit 10–15 minutes to absorb.
5. Meanwhile, melt butter in a small skillet over medium heat. Swirl until it foams and turns golden brown with a nutty aroma, about 3–4 minutes. Remove from heat and let cool slightly.
6. Drizzle half of the brown butter over the soaked bread pudding, reserving the rest for finishing.
7. Bake for 35–45 minutes, until the top is set and edges are golden and slightly crisp. A knife inserted should come out mostly clean with a few moist crumbs.
8. Remove from oven and brush or drizzle the remaining brown butter over the hot pudding. Let cool 10 minutes.
9. Serve warm with a sprinkle of powdered sugar, a drizzle of maple syrup, or a dollop of whipped cream.

Enjoy that warm, spicy pumpkin goodness with a buttery nutty finish — perfect for chilly mornings or dessert night.

Apple Cinnamon Streusel Bread Pudding

Warm, cozy apple-cinnamon streusel bread pudding — like apple pie hugged by buttery custard.

Ingredients:

• 6 cups day-old bread cubes (French bread or brioche)
• 2 large apples (Granny Smith or Honeycrisp), peeled, cored and diced
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3 tbsp unsalted butter, melted (plus 2 tbsp for streusel)
• 3 large eggs
• 2 cups whole milk (or 1 cup milk + 1 cup cream for richer custard)
• 1 tsp vanilla extract
• 1/4 tsp salt

Streusel:

• 1/2 cup all-purpose flour
• 1/3 cup brown sugar, packed
• 1/4 cup cold unsalted butter, cubed
• 1/2 tsp ground cinnamon
• Pinch of salt

How to Make:

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. Toss diced apples with 2 tbsp sugar and 1/2 tsp cinnamon; set aside to macerate.
3. In a bowl, whisk together eggs, milk, remaining 1/2 cup sugar, melted butter, vanilla, nutmeg, and salt.
4. Place bread cubes in the prepared dish and scatter the macerated apples over the bread.
5. Pour the custard mixture evenly over the bread and apples, pressing gently so bread soaks up the liquid. Let sit 10 minutes.
6. Make the streusel: combine flour, brown sugar, cinnamon, and salt; cut in cold butter with a fork or pastry cutter until crumbly.
7. Sprinkle streusel evenly over the pudding.
8. Bake 40–45 minutes, until custard is set and top is golden brown; cover loosely with foil if edges brown too fast.
9. Let cool 10 minutes before serving so it firms up a bit.

Serve warm with a scoop of vanilla ice cream or a drizzle of caramel — irresistible comfort in every spoonful!

Cardamom and Orange Blossom Baklava-Style Bread Pudding

A fragrant, syrup-soaked bread pudding that marries baklava’s crunch with floral orange blossom and warm cardamom.

Ingredients:

• 8 cups day-old crusty bread, torn or cubed (brioche or challah work well)
• 1 cup chopped pistachios (plus extra for garnish)
• 1/2 cup ground almonds or almond meal (optional, for baklava texture)
• 6 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 1/4 cup honey
• 1 tablespoon orange blossom water
• 2 teaspoons ground cardamom (or 8–10 crushed green cardamom pods)
• 1 teaspoon vanilla extract
• Zest of 1 orange
• 4 tablespoons unsalted butter, melted
• Pinch of salt

For the syrup:

• 1/2 cup water
• 1/2 cup granulated sugar
• 1/4 cup honey
• 1 tablespoon lemon juice
• 1 teaspoon orange blossom water
• 1 teaspoon rose water (optional)

How to Make:

1. Preheat the oven to 350°F (175°C). Butter a 9×13-inch baking dish.
2. Place torn bread in a large bowl and sprinkle the chopped pistachios and ground almonds over it; toss lightly.
3. In a separate bowl whisk together eggs, milk, cream, sugar, honey, orange blossom water, cardamom, vanilla, orange zest, melted butter, and a pinch of salt until smooth.
4. Pour the custard mixture over the bread and nuts, gently pressing the bread so it soaks up the liquid. Let sit 15–20 minutes so the bread absorbs the custard.
5. Transfer the soaked bread mixture to the prepared dish, spreading evenly and pressing down slightly.
6. Bake 35–40 minutes, or until the top is golden and a knife inserted near the center comes out mostly clean.
7. While pudding bakes, make the syrup: combine water, sugar, honey, and lemon juice in a small saucepan. Bring to a simmer and cook 5–7 minutes until slightly thickened. Remove from heat and stir in orange blossom water (and rose water, if using).
8. When the pudding is done, remove from oven and immediately spoon the warm syrup evenly over the hot pudding so it soaks in.
9. Let the pudding rest at least 15 minutes to absorb the syrup and cool slightly.
10. Garnish with extra chopped pistachios and a light dusting of ground cardamom before serving.

Enjoy warm or at room temperature — every spoonful is a floral, nutty hug with a baklava-inspired crunch!

Coconut Mango Tropical Bread Pudding

Coconut Mango Tropical Bread Pudding — a sunny, creamy twist on comfort dessert that tastes like a beach vacation.

Ingredients:

• 6 cups cubed day-old bread (brioche or challah work great)
• 1 1/2 cups coconut milk (full-fat for richness)
• 1 cup heavy cream or half-and-half
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup diced ripe mango (about 1 large mango)
• 1/2 cup sweetened shredded coconut, plus extra for toasting
• 2 tablespoons unsalted butter, cut into small pieces
• 1 tablespoon rum or 1 teaspoon rum extract (optional)
• Zest of 1 lime (optional, for brightness)
• Mango slices or toasted coconut for garnish

How to Make:

1. Preheat oven to 350°F (175°C) and lightly butter a 9×9-inch baking dish.
2. Scatter the cubed bread evenly in the prepared dish.
3. Sprinkle the diced mango and shredded coconut over the bread cubes.
4. In a bowl, whisk together coconut milk, heavy cream, sugar, eggs, vanilla, salt, rum (if using), and lime zest until smooth.
5. Pour the custard mixture evenly over the bread, pressing gently so the bread soaks up the liquid.
6. Dot the top with the small butter pieces and let rest 10–15 minutes to absorb.
7. Bake uncovered for 35–40 minutes, or until the top is golden and a knife inserted near the center comes out mostly clean.
8. If you like a toasted coconut topping, sprinkle extra shredded coconut on top for the last 5 minutes of baking or toast separately in a skillet and sprinkle before serving.
9. Let the pudding cool slightly before serving so it sets up a bit.
10. Serve warm with extra mango slices, a drizzle of coconut cream, or a scoop of vanilla ice cream.

Enjoy a spoonful of tropical sunshine — this coconut mango bread pudding is pure vacation in every bite!

Savory Cheddar, Herb, and Caramelized Onion Bread Pudding

Savory, cheesy, and full of caramelized-onion goodness — the ultimate comfort brunch or dinner side.

Ingredients:

• 1 large loaf crusty bread (about 10–12 cups cubed), preferably day-old
• 3 tablespoons butter
• 2 large yellow onions, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon sugar (optional, for quicker caramelization)
• 1 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 1/4 cup chopped fresh parsley (optional)
• 2 cups shredded sharp cheddar cheese
• 4 large eggs
• 2 1/2 cups whole milk (or 1 1/2 cups milk + 1 cup half-and-half for richer custard)
• 1/2 teaspoon Dijon mustard (optional)
• 1/4 teaspoon ground nutmeg (optional)
• 2 tablespoons grated Parmesan (optional, for topping)

How to Make:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or similar-sized casserole.
2. Cut the bread into 1-inch cubes and spread them in a single layer on a baking sheet; toast in the oven 8–10 minutes until lightly golden. Transfer to a large bowl.
3. Heat butter and olive oil in a large skillet over medium heat. Add sliced onions, a pinch of salt, and the sugar if using.
4. Cook the onions, stirring occasionally, until deeply golden and caramelized, about 25–30 minutes. Add thyme, stir, and remove from heat.
5. Sprinkle about 1 1/2 cups of the cheddar over the toasted bread; fold in the caramelized onions and chopped parsley.
6. In a separate bowl, whisk eggs, milk (and/or half-and-half), Dijon mustard, remaining salt and pepper, and nutmeg until smooth.
7. Pour the egg mixture evenly over the bread-cheese-onion mixture, pressing down gently so the bread absorbs the custard. Let sit 10–15 minutes for best soaking.
8. Transfer the soaked mixture to the prepared baking dish. Sprinkle remaining cheddar and Parmesan on top.
9. Bake uncovered for 35–45 minutes, until the top is golden and a knife inserted in the center comes out mostly clean.
10. Let the bread pudding rest 5–10 minutes before slicing to set. Serve warm as a hearty side or a savory centerpiece.

Enjoy the melty, savory comfort — perfect with a green salad or roasted veggies!

Cherry-Almond Pain Perdu With Amaretto Sauce

A blissfully boozy twist on classic pain perdu — crisp edges, custardy center, and a fragrant amaretto-cherry sauce.

Ingredients:

• 8 slices sturdy day-old brioche or challah bread (about 1-inch thick)
• 3 large eggs
• 1 1/4 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• Pinch of salt
• 3 tbsp unsalted butter (for frying)
• 1 cup fresh or frozen pitted cherries (halved if large)
• 1/3 cup sliced almonds, toasted
• 2 tbsp brown sugar
• 2 tbsp unsalted butter (for sauce)
• 2 tbsp amaretto liqueur (plus extra for serving, optional)
• Powdered sugar, for dusting
• Fresh mint, for garnish (optional)

How to Make:

1. Whisk eggs, milk, cream, granulated sugar, vanilla, almond extract, and a pinch of salt in a shallow dish until smooth.
2. Dip each brioche slice into the custard for about 20–30 seconds per side, letting it soak but not fall apart.
3. Heat 1 tbsp butter in a large skillet over medium heat and fry 2–3 slices at a time until golden brown, about 2–3 minutes per side; add more butter as needed and keep cooked slices warm.
4. In a small saucepan, melt 2 tbsp butter over medium heat and add brown sugar; stir until the sugar begins to dissolve and bubble.
5. Add cherries and cook 2–3 minutes until they start to soften; stir in amaretto and let it simmer another minute to meld flavors and slightly thicken.
6. Remove sauce from heat and fold in toasted sliced almonds, reserving a few for garnish.
7. Plate warm pain perdu slices, spoon generous amounts of cherry-amaretto-almond sauce over each, and dust with powdered sugar.
8. Finish with an extra drizzle of amaretto if desired and a sprig of mint for color.

Enjoy every bite of this cherry-almond pain perdu — crisp, custardy, and just a little boozy!

Sticky Toffee Date Bread Pudding

Sticky, gooey comfort in every spoonful — a classic British dessert with dates and caramel warmth.

Ingredients:

• 8 oz (about 225 g) staled bread, cubed (white or brioche work well)
• 6 oz (170 g) pitted dates, chopped
• 1 cup (240 ml) boiling water
• 1 tsp baking soda
• 3 tbsp unsalted butter, melted
• 3/4 cup (150 g) brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup (240 ml) milk
• 1/2 cup (120 ml) heavy cream (optional, for richer pudding)
• Pinch of salt

For the sticky toffee sauce:

• 6 tbsp (85 g) unsalted butter
• 1/2 cup (100 g) brown sugar, packed
• 1/2 cup (120 ml) heavy cream
• 1 tsp vanilla extract
• Pinch of salt

How to Make:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch (or similar) baking dish.
2. Put the chopped dates in a bowl, sprinkle baking soda over them, then pour boiling water on top. Let sit for 10 minutes to soften.
3. Place the bread cubes in a large mixing bowl.
4. Stir the melted butter and brown sugar into the date mixture until combined.
5. In a separate bowl, whisk the eggs, vanilla, milk, heavy cream (if using), and a pinch of salt.
6. Pour the date mixture and the egg-milk mixture over the bread cubes. Gently stir so the bread soaks evenly. Let stand 10 minutes so liquid is absorbed.
7. Transfer the soaked bread mixture into the prepared baking dish, pressing down lightly to compact.
8. Bake for 30–35 minutes, or until the top is set and slightly golden.
9. While the pudding bakes, make the sauce: melt butter in a small saucepan over medium heat, stir in brown sugar until dissolved, then add heavy cream and simmer 2–3 minutes until thickened. Remove from heat and stir in vanilla and a pinch of salt.
10. When the pudding comes out of the oven, pour half the warm toffee sauce over it so it soaks in. Reserve the rest for serving.
11. Let the pudding rest a few minutes, then serve warm with extra sauce spooned over each portion — optionally add a scoop of vanilla ice cream or a dollop of whipped cream.

Grab a spoon and get ready for a sticky, indulgent bite — this pudding is pure comfort!

Conclusion

You’ve got a dozen easy, cozy bread puddings to try, from classic custard to tropical mango. Pick a recipe, prep your bread and mix, then bake until set and golden. Tip: about 60% of people say comfort foods lift their mood, so sharing one is a simple way to connect. Serve warm, add sauce or ice cream, and store leftovers covered in the fridge for up to three days. Enjoy.