Bread Pudding Recipes | Taste of Home (2024)

I Made Ree Drummond’s Lemon Bread Pudding Recipe and Yes, It’s Ridiculously Good

This Pioneer Woman bread pudding recipe adds a lemony twist to the classic dessert—and has a homemade bourbon whipped cream that you'll want to eat by the spoonful!

Our Best Bread Pudding Recipes

From new bread pudding flavors to the classics, these bread pudding recipes are beautiful takes on the comforting Old World...

Bourbon Brioche Bread Pudding

My husband wasn't a fan of bread pudding until I had him try a bite of mine from a local...

Challah Bread Pudding

I created this challah bread pudding recipe after my mother-in-law told me that she liked bread pudding. I was on...

Air-Fryer Bread Pudding

This air-fryer bread pudding is a fun dish because the chocolate makes it different from traditional recipes. It's a rich,...

Chocolate Croissant Bread Pudding

I didn't start off as a big fan of bread puddings, but one time I found myself with a large...

Chocolate Croissant Pudding

2 reviews

This new twist on traditional bread pudding is a decadent and delicious family favorite! —Sonya Labbe, West Hollywood, California

Cherry Upside-Down Bread Pudding

2 reviews

I've always loved bread pudding, and I enjoy fixing this for my family on a chilly day. You could use...

Chai-Spiced Bread Pudding

1 review

Nothing says the holidays to me more than the warming spices of chai. This bread pudding incorporates those flavors to...

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2 reviews

I had this dish at a bridal brunch many years ago. It was so delicious that I created my own...

White Chocolate Bread Pudding

2 reviews

A delectable sauce is the crowning touch on servings of this comforting white chocolate bread pudding. —Kathy Rundle, Fond du...

Best Ever Bread Pudding

14 reviews

The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked...

Over-the-Top Blueberry Bread Pudding

55 reviews

This delicious southern blueberry bread pudding boasts out-of-this-world flavor and eye appeal. You just may want to skip the main...

Pumpkin Bread Pudding

5 reviews

Old-fashioned but never out of style, I got this favorite pumpkin recipe from an elderly aunt. —Lois Fetting, Nelson, Wisconsin

Slow-Cooker Cinnamon Roll Pudding

14 reviews

A slow cooker turns day-old cinnamon rolls into a comforting, old-fashioned dessert. It tastes wonderful topped with lemon or vanilla...

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Bread Pudding Recipes | Taste of Home (2024)

FAQs

Should you dry out bread for bread pudding? ›

Dry stale bread soaks up the custard much better than soft fresh bread. You will note when you make bread pudding and pour the liquid over the bread chunks that there is no liquid pooling on the bottom of the bowl.

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Should I cover my bread pudding when baking? ›

Masterclass recommends covering your bread pudding with aluminum foil to protect the top from burning and removing it about 15 minutes before the end of the baking time so that the top can become appropriately crispy.

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Why does my bread pudding fall after bringing out of the oven? ›

It is usual for bread pudding to somewhat collapse when it goes from the oven to the room temperature air, but you surely don't want to further contribute to it becoming flat. Therefore, don't dish it out too quickly.

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Why is my bread pudding mushy? ›

Only Cover The Bread Pudding In Oven For Some Of The Time

If you take it out too soon, you'll be left with a mushy and wet middle that hasn't been given the time it needs in the oven to set, but with a super crispy top -- not ideal, to say the least.

How do you know when bread pudding is done? ›

Bake about 1 hour or until toothpick inserted in the center comes out clean. Another way to judge whether the pudding is fully baked, is to gently press down on the center of the pudding. If any custard comes up to the top, the pudding needs to be baked a little longer.

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Is it OK to leave bread pudding out overnight? ›

Can bread pudding sit out overnight? Do not let your bread pudding sit out at room temperature for more than 2 hours after it has been baked. You should make sure you eat it within 4 days.

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Why does my bread pudding taste eggy? ›

Bread pudding custard is best at a ratio of about 1 egg per 1 cup of liquid. Whatever the liquid is (see below for a note about that in the flavoring section), use one egg for every cup. This will give you a custard that is not too eggy.

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Do you eat bread pudding with a spoon or fork? ›

Advice: Ditch the fork – it's completely superfluous – and dig in with the spoon!

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Does bread pudding have to go in the fridge? ›

How to Store Bread Pudding. Allow the bread pudding to cool completely after baking. Cover tightly or transfer to a shallow, airtight container. Store in the refrigerator for up to three days.

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Is bread pudding supposed to jiggle? ›

After two score or more of tests, we determined that the bread budding should wobble like a Jell-O mold when removed from the oven--it will continue to cook after removal. Another tip is to remove the pudding from the oven just as it begins to inflate and rise up high in the pan.

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What is the best way to eat bread pudding? ›

Bread pudding makes a great brunch dish, served with fresh fruit compote. Or add a handful of chocolate chips before baking for a decidedly more decadent outcome.

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How wet should my bread pudding be? ›

There is no one “right” way to make bread pudding, and its a matter of personal preference whether you prefer it to be gooey or not. The texture should be like a soft damp cake like mix and have a dense pudding like texture with a crunchy sugar top coating.

Why did my bread pudding curdle? ›

If your oven is too hot, the custard could break and start to curdle.

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Can I freeze bread pudding? ›

Yep, it's perfectly fine to freeze bread pudding for up to 3 months. After baking it and completely cooling, double-wrap the bread pudding securely with aluminum foil or plastic freezer wrap. Thaw overnight in the refrigerator. Before serving, reheat in a 300°F-oven until warmed through.

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What ingredient makes pudding thick? ›

It typically contains milk or cream, although there are non-dairy puddings made with plant-based "milk." Pudding is similar to custard in that they both can contain eggs and milk, but pudding is usually thickened with a starch, whereas custard is thickened by the eggs.

What are the ingredients in cook and serve pudding mix? ›

INGREDIENTS: SUGAR, DEXTROSE, CORNSTARCH, MODIFIED CORNSTARCH, CONTAINS LESS THAN 2% OF NATURAL AND ARTIFICIAL FLAVOR, SALT, POLYSORBATE 60 (PREVENTS SCORCHING), CALCIUM CARRAGEENAN (THICKENER), YELLOW 5, RED 40, BLUE 1.

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What are the ingredients used to thicken a pudding? ›

Most recipes use a starch thickener -- typically flour or cornstarch in the United States -- to bring the pudding to a suitable consistency.

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