What kind of bread works best?

Rich, sturdy breads like brioche, challah, or French bread are perfect because they soak up the custard without falling apart. Avoid thin sandwich bread — it tends to turn mushy.

Can I make bread pudding ahead of time?

Yes! Assemble the pudding up to 24 hours ahead , cover, and refrigerate. When ready to bake, bring it to room temperature and bake as directed.

How do I keep bread pudding from getting soggy?

Use day-old bread and allow it to soak just until the custard is absorbed. Over-soaking or using very soft bread can lead to a mushy texture.

Can I use non-dairy milk?

Absolutely. Almond milk, oat milk, or coconut milk all work well. The texture will be slightly lighter, but still fluffy and delicious.

Fluffy Bread Pudding – Easy, Buttery, and Comforting Dessert

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This Fluffy Bread Pudding is a classic, cozy dessert made with buttery bread, creamy vanilla custard, and warm spices. It’s soft and custardy on the inside, crisp and golden on top, and filled with comforting flavors that make it perfect for holidays, brunch, or any time you crave something sweet and nostalgic.

Author: Gemma
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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6 cups day-old brioche, challah, or French bread, cubed
4 tbsp (60 g) unsalted butter, melted
3/4 cup (150 g) granulated sugar
2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream (or half-and-half)
4 large eggs
2 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp salt
Optional add-ins: 1/2 cup raisins, chocolate chips, or chopped nuts
For serving: caramel sauce, powdered sugar, or whipped cream

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Instructions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
Cube the bread and place evenly in the prepared dish. If using fresh bread, toast cubes in the oven for 10 minutes until slightly crisp.
In a large bowl, whisk together eggs, milk, cream, sugar, vanilla extract, cinnamon, and salt until smooth and combined.
Pour the custard evenly over the bread cubes. Press gently with a spatula to ensure all bread is soaked. Let sit for 15–20 minutes.
If desired, add raisins, chocolate chips, or nuts between layers before baking.
Bake for 40–45 minutes, or until the top is puffed, golden brown, and the center is just set.
Cool for 10–15 minutes before serving. Dust with powdered sugar or drizzle with caramel sauce. Serve warm or at room temperature.

Notes

Use slightly stale bread for the best texture. Fresh bread can make the pudding soggy.
Allow bread to soak for at least 15 minutes before baking to absorb the custard evenly.
Do not overbake — the pudding should be golden on top but soft and moist inside.
For extra richness, replace half the milk with heavy cream.
Add a tablespoon of bourbon or rum to the custard for a flavorful twist.
Store leftovers in an airtight container for up to 3 days or refrigerate for 5 days.
Reheat in the oven at 325°F (165°C) for 10 minutes or microwave individual servings for 30 seconds.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 24g
Sodium: 220mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 8g
Cholesterol: 145mg

Find it online: https://recipeeasily.com/fluffy-bread-pudding/