Create a tasty bread pudding that makes the most of your holiday bread leftovers. Whether your bread is enriched or lean, the result will be a cozy, crowd-pleasing dessert that’s perfect for any occasion.

The holidays are a time of abundance, especially when it comes to food. Whether you bake traditional loaves for the family or stock up on artisan breads to complement your festive meals, you’re bound to have some leftovers.

Instead of letting leftover slices go to waste, turn them into a rich and comforting bread pudding.

What type of bread should you use in bread pudding?

This dessert will work with both enriched breads and lean breads.

You can use whatever bread you have on hand, from brioche and challah to sourdough and baguettes—each lends a unique character to the dish.

Here’s a quick guide to choosing the best bread for your dessert:

Enriched Breads: Breads, such as brioche and challah, are rich in butter, eggs, and sugar. They create a soft, custard-like texture and add natural sweetness to the dish.
Lean Breads: Breads like sourdough and baguettes have a firmer structure and a neutral flavor. They absorb custard well and provide a heartier, slightly chewy texture.

The first time I made this bread pudding, I used 3-day-old Sweet Potato Crunch Bread that I stored in an open paper bag on the counter.

While the Sweet Potato Crunch Bread doesn’t contain eggs like traditional enriched breads, its touch of brown sugar gives it a soft, slightly sweet texture that works beautifully in bread pudding.

On a subsequent bake, I used a Cranberry Pecan Baguette that I had frozen whole for about a month and thawed at room temperature the day before making the pudding. Both breads worked beautifully, showcasing how versatile this dessert can be.

No matter what type of bread you choose, be sure to use day-old or slightly stale bread for optimal results. Fresh bread can become too soggy, while stale bread soaks up the custard beautifully without falling apart.

Customize your bread pudding with a flavorful twist

Take your bread pudding to the next level with these add-ins and flavor twists:

Sweet Add-Ins: Chocolate chips, dried fruits (raisins, cranberries, or figs), or shredded coconut.
Nutty Crunch: Chopped pecans, walnuts, or almonds.
Spices: Cinnamon, nutmeg, or even a pinch of cardamom for warmth.
Citrus Zest: Add brightness with orange or lemon zest.
Savory Options: Experiment with cheese, caramelized onions, or fresh herbs for a savory bread pudding twist.

With endless customization options, bread pudding is a dessert that can be tailored to fit any occasion or preference. Let your creativity shine and enjoy this delicious way to use up bread leftovers.

How long should you soak the bread cubes for bread pudding?

The bread should soak in the custard for at least 20-30 minutes to fully absorb the liquid and ensure a moist and creamy texture. For best results:

Day-Old or Stale Bread: These absorb the custard more easily and evenly, making 20-30 minutes ideal.
Fresher Bread: May require a bit more time, around 30-45 minutes, to soak thoroughly.
Overnight Soak: For sturdy breads like sourdough or baguettes, an overnight soak works well, allowing the custard to fully penetrate without becoming overly soggy. For enriched breads like brioche or challah, overnight soaking can create a deeply flavorful and creamy texture, but it may result in a softer pudding. To avoid sogginess, ensure the bread is sturdy and refrigerate during the soak.

Make sure to press the bread cubes gently with a spatula to ensure all pieces are soaked evenly. This step helps prevent any dry spots in your bread pudding!

Tips for Storing Leftover Bread Pudding

Bread pudding is best enjoyed fresh, but leftovers can be stored and reheated with great results. Here’s how:

Refrigerate: Allow the bread pudding to cool completely, then store it in an airtight container or cover the dish tightly with plastic wrap. Refrigerate for up to 3-4 days.
Freeze: For longer storage, portion the pudding into individual servings. Wrap each portion tightly in plastic wrap and place in a freezer-safe container. Bread pudding can be frozen for up to 2-3 months.
Reheat: To reheat, thaw frozen portions in the refrigerator overnight. Warm in the oven at 350°F (175°C) for 10-15 minutes or microwave individual servings for 1-2 minutes until heated through.

Don’t have enough bread to make a full batch of bread pudding?

If you don’t have enough bread to make a full batch of this bread pudding, don’t worry! Instructions for scaling the recipe to make a smaller batch can be found at the end of the recipe.

This way, you can enjoy this delicious dessert no matter how much leftover bread you have.

Note: The cranberry pecan baguette yielded slightly more than 6 cups of bread cubes. And three-fourths of a loaf of the sweet potato crunch bread yielded 7+ cups of bread cubes.

Turn Leftover Holiday Breads into Decadent Bread Pudding

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Author: Bread Experience
Yield: 6-8 Servings 1x

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Description

Turn your leftover holiday bread into a rich and comforting bread pudding. Perfect for both enriched and lean breads, this versatile dessert is a cozy, family-favorite treat.

Instructions

Prepare the Bread:

Preheat your oven to 350°F (175°C).
Spread the cubed bread on a baking sheet and toast lightly in the oven for 5-7 minutes. This helps the bread absorb the custard.

Make the Custard:

In a large bowl, whisk together the milk/heavy cream, eggs, sugar, vanilla, cinnamon, nutmeg, and salt until well combined.

Assemble the Bread Pudding:

Place the toasted bread cubes in a greased 9×13-inch baking dish.
Sprinkle the pecans and raisins (if using) evenly over the bread.
Pour the custard mixture over the bread, pressing gently with a spatula to ensure the bread soaks up the liquid.
Let it sit for 15-20 minutes to absorb.

Add the Topping:

Mix the melted butter, sugar, and cinnamon in a small bowl. Drizzle or sprinkle it over the top of the bread pudding for added flavor and crunch.

Bake:

Cover the dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the custard is set.

Prepare the Sauce:

While the pudding bakes, combine the cream, brown sugar, butter, vanilla, and salt in a small saucepan.
Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens slightly (about 5 minutes). Keep warm.

Serve:

Allow the bread pudding to cool slightly before serving.
Drizzle with the warm sauce or serve with a dollop of whipped cream or a scoop of vanilla ice cream.

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Smaller Batch Bread Pudding:

If you don’t have 6 cups of bread cubes, you can easily scale the recipe down to match the amount you have. Here’s how to adjust:

Estimate the Bread Amount: Measure how many cups of bread cubes you have. For example, if you have 3 cups, you’ll make half the original recipe.

Adjust the Ingredients: Divide all the ingredients by the same proportion as your bread amount. For 3 cups (half of 6 cups), halve all the ingredients:

Custard:

1 ¼ cups milk
2 large eggs
⅜ cup granulated sugar (6 tbsp)
½ tsp vanilla extract
¼ tsp cinnamon
⅛ tsp nutmeg
Pinch of salt

Optional mix-ins like pecans and raisins can also be halved.

Select a Smaller Baking Dish: Use a smaller dish, such as an 8×8-inch square pan or a loaf pan, to ensure the bread pudding isn’t spread too thin. Adjust baking times as needed; it may bake faster in a smaller dish.

Check Baking Time: Start checking for doneness after 20-25 minutes for smaller portions. The top should be golden, and the custard should be set but still slightly jiggly in the center.

Sauce and Topping: Scale the sauce and topping ingredients proportionally. For example, use 1 tbsp melted butter and 1 tbsp sugar for the topping.

This method allows you to create the perfect portion size based on the bread you have!

Tips for Adjustments:

If you’re using a slightly smaller baking dish (like an 8×8), be sure to check the bread pudding’s doneness earlier, as it may bake faster.
If you have less bread, you can also decrease the custard proportionally or keep it the same for a richer pudding.

Category: Dessert
Method: Bread Pudding

Happy Baking! See you in the kitchen!

Cathy