Most desserts start with a plan. Bread pudding starts with a problem: leftover bread. But that’s exactly what makes it so brilliant.
What began as a practical solution in home kitchens has become one of my go-to comfort bakes—simple, soulful, and endlessly customizable.
It’s the kind of dessert that doesn’t just taste good…it feels good. Especially when it’s homemade, warm, and packed with flavor.
A Slice of Culinary History
Bread pudding has roots that go way back—it was originally a way to use up stale bread in European kitchens. Over time, it evolved into a beloved dessert across cultures.
From New Orleans-style with bourbon sauce to British-style steamed versions like this one, it’s a dish that crosses borders and brings generations together.
Why Bread Pudding Deserves a Spot in Your Recipe Rotation
Bread pudding isn’t just for the holidays or old-fashioned cookbooks—it’s one of the most budget-friendly, waste-conscious, and crowd-pleasing desserts around. Here’s why it belongs in your regular baking rotation:
- Uses leftover bread, reducing food waste
- Incredibly adaptable to different flavors and dietary needs
- Feeds a crowd without breaking the bank
- Comfort food at its best—warm, soft, and indulgent
- Easy enough for beginners, satisfying enough for seasoned bakers
If you’ve never made one from scratch, this is the kind of dessert that will surprise you with just how rewarding it is.
Variations That Make It Your Own
The beauty of bread pudding lies in its flexibility. Once you’ve got the basic method down, you can remix it endlessly based on your pantry, preferences, or dietary goals.
- Add-ins: Try dried fruits like raisins, figs, or cranberries. Chocolate chips or chopped nuts also work beautifully.
- Flavor swaps: Cinnamon and vanilla are classic, but nutmeg, cardamom, or citrus zest bring a fresh twist.
- Bread choices: Stale brioche, challah, or even croissants create a rich, buttery texture. Whole wheat or sourdough gives it a more rustic vibe.
- Toppings: Drizzle with caramel sauce, bourbon glaze, or even a scoop of ice cream. Some folks swear by a dusting of powdered sugar for a final touch.
- Dairy-free options: Swap whole milk for oat, almond, or coconut milk. Use flax eggs or aquafaba for vegan-friendly versions.
Perfect for Meal Prep or Gatherings
One of my favorite things about this dish? It’s make-ahead friendly. You can assemble it the night before and pop it in the steamer or oven when ready. It also travels well—ideal for potlucks, family dinners, or holiday feasts.
- Preps easily in advance
- Reheats beautifully without losing texture
- Can be portioned into ramekins for single servings
- Stores up to 4 days in the fridge
- Freezer-friendly if tightly wrapped
Serve it warm or chilled—either way, it delivers comfort in every bite.
Steamed vs. Baked: Which One Should You Try?
This version leans into the traditional steamed method, which creates a denser, custard-like interior with an incredibly moist finish. It’s different from the crisp-topped oven-baked versions but equally satisfying.
- Steamed: Ultra-moist, smooth texture, old-school feel
- Baked: Slightly firmer, golden crust on top, less prep with foil and string
If you’re new to steaming, don’t stress. It’s simpler than it sounds and well worth the little bit of extra effort.
Easy Bread Pudding Recipe
Equipment
- 1-quart pudding basin
- Large pot with lid (for steaming)
- Kettle
Ingredients
- 2 cups whole milk
- 1 cinnamon stick
- 2 or 3 strips lemon peel
- ¾ cup small, loose bread crumbs from dry, stale wheat bread (measured by weight)
- 2 large eggs beaten, at room temperature
- 2 tablespoons dried currants
- 2 tablespoons dark brown sugar
Instructions
- Pour the milk into a small saucepan with the cinnamon stick and lemon peel. Heat over medium and bring just to a boil for one minute.
- Remove the cinnamon stick and lemon peel. Pour the hot milk over the bread crumbs in a large bowl and mix until crumbs are well moistened. Let cool slightly until warm but not hot.
- Stir in the beaten eggs gradually, mixing constantly until a smooth batter forms. Add the currants and dark brown sugar; mix until fully combined.
- While prepping the pudding, boil a kettle of water. Coat a 1-liter pudding basin with nonstick spray or butter. Line the base with parchment paper and pour in the batter, smoothing the top.
- Cut a large square of aluminum foil and a slightly smaller square of parchment paper. Place parchment on foil and fold a pleat down the center of both to allow for expansion. Place over the basin.
- With parchment side down, press the cover tightly around the basin’s rim. Tie securely with string. Trim any excess paper and foil to form a watertight seal.
- Thread a second length of string under the tied string to create a handle across the top. Tie securely.
- Place the basin in a pot. Pour boiling water from the kettle into the pot until it reaches halfway up the basin’s side. Cover and steam over medium heat for 1 hour, checking to maintain water level (never add cold water).
- After 1 hour, remove the basin and let cool for 20 minutes. Cut the string and remove the foil and parchment. Run a knife around the edge and turn the pudding onto a plate. Serve warm.
Notes
- Best results come from weighing the bread crumbs.
- Do not use cold water to refill the steaming pot; always use boiling water to maintain temperature and avoid cracking the basin.
- The pudding’s texture should be moist, tender, and richly spiced with subtle citrus notes.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.