For the best bread pudding you'll ever make try this recipe for an old fashioned creamy and rich bread pudding, topped with a cream cheese frosting.
If you’ve never had really good bread pudding, you don’t know what you’ve been missing. The sad truth is, most recipes you’ll find are barely passable and most restaurant bread puddings are better suited as door stops then the rich creamy dessert it should be.
I’m thrilled to announce I’m a 2020 Reynolds Wrap® Foil Ambassador. This is a sponsored post but all opinions are my own.
What do I need to make the Best Bread Pudding?
Let’s start by gathering the ingredients we need to make the best bread pudding. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speeds up the cooking process, but it also helps ensure you have everything you need to make the dish.
How do I make the Best Bread Pudding?
The first step is prepping the bread by cutting it into cubes. I alway use potato bread as I find it has better natural flavor and makes great bread pudding. This is also when I add the raisins, so I don’t forget.
That being said, bread pudding is usually made with leftover bread. At the restaurant we would save all our leftover bread in the freezer until we were ready to make a batch of bread pudding.
You can use any type of bread in bread pudding, but I tend to stay away from rye bread or anything bread with a deep flavor.
I made my. bread pudding in a springform pan to see how it would hold up. Normally I use a 9 x 9 glass baking dish. It came out well in the springform pan but I prefer the glass baking dish.
Do I have to use raisins in my bread pudding?
No you don’t. I like the occasional bite of raisin in my bread pudding but that doesn’t mean you have to. Feel free to leave out the raisins or replace them with some of my other favorite add-ins.
- chocolate chips
- sugared cranberries
How do I make the custard for Bread Pudding?
Start by whisking the eggs.
Next Add in the sugar and whisk it in well.
*The sugar may take a little work to get it completely blended in.
The last step is adding in the milk and vanilla, whisking to blend everything together.
When the custard is ready, pour it over the bread cubes, making sure that all the bread is soaked. This batch could have taken more custard. Don’t be afraid to cover the bread.
Since I used a springform pan I wrapped Reynolds Wrap® Heavy Duty Foil around the bottom of the pan so the custard wouldn’t leak.
*Make sure all the bread gets soaked by the custard.
Chef Dennis Tip:
If you need more custard to come to the top of the bread, make additional. Use the formula 1 egg, 1 cup milk, one third cup sugar for any additional custard.
**This is where most bread pudding recipes fail. You need to completely cover the bread with the custard mixture. Otherwise you’ll end up with a brick instead of delicious moist bread pudding.
Secret Ingredients for the Best Bread Pudding.
Before I cover the bread pudding to let it rest before baking, I add heavy cream and drizzle melted butter over the top of the mixture.
You don’t have to use these ingredients to make delicious moist bread pudding, but if you want to make bread pudding that people will rave about, these two ingredients will make Legendary Bread Pudding.
Cover with Reynolds Wrap® Non-Stick Foil and allow the bread pudding to rest for at least 15-30 minutes before baking.
*You can even make the bread pudding the night before you bake it.
After giving the bread pudding time to rest, place the covered dish in a preheated 350 degree oven and bake for one hour.
At the one hour mark, carefully remove the Reynolds Wrap® Non-Stick Foil and continue to bake for 15 minutes longer until the top gets golden brown. I love how I don’t have to worry about the foil sticking to the pudding!
As a working chef and home cook I can honestly say I’d be lost without Reynolds Wrap® Foil. I grew up using it at home and relied on it to always get the job done in during my professional cooking career.
Reynolds Wrap® Foil offers a variety of foil types and sizes for anything you’re cooking. From Heavy Duty to Non-Stick Foil like I recommend for this Bread Pudding, it makes for easy cleanup so I can enjoy a delicious meal.
Reynolds Wrap® is also made in the U.S.A.
While the bread pudding is baking, make the cream cheese frosting that will top this comforting dessert.
When the bread pudding is fully baked (its okay for it to be a little jiggly) carefully remove it from the oven and allow to cool just a little before frosting.
You want the bread pudding to be warm when you serve it to get the full effect of the melting oozing cream cheese frosting.
Slather the cream cheese frosting on top of the bread pudding….sigh. It’s a wonderful thing!
It’s funny how many have turned noses up when I told them I was serving bread pudding, only to come back for seconds proclaiming this isn’t what they expected!
Your friends and family are going to love this bread pudding. You can slice it or cut it into squares.
Or scoop it out of the pan. I think that’s why I prefer the 9 x 9 glass baking dish to make this dessert. I like letting everyone scoop out their own portion!
More Dessert Recipes You’ll Love!
The Best Bread Pudding with Cream Cheese Frosting
- Reynolds Wrap® Non-Stick Foil
- 1 loaf potato bread cut into cubes, (more if you need it, the bread should mound high above your casserole dish.)
- 3 cups whole milk
- 3 large eggs
- 1 ½ cups sugar
- 2 tablespoons vanilla
- ⅓ cup raisins optional
- 2 tablespoons butter optional
- ¼ cup heavy cream optional
Cream Cheese Frosting
- 4 ounces butter softened
- 8 ounces cream cheese softened not whipped
- 1 cup confectioners sugar more if you like it sweeter
- 2 teaspoons vanilla extract
- The first thing you want to do is find a proper baking dish or casserole to bake this in, a 9×9 inch or 8×8 inch pan will do nicely. **I used a springform pan for my bread pudding, but I prefer a 9×9 glass baking dish. . Since I used a springform pan I wrapped Reynolds Wrap® Heavy Duty Foilaround the bottom of the pan so the custard wouldn’t leak.
- In a bowl cream the sugar and eggs till creamy. Add the milk and vanilla mixing until fully blended.
- Place the bread cubes and raisins (mixed together) in your baking dish.
- Pour the egg mixture over the cut bread, mixing it well so that all of the bread has absorbed some of the milk. **You can mix all the ingredients in a large bowl and transfer to the baking dish. That is sometimes easier.
- If you've decided to go the decadent route with your bread pudding, drizzle the bread pudding with the heavy cream and melted butter. These are my secret ingredients.
- Cover the prepared bread pudding loosely with foil and let it sit for at least 15 minutes before baking. This gives the bread time to soak up the custard.*Overnight in the fridge is even better.
- Bake the bread pudding for one hour at 350 degrees F.
- Uncover and continue to bake for 15-20 minutes or until the center is fully set and the color is golden brown.**Don't overcook the bread pudding. It's okay for it to be a little loose and jiggly.
- The bread pudding will rise quite a bit, but sadly it will fall. This won't affect the flavor.
- Allow the bread pudding to cool for 15 minutes before adding the cream cheese frosting.
Cream Cheese Frosting
- Whip the butter and cream cheese in your mixture at high speed to get some air into it.
- Turn the mixer down all the way and add your confectioners sugar gradually increasing the speed
- Add the vanilla and mix well