The Best Bread Pudding with Cream Cheese Frosting

5 from 33 votes

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.

Prep Time25

Cook Time1 15

Total Time1 40

Course: Dessert

Cuisine: American

Servings:

Calories: 499kcal

Author: Chef Dennis Littley

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

The first thing you want to do is find a proper baking dish or casserole to bake this in, a 9×9 inch or 8x8 inch pan will do nicely.
I used a springform pan for this version, but I prefer a casserole dish.
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.

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