A comforting, crowd‑pleasing bread pudding that’s easy to make and customisable with your favorite fruit or chocolate chips.

Why You’ll Love This Recipe

This recipe takes slightly stale bread and soaks it in a luscious custard made from eggs, milk, sugar, vanilla, and a hint of cinnamon. The result is a warm, custardy interior with a lightly golden crust—perfect for breakfast, dessert, or a cozy snack. Plus, adding fresh fruit or mini chocolate chips elevates it with bursts of flavor and texture.

Bread Pudding with Fruit or Chocolate Chips

ingredients

6 eggs
180 ml (¾ cup) 2% milk
45 ml (3 tbsp) sugar
5 ml (1 tsp) vanilla extract
1.25 ml (¼ tsp) cinnamon
1 pinch salt
1.5 liters (6 cups) dry bread, cut into cubes
250 ml (1 cup) fresh fruit of your choice or 125 ml (½ cup) mini chocolate chips

directions

Preheat your oven to 350 °F (175 °C).
Place cubed bread in a greased 8×8‑inch (or equivalent) baking dish.
In a bowl, whisk together eggs, milk, sugar, vanilla, cinnamon, and salt until well combined.
Pour the custard over the bread, gently pressing to ensure all cubes are soaked.
Evenly sprinkle fruit or chocolate chips over the top.
Bake until the top is golden‑brown and the center feels set (a light jiggle is ok), about 45–60 minutes
Remove from oven and allow to cool slightly before serving warm.

Servings and timing

Servings: 8 (based on similar 6‑egg, 6‑cup bread pudding recipes
Prep time: 15 minutes
Bake time: 45–60 minutes
Total time: Approximately 1 to 1¼ hours

storage/reheating

Store: Cover and refrigerate leftovers for up to 4 days
Reheat: Warm individual portions in the microwave for about 30 seconds, or in the oven at 350 °F covered with foil for 5–10 minutes until heated through.

Variations

Spiked version: Add 2 tbsp bourbon or dark rum to the custard.
Sweet sauce: Drizzle warm vanilla sauce or melted ice cream over the top
Spice it up: Substitute part of the cinnamon with nutmeg, cardamom, or allspice.
Nutty or chewy: Stir in ¼ cup raisins, toasted pecans, or chopped nuts.
Brioche upgrade: Use brioche or challah instead of plain bread for a richer texture

FAQs

What bread is best for bread pudding?

Use slightly stale, sturdy bread—French bread, challah, brioche, or Italian loaf—so it holds up to the custard without turning soggy

Can I soak the bread ahead of time?

Yes! Let it soak for 15–30 minutes, or cover and refrigerate overnight for even creamier texture

Do I need to dry the bread first?

Not necessary if using stale bread. If using fresh, spread cubes on a baking sheet and dry at 250 °F for 10–15 minutes

Can I use heavy cream instead of milk?

Yes. Using part or all cream makes for a richer, more indulgent pudding

Why is my pudding soggy?

It may need more bake time or uses too-soft bread. Use stale bread and bake until the top is golden and the custard sets

How do I test for doneness?

The top should be golden and a gentle press should show slight jiggle in the center—like a set custard.

Can I make this gluten‑free?

Yes—swap in gluten‑free bread cubes. Adjust soak time as needed; bake until set.

Can I freeze leftover pudding?

Yes, freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven.

Can I prepare it in advance?

Absolutely! Assemble, cover, and refrigerate overnight, then bake right before serving (Once Upon a Chef, Sugar Spun Run).

What toppings go well?

Vanilla sauce, bourbon sauce, maple syrup, melted ice‑cream, whipped cream, or fresh fruit are delightful on top

Conclusion

This versatile bread pudding is simple yet indulgent—perfect for repurposing stale bread into a comforting treat. Whether you top it with fresh fruit, chocolate, or a warm sauce, it’s sure to please at breakfast, brunch, or dessert. Enjoy the creamy custard interior, golden top, and endless variations tailored to your taste!