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Recipe

Light Bread Pudding Recipe

Toasty cubes of bread, a warmly spiced vanilla custard, and a golden top that begs for a spoon. Cozy dessert vibes with a lighter, lower-sugar feel.

Author By Matt Campbell
4.8
A warm serving of light bread pudding in a white baking dish with a golden toasted top and a spoon resting on the edge
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Bread pudding is one of those desserts that feels like a hug, even when your week has been doing the most. This version keeps all the best parts, the toasty edges, the vanilla-cinnamon perfume, the soft custardy middle, but it goes a little lighter by using milk instead of heavy cream, fewer eggs than classic recipes, and just enough sugar to keep things sweet without drifting into candy territory.

Also, we are leaning into what I call spoonable pudding energy. If you have ever had bread pudding that eats like a dense casserole, this is the opposite. We soak the bread properly, bake it until the top is golden, and pull it at the moment the center is just set. The result is warm, tender, and exactly the kind of dessert you want when the house is chilly and you want something cozy with minimal drama.

Cubed bread in a mixing bowl being poured over with vanilla custard

Why It Works

  • Toasty top, custardy middle: A hot oven gives you crisp edges while the soaked bread stays soft and pudding-like.
  • Lighter custard that still tastes rich: Milk plus a little Greek yogurt adds creaminess without needing heavy cream.
  • Big flavor from pantry spices: Cinnamon and nutmeg do the cozy work, while vanilla and a pinch of salt keep it tasting intentional.
  • Flexible and forgiving: Stale bread, fresh bread, raisins, no raisins, berries, chocolate chips. You are in charge.

Pairs Well With

  • A mug of hot coffee with steam rising on a kitchen counter

    Hot coffee or a latte

  • A small pitcher pouring warm vanilla sauce onto bread pudding

    Quick warm vanilla sauce

  • A bowl of fresh berries with a spoon

    Fresh berries

  • A scoop of vanilla frozen yogurt in a small bowl

    Vanilla frozen yogurt

Storage Tips

Keep It Cozy Later

  • Fridge: Cool completely, then cover the baking dish or transfer to an airtight container. Refrigerate up to 4 days.
  • Reheat (best texture): Warm portions in the microwave in 20 to 30 second bursts until just heated through. For a crispier top, reheat in a 325°F oven for about 10 to 15 minutes.
  • Freeze: Yes. Wrap portions tightly and freeze up to 2 months. Thaw overnight in the fridge, then reheat gently.
  • Pro tip: If it seems a little dry after reheating, add a small splash of milk over the top before warming. It comes back to life fast.

Common Questions

Common Questions

Why is my bread pudding watery?

Usually it is one of two things: the bread did not soak long enough, or it did not bake long enough. Give the bread a full 10 minutes to absorb the custard, and bake until the center is set but still a little wobbly. If it is sloshing, it needs more time.

What bread works best?

Brioche and challah are classic and super tender. French bread or sturdy sandwich bread also works great. The key is slightly stale bread so it soaks without turning to mush.

Can I make it ahead?

Yes. Assemble, cover, and refrigerate up to 12 hours. Bake straight from the fridge, adding 5 to 10 minutes to the bake time.

How do I know when it is done?

The top should be golden, the edges set, and the center should jiggle like a soft custard. If you insert a knife near the center, it should come out mostly clean with a little moisture, not liquid custard.

Can I make it dairy-free?

You can swap the milk for unsweetened oat milk or almond milk and use a dairy-free yogurt. The flavor will be a bit less rich, so add an extra splash of vanilla and do not skip the pinch of salt.

I started making bread pudding as a “use up the bread” move, and it quickly turned into a “wait, why is this better than half the desserts I try to impress people with” situation. This lighter version is the one I make when I want that warm, bakery smell in the house, but I do not want the full heavy cream commitment. It is cozy, a little messy, and honestly at its best eaten from a bowl while standing at the counter, because apparently that is where the best bites happen.