The Ultimate Bread Pudding Holiday Recipe: Moist, Spiced & Easy Dessert

Dessert Hero: The Ultimate Bread Pudding Holiday Recipe

Let’s be honest. After the holiday feast, you’re looking for a dessert that’s comforting, easy, and doesn’t require you to wrestle with pie crust. You want something warm, gooey, and absolutely dripping with flavor. Enter the ultimate hero of holiday desserts: bread pudding holiday. This isn’t just a dessert; it’s a warm, spiced hug in a dish. It’s rich, it’s decadent, and it’s the best way to prove that stale bread is actually a culinary blessing. Get ready to bake a dessert that will make everyone forget about the fruitcake.

Why This Recipe is Your Holiday MVP

Why is this dish a total win? First, it’s the easiest make-ahead dessert there is. You can assemble the entire thing the night before and just pop it in the oven when your guests arrive. Second, it’s a fantastic way to use up that leftover challah, brioche, or baguette. You’re transforming “waste” into “wow.” Third, the texture is divine: crispy, caramelized edges give way to a soft, creamy, custard-soaked interior. Plus, the warm spices and optional bourbon sauce just scream “happy holidays.” Who needs a complicated dessert when you have this beauty?

Ingredients: Your Shopping List for Decadence

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You need good bread and rich liquid. Don’t skimp on the heavy cream—this is not the time for skim milk!

• 6 cups cubed stale bread. Brioche, challah, or day-old French bread work best. Cube the bread into 1-inch pieces.
• 4 large eggs.
• 1 ½ cups heavy cream. This is non-negotiable for richness.
• 1 ½ cups whole milk.
• ¾ cup granulated sugar.
• 1 teaspoon vanilla extract.
• 1 teaspoon ground cinnamon.
• ½ teaspoon ground nutmeg.
• ¼ teaspoon salt.
• ½ cup golden raisins or dried cranberries.
• 2 tablespoons melted butter.

H3: For the Optional Bourbon Sauce (Highly Recommended!)

• ½ cup unsalted butter.
• 1 cup granulated sugar.
• ½ cup heavy cream.
• 2 tablespoons good bourbon. Or vanilla extract for a non-alcoholic version.

Tools & Kitchen Gadgets You’ll Need

• 9×13 inch baking dish.
• Large mixing bowl.
• Whisk.
• Measuring cups and spoons.
• Saucepan (for the sauce).

Step-by-Step Instructions: The Path to Pudding Perfection

Ready to make some magic? Follow these steps closely, and prepare for deliciousness.

H3: Assembling the Pudding

1. Prep the bread. Arrange the cubed stale bread in your greased 9×13 inch baking dish. Drizzle the melted butter over the bread cubes. Toss gently to coat.
2. Make the custard. In your large mixing bowl, whisk together the eggs, heavy cream, milk, sugar, vanilla, cinnamon, nutmeg, and salt until well blended.
3. Soak the bread. Pour the custard mixture evenly over the bread cubes in the baking dish. Gently press the bread down to ensure all the pieces get soaked.
4. The waiting game (Soak time!). Sprinkle the raisins or cranberries over the top. Cover the dish with plastic wrap and let it soak for at least 30 minutes at room temperature, or refrigerate for up to 12 hours. This soaking step is crucial for a soft, creamy center.
5. Bake the pudding. Preheat your oven to 350°F (175°C). Remove the plastic wrap and bake for 45-55 minutes. You’ll know it’s done when the top is golden brown and the center is set (it should only jiggle slightly when gently shaken).

H3: Making the Bourbon Sauce

1. Melt and dissolve. In a small saucepan, melt the ½ cup of butter over medium heat. Whisk in the sugar until it dissolves.
2. Simmer. Add the heavy cream and bring the mixture to a gentle simmer for about 1 minute. Remove from the heat.
3. Add the kick. Stir in the bourbon (or vanilla extract). Serve warm.
4. Serve it hot! Scoop the warm bread pudding into bowls. Drizzle generously with the warm bourbon sauce. A scoop of vanilla ice cream or whipped cream is also highly encouraged.

Calories & Nutritional Info

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This is a rich, decadent dessert. These are general estimates per serving. Don’t worry, it’s the holidays!

• Estimated Calories per serving (1/12th of the dish): ~350-450 calories (without sauce)
• Carbs: ~40-55g
• Fat: ~20-30g
• Dietary Note: This is a high-calorie, rich dessert. It’s a great source of dairy and eggs, but should definitely be considered an indulgent treat.

Common Mistakes to Avoid (Unless You Want Scrambled Eggs)

• Not using stale bread. Fresh bread soaks up the custard too quickly and turns mushy. Stale bread holds its shape better and gives you that crucial interior texture.
• Baking too hot. Too high a temperature will cook the custard too fast, resulting in a dry, curdled, or “scrambled egg” texture. Stick to 350°F.
• Skipping the soak time. The bread needs time to fully absorb the liquid. Skipping this step means you’ll have dry spots in your pudding. Soak for at least 30 minutes!
• Serving with cold sauce. Warm bread pudding demands a warm sauce—it soaks into the dish better and is much more decadent.

Variations & Customizations: Be a Pudding Pro

You can easily tweak this recipe to fit your taste. Don’t be afraid to add your own flair!

• Chocolate Raspberry: Add ½ cup dark chocolate chips to the custard and use fresh raspberries instead of dried fruit.
• Salty Caramel Pecan: Replace the sugar in the custard with brown sugar and drizzle caramel sauce and chopped pecans over the top before baking. Serve with a sprinkle of flaky sea salt.
• Pumpkin Spice: Add ½ cup pumpkin puree to the custard mixture. Double the cinnamon and nutmeg, and add ½ teaspoon ground ginger and ¼ teaspoon cloves.

FAQ Section: All Your Bread Pudding Questions Answered

What is the best bread for bread pudding? Rich breads like brioche or challah are the best because they provide great flavor and texture. French baguette or panettone also work well.

How do I make the bread stale quickly? Slice the bread into cubes and spread them on a baking sheet. Bake at 300°F for about 10-15 minutes until they are slightly dry and crisp.

Can I make this dessert ahead of time? Yes! You can assemble the entire dish, cover it, and refrigerate it for up to 12 hours. Bring it to room temperature for 30 minutes before baking.

How do I know when the bread pudding is fully cooked? The center should be set and only jiggle slightly when you gently shake the dish. An inserted knife or toothpick should come out mostly clean.

Can I freeze bread pudding? Yes! Cool the baked pudding completely, cut it into servings, wrap each piece tightly in plastic wrap, and freeze. Thaw overnight and reheat in the oven.

Can I use milk instead of heavy cream? You can, but the texture will be less rich and creamy. Use a mixture of half-and-half and whole milk if you want to reduce the fat without sacrificing too much texture.

What is the best way to reheat bread pudding? Wrap individual servings loosely in foil and bake at 350°F for about 15-20 minutes until warmed through. The microwave can make it rubbery.

Final Thoughts

And there you have it. You now have the power to create a holiday dessert that is so comforting, so easy, and so utterly decadent that it will be the highlight of the meal. This bread pudding holiday recipe is the ultimate solution to dessert stress. So go forth, get baking, and prepare to receive all the compliments you deserve. You’ll never serve a boring holiday dessert again!