Last Updated on December 15, 2025 by Carrie Korem, FNTP
Bread pudding has always been a nostalgic dessert for me. My mom made it every New Year’s Day when I was a kid and it was always my favorite way to ring in the new year!
A few days ago, after baking pecan coconut muffins with my daughter, I mentioned how sad I was about giving up my usual bread pudding. We both looked at the muffins at the same time and realized we already had the perfect base. I couldn’t get to the store fast enough.
This bread pudding is rich, warm, and full of cinnamon and nutmeg. It tastes like the holidays and brings back all those sweet family memories. It takes a few steps, but every bite is worth it.
What Is Bread Pudding?
Bread pudding is a classic dessert made from stale bread soaked in a creamy custard and baked until soft in the middle and golden on top.
It started as a simple way to use leftover bread, but over time it became a much loved comfort dessert. It’s warm, lightly sweet, and often served with a sauce or whipped cream.
Old Fashioned Bread Pudding
This recipe is my version of old fashioned bread pudding inspired by Paul Prudhomme’s classic recipe. It has warm spices, a soft texture, and a rich custard base.
Best Bread for Bread Pudding
Traditionally, bread pudding is made with stale sourdough bread. You can use about 5 cups of stale fermented sourdough bread cubes.
To make this recipe gluten free, I use my pecan coconut muffins. They soak up the custard beautifully and give the pudding a soft, rich texture. If you are gluten free, this is a wonderful option.
Ingredients for Bread Pudding
- Raisins
- Brandy
- Eggs
- Maple syrup or honey
- Vanilla extract
- Nutmeg
- Cinnamon
- Butter, melted and cooled
- Milk or coconut milk
- 1 recipe pecan coconut muffins or fermented sourdough
For the Chantilly Cream
- Heavy cream
- Vanilla extract
- Brandy
- Grand Marnier
- Raw honey
- Sour cream
For the Lemon Sauce
-
- Lemon
- Raw honey
- Arrowroot
- Vanilla extract
How to Make Bread Pudding
Preheat your oven to 350 degrees F and place the rack in the middle.
Heat the raisins and brandy in a small saucepan until just simmering. Remove from heat.
Place the eggs in a stand mixer and beat on high for 3 minutes until pale and frothy. Beat in the maple syrup, vanilla, nutmeg, cinnamon, butter, and milk.
Drain the raisins. Place the muffin pieces and raisins in a large bowl. Pour the custard over the top and gently toss.
Pour everything into a buttered loaf pan. Gently press the bread down so it stays in the liquid. Let it sit on the counter for 45 minutes, pressing the bread down every so often
How to Store Bread Pudding
Store leftovers in an airtight container in the refrigerator. It will keep well for up to 4 days.
Reheat gently in the oven or enjoy it cold straight from the fridge.
Can You Freeze Bread Pudding?
Yes, you can freeze it without the Chantilly cream or lemon sauce.
Wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven before serving.
A Few Tips
- Let the bread soak fully before baking. This is the key to soft bread pudding.
- Use stale bread or muffins for the best texture.
- Don’t skip the resting time before baking.
This bread pudding is rich, comforting, and full of warm holiday flavor. It’s the kind of dessert that brings people together and creates memories you want to make again and again!
Bread Pudding with Chantilly Cream and Lemon Sauce
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 2 hours 45 minutes
- Category: Dessert
- Diet: Gluten Free
Ingredients
- 1/2 cup raisins
- 4 tablespoons brandy
- 3 eggs
- 1/2 cup maple syrup or honey
- 1 1/2 teaspoons vanilla extract
- 1 1/4 teaspoons nutmeg
- 1 1/4 teaspoons cinnamon
- 1/4 cup butter, melted and cooled
- 1 1/2 cups milk (can be substituted with coconut milk)
- 1 recipe of pecan coconut muffins, stale and broken into bite-size pieces (you can also use 5 cups of stale sourdough cubes)
- 2/3 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon brandy
- 1 teaspoon Grand Marnier
- 2 tablespoons raw honey
- 2 tablespoons sour cream
- 1 lemon (make sure it’s organic)
- 2 tablespoons raw honey
- 2 teaspoons arrowroot, dissolved in 1/4 cup water
- 1 teaspoon vanilla extract
Instructions
- For the Bread Pudding: Preheat oven to 350ºF and adjust rack to middle position. Heat raisins and brandy in a small saucepan until just simmering. Remove from heat. Place eggs in the bowl of a standing mixer and beat on high (using whisk attachment) for 3 minutes, until pale and frothy. Beat in the maple syrup, vanilla, nutmeg, cinnamon, butter and milk. Drain the raisins. Place the stale, broken up muffins and soaked raisins in a large mixing bowl. Pour milk mixture over and toss gently. Pour into a buttered loaf pan and press gently press to make sure all pieces of muffin are in the liquid. Let sit on the counter for 45 minutes, pressing bread down every once in a while. Put in the oven and immediately reduce heat to 300ºF and bake for 40 minutes. Increase temperature to 425ºF and bake until pudding is well browned and puffy, about 10-15 minutes more (watch it to make sure it doesn’t burn). Cool for 30 minutes.
- For the Chantilly Cream: Place the cream, vanilla, brandy and Grand Marnier in the bowl of a standing mixer, and whip on medium speed for 1 minute. With the mixer on medium speed, add the honey and sour cream and beat on medium just until soft peaks form, about 3 minutes. Do not overbeat.
- For the Lemon Sauce: Squeeze 2 tablespoons juice from the lemon halves and place juice in a 1-quart saucepan. Add the lemon halves, 1/2 cup water and honey and bring to a boil. Stir in the dissolved arrowroot and vanilla. Cook 1 minute over high heat, stirring constantly. Strain, squeezing the sauce from the lemon rinds. Serve warm.
Nutrition
- Serving Size: Serves 6-8
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