How To Make The Best Bread Pudding In The World

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You really need to know how to make the best bread pudding in the world! My sister, Carol shared this recipe with me. It’s moist, fluffy, crunchy and rich all in one bite. She and her husband were at a restaurant and the chef actually shared his recipe. This chef mentioned you can use almost every bread, but the real secret to this recipe is the use of two croissants along with the other bread(s) used. Not three but two. We all have a few pieces of bread left over every week.  I store them in a bag in my freezer until I have the amount I need for bread pudding. Do you like to put caramel or lemon sauce on your bread pudding, or do you prefer your bread pudding plain?


One thing about this recipe that makes it special is that you use up your scraps or heels from bread to make into a masterpiece. Serve it for breakfast, or as a dessert. Place a dollop of ice cream or whipped cream on top and it looks and tastes fabulous! Not very many people know how to make bread pudding. I want to make this recipe and take it to our next family reunion. I love making unusual recipes that people might not make themselves. Do you like trying new dishes made by friends and family as much as I do?

You can add just about every freeze dried fruit, after reconstituting them, to this bread pudding recipe as well. Next time I will try pineapple, pears, mango or some other delicious fruit. Just think of all the possibilities. Even people with gluten issues can make this using their gluten free bread. I hope you enjoy this bread pudding recipe as much as our family does. Please let me know the fruits or nuts you like in your recipe.

The Best Bread Pudding

Easy Bread Pudding In Muffin Tins
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
Servings: 8 people
  • 7 eggs
  • 1/2 cup of sugar
  • 2 cups cream or half and half
  • 1 teaspoon vanilla
  • 2 teaspoons cinnamon
  • 8 cups stale/dry bread cubed (use a variety of bread-like wheat, rye, Challis, raisin, etc., but always use two croissants)
  • 2 apples with peelings chopped
  • 1/2 cup blueberries fresh, frozen or reconstituted freeze-dried blueberries
  • 1/2 cup large dark chocolate chips optional
  1. Preheat oven to 325 degrees. Mix together, the eggs and sugar. Add the cream, vanilla, and cinnamon. Combine the remaining ingredients in a large bowl and mix together. Don’t let it get soggy.
  2. Baking instructions: If using a 9 x 13-inch pan, bake at 325 degrees for 45 minutes; turn heat up to 450 degrees for 7 minutes to make the top crust crispy.
  3. If using large muffin tins, bake at 325 degrees for 20 minutes; turn heat up to 450 degrees for 5-7 minutes to make the top crust crispy.
  4. Serve with ice cream or whipped cream. Drizzle with caramel or lemon sauce, if desired.

Let me know if you try my best bread pudding recipe in the world!

Food Storage Ideas

My favorite things:

Nordic Ware Natural Aluminum Commercial Muffin Pan, 12 Cup

All-Clad 59946 Stainless Steel Lasagna Pan with Lid Specialty Cookware, 14.5 by 11.75 by 2.5-Inch, Silver

Water Storage Containers – WaterBrick – 8 Pack Blue

WaterBrick 1833-0001 Stackable Water and Food Storage Container, 3.5 gal of Liquid, 27 lb of Dry Food Products, Blue

Prepare Your Family for Survival: How to Be Ready for Any Emergency or Disaster Situation

Ball Jar Crystal Jelly Jars with Lids and Bands, 8-Ounce, Quilted, Set of 12

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2 thoughts on “How To Make The Best Bread Pudding In The World

  • August 6, 2016 at 7:25 am

    Linda, you never fail to bring forth a really scrumptious recipe. This reminds me when my new husband and I bought some land in the country. Our “bug out” location was where we put our garden. We had just owned it since the spring and got a great garden put in and in late summer, we had an additional surprise. The 2 fields and the logged areas were profuse with blackberries.

    We picked blackberries that day to take home the next. We were camping in our tent, but that night I wanted to make my husband a nice dessert with the blackberries, but I had no oven. This was just a weekend trip to work on the garden and we didn’t bring that much with us. So I took an open can from the day before and washed it out and scalded it and made bread pudding with the blackberries since I had ingredients to make it. I covered it with foil and it JUST fit inside my saucepan. I put a few inches of water in the pan and set the foil covered tin can in there and cooked the pudding.

    Oh my, was it delish. My husband talked about it for weeks. How he couldn’t imagine how I could have made that with so few supplies. Plus, I had never made bread pudding in my life but had seen a recipe before we left. Maybe someone will see this recipe too and do the same!

    I didn’t have the lovely cream or ice cream or anything. We ate the bread pudding as it came out of the can, but it tasted so good that he raved about it. So since then, bread pudding made with our own picked blackberries is a family favorite.

    • August 6, 2016 at 6:57 pm

      Hi Debbie, I have got to add this to my post! I can almost taste the blackberries! I love love love this comment! Linda


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