There’s something incredibly comforting about a warm, custardy slice of French Bread Pudding straight from the oven.

The golden crust, the rich vanilla aroma, and the soft, melt-in-your-mouth center—it’s a dessert that always takes me back to slow weekend mornings and cozy family dinners.

This recipe has become one of my go-to make-ahead treats, especially when I have leftover bread or need a no-fuss dessert for a crowd.

Why I Love This Recipe

I love how this bread pudding takes humble ingredients and transforms them into something so luxurious.

The custard is silky smooth thanks to the whole milk and cream, while the dried bread cubes soak it up beautifully, giving you that perfect balance of softness inside and a golden crunch on top.

Plus, it’s extremely flexible—you can make it ahead, dress it up with sauces, or keep it simple with fresh berries.

The hint of orange zest adds brightness, but it’s totally optional.

What You’ll Need (Ingredient Highlights)

French Bread – A sturdy loaf works best, especially when dried out.

It acts like a sponge for the custard.

Whole Milk + Heavy Cream – The combination gives the pudding a creamy, rich texture.

Eggs – They’re essential to bind the custard and help it set.

Vanilla Extract – Adds warmth and depth of flavor.

Sugar – Just the right amount of sweetness throughout the dish.

Orange Zest (optional) – Adds brightness and a slight citrus note that complements the creamy base.

Pro Tips Before You Start

Dry Bread is Key: Either toast the cubes lightly in the oven or leave the bread out for 1–2 days to let it stale.

Fresh bread won’t soak up the custard properly.

Don’t Skip the Water Bath: It ensures even baking and prevents curdling.

Make Ahead: You can prep it the night before and bake it the next day.

It’s great for holidays or brunches!

How to Make French Bread Pudding

Step 1: Prep the Bread

Cut the loaf of French bread into 1.5-inch cubes.

Make sure the bread is thoroughly dried out.

Toasting it lightly in the oven helps if it’s still a bit soft.

Step 2: Make the Custard

In a large bowl, whisk together the whole milk, heavy cream, eggs, vanilla, and sugar.

If using, add the orange zest.

Whisk until the mixture is completely smooth and the egg whites are fully incorporated.

Step 3: Soak the Bread

Place the bread cubes into a large glass baking dish.

Pour the custard over the bread and gently mix to coat.

Don’t worry if the custard looks excessive—it will absorb as it rests.

Cover and refrigerate for at least 2 hours, or overnight.

Step 4: Prepare to Bake

Preheat your oven to 350°F (175°C).

Tightly cover the baking dish with foil.

Place the dish into a larger roasting pan and carefully pour hot water into the pan until it reaches halfway up the sides of the baking dish.

Step 5: Bake in a Water Bath

Bake covered for about 1.5 hours, or until a toothpick inserted in the center comes out clean.

Remove the foil and return the dish to the oven for an additional 15–20 minutes, or until the top is golden and slightly crisp.

Step 6: Cool and Serve

Let the pudding cool slightly before serving.

Serve warm with a drizzle of caramel sauce, vanilla sauce, or a handful of fresh berries.

What to Serve It With

This bread pudding pairs beautifully with:

Vanilla bean sauce or crème anglaise

Caramel drizzle and whipped cream

A scoop of vanilla or cinnamon ice cream

Fresh berries or fruit compote

Variations / Substitutions

Add-ins: Mix in chocolate chips, raisins, or chopped nuts before baking.

Spice it up: Add cinnamon, nutmeg, or cardamom to the custard for a spiced twist.

Dairy-free version: Use full-fat coconut milk and plant-based cream alternatives.

Brioche or Challah: Swap out French bread for richer bread types for extra decadence.

Storage & Leftovers

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat: Microwave individual slices or reheat the entire dish at 300°F until warmed through.

Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight and reheat before serving.

FAQs

Can I use fresh bread for this recipe?
It’s best to use dried or stale bread.

Fresh bread becomes too soggy and won’t hold the custard well.

Do I have to use a water bath?
Yes, the water bath helps the custard cook evenly and gently, avoiding curdling or cracking.

Can I make this ahead of time?
Absolutely! Prep everything the night before, refrigerate, and bake the next day.

What kind of bread works best?
French bread is ideal, but brioche, challah, or even day-old croissants are great options.

Can I make it dairy-free?
Yes! Use plant-based milk and cream substitutes.

The texture will change slightly but it still works.

How do I know it’s done baking?
Insert a knife or toothpick into the center—if it comes out clean, it’s ready.

The center should be set but still slightly soft.

Can I freeze bread pudding?
Yes, freeze it tightly wrapped for up to 2 months.

Thaw in the fridge and reheat before serving.

Final Thoughts

This French Bread Pudding is a celebration of comfort food—warm, creamy, and endlessly customizable.

It’s the kind of dish that turns everyday ingredients into something truly special.

Whether you enjoy it plain or jazzed up with toppings, it’s a recipe that never disappoints.