20+ Ways To Make Bread Pudding
Although bread pudding is a love-it or hate-it kinda dish, it’s something I recommend you not give up on because there are so many different ways you can make it. It’s also a great solution for using up leftovers and odd bits from the fridge that need to be consumed soon before their time is up. You can try a sweet, custard dessert version or a cheesy, savory side dish for meals. For this collection I’ve handpicked over two dozen recipes from around the net to give you plenty of ideas and inspiration for making this classic favorite, enjoy!
*Note: Descriptions below are quotes from the sources
- Pumpkin: (as seen in picture above) What I really love about this pumpkin bread pudding is that it is really easy to make, but is the texture and the spice that do me in. The toasted pecans and the chewy pieces of crystallized ginger add just enough crunch and texture to make this bread pudding truly special. From Baked Bree.
- Savoury: Some recipes will require the pudding be baked in a water bath but this recipe doesn’t require that step, the addition of cream and half and half adds richness and creaminess to this dish. Ingredients include mushrooms, shallots, garlic, fresh parsley. From My Feasts.
- Savory Spinach and Artichoke: From Emeril Lagasse, Food Network.
- Blackberry: From Wild Yeast.
- Savory Bacon: Bacon, egg, feta and nutty oat bread nestled with herbs in a muffin tin made a superior bread pudding, in my opinion anyway. These are perfect made ahead for busy mornings, as a brunch dish or as breakfast for dinner. From Hey What’s For Dinner Mom.
- Cinnamon-Caramel: From Fodder & Libations.
- Butternut Squash and Cheddar: I stumbled upon this recipe for butternut squash and cheddar bread pudding and so I figured I had to go for it. It sounded absolutely perfect for the occasion- delicious seasonal Jersey fresh squash and hearty enough to make a meal for my favorite all veggie loving friend. From Pretty in Pork.
- Depression Version: This is one of those classic “make do” recipes. At some point, there was this lady who was trying to make ends meet and needed to use up some leftover bread buns in addition to feeding her family. She whipped this up and a classic was born. I also call this “depression food” as it was just the type of dish which was born out of the necessity of hard times. From Southern Plate.
- Raspberry: The recipe is loaded with cream and butter-a good sign for your taste buds, maybe not your hips:) If you want to indulge, go ahead and use cream. We lightened up the recipe by using 2% milk and it was still really rich. The red raspberries add nice color and a burst of robust flavor to the bread pudding. The vanilla cream sauce takes this dessert over the top! We drizzled a spoonful over each serving of bread pudding. This dessert is decadent and comforting. Found at Two Peas And Their Pod.
- Savory with Vegetables: There’s a million ways you could make a savory bread pudding with vegetables and even cooked meats, determined by what’s in your kitchen, garden, or what was on your plate the day before. From Lunch At Sixpoint.
- Apricot and Raisin: This was good, just like French toast. I loved the crunchy top and sides, and the creamy inside. Anything warm and comforting is a good start to your day. From She Eats Bears.
- Two Cheese, Mushroom & Chard: From Last Night’s Dinner.
- Pumpkin Spice with Rummy Raisins: The bread pudding turned out well, and as good as it was straight from the oven, I thought it was even better the next day when I warmed it up for lunch. Maybe all those flavors needed a chance to meld, or maybe I was just really, really hungry and anything sweet would have tasted like heaven. (That happens a lot). From Under The High Chair.
- Apple-Cranberry: Celebrate the autumn harvest with this tangy-sweet, smooth and creamy bread pudding. From King Arthur Flour.
- Cherry Custardy: Made with fresh cherries. From Luscious.
- Apple, Pecans & Caramel: It tastes luscious and great and appley and pecany and bread puddingy and custardy. From Luscious.
- Easy with Almond Streusel: leftover bread dries out so quickly that we just don’t make use of it and I feel awful everytime I pitch the remains in the garbage. I normally don’t like bread pudding…so I don’t know what possessed me to make this yesterday but I’m glad I did. I think I might be reformed. I love this bread pudding. It wasn’t overly soggy or wet and the streusel topping is a must, in my opinion! From Little Spatula.
- Sweet Potato with Toasted Marshmallows: You will probably either love this dessert and know where I’m coming from, or hate it. Depends on whether you’re the person that likes sweet potatoes with marshmallows on top, or the person that hates sweet potatoes with marshmallows on top and think it’s tacky and wrong. From Sugar Plum.
- Chocolate Croissant: Let’s not kid ourselves. I can just sit here and eat the 8 chocolate croissants and call it a day. But I needed a dish to SHARE. This one works really well. From Just Jenn Recipes.
- Leek: For breakfast, you can toss some bacon or hash browns on top. You can even fry an egg on top, I know it is redundant because there are eggs inside but I won’t tell anyone, drippy yolks are important to people like me. For lunch, you can eat your slice with a pile of lightly dressed greens and a slip of proscuitto. From Smitten Kitchen.
- Nutella: Not only is this recipe a delicious way to clean out your pantry (I used soy milk and leftover Nutella babka), but it’s low in fat, too. From Su Good Treats.
- Apple and Maple: Cooking the bread pudding in a loaf pan gives it a modern, bakery-style look. For a more decadent dessert, serve with vanilla ice cream. From Bon Appetit.
- Sweet: You can add more spices, including a small grating of nutmeg, chopped crystallized ginger, raisins or prunes soaked in Armagnac. As for the bread, fluffy packaged white bread disappears; the crusts of crisp baguettes and peasant breads never become tender. Stale challah is best. From The New York Times.