Bread pudding may be one of Thanksgiving’s most practical desserts.
It actively prefers bread that has lost some of its youthful enthusiasm, can be assembled ahead, and happily accepts apples, pumpkin, cranberries, pecans, maple syrup, and chocolate.
It also arrives warm and scoopable, which is a nice change after a dessert table filled with carefully sliced pies.
These five versions range from classic cinnamon to pumpkin pecan, with enough variety to justify saving that loaf of bread before someone turns it into toast.
What You’ll Need
Classic Cinnamon Bread Pudding
- 8 cups cubed day-old brioche or challah
- 4 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup brown sugar
- 2 teaspoons vanilla
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3 tablespoons melted butter
Pumpkin Pecan Bread Pudding
- 8 cups cubed day-old bread
- 4 large eggs
- 1 1/2 cups whole milk
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon vanilla
- 1/2 cup chopped pecans
- 2 tablespoons melted butter
Apple Caramel Bread Pudding
- 8 cups cubed brioche
- 2 medium apples, peeled and diced
- 4 large eggs
- 2 cups whole milk
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 3 tablespoons butter
- 1/3 cup caramel sauce, plus more for serving
Cranberry Orange Bread Pudding
- 8 cups cubed challah or French bread
- 4 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup sugar
- 3/4 cup dried cranberries
- Zest of 1 orange
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 2 tablespoons melted butter
Maple Chocolate Bread Pudding
- 8 cups cubed brioche
- 4 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 3/4 cup semisweet chocolate chips
- 1/3 cup chopped walnuts or pecans, optional
Tools You’ll Need
- 9 x 13-inch baking dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Cutting board
- Bread knife
- Rubber spatula
- Small skillet
- Instant-read thermometer
One large baking dish is all you need for each recipe.
Bread pudding is not particularly interested in elegant equipment. Give it a bowl, a baking dish, and enough time to soak up custard, and it generally cooperates.
Classic Cinnamon Bread Pudding
This is the dependable version to make when Thanksgiving dinner already contains enough experimental dishes.
Heat the oven to 350°F and lightly butter a 9 x 13-inch baking dish.
Spread the bread cubes inside.
Whisk eggs, milk, cream, brown sugar, vanilla, cinnamon, nutmeg, salt, and melted butter until smooth.
Pour the custard evenly over the bread.
Gently press the bread down so the top pieces get some custard too. Let everything rest for 20 to 30 minutes.
Bake for about 40 to 50 minutes, until the top is golden and the center is set.
For an egg-based bread pudding, a center temperature around 160°F is a useful doneness check.
Let it rest for 10 minutes before serving.
The top should have crisp little edges while the center stays soft and custardy.
If every piece of bread has completely dissolved into the same texture, the pudding may have taken its job description slightly too literally.
Pumpkin Pecan Bread Pudding
Pumpkin belongs at Thanksgiving, but it does not have to spend the entire holiday inside pie crust.
Heat the oven to 350°F.
Place the bread in a buttered baking dish.
Whisk eggs, milk, pumpkin puree, brown sugar, cinnamon, ginger, vanilla, and melted butter.
Make sure you’re using plain pumpkin puree, not pumpkin pie filling.
Pour the mixture over the bread and gently toss or press until evenly coated.
Let it soak for about 20 minutes.
Scatter chopped pecans across the top and bake for 40 to 50 minutes, until set in the middle.
Serve warm with a small drizzle of maple syrup or lightly whipped cream.
Toast the pecans first if you have a few extra minutes. It gives them a deeper flavor and better crunch.
Just keep an eye on the skillet.
Nuts are capable of going from fragrant to regrettable while you’re answering one Thanksgiving-related question.
Four Bread Pudding Rules Worth Knowing
Slightly stale bread is useful. Drier bread absorbs custard without immediately collapsing.
Give the custard time to soak. Twenty minutes can make a noticeable difference.
Don’t drown the bread. You want plenty of custard, but the finished dessert should still have some structure.
Check the center. The edges usually look finished before the middle is fully set.
Brioche and challah produce a particularly rich pudding. French bread gives you a slightly sturdier texture.
And no, the bread does not need to be ancient.
We’re looking for slightly dry.
Not an artifact.
Apple Caramel Bread Pudding
Apples bring enough freshness and acidity to balance a rich custard, while caramel makes sure nobody mistakes this for breakfast.
Melt 1 tablespoon butter in a skillet.
Add the diced apples and cinnamon and cook for 4 to 5 minutes, just until they begin to soften.
Place the bread cubes and apples in your buttered baking dish.
Whisk eggs, milk, brown sugar, vanilla, and the remaining melted butter.
Pour over the bread and let it soak for about 20 minutes.
Drizzle roughly half the caramel sauce over the top.
Bake at 350°F for 40 to 50 minutes, until golden and set.
Let it rest briefly, then drizzle the remaining caramel over individual portions.
Don’t pour half a bottle of caramel into the baking dish.
The apples should still be allowed to attend their own dessert.
For extra crunch, add chopped pecans shortly before baking.
Cranberry Orange Bread Pudding
Thanksgiving desserts tend to be rich. Cranberry and orange give this version a brighter flavor that works especially well after a heavy meal.
Arrange the bread in a buttered baking dish.
Scatter the dried cranberries throughout.
Whisk eggs, milk, cream, sugar, orange zest, vanilla, cinnamon, and melted butter.
Pour over the bread and gently press everything into the custard.
Rest for 20 to 30 minutes.
Bake at 350°F for approximately 40 to 50 minutes.
The cranberries will become softer as the pudding bakes, while the orange zest perfumes the custard without making it overly sweet.
You can add pecans if you want extra texture.
A little orange zest over the finished pudding also works well.
This one doesn’t need caramel, chocolate sauce, whipped cream, powdered sugar, and three additional toppings.
Thanksgiving dessert has other dishes competing for table space.
Maple Chocolate Bread Pudding
This is the version for the person who looks at an entire Thanksgiving dessert table and asks where the chocolate is.
Butter the baking dish and add the bread cubes.
Scatter most of the chocolate chips throughout, reserving a small handful.
Whisk eggs, milk, cream, maple syrup, vanilla, and cinnamon.
Pour the custard over the bread and let it soak for 20 minutes.
Add the remaining chocolate chips and nuts, if using.
Bake at 350°F for 40 to 50 minutes, until the center is set.
Let the pudding rest before serving.
Maple adds sweetness without overpowering the chocolate, so taste your mixture before deciding it needs extra sugar.
This dessert already contains brioche, custard, maple syrup, and chocolate.
It has adequate resources.
Substitutions and Holiday Variations
Bread pudding is very forgiving about substitutions.
Brioche can be replaced with challah, French bread, or another sturdy bread.
Walnuts work instead of pecans.
Dried cherries can replace cranberries.
Pears are excellent instead of apples, especially with cinnamon or ginger.
You can also add raisins to the classic version or white chocolate to the cranberry-orange pudding.
For a stronger holiday spice profile, use cinnamon with small amounts of ginger, nutmeg, or cloves.
Avoid adding every fall spice in the cabinet at once.
Cinnamon, ginger, nutmeg, cloves, maple, pumpkin, orange, cranberry, chocolate, and caramel are all perfectly good ingredients.
They do not all need reservations in the same baking dish.
Make-Ahead Thanksgiving Tips
Bread pudding is especially convenient for Thanksgiving because you can assemble it ahead.
Prepare the bread and custard, combine everything in the baking dish, cover, and refrigerate promptly.
An overnight soak works well for many bread puddings.
Bake the pudding the following day rather than leaving a bowl of raw egg custard sitting separately for an extended period.
If your bread is very soft, a shorter soak may give you better texture.
Apple filling can be cooked ahead and refrigerated.
Pecans can be toasted a day or two before.
You can also cube the bread several days ahead and let it dry appropriately.
That gives slightly stale bread excellent career prospects.
Thanksgiving is generous like that.
Leftovers and Storage
Bread pudding contains eggs and dairy, so treat it as a perishable dessert.
Refrigerate leftovers promptly at 40°F or below.
Don’t leave bread pudding at room temperature for longer than 2 hours, or 1 hour when temperatures are above 90°F.
Stored properly, cooked bread pudding is generally best used within 3 to 4 days.
Reheat leftovers thoroughly to 165°F.
Individual portions can be warmed in the microwave. A covered baking dish in the oven works well when reheating several servings.
Some bread puddings can also be frozen, although toppings and sauces may have better texture when added after thawing and reheating.
Store caramel, whipped cream, or other perishable sauces according to their individual requirements.
Frequently Asked Questions
What bread is best for bread pudding?
Brioche and challah create a soft, rich pudding. French bread works well when you prefer more structure and slightly chewier edges.
Does bread need to be stale?
Slightly dry bread is helpful because it absorbs custard well. Fresh bread can still work, but you may want to cube and lightly dry it first.
Can I assemble bread pudding the night before Thanksgiving?
Yes. Assemble it, cover it, refrigerate promptly, and bake it the next day.
How do I know when bread pudding is done?
The center should be set rather than liquid, and an instant-read thermometer can provide extra confidence. For an egg custard, around 160°F in the center is a useful target.
Can bread pudding be served cold?
Yes, but many versions are particularly good warm. If reheating leftovers, heat them thoroughly to 165°F.
What can I serve with Thanksgiving bread pudding?
Vanilla ice cream, whipped cream, caramel sauce, maple syrup, toasted nuts, or fresh fruit can all work. Choose one or two rather than turning every serving into a topping inventory exercise.
Wrapping Up
Bread pudding deserves a little more Thanksgiving attention.
The Classic Cinnamon Bread Pudding gives you everything you want from the traditional version, while Pumpkin Pecan puts a holiday spin on it without making another pie.
Try Apple Caramel when you want something rich and familiar, Cranberry Orange for a brighter finish, or Maple Chocolate when the dessert table clearly needs more chocolate.
Better yet, most of the work can happen before Thanksgiving dinner begins demanding your attention.
Save the bread, choose your favorite version, and let slightly stale leftovers finally enjoy their holiday promotion.
If you try one of these Thanksgiving bread pudding recipes, leave a comment and tell me which one you made, or share any questions below.
