I love this recipe because it’s both practical and indulgent. It’s a great way to use up leftover bread while turning it into a dessert that tastes like a classic celebration dish. The custard-soaked bread comes out perfectly soft in the center with golden, slightly crisp edges. The dried fruits add bursts of sweetness, and the nuts give a festive crunch. I also like that it can be prepped ahead of time, making it stress-free for gatherings.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
FOR THE BREAD PUDDING 6 cups day-old brioche or challah, cubed (about 1-inch pieces) 2 cups whole milk 1 cup heavy cream 4 large eggs 1 cup granulated sugar 2 teaspoons pure vanilla extract 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ½ teaspoon salt ¾ cup dried cranberries ½ cup golden raisins or regular raisins ½ cup dried apricots, chopped ½ cup mixed nuts (hazelnuts, almonds, pecans), roughly chopped 2 tablespoons unsalted butter, for greasing the baking dish
OPTIONAL ADD-INS Zest of 1 orange 2 tablespoons brown sugar, for topping
OPTIONAL TOPPING Caramel sauce, for drizzling Powdered sugar, for dusting
Directions
I preheat the oven to 350°F (175°C) and generously grease a 9×13-inch baking dish with butter.
In a small bowl, I soak the dried cranberries, raisins, and apricots. If I’m using orange juice, I pour it over the fruit and let it sit so they plump up.
In a large bowl, I whisk together eggs, sugar, cinnamon, nutmeg, salt, vanilla, milk, and cream until smooth.
I add the cubed bread to the baking dish, then pour the custard evenly over it. I press the bread gently so it absorbs the custard.
I sprinkle the soaked fruits and half the nuts over the bread, pressing them in lightly, then top with the remaining nuts and optional brown sugar.
I let the mixture rest at room temperature for 20–30 minutes, or refrigerate overnight for deeper flavor.
I bake uncovered for 40–50 minutes, until the top is golden and the custard is set in the middle. A knife inserted in the center should come out mostly clean.
I let it cool for 10–15 minutes before serving, then drizzle with caramel sauce or dust with powdered sugar.
Servings and Timing
This recipe makes about 10–12 servings. Prep time is 20 minutes, resting time is 30 minutes, and baking takes 45 minutes, giving a total time of about 1 hour and 35 minutes.
Variations
Sometimes I add orange zest to brighten up the flavor or swap the dried fruits for cherries or figs for a different twist. I also like using panettone or stollen instead of brioche for an extra festive touch. If I want it extra decadent, I drizzle white chocolate or add a swirl of dulce de leche before baking.
Storage/Reheating
I store leftovers covered in the refrigerator for up to 3 days. To reheat, I warm individual portions in the microwave or reheat the whole dish in the oven at 325°F until warmed through. Bread pudding also freezes well—I wrap portions tightly and freeze for up to 2 months, thawing in the fridge before reheating.
FAQs
Can I make this bread pudding ahead of time?
Yes, I often assemble it the night before, refrigerate, and bake it fresh the next day.
What kind of bread works best?
I prefer brioche or challah for their rich texture, but French bread or panettone also work well.
Can I make this dairy-free?
Yes, I use almond or oat milk with coconut cream for a dairy-free version.
Do I have to use dried fruit?
No, I sometimes replace them with chocolate chips or fresh berries.
Can I make this without nuts?
Yes, simply leave them out or replace with extra fruit.
How do I know when it’s baked?
The top should be golden and a knife inserted in the center should come out mostly clean.
Can I reduce the sugar?
Yes, I cut the sugar to ¾ cup if I want it less sweet.
Can I serve this cold?
Yes, but I prefer it warm since the custard is softer and creamier.
What sauce goes best with bread pudding?
I usually drizzle caramel sauce, but vanilla sauce or whipped cream are also great.
Can I make individual servings?
Yes, I bake them in ramekins and reduce the baking time to about 25–30 minutes.
Conclusion
Holiday Bread Pudding is one of my favorite festive desserts because it’s simple, flavorful, and full of cozy comfort. With its custardy base, warm spices, and crunchy topping, it’s the kind of dessert that feels special but is easy to prepare. Every season, I come back to this recipe because it always brings joy to the table.
Holiday Bread Pudding is a festive dessert made with custard-soaked brioche or challah, spiced with cinnamon and nutmeg, and filled with dried fruits and crunchy nuts. Baked until golden and served with caramel sauce or powdered sugar, it’s cozy, comforting, and perfect for gatherings.
Author:Amy
Prep Time:20 minutes
Cook Time:45 minutes
Total Time:1 hour 35 minutes (including resting time)
Yield:10–12 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
For the Bread Pudding:
6 cups day-old brioche or challah, cubed (1-inch pieces)
2 cups whole milk
1 cup heavy cream
4 large eggs
1 cup granulated sugar
2 tsp pure vanilla extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp salt
¾ cup dried cranberries
½ cup golden raisins or regular raisins
½ cup dried apricots, chopped
½ cup mixed nuts (hazelnuts, almonds, pecans), roughly chopped
2 tbsp unsalted butter, for greasing
Optional Add-ins: Zest of 1 orange, 2 tbsp brown sugar for topping
Optional Topping: Caramel sauce for drizzling, powdered sugar for dusting
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
Soak dried cranberries, raisins, and apricots in orange juice or warm water to plump.
In a large bowl, whisk eggs, sugar, cinnamon, nutmeg, salt, vanilla, milk, and cream until smooth.
Add cubed bread to the prepared dish. Pour custard evenly over bread and press gently to soak.
Sprinkle soaked fruits and half the nuts over bread. Press lightly, then top with remaining nuts and optional brown sugar.
Let rest at room temperature 20–30 minutes, or refrigerate overnight for deeper flavor.
Bake uncovered 40–50 minutes, until golden and custard is set. A knife inserted in the center should come out mostly clean.
Cool 10–15 minutes before serving. Drizzle with caramel sauce or dust with powdered sugar.
Notes
Use panettone or stollen instead of brioche for extra holiday flavor.
Swap dried fruits for figs, cherries, or chocolate chips.
Add orange zest for brightness or swirl dulce de leche before baking.
Store leftovers in the fridge for up to 3 days, or freeze portions for up to 2 months.
Reheat in oven at 325°F or microwave single portions.
