Who would think you can make a delicious dessert with something past its best by date? Well, you can, and puds don't come much more comforting or delicious than bread pudding.
Next time you are about to throw your stale bread in the bin, think twice. You could turn it into a scrummy dessert.
All you require is some stale bread and custard. It might not sound very appetizing, but trust me, once you've made it for the first time, it will become a family favorite, and you'll probably never be throwing stale bread in the bin again.

It's not just me that's in love with it. It's a time-honored classic. Not only is it scrumptious, but it's also very easy to make.
But will bread pudding go stale if you try to keep it for a few days? To find the answer, please read on.
How to store bread pudding?
The best way to store bread pudding to stop it from returning to its stale bread state, you need to transfer it into an airtight container and put it in your fridge.
You can keep it like this for up to 5 days. If you want to keep it longer, you will need to freeze it, after which it will be good for up to three months. More about that later.
Does bread pudding need to be refrigerated?
In a word, Yes! Because bread pudding contains milk and eggs, both of which easily spoil at room temperature, storing bread pudding in your fridge is essential. Providing it is appropriately packed.
It's better eaten after a day or two. But if you pack it in an airtight container or a plastic bag with as much air evacuated out of it as possible, it will still be good to eat for up to about five days.
Vacuum sealer is the perfect gizmo for sucking out air and sealing.
On its own, bread pudding can be a little dry to start with, so it's vital to stop it from becoming any drier.
You might be tempted to cover your bread pudding in a sauce before you refrigerate it. While you can do this, it will make it rather soggy almost straight away.
Personally, I recommend storing it without sauce. Okay, it might dry a little, but that is easy enough to fix when you come to eat it by adding sauce at that time.
Steps to follow when refrigerating bread pudding
Refrigerating any leftover food is not exactly rocket science.
However, if you're a cooking newbie, you might appreciate a few tips on how to go about it.
Step 1
Allow the pudding to cool completely. It is imperative if it has just been baked but still applies in bread pudding leftovers.
Step 2
Separate the pudding from any cream, custard, or sauce. Transfer the pudding into an airtight container
Step 3
To prevent the chances of the pudding drying out, it's a good idea to wrap it in plastic food wrap or aluminum foil before transferring it into the airtight container.
Fix the lid tightly in position and put the sealed container into the fridge.
How long does bread pudding last in the fridge
No matter how well you seal the pudding, it will begin to dry out after a while.
I find it's best to eat it when it's been stored for one or two days, but you can keep it in the fridge for up to 5 days at a stretch.
The more airtight the container, the better. The less air, the less likely it is to become too stale.
Can you freeze bread pudding?
Bread pudding freezes quite well, but it's important to ensure it has cooled down to room temperature before transferring it into the freezer.
If it's too warm, condensation will form, and this will, in turn, make the bread pudding soggy.
Only freeze the bread pudding itself. If you made sauce to go with your bread pudding and want to freeze that too, do so in a separate container.
When you transfer the pudding into the container, make sure to leave a little room to allow it to expand as it freezes.
Extra tips:
1 A helpful tip is to freeze bread pudding in individual portion sizes. It makes it much quicker to defrost and thaw through evenly. It also makes it easier to serve an individual portion.
2 To prevent freezer burn, it's a good idea to wrap the pudding in plastic food wrap or aluminum foil before placing it into the airtight container.
3 You can freeze an entire bread pudding if you will be serving it all up at a later date by storing it in your freezer in a freezer-safe Tupperware container.
Steps to follow when freezing bread pudding
Step 1
Allow the bread pudding to cool down to room temperature.
Step 2
Separate from any cream, custard, or sauce.
If you are serving the bread pudding later in individual portions, cut it into portions or slices before freezing.
Step 3
Wrap the bread pudding first in plastic food wrap and then again in aluminum foil
Step 4
Transfer the wrapped pudding into an airtight freezer bag or container. Wrapping and packaging like this will help to prevent freezer burn.
Step 5
Label and date the package. You can keep it in your freezer for up to 3 months.
Can you freeze store-bought bread pudding?
You can freeze store-bought bread pudding the same way you can freeze the homemade variety.
- However, it does depend on whether or not sauce has been poured over it. If it hasn't, you can freeze them both separately, as discussed above.
- If it has had sauce poured over it, you should consume it within a few days, or it will become a soggy mess.
How to defrost frozen bread pudding
When it comes time to eat bread pudding that you have stored in your freezer, you must first defrost it, and the best way of doing this is to transfer it in your into your fridge and leave it overnight to thaw.
Before serving, you can check that it has defrosted satisfactorily by inserting the knife's blade or skewerer into the center of the pudding.
Defrosted frozen bread pudding can be reheated in your oven or microwave (see below for details).
Reheating bread pudding in an oven
You can use the same steps below whether reheating refrigerated or thawed frozen bread pudding.
- Preheat your oven to a temperature of 350°F
- Cover the pudding with a piece of aluminum foil. Bake for 5 to 10 minutes, depending on the size of the portion you are reheating.
Reheating bread pudding in your microwave
Once again, the steps shown below are applicable for both refrigerated or thawed frozen bread pudding.
- Select the low power setting on your microwave.
- Transfer the bread pudding onto a microwave-safe dish or plate
- Microwave in 30 seconds intervals until the pudding gets warm (depending on the size of the pudding, and check it every couple of minutes).
Whether you are reheating your bread pudding in the oven or the microwave, you are looking for an internal temperature of 165°F.
Extra tip:
If you prefer a crispy top to your bread pudding, after heating in either the oven or the microwave, transfer it into an oven-safe dish if it isn't already in one, and reheat under the broiler or grill for one minute.
How long does bread pudding last?
Because bread pudding contains eggs and milk, you cannot leave them out at room temperature maximum for more than two hours.
I wouldn't necessarily wait that long. It's best to refrigerate or freeze it as soon as it has cooled down to room temperature.
When double wrapped and placed into an airtight container as described earlier, it will be good for up to five days in your fridge, but eating it in two days is preferable as it will begin to deteriorate slightly after this.
Packaged in the same way, you can keep it for up to 3 months in your freezer.
How to fix if bread pudding is too dry?
The best way of dealing with bread pudding that has become too dry is to serve it up with a little heavy or whipped cream, ice cream, or sauce.
The sauces that go well with reheated bread pudding are caramel sauce and crème anglaise (the posh word for custard made with a couple of eggs, a cupful of cream or milk, and ¼ cup of sugar.
How to make delicious bread pudding recipe
The first thing to know about bread pudding is that there are many different recipes. It's well worth experimenting and trying different ones to discover your favorites.
It would be best to use the right loaf to get the right balance between bread and the custard mix.
Do you prefer a more "weighty" bread or something a little lighter?
I usually go for a middle-of-the-road choice because it works best with custard and various sauces. I find it produces a gorgeously rich pudding that doesn't make you feel you've overeaten.
One of my favorites:
Ingredients:
For the bread pudding
- ½ Tbs. unsalted butter {softened}
- 6 to 7 cups lightly packed 1-inch bread cubes, preferably from a day-old, Italian-style loaf with any hard crusts removed
Custard Ingredients:
- 4 large eggs
- 1 large egg yolk
- ⅔ cup granulated sugar
- 1-½ tsp. pure vanilla extract or vanilla bean paste
- ¼ tsp. table salt
- 2-½ cups whole milk
- 1 cup heavy cream
For the rum-raisin sauce:
- 1-½ cups heavy cream
- ¾ cup raisins
- ⅔ cup packed dark brown sugar
- 3 to 4 Tbs. dark rum
Step by step instructions
As I said above, there are many bread pudding variations, and you ought to try a few different recipes. To start you off, though, try this.
Step 1
Take an 8-cup (or 8" square) ovenproof dish and butter it well. Load it almost to the brim with cubes of bread. You also need to set aside a larger baking tray to hold the dish with room to spare.
Step 2
- Break egg yolks into a medium-size bowl, add a pinch of salt, sugar, and vanilla. Pour in the cream and milk, then whisk until everything is well blended.
- Pour the mixture over the bread cubes.
- Cover the dish with plastic food wrap and set it on the working surface at room temperature for a minimum of 45 minutes or up to 2 hours, no more.
- Press the surface area down every few minutes to ensure all the bread gets fully submerged and coated. You can let it soak for up to 24 hours, but if you do, you must transfer it into the fridge after two hours to avoid it entering the "food danger zone."
Step 3
- Preheat your oven to a temperature of 350°F. Boil water in a kettle when the oven is nearly up to temperature.
- Take away the plastic food wrap from the top of the dish containing the soaked bread pudding ingredients, and place the dish in the center of the larger tray you set aside earlier.
- Gently pour the hot water from the kettle into the larger tray until it comes up about halfway on the tray containing the pudding mixture.
- Position the tray in the middle of the oven, close the oven door, and bake.
Step 4
- Bake for between 50 to 55 minutes and test for doneness. Pressing gently the top of the baked pudding should spring back when you remove the pressure.
- Another test is to insert the knife's blade into the center of the pudding. If it comes out pretty clean, the pudding is cooked.
- Set the tray aside on a heat-resistant mat on your worktop and allow it to cool for about 15 minutes. Then, remove the pudding dish from the water and let it stand to cool further.
Making the rum and raisin sauce:
Instead of crème anglaise, why not try your bread pudding with a rum & raisin sauce?
Step 1
Pour the cream, raisins, and sugar into a three-quart size saucepan.
Step 2
- Put the saucepan on your stovetop on medium heat and bring it to a boil.
- Once boiling, reduce the heat to low and simmer, stirring gently from time to time until the mixture thickens and will coat the back of a spoon. This takes between 6 and 8 minutes.
Step 3
- Remove the pan from the heat, pour in the rum, and stir. It's now ready to serve.
- You can serve bread pudding either at room temperature or while it's still warm.
- Either way, it works, especially with a little of the rum raisin sauce drizzled over.
I also like to serve a little extra sauce on the side in a mini jug. It finishes off the presentation nicely.
Choosing the bread for your bread pudding
The type of bread you use to make your bread pudding impacts the end result.
If you use bread with an open texture (containing a lot of holes), it will make a lighter pudding. The little holes become receptacles for pockets of custard - yum.
- If you use a more airy style of bread like ciabatta, a French baguette, or Pugliese, it will give your pudding a satisfying chew - a nice balance between lightness and substance.
- Using a bread with a tighter crumb will make a more compact bread pudding with a denser texture.
This type of pudding works pretty brilliantly well when thinly sliced and drizzled with a lovely whiskey sauce.
Don't get me started on brioche bread pudding; I could wax on for ages.
- Other types of buttery bread you can use include Challah and Portuguese sweet bread.
Any old bread will do for making bread pudding as long as it's got some character. But as you can see, the types of bread you can use are limitless, and they also produce slightly different results.
The only type of bread I would stick away from is the mass-produced factory white bread. You know the sort of stuff I mean - cotton-wool bread.
I have come across some old cookbook recipes for bread puddings made with crumbs. I have tried a couple, and my verdict is that they don't come out anywhere near as good. They don't give you that joyous bite you get from cubed bread.
Here's how I prep the bread.
- I cut the bread either into slices or cubes, depending on my mood. Sometimes I even tear it into rough chunks. I use stale bread, which hasn't yet turned into rock. Rockhard bread doesn't cut or tear unless you're superwoman.
- You should butter it generously on one side if you're using slices. If you're using cubes, you will need to melt the butter and saute them gently until they become a lovely golden color.
Making a lighter bread pudding
If you prefer a lighter bread pudding style with all those gorgeous little pockets of delicious custard, you should opt for using a more airy type of bread such as ciabatta, focaccia, or Pugliese.
Making a more compact bread pudding
If you prefer your bread pudding to have a more compact texture, then you need to use a bread that has a tighter crumb - something like Challa.
Which breads would you use?
Most people tend to make their bread puddings with any old stale bread lying around. It's a great way of eliminating waste and making something delicious in the process.
But some bread works better than others, which I now want to discuss.
- Brioche makes a heartier bread pudding that stands up to oodles of custard well.
- Unsliced loaves are easier to use in recipes that specify particular dimensions for the bread cubes.
- Sliced loaves are often too thin and might not stand up well to cubing.
- French toast bread pudding is a favorite in the south.
Does the bread have to be stale?
No, it doesn't. You can use fresh bread without any problem whatsoever.
The only reason stale bread is often mentioned in bread pudding recipes is to save having to throw it away.
If you use fresh bread and want it to be a little sturdier, you can either toast it slightly or leave it out in the air for a couple of hours.
How to make the custard mixture for bread pudding
When assembling your bread pudding before cooking, the quality of the custard mix you soak the bread in is essential.
Heavy Cream or Sour Cream:
The basic ingredients are egg yolks, milk, and sugar. You can also use heavy cream for extra richness or sour cream, which adds a slight hint of sourness.
This is particularly good if you like to offset the sweetness of bread pudding, mainly if you sprinkled it with brown sugar.
Fresh Eggs:
Using the freshest eggs, you can produce a lovely moist pudding.
Egg Yolk:
I sometimes add an extra yolk to the recipe I'm using, giving it a pleasant rich flavor. Please don't overdo it, though, because the last thing you want is a scrambled egg.
Ann eggy custard holds it together:
Once you pour the custard mixture onto the bread, the bread has a habit of wanting to float.
So you need to press it down a little to submerge it and make sure it soaks up all the custard properly. Do this a few times during the prep.
Once the bread is soft and swollen, it ready for cooking. Please make sure the top layer is doused in the custard mixture before putting it into the oven.
An even cooking process is your goal.
Most baked custard recipes require cooking in a hot water bath. This is to ensure the dish is cooked through slowly and evenly. Bread pudding is no different.
How to keep bread pudding from collapsing
Bread pudding is nowhere near as sensitive to collapse like a soufflé.
However, it has been known. You just need to handle it gently and with care at all stages of the preparation, cooking and serving processes.
Additional tips to thwart a collapse
If you find that your bread puddings always collapse, I am happy to pass on a couple of tips.
- Add an extra egg yolk to the custard mixture.
- Reduce the amount of sugar you put in.
If you live at high altitudes, this too can cause problems, but one or both of the above-given tips could be the answer.
#1 Why stale bread?
Most recipes call for stale bread rather than fresh as I mentioned earlier.
It's not just for good housekeeping by eliminating wastage. It's also because dried-out stale bread absorbs liquid better than when it's fresh.
If it doesn't soak down properly, it tends to pool on the top and requires more work to ensure all the bread is satisfactorily soaked.
I mentioned earlier that you could slightly toast fresh bread, giving it that extra-absorbent factor.
#2 Patience pays
Soaking the bread cubes takes time. You can't really rush it. If you do, the bread won't absorb as much custard as it should, and the texture and consistency will suffer.
The other danger is that any liquid that pools on top will solidify and increase the chances of the pudding collapsing when you cut into it.
Pour in some custard, give it three minutes minimum to soak down, and pour in the rest.
Afterward, as you leave it for at least 45 minutes to allow the bread to absorb the mixture fully, press it down from time to time while you wait to ensure even absorption.
#4 Steam your way to success
It's a good idea to cover the top of the dish holding the pudding with aluminum foil before putting it in the oven to facilitate steaming.
It keeps the moist hot air a little enclosed, which helps with the cooking process and promotes light puffiness.
It stops the pudding from drying out too much, resulting in a collapse.
Take the foil off after 30 minutes so the top of the pudding can brown.
Another trick to encourage steam is to ensure the tray you sit the dish in is at least an inch wider all around. The exposed surface area of the water can then produce extra steam.
The water should come halfway up the dish containing the pudding to ensure even cooking and that it doesn't all evaporate.
A bread pudding that dries on top can easily collapse.
#4 Encourage the puffiness
Baking the custard fully helps the pudding to rise. If you don't allow it, it won't cook out properly, and the top may be sunken. Follow the recipe as closely as possible.
The top should have a lovely golden color with brown when properly cooked.
#5 Looks are everything
If you cook your bread pudding in a high-sided circular dish and it collapses in the center, it's going to accentuate the drop.
If you cook it in a bigger rectangular dish or tray, any collapse will be more spread out and not so noticeable.
Some bread puddings are supposed to be served warm, others cold. A cold pudding is more likely to collapse.
If it does collapse, don't present it to guests whole before serving it. Just cut it into portions and pour some cream or sauce over the top to disguise.
If you present it whole and it has collapsed in the center, you can always hide the depression under some whipped cream.