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There’s nothing quite like the aroma of warm bread pudding baking in the oven, filling your kitchen with notes of cinnamon, vanilla, and a hint of brandy. This Classic Brandy Bread Pudding transforms humble ingredients into a luxurious dessert that’s perfect for any occasion. Whether you’re using up stale bread or planning a special dinner, this recipe delivers rich, custardy layers topped with a crispy, spiced crust that everyone will love.
Table of Contents
What Makes This Brandy Bread Pudding Special
This isn’t just any bread pudding recipe it’s a time-tested classic that combines simplicity with sophistication. The secret lies in the brandy-soaked raisins that add bursts of boozy sweetness throughout, while the layered construction ensures every bite has the perfect balance of soft custard-soaked bread and crunchy topping. The blend of brown sugar, cinnamon, and allspice creates a warm spice profile that’s reminiscent of fall and winter holidays, making this dessert a year-round favorite.
What sets this recipe apart is its foolproof method. By letting the raisins soak in brandy and allowing the bread to properly absorb the custard mixture, you’ll achieve that signature moist texture with crispy edges that defines the best bread pudding. Plus, it’s incredibly economical you can use any leftover bread you have on hand, from French bread to challah to simple white sandwich bread.
Ingredients You’ll Need
Creating this delicious bread pudding requires simple pantry staples that come together to create something extraordinary. Here’s what you’ll need:
| Ingredient | Quantity | Notes |
|---|---|---|
| Day-old bread | 6-8 cups cubed | French bread, challah, or white bread work best |
| Raisins | 1 cup | Golden or regular raisins |
| Brandy | 1/2 cup | Or substitute with water for non-alcoholic version |
| Butter or margarine | 1/2 cup (1 stick) | Melted |
| Brown sugar | 1 cup | Packed |
| Ground cinnamon | 2 teaspoons | Fresh for best flavor |
| Ground allspice | 1/2 teaspoon | Adds warm, complex flavor |
| Large eggs | 3 | Room temperature |
| Salt | 1/4 teaspoon | Enhances flavors |
| Vanilla extract | 2 teaspoons | Pure vanilla recommended |
| Whole milk | 2 1/2 cups | Warmed slightly |
Equipment Needed
To make this recipe, you’ll need a few essential kitchen tools. A good mixing bowls set is crucial for combining your ingredients properly, while a quality baking sheets can be useful if you want to toast your bread cubes first. You’ll also need measuring cups and spoons set for accurate measurements, and a reliable oven to bake your pudding to perfection. Don’t forget kitchen utensils like a whisk and spatula for mixing.
Step-by-Step Instructions
Preparation (15 minutes)
Step 1: Soak the Raisins
Place your raisins in a small bowl and cover them completely with brandy (or water if you prefer a non-alcoholic version). Set aside and let them soak while you prepare the other ingredients. This step plumps up the raisins and infuses them with flavor.
Step 2: Prepare Your Bread
Break or cut your day-old bread into 1-inch cubes. If your bread is fresh, you can toast it lightly on baking sheets in a 300°F oven for about 10 minutes to dry it out. This helps the bread absorb the custard better. Use a good cutting board and sharp chef’s knives for easy prep work.
Step 3: Melt the Butter
Melt your butter or margarine in a small saucepan or in the microwave. Set aside to cool slightly. You can use quality pots on the stovetop for even melting.
Step 4: Create the Spice Mixture
In a medium mixing bowls, combine the brown sugar, cinnamon, and allspice. Mix well until evenly distributed. Remove and reserve 3 tablespoons of this mixture in a small bowl you’ll use this for the topping later.
Assembly (10 minutes)
Step 5: Coat the Bread
Pour the melted butter over your bread cubes first, then toss to coat. This is important coating with butter before the sugar mixture helps everything stick better. Add the remaining sugar-spice mixture (remember, you reserved 3 tablespoons) and toss until all the bread pieces are well coated.
Step 6: Layer the Dish
Lightly grease a 1 1/2 quart baking dish with butter or cooking spray. Place half of your spiced bread mixture into the bottom of the dish, spreading it evenly. Drain your brandy-soaked raisins using a colander strainer basket and sprinkle half of them over the bread layer. Repeat with the remaining bread mixture and raisins.
Step 7: Prepare the Custard
In a separate mixing bowls, beat together the eggs, salt, and vanilla extract for about 1 minute until well combined. Slowly add the milk while continuing to mix. This creates a smooth custard that will bind everything together.
Step 8: Combine and Rest
Pour the custard mixture evenly over the layered bread and raisins in the baking dish. Let it stand for 5 minutes this allows the bread to begin absorbing the liquid. Sprinkle the reserved 3 tablespoons of sugar-spice mixture evenly over the top.
Baking (45-50 minutes)
Step 9: Bake
Place your assembled bread pudding in a preheated 325°F oven. Bake for 45 to 50 minutes, until the top is golden brown and the custard is set. You’ll know it’s done when a knife inserted in the center comes out mostly clean, and the top has a beautiful caramelized crust.
Step 10: Cool and Serve
Remove from the oven and let cool for 10-15 minutes before serving. This allows the custard to set completely while keeping the pudding warm enough to enjoy.
Pro Tips for Perfect Bread Pudding
Use day-old bread: Fresh bread can become too soggy. Slightly stale bread absorbs the custard perfectly while maintaining some structure.
Don’t skip the soaking: Allowing the raisins to soak in brandy and giving the assembled pudding time to rest ensures maximum flavor and proper texture.
Temperature matters: Room temperature eggs mix more easily into the custard, creating a smoother texture.
Customize your bread: Try using brioche, challah, croissants, or even cinnamon raisin bread for different flavor profiles.
Serve it warm: Bread pudding is best enjoyed warm with a scoop of vanilla ice cream, a drizzle of caramel sauce, or fresh whipped cream.
Storing and Reheating
Store leftover bread pudding covered in the refrigerator for up to 4 days. To reheat, place individual portions in the microwave for 30-45 seconds, or warm the entire dish covered with foil in a 325°F oven for about 15-20 minutes.
Variations to Try
Bourbon Bread Pudding: Substitute bourbon for brandy for a different flavor profile.
Chocolate Chip Addition: Fold in 1 cup of chocolate chips with the raisins for a decadent twist.
Apple Cinnamon: Add 1 cup of diced apples tossed with extra cinnamon.
Nutty Delight: Top with chopped pecans or walnuts before baking.
Frequently Asked Questions
Can I make this bread pudding ahead of time?
Yes! You can assemble the entire dish up to step 8, cover it tightly, and refrigerate for up to 24 hours before baking. Just add 5-10 minutes to the baking time if baking straight from the refrigerator.
Can I make this recipe without alcohol?
Absolutely. Simply substitute the brandy with water, apple juice, or orange juice for soaking the raisins. You’ll still get a delicious bread pudding with great texture.
What’s the best bread to use for bread pudding?
Any bread with a sturdy structure works well. French bread, challah, brioche, and sourdough are excellent choices. Avoid very soft sandwich bread as it can become too mushy.
How do I know when bread pudding is done?
The top should be golden brown and slightly crispy, and a knife inserted in the center should come out mostly clean. The custard should be set but still slightly jiggly in the very center.
Can I freeze bread pudding?
Yes, bread pudding freezes well for up to 3 months. Wrap individual portions tightly in plastic wrap and then foil. Thaw in the refrigerator overnight and reheat in the oven or microwave.
What can I serve with bread pudding?
Vanilla ice cream, whipped cream, caramel sauce, vanilla custard, or a brandy sauce are all excellent accompaniments.
Why This Recipe Works
The magic of this bread pudding lies in its layered construction and proper technique. By coating the bread with butter before the sugar mixture, you ensure even distribution of flavors. The reserved topping creates a crispy, sweet crust that contrasts beautifully with the soft, custardy interior. The brandy-soaked raisins add moisture and complexity, while the combination of cinnamon and allspice provides warmth without overwhelming the other flavors.
Make It Your Own
This recipe is incredibly versatile and forgiving. Feel free to experiment with different spices like nutmeg or cardamom, add dried cranberries instead of raisins, or create a sauce to serve alongside. The basic technique remains the same, but the flavor possibilities are endless.
Final Thoughts
This Classic Brandy Bread Pudding is proof that the best desserts don’t have to be complicated. With simple ingredients, basic techniques, and a little patience, you can create a restaurant-quality dessert that will impress family and friends. Whether you’re serving it at a holiday dinner or enjoying it as a cozy weeknight treat, this bread pudding delivers comfort and satisfaction in every spoonful.
The combination of custardy bread, boozy raisins, and that irresistible spiced topping makes this a recipe you’ll return to again and again. Plus, it’s an excellent way to use up bread that’s past its prime, making it both delicious and economical.
PrintClassic Brandy Bread Pudding Recipe : Warm, Spiced & Boozy Dessert
Transform leftover bread into pure comfort with this Classic Brandy Bread Pudding! Layers of tender bread cubes soaked in rich custard, studded with brandy-soaked raisins, and topped with a sweet cinnamon-spice crust. Perfect for cozy evenings and holiday gatherings.
- Prep Time: 15
- Cook Time: 50
- Total Time: 65
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
6–8 cups day-old bread, cubed (French bread, challah, or white bread)
1 cup raisins
1/2 cup brandy (or water for non-alcoholic)
1/2 cup (1 stick) butter or margarine, melted
1 cup brown sugar, packed
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
3 large eggs
1/4 teaspoon salt
2 teaspoons vanilla extract
2 1/2 cups whole milk
Instructions
1. Cover raisins with brandy or water in a small bowl. Set aside to soak.
2. Break or cut bread into 1-inch cubes. Set aside.
3. Melt butter or margarine and set aside.
4. In a mixing bowl, combine brown sugar, cinnamon, and allspice. Mix well.
5. Remove and reserve 3 tablespoons of the sugar-spice mixture for topping.
6. Pour melted butter over bread cubes and toss to coat evenly.
7. Add remaining sugar-spice mixture to buttered bread and toss until well coated.
8. Lightly grease a 1 1/2 quart baking dish. Place half of the spiced bread mixture in the dish.
9. Drain raisins and sprinkle half over the bread layer.
10. Add remaining bread mixture, then top with remaining raisins.
11. In a separate bowl, beat eggs, salt, and vanilla for 1 minute until combined.
12. Slowly add milk to egg mixture, stirring constantly.
13. Pour custard mixture evenly over layered bread and raisins.
14. Let stand for 5 minutes to allow bread to absorb liquid.
15. Sprinkle reserved 3 tablespoons sugar-spice mixture over the top.
16. Preheat oven to 325°F (165°C).
17. Bake for 45 to 50 minutes until top is golden brown and custard is set.
18. Remove from oven and cool for 10-15 minutes before serving.
Notes
Use day-old or slightly stale bread for best texture and absorption.
Room temperature eggs blend more smoothly into the custard.
For non-alcoholic version, substitute brandy with water, apple juice, or orange juice.
Can be assembled up to 24 hours ahead and refrigerated before baking.
Serve warm with vanilla ice cream, whipped cream, or caramel sauce.
Stores covered in refrigerator for up to 4 days.
Freezes well for up to 3 months when wrapped tightly.
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