Easy Bread Pudding Served with Ice Cream

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There’s nothing quite like the aroma of warm bread pudding baking in your oven, filling your kitchen with notes of cinnamon, nutmeg, and caramelized brown butter. This classic comfort dessert transforms humble stale bread into a golden, custard-soaked masterpiece that’s perfect for any occasion. Whether you’re looking for a cozy weekend breakfast treat or an impressive dinner party dessert, this bread pudding with ice cream checks all the boxes.​

What makes this recipe truly special is its simplicity and versatility. Using just a handful of pantry staples and day-old brioche, you can create a dessert that rivals anything from a fancy bakery. The genius twist? Serving it with melted ice cream instead of traditional sauce – a technique borrowed from culinary experts that creates an effortless one-step crème anglaise.

Table of Contents

Why This Recipe Works

The secret to exceptional bread pudding lies in three key elements: quality bread, brown butter, and proper custard ratio. Brioche is the gold standard here because its buttery, tender crumb soaks up the custard beautifully without becoming mushy. If you can’t find brioche, challah makes an excellent substitute with its similar soft texture.​

Browning the butter adds a deep, nutty complexity that elevates this dessert from good to unforgettable. This simple technique takes just four minutes but transforms ordinary melted butter into liquid gold with rich, caramelized notes. The addition of fresh orange zest brightens the custard and cuts through the richness, while warm spices like cinnamon and nutmeg provide that classic comfort-food warmth.​

Ingredient Breakdown

Ingredient	Amount	Purpose
Unsalted butter	8 Tbsp (1 stick)	Creates brown butter for depth
Large eggs	3	Binds custard together
Orange zest	1 orange	Adds brightness
Whole milk	2¼ cups	Custard base
Sugar	½ cup (100g)	Sweetness
Vanilla extract	1 tsp	Flavor enhancer
Kosher salt	½ tsp Diamond Crystal	Balances sweetness
Ground cinnamon	¼ tsp	Warm spice
Ground nutmeg	Pinch	Aromatic spice
Stale brioche	6 cups cubed (11 oz)	Main structure
Ice cream	1 pint melted	Sauce (optional)

This recipe is incredibly forgiving and works beautifully with other stale breads you might have on hand. While brioche is recommended, you can also use leftover banana bread, making this perfect for those searching for ripe banana recipes or ways to use overripe banana baked goods.​

Step-by-Step Instructions

Prepare Your Pan

Start by preheating your oven to 350°F and greasing an 8×8″ baking pan with one tablespoon of butter. This ensures your bread pudding releases easily and develops a beautiful golden crust on the bottom.​

Make the Brown Butter

Heat the remaining seven tablespoons of butter in a small pot over medium-low heat, stirring occasionally. Watch carefully as the butter foams and begins to smell nutty – this takes about four minutes. The milk solids will turn golden brown, signaling it’s ready. Remove from heat immediately and let cool for 8-10 minutes until just warm to the touch.​

Create the Custard

In a large mixing bowl, whisk together the eggs, orange zest, milk, sugar, vanilla extract, salt, cinnamon, and nutmeg. Use a good whisk from your kitchen utensils to ensure everything combines smoothly. Once the brown butter has cooled slightly, whisk it into the egg mixture until fully incorporated. This creates a silky, aromatic custard that will transform your bread cubes.​

Assemble and Soak

Add your cubed stale brioche to the prepared baking pan and pour the custard mixture evenly over the bread. Make sure every piece gets coated – use a fork or your hands to gently press the bread into the liquid. Let it sit for about 15 minutes to allow the bread to absorb all that delicious custard.​

Bake to Perfection

Place your baking pan on a baking sheet (this catches any drips) and bake for 45-50 minutes until the top turns golden brown. The center should be set but still slightly jiggly – it will firm up as it cools. Let it rest for a few minutes before serving.​

Serve with Style

For the ultimate indulgence, drizzle melted ice cream over each warm serving. This brilliant hack creates an instant sauce without any extra cooking. Vanilla is classic, but butter pecan, rum raisin, or even caramel ice cream all work wonderfully.​

Pro Tips for Success

Use Truly Stale Bread: Day-old or even two-day-old bread works best because it absorbs custard without falling apart. Fresh bread becomes too soggy. If your bread is fresh, cube it and leave it out overnight or toast the cubes lightly in your oven.​

Don’t Skip the Brown Butter: This step adds incredible depth of flavor that you simply can’t achieve with regular melted butter. The nutty, caramelized notes make this recipe special.​

Customize Your Spices: While cinnamon and nutmeg are traditional, feel free to experiment with cardamom, allspice, or even a splash of bourbon for grown-up flavor.​

Make It Ahead: You can assemble this bread pudding up to two hours in advance and refrigerate it before baking. This makes it perfect for entertaining.​

Temperature Matters: Serve this dessert warm for the best texture and flavor. The contrast between warm pudding and cold or melted ice cream is absolutely divine.​

Variations to Try

This recipe is wonderfully adaptable to your tastes and what you have in your pantry. Try adding chocolate chips, dried fruit, or nuts to the bread mixture before baking. For a tropical twist, swap the orange zest for lime and add toasted coconut. You can even use leftover banana bread or moist banana bread as your base – perfect for those searching for overripe banana recipes or ways to repurpose homemade banana bread.​

Equipment You’ll Need

To make this recipe successfully, you’ll need several key pieces of kitchen equipment. A reliable 8×8″ baking pan is essential, along with a sturdy baking sheet to catch drips. You’ll also need a small pot for browning the butter and a large mixing bowl for the custard. Don’t forget measuring cups and spoons for accuracy and a cutting board with a good chef’s knife for cubing the bread.​

Frequently Asked Questions

Can I use different types of bread?
Absolutely! While brioche creates the richest result, challah, French bread, croissants, or even banana bread all work beautifully. Just avoid hearty sourdough or dense rye, which don’t absorb custard as well.​

How do I know when it’s done?
The top should be golden brown and the center should be set with just a slight jiggle. A knife inserted near the center should come out mostly clean.​

Can I make this ahead?
Yes! Assemble the pudding, cover, and refrigerate for up to two hours before baking. You can also bake it completely, refrigerate, and reheat portions in the oven or microwave.​

What’s the best ice cream to serve with it?
Vanilla is classic and always delicious, but feel free to experiment with butter pecan, rum raisin, caramel, or even coffee ice cream.​

Can I freeze bread pudding?
While best enjoyed fresh, you can freeze baked bread pudding for up to two months. Thaw overnight in the refrigerator and reheat before serving.​

Why use melted ice cream instead of regular sauce?
Melted ice cream creates an instant crème anglaise-style sauce without any additional cooking or prep. It’s a brilliant shortcut that delivers amazing flavor.​

This easy bread pudding with ice cream is proof that simple ingredients and straightforward techniques can create something truly spectacular. Whether you’re using up stale bread, looking for a crowd-pleasing dessert, or just craving something warm and comforting, this recipe delivers every single time. The combination of nutty brown butter, aromatic spices, and custardy bread topped with melted ice cream is simply irresistible.

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