Joanna Gaines Bread Pudding Recipe

This soft custardy joanna gaines bread pudding recipe uses torn French bread, cream, and eggs, ready in 1 hour and 45 minutes. Pouring the rich vanilla custard over the bread allows every piece to soak up the sweet liquid before baking. I find that letting the mixture sit for thirty minutes prevents dry spots.

Why This Classic Works

I used to rush the soaking process when making bread puddings. The result was always a dessert with dry, unflavored bread hidden in the center.

By letting the bread absorb the milk and cream slowly, the texture transforms completely. It bakes into a cohesive, tender custard rather than just a pan of wet toast.

Joanna Gaines Bread Pudding Recipe Ingredients

• 1 loaf (16 oz) French bread, torn into pieces
• 2 cups whole milk
• 2 cups heavy cream
• 4 large eggs
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 1/2 cup unsalted butter, melted
• 1 cup chopped pecans

How To Make Joanna Gaines Bread Pudding Recipe

1. Prepare the bread: Tear the French bread into rough chunks and place them in a greased 9×13-inch baking dish.
2. Mix the custard: In a large bowl, whisk together the milk, heavy cream, eggs, sugar, and vanilla extract until completely smooth.
3. Soak the bread: Pour the custard mixture evenly over the torn bread, pressing down gently so every piece is submerged. Let it sit for 30 minutes.
4. Add toppings: Drizzle the melted butter over the soaked bread and sprinkle the chopped pecans evenly across the top.
5. Bake the pudding: Bake at 350°F for 45 to 55 minutes until the center is set and the top is golden brown.

Recipe Tips

• Use stale bread: Fresh bread turns to mush, but dry bread holds its shape while absorbing the liquid.
• Do not skip the soak: Giving the bread 30 minutes to drink up the custard prevents dry pockets inside the dessert.
• Toast the pecans: Briefly toasting the nuts before sprinkling them on top adds a deeper, roasted flavor to the dish.

What To Serve With Bread Pudding

A warm slice pairs nicely with a generous pour of homemade vanilla bean sauce or salted caramel. You can also serve it alongside a scoop of vanilla ice cream to contrast the warm, baked custard.

How To Store

Keep leftovers in an airtight container in the fridge for up to four days. You can also freeze individual slices wrapped tightly in plastic wrap for up to two months. Reheat in the microwave or a warm oven until heated through.

FAQs

Can I use a different type of bread?

Yes, brioche or challah work exceptionally well due to their rich, buttery textures. Avoid very dense breads like sourdough.

Can I make this ahead of time?

You can assemble the bread and custard the night before and store it covered in the fridge. Bake it straight from the fridge the next day.

How do I know when it is done baking?

The center should barely jiggle when you shake the pan. A knife inserted into the middle should also come out clean.

Nutrition

• Calories: 450 kcal
• Total Fat: 28g
• Saturated Fat: 14g
• Cholesterol: 135mg
• Sodium: 280mg
• Total Carbohydrate: 42g
• Protein: 9g

Try More Recipes:

• Joanna Gaines Buttermilk Pancakes Recipe
• Joanna Gaines Key Lime Pie Recipe
• Joanna Gaines Banana Pudding Recipe

Joanna Gaines Bread Pudding Recipe

Recipe by Imen Dridi

Servings

10

servings

Prep time

15

minutes

Cooking time

2

hours 

10

minutes

Total time

2

hours 

25

minutes

Soft, custardy joanna gaines bread pudding recipe features torn French bread, heavy cream, and chopped pecans, ready in 1 hour and 45 minutes. Serve this comforting baked dessert at your next family dinner or holiday gathering for a cozy finish.

Ingredients

• 1 loaf (16 oz) French bread, torn into pieces

• 2 cups whole milk

• 2 cups heavy cream

• 4 large eggs

• 1 cup granulated sugar

• 1 tablespoon vanilla extract

• 1/2 cup unsalted butter, melted

• 1 cup chopped pecans

Directions

• 1. Prepare the bread: Tear the French bread into rough chunks and place them in a greased 9×13-inch baking dish.
• 2. Mix the custard: In a large bowl, whisk together the milk, heavy cream, eggs, sugar, and vanilla extract until completely smooth.
• 3. Soak the bread: Pour the custard mixture evenly over the torn bread, pressing down gently so every piece is submerged. Let it sit for 30 minutes.
• 4. Add toppings: Drizzle the melted butter over the soaked bread and sprinkle the chopped pecans evenly across the top.
• 5. Bake the pudding: Bake at 350°F for 45 to 55 minutes until the center is set and the top is golden brown.