The Only Bread Pudding Recipes You’ll Ever Need

The Only Bread Pudding Recipes You’ll Ever Need

Bread pudding was invented in the 11th century as a way for the plebeians to make use of leftover bread, the main sustenance of peasant folk. This popular dish might have humble beginnings, but it has remained a comfort food classic on menus around the world, a testament to its simple, wholesome ingredients.

Classic Bread Pudding

The secret to this dessert favorite is sweet cake bread, which are rich and hearty enough for soaking up the custard made from a blend of eggs and milk. Serve with a dollop of whip cream and fresh berries for a gourmet twist on traditional bread pudding.

Yield: 2 servings


  • 4 slices Ne-Mo’s Traditional Coffee Cake, cubed
  • 2 cups milk
  • 2 tablespoons unsalted butter, plus extra for greasing pan
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 2 large eggs
  • ½ cup whipped cream
  • ½ cup fresh berries


  • Heat oven to 350 degrees. Warm milk, butter, vanilla, sugar, and salt in a small saucepan over low heat. Continue to cook until butter melts, stirring occasionally. Set aside to cool.
  • Butter a 4-6 cup baking dish and fill it with cubed cake bread.
  • In a large bowl, whisk together eggs and cooled milk mixture. Pour over bread and bake for 30-45 minutes or until custard is set and the edges are lightly browned. Garnish with a dollop of whip cream and berries.

Jalapeño Cornbread Pudding

The pieces of fresh corn and jalapeño slices help bring out the warm, savory flavors of Ne-Mo’s Jalapeno Cornbread (you can use our classic cornbread for a less spicy option!). Coming together in a satisfying blend of sweet, creamy flavors with a hint of spice, this Mexican-inspired recipe makes a rich and robust side dish for brunch, lunch, or dinner.

Expert Tip: Cheddar or Colby cheese can be substituted for Jalapeno Jack.

Yield: 2 Servings


  • 4 slices Ne-Mo’s Sriracha Jalapeno Cornbread, crumbled
  • 1 tablespoon vegetable oil
  • ½ cup diced yellow onions
  • 1 ½ cup fresh kernels of corn (about 3 to 4 ears)
  • 4 large eggs, lightly beaten
  • 2 cups heavy whipping cream
  • 8 oz Jalapeño Jack cheese, shredded (about 2 cups)
  • dash of salt
  • freshly ground black pepper
  • 1 to 2 fresh jalapenos, seeded and thinly sliced (wash hands thoroughly afterward)
  • 2 to 3 roasted red peppers, thinly sliced


  • Preheat oven to 300 degrees.
  • Grease an 8-inch baking pan.
  • Heat oil in a large skillet on medium heat. Add onions and corn. Sauté until onions are translucent. Remove from heat and stir in eggs, cream, cornbread and 1 cup cheese. Season with salt and pepper. Pour mixture into pan and sprinkle with remaining cheese. Top with jalapeno and red pepper slices.
  • Place pan in water bath and bake 1 hour or until firm.

Bread pudding owes its enduring popularity to a combination of basic ingredients–eggs, bread, and milk–which easily transforms slices of bread into a satisfying treat that’s sweet or savory. Just add the right seasonings and get ready for a homespun delicacy of the ages.

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