I’ve been making bread pudding for years, but Martha Stewart’s technique transformed this humble dessert into something truly extraordinary. ✨ The secret lies in her precise custard ratio and overnight soaking method, which creates the most luxuriously creamy interior with a perfectly golden, crispy top.
What makes this recipe special is how it turns day-old bread into an elegant dessert that rivals any fancy restaurant. The vanilla-scented custard penetrates every crevice, while the slow bake ensures that custardy texture we all crave without any sogginess.
You’ll end up with a warm, comforting dessert that’s creamy throughout with those irresistible caramelized edges. Serve it with vanilla sauce or whipped cream, and watch it disappear. This is the bread pudding recipe you’ll make again and again.
Ingredients for martha stewart bread pudding
Here’s everything you need to create this classic Martha Stewart bread pudding dessert.
| Ingredient | Amount | Notes |
|---|---|---|
| Day-Old Bread 🍞 | 8 cups | Challah or brioche, cubed |
| Whole Milk 🥛 | 2 cups | Full-fat for richness |
| Heavy Cream 🥛 | 1 cup | Creates luxurious custard |
| Large Eggs 🥚 | 4 whole | Room temperature preferred |
| Granulated Sugar 🍬 | ¾ cup | Plus extra for topping |
| Vanilla Extract 🌿 | 2 tsp | Pure vanilla, not imitation |
| Ground Cinnamon 🌰 | 1 tsp | Freshly ground for warmth |
| Ground Nutmeg 🌰 | ¼ tsp | Freshly grated if possible |
| Salt 🧂 | ½ tsp | Enhances sweetness |
| Unsalted Butter 🧈 | 4 tbsp | Melted, for greasing |
| Golden Raisins 🍇 | ¾ cup | Optional, soaked in rum |
| Dark Rum 🥃 | 2 tbsp | Optional, for soaking raisins |
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You can find challah or brioche at most bakeries or grocery stores like Whole Foods and Trader Joe's. Day-old bread works best because it absorbs the custard without falling apart—ask your bakery for yesterday's loaves at a discount. For the heavy cream and whole milk, organic brands like Organic Valley or Horizon offer superior flavor. Look for Madagascar vanilla extract from brands like Nielsen-Massey for the most aromatic results.
Don't have challah or brioche? use french bread, croissants, or even cinnamon rolls for different flavor profiles. If you're out of heavy cream, substitute with half-and-half, though the texture won't be quite as rich. Bourbon works beautifully in place of rum for soaking raisins. You can also add chocolate chips, dried cranberries, or chopped pecans for variation. Freshly grated nutmeg tastes significantly better than pre-ground.
Store leftover bread pudding covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30 seconds or in a 300°F oven for 10 minutes. The custard mixture can be prepared the night before and refrigerated until ready to bake.
Step-by-Step Instructions for Martha Stewart Bread Pudding
Follow my detailed method and you’ll create a perfectly custardy bread pudding with a golden crown.
👨🍳 Step 1: Prepare and Toast the Bread Cubes
Start by cutting your day-old bread into 1-inch cubes—I use a serrated knife for clean cuts. You’ll need about 8 cups of cubes from a 1-pound loaf. Spread them in a single layer on a large baking sheet and let them sit uncovered at room temperature for 2-3 hours to dry out completely. If you’re short on time, toast them in a 300°F oven for 15-20 minutes until slightly crisp but not browned.
This drying step is crucial—fresh, moist bread will turn mushy instead of creating that perfect custardy texture Martha is known for. The dried bread acts like a sponge, soaking up the custard mixture without falling apart. I’ve found that slightly stale challah or brioche works beautifully, but even a good French bread delivers excellent results.
🥘 Step 2: Make the Custard Base
In a large mixing bowl, whisk together 6 large eggs until well beaten and slightly frothy. Add 2 cups whole milk, 2 cups heavy cream, ¾ cup granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, and ¼ teaspoon salt. Whisk vigorously for 1-2 minutes until the sugar dissolves completely and the mixture is smooth and pale yellow.
The custard should have no sugar granules when you rub a bit between your fingers—this ensures even sweetness throughout. I always use whole milk and heavy cream for richness, but you can substitute half-and-half if needed. Don’t skimp on the vanilla; it’s the backbone of flavor in this classic dessert.
🥘 Step 3: Combine Bread and Custard
Place the dried bread cubes in a generously buttered 9×13-inch baking dish. If you’re adding extras like raisins or chocolate chips, scatter them evenly over the bread now. Pour the custard mixture over the bread, making sure every cube gets coated. Use a spatula to gently press down on the bread, submerging it completely in the custard.
Let the mixture sit at room temperature for 30-45 minutes, pressing down occasionally to ensure the bread absorbs the custard evenly. You’ll see the bread swell and soften as it soaks up the liquid. This soaking time is Martha’s secret to achieving that perfect balance between creamy custard pockets and tender bread throughout.
🔥 Step 4: Bake Until Golden and Set
Preheat your oven to 350°F. Once the bread has soaked sufficiently, place the baking dish in the center of the oven and bake for 45-55 minutes. You’re looking for a golden brown top with slightly crispy edges. The center should still have a gentle jiggle when you shake the pan—it will continue to set as it cools.
To test for doneness, insert a knife into the center—it should come out mostly clean with just a few moist crumbs. If the top is browning too quickly but the center isn’t set, tent loosely with foil and continue baking. The bread pudding will puff up beautifully in the oven and settle slightly as it cools.
⏰ Step 5: Cool and Serve with Sauce
Remove the bread pudding from the oven and let it cool on a wire rack for 15-20 minutes before serving. This resting period allows the custard to fully set while keeping the dessert warm and comforting. The texture should be creamy and custardy throughout with a slightly crisp, caramelized top layer.
Serve warm in generous squares with your choice of accompaniment—I love a drizzle of warm vanilla sauce, a dollop of whipped cream, or a scoop of vanilla ice cream melting into the warm pudding. Leftover bread pudding keeps well covered in the refrigerator for 3-4 days and reheats beautifully in a 300°F oven for 10-15 minutes.
Make-Ahead Tips for Your martha stewart bread pudding
Two-Day Advance Preparation: I always make my bread pudding mixture 24-48 hours ahead for the best results. Cut your bread into cubes and let them sit uncovered on a baking sheet overnight to dry out completely—this helps them absorb more custard. The next day, whisk together your custard (eggs, cream, milk, sugar, vanilla) and pour it over the bread in your baking dish. Cover tightly with plastic wrap and refrigerate for at least 8 hours or up to 2 days. This extended soaking time allows the custard to fully penetrate the bread, creating that signature creamy texture Martha Stewart’s recipe is known for. ⏰
Sauce and Topping Prep: If you’re serving vanilla sauce or bourbon sauce with your bread pudding, make it up to 3 days ahead and store it in an airtight container in the refrigerator. I prepare mine in a mason jar so I can easily reheat it in warm water before serving. You can also toast your pecans or almonds ahead—store them in an airtight container at room temperature for up to 5 days. Whipped cream can be made 2-3 hours ahead and kept chilled, though I prefer making it fresh just before serving for maximum volume and stability.
Day-of Baking Timeline: Remove your assembled bread pudding from the refrigerator 30 minutes before baking to take the chill off—this ensures even cooking throughout. Preheat your oven during this time. The actual baking takes 45-55 minutes at 350°F, so plan accordingly if you’re serving it for a specific meal time. I typically put mine in the oven 1 hour before I want to serve dessert, which gives me time for baking plus a crucial 10-15 minute rest period after it comes out. This resting time lets the custard set properly without being runny. 📅
Freezer-Friendly Option: You can freeze unbaked bread pudding for up to 1 month for ultimate convenience. Assemble it completely in a freezer-safe baking dish, cover tightly with plastic wrap and then aluminum foil, and freeze. When ready to bake, thaw it overnight in the refrigerator, then let it sit at room temperature for 30 minutes before baking as directed. The texture is nearly identical to fresh—I’ve served this to guests who never knew it was frozen. Add 5-10 extra minutes to the baking time if the center still feels cold.
Last-Minute Assembly Tasks: On serving day, your only tasks are baking and warming the sauce. If you want to add a sugar topping for extra crunch, sprinkle 2 tablespoons turbinado sugar over the top during the final 10 minutes of baking. Keep your sauce warm in a small saucepan on the lowest heat setting, stirring occasionally. Set out your serving plates, dessert forks, and any additional toppings like ice cream so everything’s ready when the bread pudding comes out of the oven perfectly golden and bubbling.
Nutrition Facts
340kcal
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Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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