Bread Pudding Recipes

Whether your sweet tooth is hankering for dessert or for a savory bowl of comfort, you're bound to find a bread pudding here to satisfy your craving.

First up: Try not to chop the chocolate too finely so you'll have good-sized chunks to bite into. This pudding uses Hawaiian bread, which is a soft, sweet bread found in the bakery section of most grocery stores.

This bread pudding is a slimmer, trimmer, and top-rated (by our picky Test Kitchen judges) redesign. Baking Tip: The layer of sauce in the middle of the pudding is the secret to this velvety-rich interior.

Bread pudding becomes a main dish inspired by the flavors of a loaded baked potato. Preparing the puddings in individual ramekins gives them a dressier feel and shortens cook time.

This recipe is easy because it starts with cinnamon-swirl bread, reducing the need to add other flavorings. Commercial caramel syrup saves time, too. Baking the pudding in muffin cups creates individual servings.

For an alcohol-free version, substitute apple cider or apple juice for the brandy. Golden raisins, sweetened dried cranberries, or dried cherries can stand in for the raisins.

If your supermarket offers turkey Italian sausage in the butcher case, purchase one or two links to equal 4 ounces. If starting with a package of several sausages, freeze leftover links up to two months for later use.

If your two favorite desserts are bread pudding and pumpkin pie, you're in luck with this recipe that combines the best attributes of each one. Topping the warm bread pudding with maple syrup and toasted pecans is pure genius.

Created as a way to use up stale bread, this decadent dessert has it all―creamy, warm, custardy texture; a buttery, caramelly sauce; and a good slug of bourbon to top things off.

This capirotada, or Mexican bread pudding, features layers of nuts, cheese, dried fruit, and bread that is drizzled with cinnamon-infused sugar syrup.