Christmas Spiced Bread Pudding

There is something magical about pulling a warm christmas bread pudding from the oven on a cold December afternoon. It’s the kind of old fashioned, easy christmas dessert that feels both nostalgic and deeply comforting. As a nutrition coach, I love this recipe because it transforms leftovers—especially those end pieces of brioche bread or slightly stale loaves into a wholesome, satisfying treat without unnecessary fuss.

This festive version is lightly sweetened, gently spiced, and beautifully adaptable. Whether you lean toward a classic bread pudding christmas flavour or prefer something closer to pumpkin spice pudding, this holiday bread pudding fits right in. It’s also a great entry-level baking project for anyone wanting an easy christmas bread dessert that’s homemade, family-friendly, and warming from the inside out.

Ingredients

• 200 g stale bread, cubed
  Best options: brioche bread, challah, or even leftover croissants.
  Substitutions: gluten-free bread, wholemeal slices, panettone, or raisin bread.
• 2/3 cup (160 ml) milk
  Sub: oat, almond, or soy milk for dairy-free.
• 3 eggs
  Sub: 2 whole eggs + 1 egg white for a lighter custard.
• 1 tsp vanilla extract
  Sub: almond extract, citrus zest, or a splash of brandy for an adult twist.
• 1/4 cup (50 g) sugar
  Sub: coconut sugar, maple syrup (reduce quantity slightly), or low-calorie sweetener.
• 1/2 tsp gingerbread spice mix (cinnamon, ginger, nutmeg, cloves, cardamom, allspice)
  Sub: mixed spice, pumpkin spice, or simple cinnamon.

Optional festive add-ins: dried cranberries, raisins, chopped nuts, or a drizzle of brandy after baking.

Method

1. Whisk the custard
Combine milk, eggs, vanilla, sugar, and the spice mix in a large bowl until smooth.
Coach tip: The smoother the custard, the silkier the pudding. Take 30 seconds to whisk thoroughly.

2. Prepare and soak
Place the cubed bread into a baking dish and pour the custard evenly over the top. Cover with foil and refrigerate for 1 hour to allow full absorption.
Coach tip: Proper soaking is the key difference between a dry bake and a luxuriously creamy pudding.

3. Preheat the oven
Heat to 180°C (350°F).

4. Set up the water bath
Place your baking dish inside a larger tray and pour hot water into the outer tray until it reaches halfway up the sides.
Coach tip: The water bath protects your custard from curdling, ensuring that classic, melt-in-the-mouth texture.

5. Bake covered
Bake for about 1 hour, or until a toothpick inserted in the centre comes out clean.

6. Crisp the top
Remove the foil and bake for an additional 10–15 minutes to achieve a golden, lightly crisp surface.
Coach tip: This final step gives you that beautiful contrast between soft centre and crisp top—just like a traditional christmas bread and butter pudding.

7. Serve and enjoy
Serve warm with cream, berries, or even a simple vanilla sauce for a delicious finish.

Tips & Variations

• The staler the bread, the better—it soaks more evenly.
• Reduce sugar if using sweet breads such as brioche or panettone.
• To add protein, serve with Greek yogurt instead of cream.
• Air Fryer Bread Pudding: Bake in a small dish at 160°C for 20–25 minutes.
• Pumpkin Spice Pudding Version: Add 2 tbsp pumpkin purée and increase spice slightly.
• Cranberry & Orange: Add dried cranberries and orange zest to the custard.
• Boozy Brandy Twist: Stir 1 tbsp brandy into the custard or drizzle after baking.
• Chocolate Chip: Add dark chocolate chunks to the bread before pouring the custard.

FAQ

Was bread pudding Princess Diana’s favourite dessert?
It is frequently claimed that she enjoyed simple, comforting desserts like bread pudding, although specific favourites vary across sources. What is consistent is that classic puddings were commonly prepared in the royal household.

What type of bread is best for pudding?
Enriched breads such as brioche bread, challah, or panettone create the richest and softest texture. However, any stale bread works well for a more traditional bread pudding recipe.

What are some common mistakes when making bread pudding?

• Not soaking the bread long enough
• Skipping the water bath
• Using bread that is too fresh
• Overbaking the custard

Is it easy to make bread pudding?
Yes. This is one of the most approachable desserts. Once the custard is mixed, the process is mostly hands-off.

Can I make bread pudding ahead of time?
Yes. Prepare the dish through the soaking stage and store overnight before baking.

Can I make this gluten-free?
Absolutely—use gluten-free bread and ensure your spice mix is GF-compliant.

Some Useful products I have found for this recipe:

This beautiful baking dish from Le Creuset is the only one you will need to bake anythings, from puddings to roast potatoes or vegetables.

Storage, Serving, & Reheating

• Storage: Refrigerate leftovers for up to 4 days.
• Reheating: Warm gently in the microwave or oven at 160°C until heated through.
• Freezing: Freeze tightly wrapped for up to 2 months. Thaw overnight before reheating.
• Serving Suggestions: Serve warm with vanilla sauce, custard, whipped cream, Greek yogurt, fresh berries, or a dusting of spice.