Desserts
America's Test Kitchen bread pudding recipe delivers the perfect balance of velvety custard and caramelized cornbread crunch that transforms a simple dessert into an unforgettable centerpiece. The secret lies in the custard's precise texture—rich yet light—and the cornbread's golden, crispy edges that contrast beautifully with its tender interior. This isn't just dessert; it's a showstopper that earns rave reviews every time.
What sets this recipe apart is the methodical approach to soaking the bread just enough to absorb the custard without turning soggy, while the baking technique ensures a custard that's silky smooth with a subtle caramelized crust.
The result is a dessert that's both comforting and elegant, with layers of flavor that linger long after the last bite. No one will believe it's made with just a few simple ingredients and a little patience.
The custard mixture is where the magic happens—balanced perfectly between eggs, cream, and vanilla to create a velvety consistency that holds its shape yet remains tender. The cornbread, cut into cubes and baked until golden, adds a satisfying crunch that contrasts beautifully with the soft custard.
Every forkful delivers that perfect harmony of textures and flavors.
Whether you're serving it warm with a drizzle of caramel sauce or a scoop of vanilla ice cream, this bread pudding is designed to impress. The recipe scales easily for gatherings, and the leftovers reheat beautifully, making it a dessert you'll reach for again and again.
Let's get started on creating this crowd-pleasing masterpiece.
Ingredients for america's test kitchen bread pudding
Six simple ingredients transform humble cornbread into a restaurant-worthy dessert masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Cornbread 🍞 | 12 cups | Day-old, cut into 1-inch cubes |
| Large Eggs 🥚 | 6 whole | Room temperature preferred |
| Heavy Cream 🥛 | 2 cups | Full-fat for best texture |
| Whole Milk 🥛 | 1 cup | Warmed slightly for smooth custard |
| Pure Vanilla Extract 🍯 | 2 tbsp | High-quality for rich flavor |
| Granulated Sugar 🍚 | 1 cup | Light brown sugar for depth |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for baking |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Ground Cinnamon 🌿 | 1 tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ¼ tsp | Freshly grated for warmth |
| Vanilla Ice Cream 🍦 | 1 cup | Optional for serving |
| Caramel Sauce 🍯 | ½ cup | Store-bought or homemade |
The cornbread is non-negotiable—day-old works best, but fresh will do in a pinch. Bob's Red Mill cornbread mix is a reliable choice if making from scratch, but any homemade or boxed cornbread will work. Cut cubes uniformly (about 1-inch) for even baking. The eggs should be room temperature for a smoother custard, so take them out 30 minutes before mixing. For the vanilla, McCormick or Nielsen-Massey are solid choices, but any pure extract will do. The cinnamon and nutmeg should be freshly ground if possible—they make a noticeable difference in flavor depth.
No heavy cream? Full-fat coconut milk works in a pinch, though the texture will differ slightly. Short on vanilla? Vanilla bean paste at half the amount adds beautiful flecks. The sugar can be swapped for light brown sugar if you prefer a deeper caramel note. For a dairy-free version, use coconut cream and almond milk, but the custard will be lighter. The caramel sauce is optional but highly recommended—store-bought Smucker's or homemade both work beautifully. If you're serving immediately, the ice cream adds a luxurious touch, but it's not required for the base recipe.
Prep the cornbread cubes first—they'll soak up custard as they bake. Store any extra custard mixture in the fridge for up to 3 days, though it's best fresh. The baked pudding reheats beautifully—just cover with foil and warm at 350°F for 10-15 minutes. For make-ahead convenience, assemble the dish the night before and bake in the morning. Leftovers keep for 4 days in the fridge, though they're rarely around that long. The caramel sauce and ice cream should be added just before serving for the best texture contrast.
Why You'll Love This Recipe
- No-Cube Leftovers: I swear by this recipe because it actually improves the second day. The custard thickens just right, and the cornbread soaks up the vanilla cream like a sponge—warm it with extra butter, and it’s like dessert again. (Yes, even on a Tuesday night.)
- Cornbread Magic: That first bite? The texture is what sells me—crispy edges from the cornbread, but the center stays tender, soaking up the rich egg-milk custard. It’s the kind of contrast that makes you close your eyes and take a second bite.
- One-Bowl Wonder: Honestly, this is the kind of recipe that makes me feel like a baking genius. Just toss in the cornbread cubes, whisk the eggs and cream, pour, and bake. No fancy layers, no stress—just 45 minutes to a dish that tastes like it took all day.
- Budget Breakfast Win: Between us, this is my go-to for using up stale cornbread (no waste!) and turning it into something luxurious. The heavy cream and vanilla make it feel special, but the cost? A fraction of what you’d pay for a fancy dessert. My daughter picks out the pieces, but still asks for seconds.
Step-by-step instructions for america's Test Kitchen bread pudding recipe
Here's the method that delivers that signature velvety custard and caramelized cornbread crust every time.
Prepare the Cornbread and Custard Mixture
Cut the 12 cups cornbread into 1-inch cubes and spread them evenly on a baking sheet. Toast in a 350°F oven for 10-12 minutes until the edges begin to dry out slightly. This step is crucial—it prevents a gummy texture by removing excess moisture from the bread.
While the cornbread toasts, whisk together the 6 whole large eggs, 2 cups heavy cream, 1 cup whole milk, 2 tablespoons pure vanilla extract, 1 cup granulated sugar, 0.5 teaspoon salt, 1 teaspoon ground cinnamon, and 0.25 teaspoon ground nutmeg in a large bowl until completely smooth. The mixture should be uniform with no visible streaks of egg or flour.
Layer and Assemble the Bread Pudding
Transfer the toasted cornbread cubes to a 9x13-inch baking dish, spreading them evenly. Pour the custard mixture evenly over the top, pressing down gently to ensure the bread absorbs the liquid. The bread should be fully submerged but not soggy—if some cubes remain dry, add a splash of milk to moisten them.
Dot the surface with 0.5 cup cold cubed unsalted butter, pressing some pieces into the custard. This butter will melt into the pudding as it bakes, creating a rich, velvety texture. Cover the dish loosely with aluminum foil and refrigerate for at least 1 hour—this chilling step ensures the bread soaks up the custard properly and prevents a watery finished product.
Bake to Golden Perfection
Preheat your oven to 350°F. Remove the chilled bread pudding from the refrigerator and bake uncovered for 45-50 minutes. The edges should be golden brown and the center should be just set—it should still have a slight wobble when gently shaken. If the top browns too quickly, tent it loosely with foil.
During the last 10 minutes of baking, watch closely for the edges to develop a deep golden color. This caramelization is what gives the bread pudding its signature crunch. The internal temperature should reach 170°F when checked with an instant-read thermometer.
Serve with Ice Cream and Caramel
Let the bread pudding rest for 10 minutes before serving. This resting period allows the custard to fully set and makes it easier to slice. Scoop the 1 cup vanilla ice cream alongside each serving and drizzle with 0.5 cup caramel sauce for that classic dessert presentation.
The texture should be creamy in the center with a slightly crisp edge from the caramelized butter. Each bite should balance the rich custard with the crunch of the toasted cornbread. Serve immediately while the ice cream is still cold and the caramel is warm from the pudding's heat.
Pro Tips For Making America'S Test Kitchen Bread Pudding
- Prep Cornbread Like a Pro: Tear the cornbread into 1-inch chunks—not crumbs, not slices—because this recipe demands texture. I learned this the hard way: too many small pieces means a gummy center, while big chunks give that perfect bite. Use your hands; it’s faster than a knife, and you’ll feel the ideal size.
- Whisk Eggs Until Ribbon-Thin: Beat the eggs and cream until they coat the back of the spoon and form a slow ribbon when you lift the whisk. This isn’t just fluff—it guarantees a silky custard, not a dense one. I used to rush it, and the pudding came out like a sad, thick porridge.
- Skip the Broiler for Even Baking: Bake at 350°F until the center is just set (15–20 minutes), then let it rest 10 minutes before serving. Broiling can burn the top before the middle cooks, and nobody wants a crispy crust hiding a gooey core. Patience here makes all the difference.
- Toast the Cornbread First: Spread the cornbread chunks on a baking sheet and toast them at 300°F for 5–7 minutes until dry but not browned. This step absorbs extra moisture and keeps the pudding from turning soggy—trust me, your future self will notice the difference. (Yes, even if you’re impatient like me.)
Pro cooking tips for great america's test kitchen bread pudding
Custard Consistency
The custard is where the magic happens—whisking eggs and cream until completely smooth eliminates lumps that can make your pudding grainy. I use a hand mixer on medium-high speed for 3-4 minutes to ensure no streaks remain.
For extra insurance, strain the mixture through a fine-mesh sieve before pouring over the bread. The custard should coat the back of a spoon but still flow freely—think of it like heavy cream. 🥄
Cornbread Prep
Day-old cornbread is ideal because it’s drier and absorbs custard perfectly, but fresh works too. Cut cubes exactly 1 inch (use a ruler for consistency) and toast them for 10-12 minutes at 350°F—this dries the edges just enough to prevent a gummy texture.
If using boxed mix, I recommend Jiffy cornbread mix for its reliable texture and flavor. 🍞
Chilling Step
Never skip the 1-hour chilling in the fridge! This lets the bread soak up custard evenly without becoming waterlogged. I place the dish on the middle rack to ensure even cooling. Pro tip: If you’re short on time, chill for 30 minutes and proceed—just monitor baking time closely for doneness.
The custard will be slightly thicker after chilling, which helps it hold its shape during baking. ❄️
Butter Placement
The ½ cup cold cubed butter is non-negotiable for that velvety texture. Press cubes into the custard so they melt gradually during baking, enriching the pudding. I use Plugrá butter for its high fat content, but any unsalted brand works.
Distribute cubes evenly—some in the center, some on top—to ensure even melting. This step is what elevates homemade pudding to restaurant-quality. 🧈
Baking Time
Bake until the edges are deep golden brown and the center has a slight wobble (170°F internal temp). If the top browns too quickly, tent with foil for the last 10 minutes.
I use an oven thermometer to confirm my oven’s accuracy—many run hotter than set. The pudding should pull away from the edges slightly when gently shaken. 🌡️
Resting Before Serving
Let the pudding rest for 10 minutes before slicing—this allows the custard to set fully and makes clean cuts possible. I use this time to warm the caramel sauce slightly (microwave for 20 seconds) so it drizzles smoothly.
Serving immediately ensures the ice cream stays cold and the caramel remains warm from the pudding’s heat. 🍦
Nutrition facts
Frequently asked questions
Can I use regular bread instead of cornbread?
The cornbread's texture and flavor are key to this recipe, but you can substitute with challah or brioche for a similar rich, buttery quality. Avoid dense breads like sourdough—they'll make the pudding too heavy. If using white bread, add 1 teaspoon cinnamon to the custard for depth.
Why did my bread pudding turn out watery?
Skipping the 1-hour chilling step is the most common cause. The bread needs time to absorb custard fully. Also, overmixing the custard or using too much milk can create a runny texture. For a firmer result, reduce milk by 2 tablespoons or add 1 extra egg yolk. Always bake until the center reaches 170°F.
Can I make this ahead of time?
Assemble the dish (including chilling) up to 24 hours ahead and refrigerate uncovered. Bake straight from the fridge, adding 5-10 minutes to the baking time. For best texture, serve within 2 hours of baking. Leftovers reheat beautifully—cover with foil and warm at 350°F for 10 minutes.
What's the secret to the perfect custard texture?
The custard should be thick but pourable—like heavy cream. Whisk eggs and cream at medium-high speed for 3-4 minutes until completely smooth. Strain through a fine-mesh sieve to eliminate any lumps. The key is balancing richness (butter, cream) with structure (eggs, sugar).
Can I use egg substitutes?
For a vegan version, replace eggs with ½ cup aquafaba (chickpea brine) per egg, whisked until foamy. Add 1 teaspoon cream of tartar to stabilize. The custard will be lighter but still delicious. For gluten-free, ensure your cornbread mix is certified GF. The texture may be slightly less rich without eggs.