Dairy Free Classic Bread Pudding

Total time1 hr 45 min

Prep time20 min

Cook time55 min

Cubes of rich brioche or challah soak up a fragrant custard spiked with vanilla, cinnamon, and a whisper of nutmeg before baking into a deep-golden, tender pudding with just a slight wobble at the center. Sweetened with sugar and finished with a warm bourbon sauce, this is old-school comfort food in every bite — crisp on top, soft and custardy underneath. The press-and-soak method is what gives it that signature texture, so don't rush the 30 minutes; every cube deserves a chance to fully absorb the custard. Spoon the boozy sauce generously over each square right before serving so it soaks into the warm crumb. This one holds up beautifully as a make-ahead dessert for a crowd, and it's a genuinely satisfying option to bake for a dairy free table.

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Ingredients

8 servings

For the pudding

1 lb (about 10 cups) day-old brioche or challah, cut into 1-inch cubes
Private Selection Artisan Style Brioche Sliced Thick Cut Bread - 20 oz
Kroger Market & Mill Artisan Brioche Bread
Western Hearth Artisan Brioche Bread
Sprouts Plant-Based Brioche Bread
Schmidt Old Tyme Artisan's Choice Rustic Brioche Bread
See all
2 cups whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
4 large eggs
¾ cup granulated sugar
2 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
2 tbsp unsalted butter, cut into small pieces
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the bourbon sauce

4 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 cup powdered sugar, sifted
1 large egg yolk
3 tbsp bourbon

Instructions

1
Butter a 9×13-inch baking dish. Spread the bread cubes in an even layer in the dish.
2
In a large bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until the sugar is fully dissolved and the mixture is smooth and uniform.

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