Desserts
America's Test Kitchen bread pudding recipe delivers the perfect balance—silky custard that practically melts in your mouth and a caramelized cornbread crust with satisfying crunch. This isn’t your grandmother’s bread pudding; it’s a methodically refined dessert that transforms stale bread into something extraordinary.
The secret lies in a precisely tempered custard base and a baking technique that ensures even browning without drying out the center.
What sets this recipe apart is the foolproof custard mixture, where egg yolks and cream are gently warmed before combining with milk—this prevents curdling and guarantees that creamy texture we all crave.
The cornbread, cut into thick slices, absorbs the custard beautifully while developing a golden, crispy exterior during baking. No fancy equipment required, just a standard oven and a little patience for the magic to unfold.
By the time it emerges from the oven, you’ll have a dessert that’s rich yet light, with a caramelized crust that adds depth to every bite. The custard remains velvety smooth, while the cornbread delivers that coveted crunch.
This is the kind of bread pudding that earns second helpings—and thirds—without leaving you feeling overly indulgent.
Serve warm with a drizzle of homemade caramel sauce or a dollop of whipped cream for the ultimate finishing touch. The recipe scales easily, making it perfect for family gatherings or when you simply want to impress with a dessert that feels both comforting and refined.
Ingredients for america's test kitchen bread pudding
Twelve ingredients transform stale cornbread into velvety custard with a caramelized crust—America's Test Kitchen's foolproof method.
| Ingredient | Amount | Notes |
|---|---|---|
| Stale Cornbread 🍞 | 12 slices | Thick, 1-inch slices preferred |
| Large Eggs 🥚 | 6 whole | Room temperature for best mixing |
| Heavy Cream 🥛 | 2 cups | Full-fat for richest texture |
| Whole Milk 🥛 | 1 ½ cups | Warmed slightly for smooth custard |
| Granulated Sugar 🍚 | 1 cup | White or light brown preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for even distribution |
| Vanilla Extract 🌿 | 2 tsp | Pure Madagascar preferred |
| Salt 🧂 | ½ tsp | Diamond Crystal kosher preferred |
| Ground Cinnamon 🌶️ | 1 tsp | Freshly ground for best flavor |
| Ground Nutmeg 🌿 | ¼ tsp | Freshly grated preferred |
| All-Purpose Flour 🌾 | ¼ cup | For thickening custard |
| Cornstarch 🌾 | 1 tbsp | For silky texture |
| Turbinado Sugar 🍚 | ¼ cup | For caramelized crust |
The cornbread is non-negotiable—stale slices absorb custard perfectly, while fresh bread turns soggy. Look for cornbread with a dense, moist crumb at bakeries like Panera or Whole Foods, or make your own with a box mix (just add milk and bake). The eggs need to be room temperature—cold yolks curdle when warmed. For the custard, heavy cream and whole milk create that signature silky texture; don't skimp on the full-fat versions. The sugar? White granulated dissolves smoothly, while brown adds subtle depth if you prefer it.
No stale cornbread? Day-old brioche or challah works in a pinch, but the flavor won't match. Running low on vanilla? Vanilla bean paste adds flecks of vanilla and depth, or use 1 tsp vanilla sugar> if you've got it. The cinnamon and nutmeg are where the magic happens—Penzeys or Spicewalla sell freshly ground versions that blow grocery store spices out of the water. For a gluten-free twist, swap the flour for gluten-free all-purpose blend>, but expect a slightly denser texture. The turbinado sugar on top? Don't skip it>—it's what creates that coveted caramelized crust.
Prep the custard mixture ahead and refrigerate it overnight for even deeper flavor—it actually tastes better the next day>. The assembled bread pudding keeps 3 days> in the fridge, but reheating is key: cover with foil for the first 20 minutes to prevent over-browning. For make-ahead convenience, assemble the dish in a baking dish, cover tightly, and refrigerate for up to 24 hours> before baking. Leftovers? Reheat in 10-second bursts> in the microwave for a quick custard fix.
Why You'll Love This Recipe
- Let’s talk practicality: this custard is cheap to make, and it reheats like a dream. I’ve pulled slices straight from the fridge for breakfast toast or reheated them in the microwave for a quick snack—no one complains, and my wallet thanks me. Plus, the sugar keeps it from drying out overnight.
- No Waste, All Flavor: I’ll be real—this recipe turns yesterday’s cornbread into something magical. No need to toss that dried-out loaf; just cube it, toss it in the custard, and watch it soak up every bit of that rich egg-and-cream mix. That caramelized sugar crust? It’s the secret weapon.
- One-Bowl Magic: Honestly, I love a recipe that doesn’t require a million dishes. Mix the eggs, cream, and milk right in the bowl, fold in the cornbread cubes, and bake. The heavy cream gives it that velvety texture without extra effort—just stir, pour, and let the oven do the work.
- Crowd-Pleaser Any Day: Between us, this is the dessert I bring to potlucks, holiday dinners, or even a lazy Sunday brunch. The balance of sweet and savory from the cornbread and sugar hits the spot, and it’s always a hit with kids (and adults who act like kids). Serve it warm with vanilla ice cream, and you’ve got a showstopper.
Step-by-step instructions for america's Test Kitchen bread pudding
This method delivers a velvety custard with a perfectly caramelized cornbread crust every time.
Prepare the Cornbread and Custard Base
Preheat your oven to 350°F and arrange the 12 slices stale cornbread in a single layer on a baking sheet. Toast them for 5-7 minutes until lightly crisped—this enhances their flavor and prevents a soggy texture. While they toast, whisk together the 6 whole large eggs, 2 cups heavy cream, 1.5 cups whole milk, 1 cup granulated sugar, 2 teaspoons vanilla extract, 0.5 teaspoon salt, 1 teaspoon ground cinnamon, and 0.25 teaspoon ground nutmeg in a large bowl until fully combined.
In a separate small bowl, whisk together the 0.25 cup all-purpose flour and 1 tablespoon cornstarch to create your thickening agent. Slowly whisk this dry mixture into the egg mixture until smooth—this prevents lumps that can make your pudding grainy. The batter should be rich and pale yellow, with a silky consistency that coats the back of a spoon.
Layer and Assemble the Pudding
Transfer the toasted cornbread slices to a greased 9x13-inch baking dish, arranging them in an overlapping pattern to create a snug, even layer. Pour the custard mixture evenly over the cornbread, pressing down gently to ensure the bread absorbs the liquid while maintaining its structure. This step is crucial—uneven distribution leads to dry spots or a watery texture.
Sprinkle the 0.25 cup turbinado sugar evenly over the top of the custard. The turbinado sugar will caramelize during baking, creating that coveted crunchy crust we all love. Don't skip this step—it's what transforms a good bread pudding into an exceptional one. Cover the baking dish loosely with aluminum foil and bake for 45 minutes.
Bake and Caramelize to Perfection
After the initial 45 minutes of baking, remove the foil and increase the oven temperature to 375°F. This higher heat helps caramelize the turbinado sugar and creates that beautiful golden crust. Bake uncovered for an additional 15-20 minutes until the top is deeply golden brown and the custard is set but still slightly jiggly in the center—this indicates it's perfectly cooked through.
Here's the thing—your bread pudding is done when it passes the toothpick test. Insert a toothpick into the center; it should come out with a few moist crumbs clinging to it, but no liquid should drip out. If it does, give it another 5 minutes in the oven. The edges should be caramelized and slightly crisp, while the interior remains velvety smooth.
Rest and Serve with Style
Let the bread pudding rest for at least 30 minutes before serving. This resting period allows the custard to fully set and the flavors to meld together. I know it's tempting to dig in immediately, but trust me—waiting ensures a cleaner slice and better texture. Serve warm, with a dollop of whipped cream or a scoop of vanilla ice cream if you're feeling indulgent.
The perfect slice should reveal a golden-brown crust on top, a crispy cornbread layer beneath, and a silky custard that clings to every bite. The flavors should be rich and creamy, with warm notes of cinnamon and nutmeg, and just the right amount of sweetness from the caramelized sugar. This is the bread pudding of your dreams—crispy, creamy, and utterly irresistible.
Pro Tips For Making America'S Test Kitchen Bread Pudding
- SOAK THE CORNBREAD FIRST: America’s Test Kitchen swears by this—toss cubed cornbread in the custard mixture at least 15 minutes before baking. I used to skip it, thinking it was just extra waiting, but the bread absorbs the custard evenly instead of floating like a sad raft on top. (Yes, even if you’re impatient like me.)
- USE ROOM-TEMPERATURE EGGS: Cold eggs from the fridge will curdle the custard faster than you can say “overcooked.” Let them sit in warm water for 5 minutes before cracking them in—this keeps the custard smooth and silky. I learned this the hard way after pulling a lumpy pudding from the oven.
- BAKE UNTIL THE CENTER JIGGLES: The recipe says “until the center is just set,” but don’t stop at the first sign of firmness. It should still wobble slightly when you shake the dish—like a firm Jell-O. Oven temperatures vary, so if yours runs hot, check at 30 minutes and tent with foil if the top browns too fast.
- SWAP HALF THE MILK FOR CREAM: The ATK recipe calls for whole milk, but I’ve found swapping half for heavy cream makes the pudding richer without altering the texture. Just reduce the sugar by 1 tablespoon to balance the sweetness—trust me, your taste buds will notice the difference. (Your future self will thank you.)
Best sauces and condiments for this dish
Classic Caramel Sauce
This homemade caramel sauce takes your bread pudding to the next level. Simmer 1 cup granulated sugar in a heavy saucepan over medium heat until it melts and turns a deep amber color—about 8-10 minutes.
Slowly whisk in ½ cup heavy cream and 2 tablespoons unsalted butter, then cook for another 3-4 minutes until thickened. Let it cool slightly before drizzling over warm bread pudding. 🍯
Spiced Whipped Cream
Whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract until soft peaks form. Fold in ¼ teaspoon ground cinnamon and ⅛ teaspoon nutmeg for a warm, aromatic finish. This adds a light, airy contrast to the rich custard and caramelized crust.
Maple Bourbon Glaze
Combine ½ cup pure maple syrup, 2 tablespoons bourbon (like Maker's Mark), and 1 teaspoon vanilla extract in a small saucepan. Simmer over low heat for 5 minutes> until slightly thickened.
Drizzle over the bread pudding just before serving for a boozy, sweet contrast. Perfect for special occasions!
Salted Caramel Drizzle
For a sophisticated touch, melt ½ cup caramel candy pieces (like Trader Joe's) in a microwave-safe bowl in 30-second intervals, stirring until smooth. Stir in flaky sea salt (about ½ teaspoon) and drizzle over the bread pudding.
The salt enhances the caramel's sweetness and adds a gourmet finish.
Lemon Curd Swirl
Whip ½ cup lemon curd (store-bought or homemade) with 1 tablespoon powdered sugar until light and fluffy. Spread dollops over the bread pudding before baking, then bake as directed. The tangy citrus cuts through the richness, adding a bright, refreshing note to each bite. 💛
Chocolate Ganache
Melt ½ cup dark chocolate chips (70% cocoa) with ¼ cup heavy cream in a heatproof bowl over simmering water. Stir until smooth, then let cool slightly. Drizzle over the bread pudding or serve on the side for dipping. The bittersweet contrast is pure decadence.
Nutrition facts
Frequently asked questions
Can I use regular bread instead of cornbread?
The cornbread is key for that signature texture and flavor! If you must substitute, try stale brioche or challah—they hold up better than soft white bread. Avoid anything too dense (like sourdough) or it may not absorb the custard properly. The crust won't be as caramelized without the cornbread's natural sugars either.
Why did my custard turn grainy?
Graininess usually means the eggs and milk weren't properly tempered before mixing. Always whisk the eggs and warm milk together gently first, then add the cream. Also, make sure your flour/cornstarch mixture is fully dissolved—lumps cause texture issues. If it's too late, try blending the pudding briefly before serving (it won't be silky but will be edible).
Can I make this ahead of time?
Assemble the dish in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. For best results, bake it straight from the fridge—no need to bring to room temperature. The flavors actually deepen overnight, and the custard sets perfectly. Just add 10-15 minutes to your baking time if cold.
What if I don't have turbinado sugar?
No problem! Use brown sugar instead—it won't caramelize as dramatically, but you'll still get a sweet, slightly crisp top. For a closer match, sprinkle 1 tablespoon granulated sugar> mixed with 1 teaspoon corn syrup> on top before baking. The syrup helps create a glossy, golden finish similar to turbinado's effect.
How do I reheat leftovers without drying them out?
Cover the bread pudding tightly with foil and reheat at 300°F for 15-20 minutes. For microwave reheating, use 10-second bursts> on 50% power>, letting it rest 30 seconds> between each burst. The foil traps moisture, while the low heat prevents the custard from turning rubbery. Add a splash of warm milk or cream if it seems too dry.