There’s something magical about desserts that come together from simple ingredients — and this skillet bread pudding is proof. It’s warm, custardy, and baked right in a cast iron skillet until golden and crisp around the edges. The best part? You probably have everything you need sitting in your kitchen right now.
I still remember the first time I made bread pudding in my cast iron skillet. I had a few leftover biscuits, a splash of cream, and zero plans for dinner. So I turned those scraps into dessert. By the time it came out of the oven, the whole kitchen smelled like vanilla, butter, and caramelized sugar. It was one of those spontaneous bakes that felt like a small miracle — rustic, cozy, and utterly delicious.
If you’re craving comfort, this cast iron bread pudding recipe is as close to a hug as dessert gets.
What Makes This Skillet Bread Pudding Special
Sure, you could bake bread pudding in any dish. But there’s something about using a cast iron skillet that makes it extra indulgent. The heavy pan holds heat beautifully, crisping the bottom just enough while keeping the inside silky and soft. You get that irresistible mix of textures — crunchy, creamy, custardy — all in one bite.
Whether you call it bread pudding, bread and butter pudding, or even biscuit bread, this version will quickly earn a spot in your dessert rotation.
Ingredients You’ll Need
Here’s what you’ll need for your bread pudding recipe:
- 6 cups of cubed day-old bread (brioche, challah, biscuits, or even leftover skillet bread)
- 3 large eggs
- 2 cups milk (whole milk works best)
- 1 cup heavy cream
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 teaspoons vanilla extract
- ½ teaspoon cinnamon
- Pinch of salt
- ¼ cup melted butter (plus extra for greasing the skillet)
- Optional: raisins, chocolate chips, or chopped nuts
How to Make Skillet Bread Pudding
1. Prep Your Skillet
Grease your cast iron skillet generously with butter. This helps the pudding crisp up beautifully and prevents sticking.
2. Cube and Toast the Bread
Cut your bread into bite-sized cubes and lightly toast them in the oven for 10 minutes at 350°F. This keeps the bread from going soggy once you pour in the custard.
3. Make the Custard
In a large bowl, whisk together eggs, milk, cream, sugars, vanilla, cinnamon, and salt. Whisk until smooth — no fancy tools required, just a good arm workout.
4. Combine Everything
Add your bread cubes to the custard and let them soak for 10–15 minutes. You want the bread to absorb the liquid but still hold its shape.
5. Bake
Pour the mixture into your buttered skillet. Drizzle the melted butter over the top and bake at 350°F for 35–40 minutes, or until golden brown and set in the center.
If you tap the skillet and hear a slight jiggle, that’s your cue it’s perfect.
6. Cool and Serve
Let it rest for a few minutes before digging in. The texture firms up slightly as it cools, making it easier to slice. Serve warm with a drizzle of cream, a scoop of ice cream, or a spoonful of caramel sauce.
Why Cast Iron Works Best
A cast iron bread pudding doesn’t just bake evenly — it transforms. The edges get a light crunch, while the center stays creamy and tender. It’s the same magic that makes cast iron Yorkshire pudding rise beautifully or savory bread puddings hold their texture. Once you try this skillet method, there’s no going back.
Recipe Variations
- Chocolate Chip Bread Pudding: Add ½ cup of chocolate chips before baking for a molten, gooey surprise.
- Apple Cinnamon Twist: Stir in chopped apples and a sprinkle of nutmeg for a cozy fall version.
- Savory Bread Pudding: Skip the sugar and mix in cheese, herbs, and veggies — think of it as comfort food in disguise.
- Biscuit Bread Pudding: If you have leftover biscuits, crumble them up and use them in place of bread for a buttery, Southern-inspired touch.
Tips for Perfect Bread Pudding
- Use stale bread. Fresh bread turns mushy. Day-old or slightly dry bread soaks up the custard perfectly.
- Don’t skip the soak. Giving the bread time to absorb the liquid creates that rich, custardy interior.
- Mix bread types. A blend of white and whole grain or brioche and biscuit gives layers of texture.
- Watch the bake. If the top is browning too fast, cover it loosely with foil halfway through.
- Make it ahead. You can prep it the night before and bake it fresh in the morning — breakfast just got fancier.
How to Serve Skillet Bread Pudding
Serve it warm, straight from the skillet. I like to top mine with vanilla ice cream and a drizzle of caramel sauce, but a spoonful of whipped cream or maple syrup is just as good. If you’re going for something a little more indulgent, add a splash of bourbon to your custard before baking. You’ll thank me later.
It also reheats beautifully — just pop it back in the oven for 10 minutes at 325°F. The leftovers taste even better the next day (if you have any left!).
Storing and Reheating
- To store: Cover tightly and refrigerate for up to 3 days.
- To reheat: Warm in the oven or microwave until heated through.
- To freeze: Slice portions, wrap in plastic, and freeze up to a month. Defrost overnight in the fridge before reheating.
Skillet Bread Pudding
Ingredients
Method
- Grease a 10-inch cast iron skillet with butter. This helps the pudding bake evenly and crisp around the edges.
- Cut your bread into cubes and toast them in the oven at 350°F (175°C) for about 10 minutes until slightly dry but not hard.
- In a large bowl, whisk together eggs, milk, cream, sugars, vanilla, cinnamon, and salt until smooth.
- Add toasted bread cubes to the custard and let them soak for 10–15 minutes. Stir gently so every piece absorbs the mixture.
- Pour everything into the buttered skillet. Drizzle the melted butter on top. Bake at 350°F (175°C) for 35–40 minutes or until golden brown and the center is just set.
- Let it rest for 5–10 minutes before serving. Serve warm with ice cream, whipped cream, or caramel sauce.
Notes
- Use slightly stale bread for the best texture. Fresh bread gets too soft.
- If the top browns too quickly, cover loosely with foil halfway through baking.
- Try adding a splash of bourbon or rum for extra depth of flavor.
- This dessert reheats beautifully — just warm in the oven before serving.
FAQs About Skillet Bread Pudding
Q1: Can I use non-dairy milk?
Yes! Almond milk, oat milk, or coconut milk all work, though the flavor and richness will vary slightly.
Q2: My bread pudding turned out dry. What happened?
It was probably overbaked or the bread wasn’t soaked long enough. Next time, check for that slight jiggle in the center before pulling it from the oven.
Q3: Can I make this with leftover cornbread or rolls?
Absolutely. Cornbread adds a hint of sweetness and a soft crumb — it’s a fun twist on traditional bread pudding.
Q4: What’s the best bread for bread pudding?
Brioche and challah are my go-tos. They soak up custard without falling apart and have a buttery richness that’s hard to beat.
Q5: Can I make this ahead for brunch?
Yes, assemble it the night before, refrigerate it, and bake it fresh in the morning. Your kitchen will smell heavenly.
Final Thoughts
There’s no dessert quite as comforting as skillet bread pudding. It’s rustic, foolproof, and endlessly adaptable. Whether you’re craving a sweet ending to dinner or planning a weekend brunch, this dish always delivers.
Every bite reminds me why I fell in love with baking — simple ingredients, a little heat, and a whole lot of heart.
