Skillet Bread Pudding

This skillet bread pudding is warm, creamy, and golden around the edges. Baked in a cast iron pan, it turns simple day-old bread into a comforting dessert with the perfect mix of crispy and custardy textures.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 8 servings

Course: Dessert

Cuisine: American, comfort food

Calories: 400

Ingredients Method Notes

Ingredients

6 cups cubed day-old bread brioche, challah, biscuits, or skillet bread
3 large eggs
2 cups whole milk
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: ½ cup raisins, chocolate chips, or chopped nuts

Method

Prepare your skillet

Grease a 10-inch cast iron skillet with butter. This helps the pudding bake evenly and crisp around the edges.

Toast the bread

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.

Make the custard

In a large bowl, whisk together eggs, milk, cream, sugars, vanilla, cinnamon, and salt until smooth.

Soak the bread

Add toasted bread cubes to the custard and let them soak for 10–15 minutes. Stir gently so every piece absorbs the mixture.

Assemble and bake

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.

Cool and serve

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.