Nordstrom’s Bread Pudding Recipe: Rich and Indulgent Dessert

I’ve recreated Nordstrom’s famous bread pudding recipe, a rich and indulgent dessert that’s perfect for special occasions. This comforting treat combines day-old bread, creamy custard, and sweet vanilla in a perfectly balanced harmony.

By following my detailed instructions, you’ll achieve a golden-brown crust with a tender, custard-filled center. Serve warm with your choice of toppings for an unforgettable dessert experience that’s sure to impress your guests.

Ingredients for Nordstrom Bread Pudding

Gather these premium ingredients to recreate Nordstrom’s famous bread pudding at home easily.

The bread matters here. Challah or brioche works best—stale is better. Most bakeries have day-old bread at a discount. I usually grab mine from Whole Foods or local bakeries when I’m making a big batch. If using fresh bread, toast it lightly to dry it out a bit.

No heavy cream? Half-and-half is a decent substitute, though it’s not as rich. Whole milk is fine too if you’re watching calories. The vanilla extract is non-negotiable—Madagascar or Tahitian for the best flavor. If you skip the rum, just add a bit more vanilla. Raisins are optional, but they add a nice sweetness.

This keeps beautifully—3-4 days in the fridge, reheats like a dream. You can freeze portions for up to 3 months. I portion mine into ramekins so they’re ready for a quick reheat. When you’re ready to serve, just thaw overnight and reheat at 350°F.

Step-by-Step Instructions for Nordstrom’s Bread Pudding

Creating this rich dessert is straightforward with these detailed steps.

Step 1: Prepare the Bread Mixture

Start by cubing the 4 cups Day-Old Challah Bread into 1-inch pieces. I prefer using stale bread as it absorbs the custard better without becoming mushy. In a large mixing bowl, combine the bread cubes and 1 cup Raisins (if using). If you’re including the 2 tbsp Dark Rum, drizzle it over the bread mixture and toss until the bread is evenly coated. This step allows the bread to absorb the rum’s flavor, adding depth to your bread pudding.

The bread should be evenly distributed with the raisins and rum (if using). Set this mixture aside while you prepare the custard.

Step 2: Make the Custard

In a separate mixing bowl, whisk together 4 whole Large Eggs, 1 cup Granulated Sugar, 2 tsp Pure Vanilla Extract, and 0.5 tsp Ground Cinnamon until well combined. The mixture should be smooth and the eggs fully incorporated into the sugar. In a separate container, combine 1.5 cups Heavy Cream and 0.5 cup Whole Milk. Gradually pour this dairy mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling. This custard base should be smooth and free of lumps.

Pour the custard over the bread mixture, ensuring all bread pieces are coated. Let it sit for 10-15 minutes, allowing the bread to absorb the custard fully. The bread should be saturated but not soggy.

Step 3: Assemble and Bake

Preheat your oven to 350°F. Transfer the bread and custard mixture to a greased 9×13-inch baking dish. Drizzle the 4 tbsp Unsalted Butter (melted) over the top, ensuring even coverage. The butter adds richness and helps create a golden-brown crust.

Bake for 35-40 minutes or until the top is golden brown and the custard is set. You’ll know it’s done when the edges are firm and the center is slightly jiggly. Avoid overbaking, as this can make the bread pudding dry.

Step 4: Add the Topping and Finalize

While the bread pudding is baking, mix 0.25 cup Brown Sugar with a pinch of 0.25 tsp Kosher Salt. After the bread pudding has baked for 30 minutes, sprinkle this sugar mixture evenly over the top. Return it to the oven to finish baking. The sugar will caramelize, creating a crunchy, sweet topping that contrasts beautifully with the soft pudding.

Once done, remove from the oven and let it cool for 10 minutes before serving. Serve warm, perhaps with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Health Benefits of This nordstrom bread pudding

Nutritional Benefits

Bread pudding made with whole eggs and whole milk provides essential nutrients like protein and calcium. The heavy cream adds richness while contributing to the dish’s high calorie content. Using day-old Challah Bread reduces food waste and adds fiber to the dessert.

Complex Carbohydrates

The bread in this pudding is a good source of complex carbohydrates, providing sustained energy. When combined with eggs and milk, it creates a satisfying dessert that can help keep you fuller for longer. The granulated sugar adds a quick energy boost.

Micronutrient Content

This dessert contains various micronutrients, including calcium from the milk and cream, and iron from the eggs. Adding raisins introduces a natural source of sweetness and provides additional fiber and antioxidants. The cinnamon adds flavor while offering potential anti-inflammatory benefits.

Customization for Health

To make this dessert healthier, consider substituting whole milk with a lower-fat alternative or using less granulated sugar. You can also add nuts or dried fruits to increase the nutrient density. I often reduce the sugar amount by 25% without compromising the flavor.

Portion Control

Serving this bread pudding in individual portions helps with calorie control. A typical serving size is about 1 cup per person. Pairing it with a small scoop of vanilla ice cream or a light sauce can enhance the experience without excessive calories. Be mindful of the heavy cream and butter used in the recipe.

Storage and Leftovers

Proper storage can help maintain the quality of your bread pudding. It can be refrigerated for up to 3-4 days and reheated as needed. Freezing is also an option for longer storage, allowing you to enjoy this dessert over several weeks. I recommend reheating it in the oven at 350°F for the best texture. 🔥