Yard House Bread Pudding Recipe
If you’ve ever taken a bite of the Yard House bread pudding and thought, “Wow… why does this taste like it was made by someone who actually cares about my feelings?”, then trust me—you’re not alone.
I fell in love with that warm, gooey, caramel-soaked magic years ago, and honestly, I still think about it more often than I’d like to admit.
Ever wanted to recreate that same decadent, custardy, borderline-addictive masterpiece at home? Good news—you’re about to do exactly that.
And yes, it’s easier than you think. Shocking, right?
Whether you want it for a family dinner, a fancy “I cooked this, please clap” dessert, or a late-night craving attack (IMO those hit the hardest), this recipe gives you everything you need to make a version that tastes just as comforting as the original.
FYI, you might love it too much
Let’s get into it.
What Makes Yard House Bread Pudding So Good?
I always ask myself, “Why does this dessert work so well?” Like really—what’s the secret sauce? Or in this case… the secret custard?
The beauty of this dessert comes from three simple but powerful things:
The texture
You get this perfect balance between soft, custardy bread and the slightly crisp edges that soak up the caramel like a sponge with ambition.
The flavor
Think vanilla, warm spices, buttery richness, and a caramel sauce that tastes like it got its degree in Deliciousness at a top university.
The simplicity
Nothing here is complicated. It just feels fancy—kind of like wearing a $20 outfit that somehow looks like $200.
Now that we’re both hungry, let’s make it.
Ingredients You’ll Need
Before you jump into this recipe, gather everything so you don’t end up halfway through saying, “Wait… where’s the cream?” (Not judging. I’ve been there.)
For the bread pudding:
• 1 loaf brioche or challah bread (day-old works best)
• 4 large eggs
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 2 tbsp unsalted butter (melted)
• 2 tsp vanilla extract
• 1 tsp cinnamon
• ¼ tsp nutmeg
• Pinch of salt
For the caramel sauce:
• 1 cup brown sugar
• ½ cup heavy cream
• 4 tbsp butter
• 1 tsp vanilla extract
• Pinch of salt
Optional add-ins (highly recommended IMO):
• Chocolate chips
• Toasted pecans
• A scoop of vanilla ice cream on top 🙂
How to Make Yard House Bread Pudding (The Easy Way)
Let’s walk through this step-by-step. I’ll keep it simple, friendly, and fail-proof so you get the perfect result the first time.
Prep Your Bread Like a Pro
Start with day-old bread, because fresh bread turns mushy in the worst way.
You want the bread to soak up the custard, not dissolve into it like a sad, soggy pancake.
Cut the bread into large cubes—about an inch. Toss them into a greased baking dish and spread them out evenly.
Ever notice how good bread cubes look before baking? It’s like they know they’re about to glow up.
Make the Custard
In a big bowl, whisk together the eggs, heavy cream, milk, sugar, vanilla, melted butter, cinnamon, nutmeg, and salt.
Yes, all of it. One bowl. We love efficiency.
Whisk until the mixture looks smooth and creamy. You’ll feel like you’re making something way more luxurious than bread pudding, and that’s because you actually are.
Pour and Soak
Pour the custard evenly over the bread cubes. Press lightly on the cubes so they soak everything up.
Let it sit for at least 15 minutes. Trust me—this step matters. Ever wonder why some bread puddings taste dry? It’s because someone skipped this soaking time… :/
Bake Until Golden and Gorgeous
Bake at 350°F (175°C) for 45–55 minutes.
You’ll know it’s done when:
• The edges look golden
• The top looks slightly crisp
• The center feels set but still soft when you gently press it
Your kitchen will smell like a bakery and a five-star restaurant had a very delicious baby.
Make the Caramel Sauce
Now comes the fun part—the caramel sauce that makes everything better.
Add the brown sugar, heavy cream, butter, vanilla, and salt to a saucepan.
Heat it over medium, stir constantly, and let it bubble gently for 5 minutes.
Once it thickens slightly, take it off the heat. Don’t overthink it. If it looks smooth and smells like heaven, it’s ready.
And no, you don’t have to buy a fancy thermometer. This is a safe space.
Why This Recipe Nails the Yard House Flavor
I’ve tried multiple versions over the years. Some tasted flat. Some felt too dry. Some were missing that warm, buttery, caramelized “hug” that Yard House always nails.
Here’s why this one works beautifully:
High-fat dairy
Heavy cream gives you that ultra-rich custard. Whole milk keeps it balanced.
Warm spices
Cinnamon + nutmeg = comfort turned up to eleven.
Brioche or challah bread
You get buttery, soft crumb that absorbs flavor perfectly.
The caramel sauce
Enough said, honestly.
You end up with a dessert that tastes indulgent without feeling overly sweet. It hits that nostalgic, cozy, restaurant-quality vibe.
Tips to Make Your Bread Pudding Even Better
If you want to impress guests—or yourself—these simple tricks make a huge difference.
Toast the bread first
Put the cubes in the oven for 8 minutes before soaking them. This adds structure and flavor.
Add texture
Pecans, walnuts, or chocolate chips add that amazing contrast between soft and crunchy.
Serve warm
Bread pudding tastes good cold… but warm? It hits different.
Use vanilla bean paste
If you want Yard House-level elegance, swap vanilla extract for paste. Big flavor upgrade.
Top with ice cream
I mean… do I even need to convince you?
What to Serve With Yard House Bread Pudding
This dessert already carries the whole team, but pairing it with the right extras takes it from great to iconic.
Vanilla ice cream
Melts into the caramel sauce perfectly.
Whipped cream
Pick homemade if you want bonus points.
Fresh berries
Adds a nice tart contrast to the sweetness.
Coffee or espresso
Because you deserve main-character energy.
Common Mistakes and How to Avoid Them
Ever wondered why some people end up with a soggy, sad mess instead of a beautiful dessert? Yeah, let’s avoid that.
Using fresh bread
It absorbs too quickly and gets mushy.
Not soaking long enough
You want the custard evenly absorbed. That’s what gives you that luscious texture.
Overbaking
If you bake it too long, it dries out. Keep an eye on it.
Skipping spices
Those tiny pinches of cinnamon and nutmeg matter more than you think.
Variations to Try If You Love Experimenting
Because once you nail the classic version, you’ll want to get creative.
Chocolate bread pudding
Swap brioche for chocolate brioche and add chocolate chips.
Bourbon-infused version
Add 1–2 tablespoons of bourbon to the custard. Fancy AND delicious.
Coconut twist
Use coconut milk instead of whole milk. Add toasted coconut on top.
Apple-cinnamon version
Mix in small apple chunks sautéed in butter and cinnamon.
Bread pudding is basically the “choose your own adventure” of desserts.
Why Homemade Beats the Restaurant Version
I love Yard House, but let me keep it real with you—homemade bread pudding just hits different.
You get to:
• Control the sweetness
• Choose your favorite toppings
• Make it as saucy as you want
• Eat it warm and fresh from the oven
• Flex your cooking skills (always a plus)
And let’s be honest—when you serve this to someone and they say, “Wow… you made this?”
Your ego grows at least 2 inches.
Final Thoughts
So there you have it—your complete guide to making the best Yard House bread pudding recipe right at home.
You get rich custard, perfectly baked bread, warm spices, and that caramel drizzle that makes everything in life feel slightly more manageable.
If you’ve ever wanted a dessert that tastes comforting, luxurious, and ridiculously satisfying all at once, this is it.
And now you can enjoy it whenever you want—no reservations required.
Try it out, play with the variations, and let yourself enjoy every warm, melty bite. Honestly… you deserve it
If you want the Yard House taste without leaving your house, this recipe has your back.
