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Candy Bar Bread Pudding

Candy Bar Bread Pudding

Published October 13, 2026

Cubes of bread baked in vanilla custard with pockets of chopped chocolate, caramel and nougat candy bars.

Stale bread soaks up custard without turning mushy; dry fresh bread in a low oven for 10 minutes if needed. Reserve some candy for the top so it caramelizes and stays visible.

Leftovers keep 3 days in the fridge; reheat in the microwave. Serve warm, plain or with vanilla ice cream.

Cook time
1 hr 5 min
Rating
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Ingredients

Scale
Measurement units
  • 6 cup day-old bread cubes
  • 2 cup whole milk
  • 1 cup heavy cream
  • 4 eggs
  • ½ cup granulated sugar
  • 2 tsp vanilla extract
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 1 tbsp unsalted butter
  • 1 cup chopped candy bars for the custard
  • ½ cup chopped candy bars for the topping

Instructions

Prep
Heat the oven to 350°F.
Grease a 9 by 13-inch baking dish with unsalted butter (1 tbsp).
Chop the candy bars into small pieces.
Equipment: 9 by 13-inch baking dish
Make the custard
Whisk eggs with granulated sugar (½ cup) until smooth.
Whisk in whole milk (2 cup), heavy cream (1 cup), vanilla extract (2 tsp), cinnamon (½ tsp) and salt (¼ tsp).
Equipment: whisk
Soak the bread
Fold day-old bread cubes (6 cup) and chopped candy bars for the custard (1 cup) into the custard, then let stand about 20 minutes so the bread absorbs the liquid.
Fill the dish
Pour into the baking dish and scatter chopped candy bars for the topping (½ cup) on top.
Equipment: 9 by 13-inch baking dish
Bake
Bake about 45 minutes, until puffed, golden and a knife inserted in the center comes out clean.
Rest 15 minutes so the custard sets, then serve warm.

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