Plum Bread Pudding You Will Adore

Published:

November 7, 2025

By:

Plum Bread Pudding : Plum Bread Pudding You Will Adore

From the Last Plums of Summer: A Warm Plum Bread Pudding for a Cooling Heart

Have you ever noticed how the last fruits of summer seem to hold the most flavor? It’s as if they’ve soaked up every last drop of sunshine, every warm afternoon, holding it deep within their skin. Late August here in Bend brings a particular kind of light, a golden hue that spills over the Cascades and filters through the pine trees outside my kitchen window. It’s a bittersweet light, signaling the slow, gentle turn toward autumn. And when I see those last, deeply purple plums arrive at the farmers market, their skins dusted with a silvery bloom, I know exactly what they’re destined for. They are meant for a dish that bridges the seasons, something warm and comforting yet bursting with the bright, tangy memory of summer. They are destined for this Plum Bread Pudding.

The first time I made this recipe, it wasn’t a planned event. It was one of those days where the pantry felt a little bare and the kids, Olivia and James, were orbiting the kitchen with that familiar ‘what’s for dessert’ hum. I had a loaf of day old bread on the counter, its crust gone dry but its heart still soft, and a bowl of those beautiful late season plums. My husband, Ethan, was editing photos from a shoot at a local farm, the quiet clicks of his keyboard a steady rhythm in the house. I remember thinking about my grandmother, how she never wasted a single crumb. For her, stale bread wasn’t a problem; it was an opportunity. It was the foundation for her legendary old fashioned bread pudding, a dish that could make any ordinary Tuesday feel like a celebration.

Inspired, I began tearing the bread into rough chunks, the simple, satisfying rip a sound of promise. I halved the plums, their ruby red flesh gleaming. As I whisked together the eggs, milk, and a whisper of cinnamon, the kitchen began to fill with that magical scent of home and comfort. This wasn’t just about making a dessert; it was about transforming leftovers into love. It was about capturing a fleeting moment, the end of one season and the beginning of another, in a single baking dish. This Plum Bread Pudding recipe is more than just a sweet treat; it’s a story of gratitude for what we have, a way to find warmth as the days begin to cool, and a delicious reminder that the simplest ingredients often create the most profound comfort. It’s a dessert that tastes like a hug, rich with jammy plums and creamy, cinnamon spiced custard.

Why You’ll Love This Plum Bread Pudding

There is a quiet magic to a dessert that feels both humble and utterly luxurious at the same time. This Plum Bread Pudding is exactly that. It’s the kind of recipe that becomes a family staple, a go to for brunches, holiday tables, or simply a chilly evening when you need something to soothe the soul. Ethan always says it’s the perfect subject for his photography because it’s so honest; its beauty comes from its wholesome ingredients and the love baked right into it. Here’s why I know you, and your family, will fall in love with it too.

It’s a Celebration of Simplicity: This recipe proves you don’t need complicated techniques or a long list of fancy ingredients to create something truly special. At its core, this is a bread pudding with plums, using humble, everyday items: stale bread, eggs, milk, sugar, and fruit. It’s an ode to mindful, resourceful cooking, turning what might be thrown away into the star of the show. It’s a testament to the idea that the best plum bread pudding is one made with care and simple, good things.
An Incredibly Forgiving Recipe: Are you new to baking? A little nervous in the kitchen? This is the recipe for you. It’s practically foolproof. A little too much milk? It will just be creamier. Is your bread a few days older than “day old”? Even better! The recipe is adaptable and resilient. There’s no pressure for perfection here. In fact, its rustic, imperfect appearance is part of its charm. It truly is an easy plum bread pudding that welcomes beginners and seasoned cooks alike.
A Perfect Blend of Textures and Flavors: This is where the sensory experience really comes to life. Imagine sinking your spoon through the golden, slightly crisp top into the soft, yielding custard soaked bread beneath. Then you find a pocket of a warm, jammy plum, its tartness a perfect contrast to the sweet, creamy custard. The subtle warmth from the plum bread pudding with cinnamon and nutmeg ties it all together, making each bite a complex and deeply satisfying experience. It’s a dessert that engages all your senses.
Wonderfully Versatile and Adaptable: While I adore the classic version, this recipe is a fantastic canvas for your own creativity. You can swap the spices, add different fruits alongside the plums (a handful of blackberries is wonderful), or enrich the custard with a splash of rum or brandy for a more grown up treat. I’ve included several variations below, including how to make a plum bread pudding with bourbon sauce or even a gluten free plum bread pudding. It’s a recipe that grows with you and your tastes. You could even draw inspiration from other fruit based recipes like a comforting apple cinnamon bread pudding.
The Ultimate Comfort Food: More than anything, this is a dish that feels like coming home. The aroma of it baking, that warm, sweet, fruity scent that fills every corner of the house, is comfort itself. Serving up a scoop of warm plum bread pudding is an act of care. It’s what I make when one of the kids has had a tough day at school, or when Ethan and I want a quiet, cozy night in. It’s a dessert that doesn’t just feed the body; it nourishes the heart.

Ingredients for Plum Bread Pudding

The beauty of this traditional plum bread pudding lies in its simple, wholesome ingredients. You likely have most of them in your kitchen already. This is a recipe built on pantry staples, elevated by the seasonal glory of fresh plums.

Bread: About 6 to 8 cups of day old bread, torn or cut into 1 inch cubes. A rustic Italian loaf, brioche, or challah works beautifully. The key is that it’s stale, so it can soak up the custard without turning to mush.
Plums: 1 pound of fresh plums (about 4 to 5 medium plums), pitted and sliced or roughly chopped. I prefer black or purple plums for their deep color and lovely sweet tart balance.
Milk: 2 cups of whole milk. For a richer custard, you can substitute one cup of milk with one cup of heavy cream.
Eggs: 4 large eggs, to create the rich, creamy custard that holds everything together.
Sugar: 3/4 cup of granulated sugar. You can adjust this slightly depending on the sweetness of your plums. I often add a tablespoon of brown sugar for a hint of molasses flavor.
Butter: 4 tablespoons of unsalted butter, melted, plus a little more for greasing the dish.
Vanilla Extract: 2 teaspoons of pure vanilla extract. It’s the soul of any good custard.
Spices: 1 teaspoon of ground cinnamon and 1/2 teaspoon of freshly grated nutmeg. This combination gives it that classic, warm spice aroma.
Salt: 1/4 teaspoon of fine sea salt, to balance the sweetness and enhance all the other flavors.

Substitutions:

For the Bread: If you need a gluten free plum bread pudding, simply use your favorite gluten free bread. Just make sure it’s a sturdy loaf and that you let it get a bit stale first.
For the Milk: You can use dairy free milk like almond, soy, or oat milk. For richness, I recommend using a “barista blend” or a full fat version. To make it a fully vegan plum bread pudding, swap the milk for a dairy free alternative, the butter for vegan butter or coconut oil, and use a vegan egg replacer (like a flax egg or a commercial product) in place of the eggs.
For the Plums: No fresh plums? No problem. You can rehydrate dried plums (prunes) by soaking them in warm water or orange juice for about 30 minutes before using. Canned plums, drained well, also work in a pinch.

How to Make Plum Bread Pudding

The process of making this bread pudding is a slow, gentle ritual. It begins with tearing bread and ends with pulling a bubbling, golden dessert from the oven. There’s a certain peace to be found in these simple, repetitive motions. Let’s walk through it together.

Step-by-Step Instructions

Prepare Your Baking Dish and Bread: First, find a good 8×8 inch or 9×9 inch baking dish. Grease it generously with butter. Now for the fun part. Take your day old bread and tear it into rough, bite sized pieces, about 1 inch cubes. There’s no need to be precise; the craggy, uneven edges are what make it so good. Spread the bread cubes in an even layer in your prepared baking dish.
Arrange the Plums: Take your beautiful, sliced plums and scatter them evenly over the bread cubes. I like to gently tuck some of the slices in between the bread pieces. This ensures you get those wonderful, jammy pockets of fruit in every single spoonful. The sight of the vibrant fruit nestled against the pale bread is so lovely.
Make the Custard: In a large bowl, crack your eggs. Give them a good whisk until the yolks and whites are just combined. You’re not trying to incorporate a lot of air, just break them up. Now, pour in the granulated sugar, ground cinnamon, nutmeg, and the pinch of salt. Whisk everything together until it’s smooth and the sugar starts to dissolve.
Combine the Wet Ingredients: Pour the milk and vanilla extract into the egg mixture. Whisk gently until everything is well combined into a smooth, fragrant custard base. Finally, slowly drizzle in the melted butter while whisking continuously. This little step adds so much richness and flavor. Your custard should look pale, creamy, and smell absolutely divine.
Soak the Bread: Now, carefully and slowly pour the custard mixture all over the bread and plums in the baking dish. Pour it evenly, trying to moisten every piece of bread. Once you’ve poured it all in, use the back of a spoon or your fingertips to gently press down on the bread, encouraging it to absorb all of that delicious custard.
Let It Rest: This is a crucial step that many people skip! Let the dish sit on the counter for at least 30 minutes, or up to an hour. This resting time allows the stale bread to fully saturate with the custard, which guarantees a creamy, tender interior rather than a dry, bready one. This is the secret to the best plum bread pudding.
Bake to Golden Perfection: While your pudding is resting, preheat your oven to 350°F (175°C). Once rested, place the baking dish on a baking sheet (to catch any potential drips) and pop it into the preheated oven. Bake for 45 to 55 minutes. You’ll know the baked plum bread pudding is done when the top is beautifully golden brown, the edges are bubbling, and a knife inserted into the center comes out mostly clean (a little moisture is fine, but it shouldn’t be liquidy).
Cool and Serve: The hardest part! Let the bread pudding cool for at least 15 to 20 minutes before serving. This allows the custard to set up properly. It will still be wonderfully warm, but not so hot that you can’t taste all the nuanced flavors. Serve it just as it is, or with one of the delicious toppings I suggest below.

Pro Tips & Variations

Over the years, I’ve made this plum bread pudding more times than I can count. Along the way, I’ve gathered a few little secrets that help take it from simply good to truly unforgettable. And because every kitchen is a space for creativity, I love imagining all the ways this recipe can be adapted to your own tastes.

Pro-Tips for the Perfect Pudding:

Embrace Stale Bread: I cannot stress this enough. Genuinely stale, dry bread is your best friend here. Fresh, soft bread will absorb the custard too quickly and can result in a mushy, dense pudding. If your bread is too fresh, you can toast the cubes lightly in the oven at a low temperature for about 10-15 minutes to dry them out. This small step makes a huge difference in the final texture.
Don’t Over-mix the Custard: When you’re whisking your custard, be gentle. You want to combine the ingredients until they are smooth, but you’re not trying to whip a lot of air into it as you would for a meringue. Over-mixing can sometimes lead to a slightly watery or separated custard after baking. Think of it as gently persuading the ingredients to come together.
The Magic of Macerating Plums: For an even deeper plum flavor, you can take an extra (but simple) step. After you slice your plums, toss them in a bowl with a tablespoon or two of sugar and maybe a tiny splash of lemon juice or even a tablespoon of brandy. Let them sit for about 20 minutes while you prepare the other ingredients. This process, called macerating, draws out the juices and softens the fruit, creating an almost syrupy coating that bakes into the pudding beautifully.
Choose Your Plums Wisely: The type of plum you use will affect the final taste. For a classic sweet-tart flavor, Italian prune plums or Black Friar plums are fantastic. If you prefer a sweeter, less tart dessert, look for red or yellow plums. No matter the type, choose fruit that is ripe but still firm to the touch so it holds its shape during baking.

Delicious Variations:

Spiced Plum and Nut Bread Pudding: Add a handful of toasted, chopped pecans or walnuts along with the plums. The crunchy texture of the nuts is a wonderful contrast to the soft pudding. You can also enhance the spiced plum bread pudding flavor by adding a pinch of ground cloves or allspice to the custard.
Plum Bread Pudding with Bourbon Sauce: For a decidedly adult version, make a simple bourbon sauce to drizzle over the top. Simply melt 1/2 cup of butter in a saucepan, stir in 1 cup of brown sugar and 1/4 cup of heavy cream until smooth. Remove from the heat and stir in 1/4 cup of your favorite bourbon. Like my popular recipe for bread pudding with whiskey sauce, this adds a smoky, caramel warmth that is irresistible.
Gluten-Free Plum Bread Pudding: As mentioned in the ingredients, this is an easy switch. Use a high quality gluten free loaf, ensuring it’s stale or lightly toasted. Gluten free breads can sometimes be more delicate, so be gentle when pressing them into the custard. The results are just as decadent and comforting.
Slow Cooker Plum Bread Pudding: On a busy day, the slow cooker can be your best friend. For a similar dish, you could adapt the method found in recipes like this one for Slow Cooker Plum Bread Pudding. Generally, you’d assemble everything in the greased slow cooker insert, then cook on low for about 3 to 4 hours, or until the custard is set. A great hands off option!

Serving Suggestions

A scoop of warm plum bread pudding is a delight all on its own, its golden top and jammy fruit a beautiful sight in any bowl. But dressing it up a little can turn it into a truly show stopping plum bread pudding dessert. Ethan and I often joke that the “serving suggestion” is just a bigger spoon, but here are a few more elegant ideas that I’ve come to love.

A Simple Drizzle of Cream: Sometimes, the simplest accompaniment is the best. A gentle pour of cold, heavy cream over the warm pudding is heavenly. The cream slowly pools and melts into the nooks and crannies, adding a layer of cool, rich luxury that contrasts beautifully with the warm, spiced pudding. It’s understated, elegant, and lets the plum flavor shine.
The Classic Scoop of Ice Cream: You can never go wrong with a scoop of vanilla bean ice cream. The push and pull between the hot pudding and the cold, melting ice cream is a classic dessert experience for a reason. The vanilla complements the cinnamon and plum perfectly. For a fun twist, try a scoop of salted caramel or even a rich butter pecan ice cream.
Plum Bread Pudding with Vanilla Sauce or Custard: To elevate this into something truly special, serve it with a homemade vanilla sauce or a thin custard (crème anglaise). This doubles down on the creamy element and makes the entire dessert feel incredibly decadent. A good sauce turns a rustic pudding into something you’d be proud to serve at a dinner party. For a similar feel, you can check out this classic recipe for Plum Bread Pudding with Cinnamon Custard Sauce, which shares that same comforting ethos.
A Dusting of Powdered Sugar and Zest: For a simple but beautiful presentation, let the pudding cool slightly and then give it a light dusting of powdered sugar using a small sieve. For a pop of brightness that cuts through the richness, grate a little fresh orange or lemon zest over the top just before serving. The citrus oils in the zest add a fresh, fragrant aroma that is absolutely intoxicating.

Storage & Reheating

One of the great things about this plum bread pudding is that it’s just as delicious the next day (some might even argue it’s better!). It’s a wonderful make ahead dessert for a gathering or for simply treating yourself to a warm breakfast.

Storage:
Allow the bread pudding to cool completely to room temperature. Cover the baking dish tightly with plastic wrap or foil, or transfer leftovers to an airtight container. Store it in the refrigerator for up to 4 days.

Reheating:
While you can certainly enjoy it cold, straight from the fridge (I won’t tell!), the best way to enjoy leftovers is to reheat them.

Oven (Recommended Method): To recapture that just-baked texture, the oven is your best bet. Preheat your oven to 350°F (175°C). Place the desired portion in an oven safe dish, and if it seems a little dry, you can sprinkle it with a tablespoon of milk. Cover with foil and bake for 15 to 20 minutes, or until warmed through.
Microwave (Quick Method): For a single serving in a hurry, the microwave works well. Place a scoop in a microwave safe bowl and heat in 30 second intervals until warm. The texture will be a bit softer and spongier than the oven method, but it’s still delicious.

FAQ about Plum Bread Pudding

Can I use any type of bread for this plum pudding recipe?
Yes, almost any kind! The best breads are sturdy and slightly enriched, like brioche, challah, or a good quality French bread. Sourdough can also add a wonderful tangy note that pairs beautifully with the sweet plums. The most important thing is that the bread is stale or dried out, as this prevents the final pudding from becoming soggy.

What are the best plums to use for baked plum bread pudding?
I recommend using black or purple plums, like Black Friar or Italian prune plums. They have a great balance of sweet and tart flavors and their deep color looks stunning when baked. However, any variety you have on hand will work. If your plums are very tart, you might want to add an extra tablespoon or two of sugar. Just be sure they are ripe but still firm.

Can I prepare this bread pudding ahead of time?
Absolutely! This is a great make ahead dessert. You can assemble the entire dish (steps 1 through 5), cover it tightly, and store it in the refrigerator for up to 24 hours before baking. When you’re ready, just take it out of the fridge about 30 minutes before baking to let it come to room temperature, then bake as directed. This makes it perfect for holiday meals or dinner parties.

My bread pudding came out a little soggy. What did I do wrong?
A soggy bread pudding is usually caused by one of two things: either the bread was too fresh and couldn’t absorb the custard properly, or the bread to custard ratio was slightly off. To avoid this, always use very stale, dry bread. If you’re using a softer bread like brioche, you might want to add an extra cup of bread cubes to soak up that rich custard. Also, be sure to bake it long enough for the center to be fully set.

How can I make a plum bread pudding with whiskey sauce?
It’s very simple to create a delicious whiskey sauce! After the pudding is baked, you can whip one up on the stovetop. Melt 4 tablespoons of butter in a small saucepan, then stir in 1/2 cup of brown sugar and 1/4 cup of heavy cream. Cook for 2 to 3 minutes, stirring, until the sugar is dissolved. Remove the pan from the heat and carefully stir in 3 tablespoons of your favorite whiskey. Drizzle it generously over each serving of the warm bread pudding.

Final Thoughts on Plum Bread Pudding

There’s a quiet poetry in a dish like this Plum Bread Pudding. It doesn’t scream for attention. It sits on the table, warm and golden, smelling of fruit and spice and home, and simply waits. It’s a dish made of humble beginnings—of stale bread and last chance fruit—that transforms into something deeply comforting and generous. To me, that’s the true heart of cooking. It’s not about chasing trends or striving for a flawless, complicated creation. It’s about connection. It’s about taking what you have and turning it into an offering of warmth and care.

Every time I pull this baking dish from the oven, I think about the cycle of the seasons, the beauty in endings and beginnings, and the simple joy of feeding the people I love. I see Olivia’s and James’s eyes light up, and I watch Ethan reach for a second helping, and in that moment, the whole world feels right. This recipe is more than a set of instructions; it is a story of home, a memory in the making.

I hope this recipe brings that same sense of warmth and connection to your kitchen. I hope you make it on a day when the air has a little chill to it and you need a reminder of summer’s sweetness.

If you make this Plum Bread Pudding, I would absolutely love to hear about it. Please leave a comment below and let me know your thoughts or any creative twists you added! And if you love cozy, story driven recipes like this one, don’t forget to subscribe to our newsletter. For more visual inspiration, you can save this recipe to your favorite dessert board on Pinterest. Happy baking