Cookie Bread Pudding is a warm, custardy baked dessert made by soaking cookies in a rich egg-and-cream mixture, then baking until golden and set. It’s one of the easiest homemade desserts you can make and a brilliant way to use up leftover cookies.
Whether you’re new to baking or just looking for a crowd-pleasing treat, this cookie bread pudding recipe delivers comfort food at its best. No special equipment, no complicated techniques, just simple ingredients and big flavor.
What Is Cookie Bread Pudding?
Cookie bread pudding is a fun twist on regular bread pudding. This version replaces sliced bread or brioche with cookies: chocolate chip, Oreos, snickerdoodles, or whatever you have on hand.
Like the classic bread pudding, the cookies are soaked in a custard of eggs, milk or cream, sugar and vanilla. Then it is baked to a light crispness on the outside and a soft, moist, pudding-like texture on the inside.
Cookie bread pudding is a particularly popular dessert for using up stale or leftover cookies that might otherwise be wasted.
Ingredients for Cookie Bread Pudding
Here’s what you’ll need to make a basic cookie bread pudding for 6–8 servings:
Base:
- 4 cups of cookies, roughly broken (chocolate chip cookies work best)
- 3 large eggs
- 1½ cups whole milk
- ½ cup heavy cream
- ⅓ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2 tablespoons unsalted butter (for greasing the pan)
Optional add-ins:
- ½ cup chocolate chips
- ½ cup chopped nuts (walnuts or pecans)
- 1 teaspoon cinnamon
For serving:
- Vanilla ice cream, whipped cream, or caramel sauce
Ingredient tip: Stale cookies actually work better than fresh ones. They absorb the custard more evenly, resulting in a more cohesive texture.
How to Make Cookie Bread Pudding: Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease an 8×8-inch or 9×9-inch baking dish with butter and set aside.
Step 2: Break Up the Cookies
Roughly break your cookies into quarters or large chunks. You want a mix of sizes — some finer crumbles and some larger pieces — for the best texture. Spread them evenly in the prepared baking dish.
Step 3: Make the Custard
In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, and salt until smooth and fully combined.
Step 4: Soak the Cookies
Pour the custard mixture evenly over the broken cookies. Gently press the cookies down with a spatula or the back of a spoon to ensure they absorb the liquid. Let the mixture sit for 15–20 minutes so the cookies can soak up the custard.
Step 5: Add Optional Mix-ins
If you’re using chocolate chips, nuts, or cinnamon, fold them into the soaked cookie mixture now.
Step 6: Bake
Bake uncovered at 350°F for 35–40 minutes, or until the top is golden brown and the center is just set. A toothpick inserted into the center should come out mostly clean with just a little moisture.
Step 7: Cool and Serve
Allow the pudding to cool for at least 10 minutes before serving. Serve warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.
Tips for Perfect Cookie Bread Pudding
Follow these tips to get the best results every time:
- Use a mix of cookies. Combining two types of cookies — such as chocolate chip and Oreos — adds layers of flavor and texture.
- Don’t skip the soaking time. Letting the cookies sit in the custard for at least 15 minutes is key to achieving that classic, moist bread pudding texture.
- Avoid overbaking. The center should jiggle slightly when you pull it from the oven. It will continue to set as it cools.
- Cover with foil if browning too fast. If the top is browning before the center is set, cover loosely with aluminum foil for the last 10 minutes.
- Use full-fat dairy. Whole milk and heavy cream create a richer, creamier custard than lower-fat alternatives.
Common Mistakes to Avoid
- Using too few cookies: The dish should be generously filled. If it looks sparse, add more cookies.
- Not greasing the pan: Skipping this step will cause sticking and make serving difficult.
- Cutting too soon: Slicing before the pudding has rested will cause it to fall apart.
Cookie Bread Pudding Variations
One of the best things about this recipe is how adaptable it is. Here are some popular variations to try:
- Oreo Cookie Bread Pudding: Use crushed Oreos as the base and fold in extra cream cheese for a cookies-and-cream flavor.
- Chocolate Chip Cookie Bread Pudding: The classic choice. Add a handful of extra chocolate chips for an indulgent finish.
- Snickerdoodle Bread Pudding: Use snickerdoodle cookies and add extra cinnamon to the custard for a warm, spiced version.
- Peanut Butter Cookie Bread Pudding: Swap in peanut butter cookies and drizzle with chocolate sauce before serving.
- S’mores Bread Pudding: Use graham crackers and chocolate cookies, and top with mini marshmallows in the last 5 minutes of baking.
How to Store and Reheat Cookie Bread Pudding
Storing leftovers:
- Allow the pudding to cool completely before storing.
- Cover the baking dish tightly with plastic wrap or transfer to an airtight container.
- Store in the refrigerator for up to 4 days.
Freezing:
- Cookie bread pudding freezes well. Wrap individual portions in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months.
- Thaw overnight in the refrigerator before reheating.
Reheating:
- Oven: Reheat at 300°F for 10–15 minutes until warmed through.
- Microwave: Heat individual portions for 30–60 seconds. Cover with a damp paper towel to retain moisture.
The Bottom Line
Cookie bread pudding is the type of simple homemade dessert that tastes way more impressive than it takes to make. You can make a warm, comforting baked dessert in under an hour with just a few pantry staples and whatever cookies you have on hand.
It’s flexible, forgiving and endlessly customizable – the perfect recipe for beginner bakers and seasoned home cooks alike. Begin with the classic chocolate chip and then try the variations to discover your favorite combo.
Cookie Bread Pudding
Ingredients
Equipment
Method
- Prepare the Oven and Dish, Preheat oven to 350°F (175°C). Grease an 8×8-inch or 9×9-inch baking dish with butter.
- Break the Cookies, Break cookies into large chunks, keeping a mix of bigger pieces and smaller crumbs for the best texture. Spread them evenly in the baking dish.
- Make the Custard, In a bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, and salt until smooth.
- Soak the Cookies, Pour the custard evenly over the cookies. Press the cookies gently with a spatula to help them absorb the mixture. Let sit for 15–20 minutes.
- Add Mix-ins, Stir in chocolate chips, nuts, or cinnamon if desired.
- Bake, Bake uncovered for 35–40 minutes until the top is golden brown and the center is just set.
- Cool and Serve, Let the pudding cool for at least 10 minutes before serving. Enjoy warm with ice cream, whipped cream, or caramel sauce.
Notes
Frequently Asked Questions About Cookie Bread Pudding
What kind of cookies work best for cookie bread pudding?
Chocolate chip cookies are one of the most popular choices because they hold up well during baking and add a rich, buttery flavor. However, almost any cookie works well, including Oreos, snickerdoodles, peanut butter cookies, and gingersnaps. Avoid very delicate or airy cookies that may completely dissolve into the custard.
Can I use store-bought cookies for this recipe?
Yes, store-bought cookies work just as well as homemade cookies for cookie bread pudding. Slightly stale store-bought cookies are ideal because they absorb the custard mixture more easily and create a better texture.
Can I make cookie bread pudding ahead of time?
Absolutely. You can assemble the pudding and let the cookies soak in the custard overnight in the refrigerator, then bake it the next day. This makes it a convenient make-ahead dessert for gatherings and dinner parties.
How do I know when cookie bread pudding is done baking?
Cookie bread pudding is done when the edges are set, the sides begin pulling away from the dish, and the top is golden brown. The center should still jiggle slightly because it will continue setting as it cools. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
Can I make this recipe dairy-free?
Yes. Replace whole milk with oat milk or almond milk, substitute heavy cream with full-fat coconut cream, and use a dairy-free butter alternative for greasing the pan. The texture may be slightly lighter, but the dessert will still be delicious.
