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Cookie Bread Pudding
Mary Johnson

Cookie Bread Pudding

Cookie Bread Pudding is a warm, comforting baked dessert made by soaking broken cookies in a rich egg-and-cream custard, then baking until golden and set. This easy recipe transforms leftover cookies into a soft, moist, pudding-like treat with a lightly crisp top. It is perfect for family gatherings, holidays, or a simple homemade dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • For the Pudding:
  • 4 cups cookies roughly broken (chocolate chip cookies recommended)
  • 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 baking dish
  • Optional Add-ins:
  • ½ cup chocolate chips
  • ½ cup chopped walnuts or pecans
  • 1 teaspoon cinnamon
  • For Serving:
  • Vanilla ice cream
  • Whipped cream
  • Caramel sauce

Equipment

  • 8x8-inch or 9x9-inch baking dish
  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Spatula or spoon
  • Oven

Method
 

  1. Prepare the Oven and Dish, Preheat oven to 350°F (175°C). Grease an 8x8-inch or 9x9-inch baking dish with butter.
  2. 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.
  3. Make the Custard, In a bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, and salt until smooth.
  4. 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.
  5. Add Mix-ins, Stir in chocolate chips, nuts, or cinnamon if desired.
  6. Bake, Bake uncovered for 35–40 minutes until the top is golden brown and the center is just set.
  7. Cool and Serve, Let the pudding cool for at least 10 minutes before serving. Enjoy warm with ice cream, whipped cream, or caramel sauce.
    Cookie Bread Pudding

Notes

Slightly stale cookies work best because they absorb the custard more evenly.
You can use chocolate chip cookies, Oreos, snickerdoodles, peanut butter cookies, or a combination of different cookies.
Avoid overbaking; the center should still have a slight jiggle when removed from the oven.
For a richer texture, use full-fat milk and heavy cream.
Cookie Bread Pudding can be stored in the refrigerator for up to 4 days.
To freeze, wrap individual portions and store for up to 2 months. Thaw overnight before reheating.