Matcha Black Sesame Bread Pudding is a soft, custardy dessert with a gentle green tea bitterness and that deep, toasty black sesame flavor I can’t stop thinking about. The top gets lightly crisp, while the inside stays plush and spoonable.

I like this version because it tastes a little more “grown up” than a classic bread pudding, but it still hits the same comfort-food notes. The matcha comes through clearly, the sesame keeps it grounded, and the custard bakes up rich and creamy instead of dry.

This is one of my favorite desserts for a weekend dinner or a small holiday spread. I usually serve it warm with vanilla ice cream or a simple spoonful of whipped cream.

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Why You’ll Love This Recipe

Soft custard center: The inside stays tender and custardy, more like a baked pudding than a dry casserole.

Lightly crisp top: You get those golden edges and a slightly crisp surface that makes bread pudding so satisfying.

Matcha + sesame combo: Matcha brings a clean bitterness, and black sesame adds a nutty, almost cocoa-like depth.

Holiday-worthy, but not fussy: It looks special on the table, but it’s still a straightforward mix-and-bake dessert.

Easy to make ahead: You can soak it overnight and bake it the next day, which makes timing dessert so much easier.

Key Ingredients

Bread

Brioche or challah: I like using slightly stale bread here because it soaks up more custard and holds its shape. Soft sandwich bread will work in a pinch, but it can get a little mushy.
Unsalted butter: This is just for greasing the dish, but don’t skip it. It helps the edges brown and keeps the custard from sticking.

Matcha Black Sesame Custard

Whole milk: Whole milk gives you a richer custard that still feels light enough to eat warm.
Heavy cream: This is what makes the middle taste truly custardy instead of eggy. Half-and-half works too, but it won’t be quite as plush.
Eggs: Eggs set the custard and give the pudding structure. Use large eggs if you can.
Egg yolks: Extra yolks make the texture smoother and more “dessert-like.” This is the part that reminds me of a good crème brûlée base.
Granulated sugar: Regular white sugar keeps the flavors clean, especially with matcha in the mix.
Matcha powder: I always sift it so you don’t end up with bitter little clumps. Culinary-grade matcha is perfect here.
Black sesame paste: This brings the signature flavor. If your paste is thick, just whisk patiently and it will smooth out.
Vanilla extract: Vanilla rounds out the custard and makes the matcha taste less sharp.
Fine sea salt: A small amount makes the flavors pop and keeps the custard from tasting flat.

Optional Topping and Serving

Black sesame seeds: I like these for a little crunch and a nice finish on top.
Powdered sugar: Totally optional, but it makes the top look pretty and softens the bitter edge of matcha.
Whipped cream: Good if you want something light and not too heavy.
Vanilla ice cream: My favorite way to serve it, especially if the bread pudding is still warm.

Recipe Instructions

Preheat the oven: Heat the oven to 350°F. Butter a 9-inch baking dish with melted butter.
Add the bread: Cut the brioche or challah into 1-inch cubes, then spread the cubes evenly in the baking dish.
Mix the dairy and sugar: In a large bowl, whisk the milk, heavy cream, and sugar until the sugar is mostly dissolved.
Add the eggs: Whisk in the whole eggs and egg yolks until the mixture looks smooth and well blended.
Mix in the matcha: Whisk the sifted matcha with a few tablespoons of the custard liquid until smooth, then whisk that back into the bowl.
Add the sesame: Whisk in the black sesame paste, vanilla extract, and salt until fully combined and the custard looks even.
Soak the bread: Pour the custard over the bread cubes. Press down gently so the bread is mostly submerged, then let it rest for about 20 minutes to absorb.
Make a water bath: Set the baking dish inside a larger roasting pan. Carefully add hot water to the roasting pan until it comes about halfway up the sides of the baking dish.
Bake: Bake for 45 to 55 minutes, until the edges are set and the center still jiggles slightly.
Rest and serve: Let the bread pudding rest for about 15 minutes. Garnish with black sesame seeds and a dusting of powdered sugar, then serve warm with whipped cream or vanilla ice cream.

My Tips!

This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.

Recipe Tips & Tricks

Use slightly stale bread. Bread that’s a day or two old absorbs the custard better and stays in nice soft cubes instead of collapsing.

Sift the matcha. Matcha clumps are stubborn, and they don’t really dissolve once they’re in the full bowl. Sifting and whisking it with a small splash of liquid first makes it smooth.

Press the bread down. You don’t need to mash it, just press enough so the tops get coated. Dry corners are the main reason bread pudding bakes up patchy.

Don’t skip the water bath. It keeps the custard gentle as it bakes, so the texture stays creamy and the edges don’t overcook before the center sets.

Pull it when the center still jiggles. If the middle is totally firm in the oven, it’s likely to be a bit overbaked by the time it cools. A slight jiggle is what you want.

Simple tweaks

Here’s where the fun begins — a few simple tweaks can turn this recipe from casual treats into the star of any party.

Serving Suggestions

Vanilla ice cream: Serve a warm scoop of bread pudding with vanilla ice cream on the side. The plain vanilla tastes especially good with the matcha and sesame.
Whipped cream: A soft dollop of whipped cream keeps it simple and light. I sometimes add a tiny pinch of salt to the cream.
Extra sesame: Sprinkle black sesame seeds on each serving right before eating. It adds a little crunch and makes it look finished.
Fresh fruit: Strawberries, raspberries, or sliced pears are nice on the plate if you want something fresh with it. I keep the portion small so it doesn’t take over.

Eat it later

This section explains how to store leftovers properly and how far in advance the recipe can be prepared.

Storage and Make Ahead

Store leftovers covered in the fridge for up to 4 days. I usually just cover the dish tightly, or move slices into an airtight container.

To reheat, warm individual portions in the microwave until heated through, or cover and warm the whole dish in a 325°F oven. The top won’t be quite as crisp after chilling, but the flavor is still great.

You can make this recipe ahead by assembling it and letting it soak, covered in the fridge, for up to 12 hours. When you bake it straight from the fridge, it may need a few extra minutes.

If you want it to last longer, you can freeze individual portions and thaw them in the fridge overnight. Reheat gently so the custard stays tender.

It could help!

Before you close the tab or print the recipe, scroll through these quick answers.

Recipe FAQs

Can I use a different kind of bread?

Yes. Brioche and challah are my go-to because they stay soft and rich, but French bread works too. If the bread is very crusty, cut the cubes a little smaller so they soak evenly.

What can I use instead of black sesame paste?

You can swap it with about 1/2 cup finely ground black sesame plus 2 tablespoons honey or sugar. It won’t be quite as smooth as paste, but the flavor is still there.

How do I know when the bread pudding is done?

The edges should look set and slightly puffed, and the center should still jiggle a bit when you nudge the pan. It will keep setting as it rests for 10 to 15 minutes.

Can I make the matcha flavor stronger?

Yes. Increase the matcha to 3 tablespoons and add about 2 tablespoons extra sugar. Matcha gets more bitter as you add more, so the little bit of extra sugar helps.

Do I really need the water bath?

I recommend it for this one. It keeps the custard creamy and helps prevent the eggs from overcooking around the edges before the center is done.

Keep it with you

The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.

Matcha Black Sesame Bread Pudding

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Prep Time: 20

Cook Time: 50

Total Time: 1 10

Serving Size: 8

Soft custardy bread pudding flavored with matcha and black sesame with a lightly crisp top