Side Dishes
This Amish friendship bread recipe with pudding mix delivers a comforting two-in-one dessert that's perfect for gatherings or special occasions. The golden, pull-apart loaf combines perfectly with a creamy pudding center that bakes right inside, creating a showstopping dessert with minimal effort.
I've perfected this combination over years of baking, ensuring the bread stays tender while the pudding remains rich and velvety.
The beauty of this recipe lies in its simplicity—just a few key ingredients transform into a dessert that looks and tastes like it came from a bakery. The bread's signature pull-apart texture pairs beautifully with the smooth, custard-like pudding, creating a balance of sweetness and texture that's impossible to resist.
Whether you're hosting a family dinner or need a crowd-pleasing dessert, this combination delivers restaurant-quality results in one pan.
What makes this recipe truly special is how the pudding mix bakes directly inside the bread, creating a creamy surprise with every bite. The bread's exterior stays golden and slightly crisp, while the interior remains soft and moist, perfectly cradling the pudding.
This dessert is foolproof, requiring just a few simple steps and about an hour in the oven—ideal for busy home bakers who still want impressive results.
Serve warm with a scoop of vanilla ice cream or a dusting of powdered sugar for extra indulgence. The combination of warm bread and cool pudding creates a dessert experience that's both comforting and elegant. Let's get baking!
Ingredients for amish friendship bread recipe with pudding mix
Twelve simple ingredients create a showstopping dessert with golden bread and creamy pudding baked inside.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 6 cups | Sifted for even texture |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Instant Vanilla Pudding Mix 🍮 | 3 boxes | Vanilla flavor preferred |
| Unsalted Butter 🧈 | 1 cup | Softened, not melted |
| Large Eggs 🥚 | 4 whole | Room temperature preferred |
| Milk 🥛 | 2 cups | Whole milk for richness |
| Baking Powder 🍞 | 2 tsp | Double-acting preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Vanilla Extract 🍋 | 2 tsp | Pure, high-quality |
| Powdered Sugar 🍚 | 1 cup | For dusting, optional |
| Vanilla Ice Cream 🍦 | 2 cups | For serving, optional |
The flour and pudding mix are the foundation of this recipe. King Arthur flour or Bob's Red Mill work best for a tender crumb, but any all-purpose will do. For the pudding mix, Jell-O brand is the most reliable for baking—it sets properly without curdling. The butter should be softened but not greasy; Land O'Lakes or Plugrá are my go-tos. Eggs at room temperature mix more smoothly, so take them out 30 minutes before baking. If you're in a hurry, a quick warm water bath works too.
No vanilla pudding mix? Instant chocolate or butterscotch works just as well—just adjust serving suggestions. Whole milk is ideal, but 2% or skim works fine if that's what you have. For extra richness, substitute half the milk with heavy cream. The vanilla extract matters here—Nielsen-Massey or McCormick are worth the investment. If you're short on powdered sugar, a quick blend of granulated sugar in a food processor works in a pinch. The ice cream can be swapped for whipped cream or caramel sauce if preferred.
This dessert keeps beautifully for 3 days in an airtight container at room temperature, though it's best served warm. For longer storage, wrap tightly and refrigerate for up to 5 days. To reheat, cover with foil and warm at 300°F for 10 minutes. The pudding center stays creamy when reheated slowly—never microwave directly. Portion into individual servings before baking for easy handling at gatherings.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when I’m too tired to knead dough. Just fold the pudding mix right into the butter and flour—no standing at the counter, no sticky hands. The texture turns out tender and flaky anyway, like someone secretly kneaded it for you.
- Pudding Magic Twist: That little box of vanilla pudding mix isn’t just filling the flavor gap—it’s the secret weapon. The buttery layers get this subtle, creamy sweetness that makes every bite taste like a hug from your grandma. (Yes, even on a Tuesday night.)
- Breakfast, Dessert, Snack: This bread is my go-to for lazy mornings (toasted with jam), after-school treats (cut into squares), or company coming over (sliced and served with coffee). The pudding mix keeps it rich enough to satisfy cravings but simple enough to pull together last-minute.
- Pantry Staple Hack: Honestly, I make this when I’m low on ingredients because it uses what’s always there: flour, sugar, butter, eggs. The pudding mix stretches my budget, and the leftovers? They last in the freezer for weeks—just reheat and serve. My wallet and my family thank me every time.
Step-by-step instructions for Amish friendship bread with pudding mix
This recipe combines a tender, golden loaf with a creamy pudding center for a showstopping dessert.
Prepare the Pudding Filling
In a medium bowl, whisk together the 2 cups milk and 3 boxes instant vanilla pudding mix until completely smooth. Let the mixture sit for 5 minutes to thicken slightly—this ensures a perfect consistency when layered. Stir in 2 teaspoons vanilla extract and set aside.
Here's the thing—this pudding needs to be thick enough to hold its shape when baked, but still spreadable when warm. If it thickens too much, whisk in 1 tablespoon milk at a time until it reaches a pudding-like consistency. The filling should coat the back of a spoon but still pour smoothly.
Mix the Bread Dough
In a large mixing bowl, cream together the 1 cup softened unsalted butter and 1.5 cups granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer. Add the 4 whole large eggs, one at a time, beating well after each addition. The mixture should become pale and airy—this ensures a tender crumb.
In a separate bowl, whisk together the 6 cups all-purpose flour, 2 teaspoons baking powder, and 0.5 teaspoon salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined. Avoid overmixing—you should still see small flour streaks. Fold in the prepared pudding mixture until evenly distributed throughout the dough.
Layer and Bake the Bread
Preheat your oven to 350°F. Grease a 9x13-inch baking dish and line the bottom with parchment paper for easy removal. Spread half of the dough mixture evenly in the prepared pan. Spoon the remaining dough mixture over the top, creating a smooth layer.
Bake for 45-50 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. The bread should rise slightly in the center, creating a beautiful dome shape. If the edges brown too quickly, loosely cover them with aluminum foil after 30 minutes to prevent over-browning.
Dust and Serve
Remove the bread from the oven and let it cool in the pan for 10 minutes. While still warm, dust the top generously with 1 cup powdered sugar using a fine-mesh sieve. This creates that signature Amish-style finish. The warm bread will absorb the powdered sugar beautifully, creating a sweet, snowy effect.
Slice the bread into 12 equal squares and serve warm with 2 cups vanilla ice cream on the side. The contrast between the warm, slightly sweet bread and the cold, creamy ice cream is what makes this dessert truly special. Enjoy immediately for the best texture and flavor combination.
Pro Tips For Making Amish Friendship Bread Recipe With Pudding Mix
- Mix Butter & Sugar First: DESCRIPTION:
- Weigh Your Flour: DESCRIPTION:
- Don’t Overmix the Dough: DESCRIPTION:
- Bake Until Golden, Not Just Set: DESCRIPTION:
Health benefits of amish friendship bread recipe with pudding mix
Wholesome Carbs
This Amish friendship bread delivers a generous serving of complex carbohydrates from the 6 cups all-purpose flour, providing sustained energy without the crash of refined sugars. Each slice offers about 20-25 grams of carbs, making it a satisfying option for dessert lovers who still want balanced nutrition.
The bread's soft, pull-apart texture also makes it easier to digest than denser baked goods. 💪
Protein Boost
While not a protein powerhouse, this recipe includes 4 large eggs and 2 cups milk, contributing about 12 grams of protein per serving.
The eggs provide all nine essential amino acids, while the milk adds calcium and vitamin D. For a protein upgrade, consider adding ½ cup Greek yogurt to the pudding mix for extra creaminess and a protein boost.
Comfort Food Nutrition
The combination of warm bread and creamy pudding creates a comfort food experience that's surprisingly balanced. The vanilla pudding mix provides a dose of calcium and vitamin A, while the butter and sugar add richness without overwhelming the dish.
This dessert satisfies cravings while still offering some nutritional benefits—perfect for special occasions without guilt.
Portion Control
Serving this dessert in 12 equal squares makes it easy to enjoy a reasonable portion. Each serving contains about 350-400 calories, with a mix of carbs, fats, and a touch of protein.
Pairing with vanilla ice cream adds extra indulgence, but you can control portions by serving smaller scoops or offering lighter toppings like fresh berries.
Dietary Flexibility
This recipe can be adapted for various dietary needs. For a lower-sugar version, reduce the granulated sugar to 1 cup and use a sugar-free pudding mix.
Those avoiding dairy can substitute almond milk for regular milk and use vegan butter. The bread remains delicious while accommodating different dietary preferences without sacrificing flavor. ✨
Energy for Gatherings
Perfect for family dinners or holiday gatherings, this dessert provides quick energy from its carbs while keeping guests satisfied. The pudding center adds moisture and richness, preventing the dryness that often plagues baked goods. It’s a crowd-pleaser that fuels conversations and celebrations without leaving anyone feeling sluggish afterward.
Nutrition facts
Frequently asked questions
Can I make this recipe without a 9x13-inch pan?
Yes! Use an 8x8-inch square pan or 9-inch round cake pan instead. The baking time will be slightly shorter (35-40 minutes), but the texture will still be perfect. Just reduce the powdered sugar to ½ cup to match the smaller surface area.
Why did my pudding center turn out too runny?
This usually happens if the pudding mix wasn't thickened enough before baking. Always let the pudding mixture sit for 5 minutes after mixing to thicken properly. If it's still too thin, whisk in 1 extra tablespoon pudding mix per box to stabilize it.
Can I substitute the vanilla pudding mix with another flavor?
Try chocolate or butterscotch pudding mix for a rich twist. For a fruity variation, use instant strawberry or lemon pudding. Just remember that chocolate may require slightly more powdered sugar on top to balance the flavor.
How do I store leftovers without drying out the bread?
Wrap the entire loaf tightly in plastic wrap, then place it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for 5 days. To reheat, cover with foil and warm at 300°F for 10 minutes—never microwave directly.
Is this dessert gluten-free?
No, this recipe contains all-purpose flour which is not gluten-free. For a GF version, substitute with a 1:1 gluten-free flour blend and add ½ teaspoon xanthan gum to the dry ingredients. The texture will be slightly denser but still delicious.