Side Dishes
This Amish friendship bread with pudding mix recipe brings together two beloved homestyle classics into one comforting, one-pan dessert that's impossible to resist. The secret lies in layering tender, buttery bread with creamy pudding filling, creating a texture that's both crisp and velvety—just like Grandma used to make.
What makes this version special is how effortlessly it combines traditional techniques with modern convenience, using a simple pudding mix for that signature Amish touch.
The beauty of this recipe is its simplicity—no fancy equipment or advanced skills required. You'll start with a basic bread dough that gets rolled out, spread with butter, and folded into layers before baking.
Then comes the magic: mixing up your favorite pudding mix with milk and sugar, spreading it between the bread layers, and letting it all bake together into golden perfection. The result? A dessert that's rich, slightly sweet, and perfectly balanced between the soft bread and creamy pudding.
What you'll end up with is a warm, inviting dessert that's perfect for family gatherings, church potlucks, or cozy weeknight treats. The bread stays tender and slightly crisp at the edges, while the pudding filling remains luscious and just sweet enough to complement every bite.
This recipe delivers restaurant-quality results without the fuss, making it ideal for beginners and seasoned bakers alike.
Once baked, you'll want to let it cool slightly before slicing—this ensures clean, neat pieces that hold together beautifully. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate comfort food experience.
Here's everything you need to bring this classic dessert to life in your own kitchen.
Ingredients for amish friendship bread recipe with pudding mix
Pantry staples plus a few special touches—this classic dessert comes together in one pan.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for light texture |
| Granulated Sugar 🍚 | ½ cup | Plus 2 tbsp for dough |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for layers |
| Instant Vanilla Pudding Mix 🍫 | 1 box | Vanilla or chocolate preferred |
| Whole Milk 🥛 | 2 cups | Full-fat for creaminess |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Baking Powder 🧂 | 2 tsp | Diamond Crystal preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Vanilla Extract 🍯 | 1 tsp | Pure alcohol-free if preferred |
| Powdered Sugar 🍚 | ¼ cup | For dusting top |
| Ground Cinnamon 🌿 | 1 tsp | Optional for extra warmth |
The flour and butter are your foundation. King Arthur or Gold Medal flour gives the best texture—light and tender. For butter, Land O'Lakes or Plugrá work perfectly, but grab the unsalted kind. The pudding mix is where the magic happens—Betty Crocker or Jell-O instant mixes are my go-to, but any brand works. Pro tip: Chill your butter cubes for 20 minutes before using. That ensures those perfect flaky layers. The eggs should be at room temperature, so pull them out 30 minutes before baking if they're straight from the fridge.
No instant pudding mix? Make your own with cornstarch, sugar, and milk—just follow a simple pudding recipe. Out of vanilla pudding mix? Chocolate or butterscotch work beautifully too. The milk can be swapped for half-and-half for extra richness, but whole milk keeps it classic. If you're feeling fancy, add a pinch of nutmeg to the dough for a spiced twist. The cinnamon in the notes isn't mandatory, but it adds that cozy Amish touch—trust me on this one. For the powdered sugar topping, sift it lightly so it doesn't clump.
This dessert keeps beautifully for 3 days in an airtight container at room temperature, though it's best served fresh. If you've got leftovers, reheat slices in the oven at 350°F for 10 minutes to restore that warm, gooey texture. I always make a double batch—it disappears fast at family gatherings. Store the dough separately if you're prepping ahead: roll it out, wrap tightly in plastic, and refrigerate for up to 24 hours. The pudding filling can be mixed the night before too—just cover it and refrigerate.
Why You'll Love This Recipe
- Pantry Magic: I swear by this recipe when I forget to buy bread—just flour, sugar, butter, and that vanilla pudding mix I always have. No yeast, no waiting, no stress. The pudding mix does all the heavy lifting for that dreamy, slightly sweet crumb.
- Buttery Vanilla Hug: That pudding mix isn’t just a shortcut—it’s the secret weapon. The bread turns out tender, with a whisper of vanilla that makes every bite feel like dessert. Honestly, my kids ask for it more than actual dessert sometimes.
- Breakfast to Snack: I make a big batch on Sundays and keep it in the fridge all week. Toast it for breakfast, pack slices for lunch, or serve it warm with jam. Even my husband—who hates sweet bread—will grab a piece when he’s craving something quick.
- Dollar Stretch: Between us, this recipe is my budget-friendly hero. A box of pudding mix and a stick of butter go a long way, and the dough keeps for days. I’ve fed a houseful of friends with just one batch—no one leaves hungry, and no one complains.
Step-by-step instructions for Amish friendship bread with pudding mix
Here's how to create this comforting one-pan dessert with layers of cake and pudding goodness.
Prepare the Dry Ingredients and Butter Layers
Preheat your oven to 350°F and grease a 9x13-inch baking dish generously with butter or nonstick spray. In a large bowl, whisk together the 4 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, and 1 teaspoon ground cinnamon until evenly combined. Set aside.
Cut the 1 cup unsalted butter into ¼-inch cubes and set them aside in a small bowl. These cold butter cubes will create flaky layers in your bread. I like to keep them cold until the last possible moment to prevent melting.
Make the Cake Dough and Layer in the Pan
In a separate bowl, combine the ½ cup granulated sugar plus an additional 2 tablespoons granulated sugar, the 2 whole large eggs, and the 1 teaspoon vanilla extract. Whisk until smooth and slightly thickened. Gradually mix in the 2 cups whole milk until fully incorporated.
Add the dry ingredients to the wet mixture and stir just until combined—you want to maintain a slightly lumpy texture. Fold in ⅔ of the cold butter cubes, reserving ⅓ for the top layer. Pour half of this batter into your prepared baking dish and spread it evenly. Sprinkle half of the 1 box instant vanilla pudding mix over the batter.
Create the Pudding Layer and Top Cake Layer
In a medium bowl, whisk together the remaining 1 box instant vanilla pudding mix and the 2 cups whole milk until completely dissolved and smooth. Pour this pudding mixture evenly over the first cake layer. Then, spread the remaining cake batter on top, creating an even second layer.
Scatter the reserved ⅓ of butter cubes evenly over the top layer, pressing them lightly into the batter. This creates beautiful golden-brown spots when baked. Dust the entire top with the ¼ cup powdered sugar for that classic Amish friendship bread finish.
Bake Until Golden and Set
Bake in the preheated oven for 45-50 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. I know it looks tempting to check early, but resist the urge—this bread needs that full baking time to develop its signature texture.
When done, let the bread cool in the pan for 10 minutes before transferring it to a wire rack. The cooling process helps set the layers properly. Serve warm for the best experience—each slice reveals that perfect balance of tender cake and creamy pudding.
Pro Tips For Making Amish Friendship Bread Recipe With Pudding Mix
- Melt Butter Slowly: I learned this the hard way—dumping cold butter into the hot sugar mix causes lumps that never fully dissolve. Instead, cut the butter into small cubes and let it melt gradually over medium-low heat while stirring. The pudding mix needs smooth butter to blend properly, or you’ll end up with grainy pockets.
- Whisk Pudding First: Skip mixing the pudding mix directly into the hot batter, and you’ll regret it. Whisk the vanilla pudding mix with ½ cup of the milk first until it’s a smooth paste—no clumps. Then pour it into the warm butter-sugar mixture. This guarantees even flavor distribution instead of dry spots.
- Don’t Overmix Batter: The second you see streaks of flour in the batter, stop stirring. Overworking the dough makes the bread dense and tough. Mix just until the ingredients come together—about 30 seconds after the flour disappears. The bread’s light texture depends on this.
- Test Doneness Early: This bread’s done when the edges pull away from the pan and a toothpick comes out with moist crumbs, not wet batter. I used to wait until the top was golden, only to find the center gummy. Check at 25 minutes—better to pull it slightly early than risk a soggy center.
Best sauces and condiments for this amish friendship bread recipe with pudding mix
Classic Vanilla Glaze
This simple glaze elevates your dessert with a glossy finish and subtle sweetness. Mix ½ cup powdered sugar with 1-2 tablespoons whole milk or heavy cream until smooth. Drizzle over warm slices just before serving—it adds that restaurant-quality shine while keeping the texture tender. 💛
Whipped Cream Topping
For a lighter contrast, top each slice with 2-3 tablespoons freshly whipped cream. I like to fold in ½ teaspoon vanilla extract and a pinch of ground cinnamon for extra warmth.
Use a piping bag with a star tip for elegant presentation. Store-bought whipped topping works in a pinch, but homemade tastes infinitely better.
Caramel Drizzle
Add a luxurious touch with homemade caramel sauce. Heat ½ cup granulated sugar in a saucepan over medium heat until melted and amber-colored. Slowly whisk in ¼ cup heavy cream, then drizzle over slices.
For convenience, use store-bought caramel sauce (like Smucker's) and warm it slightly before drizzling. Pair with vanilla ice cream for a decadent dessert.
Lemon Curd Swirl
Brighten the richness with tangy lemon curd. Spread 2 tablespoons lemon curd between the bread layers before baking or dollop on top after slicing.
You can make your own by simmering ½ cup lemon juice, ½ cup sugar, and 3 egg yolks, or use store-bought lemon curd from brands like Bonne Maman. 🍋
Chocolate Ganache
For chocolate lovers, drizzle with rich ganache. Melt ½ cup dark or semi-sweet chocolate chips with ¼ cup heavy cream, then let cool slightly before drizzling.
Add 1 teaspoon coconut oil if needed for smoothness. Garnish with crushed chocolate or chocolate shavings for extra flair. This pairs beautifully with chocolate pudding mix variations.
Maple Syrup Drizzle
Add a rustic touch with warm maple syrup. Heat 2 tablespoons pure maple syrup until slightly runny, then drizzle over slices. For extra richness, mix with a pinch of sea salt to balance the sweetness. This works especially well with butterscotch or brown sugar pudding mixes. 🍁
Nutrition facts
Frequently asked questions
Can I use a different flavor of pudding mix?
While vanilla is classic, chocolate or butterscotch pudding mix works beautifully too. For a fun twist, try mixing vanilla and chocolate pudding layers. Just remember that darker flavors may require a touch more powdered sugar on top to balance the richness.
How do I prevent the bread from being too sweet?
Start with the ½ cup granulated sugar in the recipe and taste the batter before baking. If it feels too sweet, reduce the sugar by 2 tablespoons. For the pudding layer, use slightly less milk (1½ cups instead of 2 cups) to concentrate the flavor without extra sweetness. The powdered sugar topping can also be reduced to 2 tablespoons if needed.
Can I make this ahead of time?
Yes! Assemble the bread layers in the pan and refrigerate for up to 24 hours before baking. The dough can also be prepared ahead: mix all ingredients except the butter, wrap tightly in plastic, and refrigerate for 24 hours. For the pudding filling, mix the dry pudding with milk the night before and store covered in the fridge. Bake as directed when ready.
Why did my bread turn out dense instead of flaky?
This usually happens when the butter melts too early. Keep your butter cubes cold until the very last moment before folding them in. Also, avoid overmixing the batter—just combine until no dry spots remain. For extra flakiness, chill the dough for 15 minutes before baking. The powdered sugar topping should also be sifted to avoid weighing down the layers.
What's the best way to slice this bread?
Wait until the bread has cooled completely for 1-2 hours before slicing. Use a sharp serrated knife and dip it in hot water between slices to prevent crumbling. Cut into 1-inch squares or rectangles for neat portions. For extra presentation, dust each slice with powdered sugar before serving. Pro tip: Serve warm for the best texture!