Bread Pudding

Bread pudding is made with simple ingredients you probably have in your pantry, making it a great recipe to put together if you are short on time or have a loaf of bread that needs to be used. Serve this recipe for dessert or even as a decadent breakfast or brunch. Making bread pudding with leftover day-old bread is one of my core childhood memories. Involve your kids or family in preparing the pudding, and easily personalize this recipe by mixing in raisins, dried fruit, or chocolate chips.

Cubed bread is combined with an egg mixture that bakes into a creamy custard and gives the bread a spongy texture similar to French toast. When I tested this recipe, I discovered the key to the perfect bread pudding texture is to allow at least 20 minutes for the bread to soak up the custard before baking. The warm notes of cinnamon and homemade vanilla sauce make this classic bread pudding recipe sweet and comforting. This easy bread pudding recipe can be made ahead of time, is elegant enough for special occasions, and is stable enough that it is perfect for potlucks, too!

A reader, Brandy, says: “I’ve tried five different bread pudding recipes in the past month trying to find ‘The One’ and this is IT!! The texture is perfect- a little creamy and quite fluffy! This recipe is super easy and simple…I doubled up and made two (the second with fresh blueberries).” ★★★★★

Key Ingredients

These are the main ingredients you need to make bread pudding. You can find the full list of ingredients and measurements in the recipe card below.

Stale Bread – any stale white bread works for this recipe, and you can combine more than one type of bread if you don’t have enough of one kind. I like to use brioche or challah because they have great texture and are slightly sweet. You can also use French bread or Italian bread. Cut or tear the bread into 2-inch cubes.

Whole Milk – milk adds needed moisture to the custard component as well as helps the baked bread to have a creamy texture. More milk is used in the vanilla sauce along with heavy cream for a topping that drizzles on perfectly and seeps into every nook and cranny of the pudding.

Cinnamon – I love how this simple spice adds so much flavor to the bread. You can change things up by using nutmeg or pumpkin pie spice if desired.

Eggs – three large eggs are essential to the custard that will be poured over the bread cubes. When baked, the eggs help give the pudding a texture and flavor similar to baked French toast casserole.

Heavy Cream – also known as heavy whipping cream, the cream is cooked with milk, sugar, and butter to make the base of the vanilla sauce. I recommend using heavy cream only and not skimping on this ingredient.

Vanilla – extract or vanilla paste flavors the vanilla sauce and gives it a warm and inviting flavor. Use pure vanilla extract for superior vanilla flavor.

Variations and Mix-Ins

My bread pudding recipe is pretty classic, but it’s very easy to adapt by adding other flavorings and mix-ins.

• Mix in options: I love adding in a handful of chopped toasted pecans, toasted coconut, raisins, or chocolate chips. Almost any fruit or nut will be delicious in this recipe! Adding ½ cup of dried cherries, fresh or frozen cranberries or blueberries, or diced dried apricots would all elevate the filling with a simple addition.
• Brandy sauce variation: Add a tablespoon to ¼ cup of brandy to the sauce after it has thickened for a vanilla brandy sauce. Or try adding rum or bourbon to the custard sauce.

Pro Tips For Making This Recipe

Allow time for the bread to soak in the custard mixture before baking. The bread pudding will have a fluffier and creamier texture if you allow the bread to soak in the custard for 20-30 minutes before popping it in the oven to bake.

Scale the recipe as needed. This recipe makes one 8×8-inch baking dish, but it’s so easy to scale this recipe to feed a larger crowd. Cook a double batch in a 9×13-inch pan and add 5-10 minutes of baking time, or until the pudding is baked through.

Make two and freeze one. Make a double batch of this recipe and bake one in a disposable foil pan to freeze and enjoy during the busy holiday season or when you need a breakfast treat or dessert for unexpected guests. After baking and cooling, wrap the foil pan tightly in plastic wrap and then foil and freeze for up to 2 months.

How To Make Bread Pudding

Below, I’ve highlighted portions of the recipe in step-by-step process images along with instructions for making this bread pudding with vanilla sauce. You can find the full set of instructions in the recipe card below.

1. Combine the milk, sugar, butter, cinnamon, and salt in a medium saucepan, and place over medium heat. Stir occasionally until the butter is fully melted, and set aside to cool for 10 minutes. (It should be just warm to the touch.)

2. Meanwhile, lightly butter an 8-inch square baking dish, and arrange the bread cubes in the greased dish.

3. Once the milk mixture has cooled, add the eggs and whisk them in one at a time. Then whisk in the vanilla. Pour the custard over the bread, making sure to soak any dry pieces on top that got missed in the pour. At this point, I like to let mine sit for 20 to 30 minutes so the bread can soak up the liquid. Bake at 350°F for 40 to 45 minutes or until golden brown on top and a knife inserted in the center comes out clean. You can also temp the center with an instant-read thermometer; it should read 160°F-170°F for a custardy center.

4. Make the sauce while the pudding is baking by combining the milk, cream, sugar, and butter in a small saucepan. Cook over medium heat, stirring occasionally, until the melted butter and sugar are fully combined and the mixture is steaming.

5. Dissolve the cornstarch in ¼ cup of water, or use bourbon or rum for a boozy kick. Stir in the cornstarch, and stir constantly until the mixture has thickened, 1 to 2 minutes. Remove from the heat and stir in the vanilla and salt if desired.

6. When the bread pudding comes out of the oven, pour some of the sauce over the warm bread pudding. Serve the extra sauce on the side for individual servings.

4.98 from 184 votes

Bread Pudding Recipe

Bread pudding with creamy homemade vanilla sauce is the best way to use stale bread! Milk, sugar, cinnamon, and eggs make a rich custard that tastes like French toast!

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Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8 servings

Calories 850kcal

Author John Kanell

Video

Equipment

• ▢
  8” baking pan
• ▢
  Saucepan

Ingredients

• ▢ 6 cups stale bread cut into 2-inch cubes (I like brioche or challah)
• ▢ 2 cups whole milk (480ml)
• ▢ ½ cup granulated sugar (100g)
• ▢ 3 tablespoons unsalted butter
• ▢ 1 teaspoon ground cinnamon
• ▢ ½ teaspoon salt
• ▢ 3 large eggs
• ▢ 1 tablespoon vanilla extract

For the Vanilla Sauce:

• ▢ 1 cup whole milk (240ml)
• ▢ 1 cup heavy cream (240ml)
• ▢ ½ cup packed light brown sugar (110g)
• ▢ 2 tablespoons unsalted butter
• ▢ 2 tablespoons cornstarch
• ▢ 1 tablespoon vanilla extract or paste
• ▢ Salt to taste (optional)

Instructions

For the Bread Pudding:

• Preheat oven to 350°F.
• In a medium saucepan, combine the milk, sugar, butter, cinnamon, and salt and place over medium heat. Stir occasionally until the butter is fully melted. Set aside and allow to cool slightly, about 10 minutes.
• While the milk is cooling, lightly butter an 8-inch square baking dish, and place the bread cubes in the baking dish.
• Once the milk mixture is just warm to the touch, whisk in the eggs, one at a time, then the vanilla. Pour the custard over the bread, making sure to soak any dry pieces on top that got missed in the pour. (At this point, I like to let mine site for 20 to 30 minutes so the bread can soak up the liquid.)
• Bake for 40 to 45 minutes or until golden brown on top and a knife inserted in the center comes out clean.

For the Sauce:

• While the bread pudding is baking, combine the milk, cream, sugar, and butter in a medium saucepan and place over medium heat. Stir occasionally until the butter and sugar are fully melted and the mixture is steaming.
• Meanwhile, dissolve the cornstarch is ¼ cup water, or use bourbon or rum for a boozy kick. Once the milk mixture is steaming, stir in the cornstarch. Stir constantly until the mixture has thicken. Remove from the heat and stir in the vanilla and salt if desired.
• Pour some of the sauce over the warm bread pudding and serve with extra sauce.

Notes

• Use stale bread. Dry, stale bread will soak up the custard the best. If you don’t have stale bread, let it sit out overnight before making this recipe. Or you can cube fresh bread and bake it on a cookie sheet for 10 minutes at 250°F to dry it out.
• When the bread pudding is done, the pudding should jiggle slightly, and a knife will come out clean. If you want to be more precise, use an instant-read thermometer to check the temperature in the center. It should read 160°F-170°F for a custardy center.

Nutrition

Calories: 850kcal | Carbohydrates: 118g | Protein: 25g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 133mg | Sodium: 1060mg | Potassium: 468mg | Fiber: 7g | Sugar: 42g | Vitamin A: 910IU | Vitamin C: 1mg | Calcium: 381mg | Iron: 7mg

*Nutrition Disclaimer

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How To Serve

Serve the pudding hot or at room temperature with additional vanilla sauce on the side and a light sprinkle of powdered sugar. Bread pudding is extra delicious and comforting when sipping coffee or hot apple cider. It’s also ideal to pair with Irish coffee or an espresso martini for dinner parties!

Other topping ideas: For more sweetness, you can add a drizzle of caramel sauce or hot fudge instead of or in addition to the vanilla sauce. The bread pudding is also delicious served with a scoop of vanilla ice cream, whipped cream, or a sprinkle of candied walnuts or candied pecans for extra crunch!

Storage and Reheating

Storing leftovers: Since this is a custard-based dessert, the bread pudding and sauce need to be refrigerated. You can tightly cover leftovers in the baking dish or put them in an airtight container in the refrigerator for up to 4 days. Drizzle any extra sauce on the pudding before storing it, or refrigerate the sauce in a separate container to add before serving.

Reheating: Place the bread pudding in an oven-safe baking dish, if needed, and cover it with foil. Place it in a 350°F oven for 20 to 30 minutes or until the center reaches 160°F.

Can bread pudding be frozen and reheated?

Yes, you can freeze leftovers for up to 2 months. Wrap the pan well in plastic wrap and then wrap it in aluminum foil or seal it in a large zip-top freezer bag before freezing. Defrost overnight in the refrigerator before reheating it.

Frequently Asked Questions

More Dessert Recipes To Try

For more easy dessert recipes the whole family will love, try these next!

Making homemade panna cotta is surprisingly simple. You only need a few ingredients to make a very easy but impressive dessert, and you can add any of your favorite toppings, like fresh fruit, jam, lemon curd, and more.

My no-bake peanut butter pie is a great make-ahead dessert. Simply press in the Oreo crust and fill it with a whipped peanut butter and cream cheese filling.

Flourless chocolate cake bakes into a rich and decadent cake that is truffle-like in texture. Serve it with a dollop of whipped cream and fresh berries for a super-easy yet elegant dessert.

You only need four ingredients and 10 minutes to make a batch of this easy peanut butter fudge! It’s perfect for gifting around the holidays, but it also makes a delicious treat any time of the year.

My classic whoopie pies are made with two thin chocolate cakes and a creamy Swiss meringue buttercream sandwiched in the center. They are like a cupcake with the perfect cake-to-frosting ratio!

If you’ve tried this bread pudding recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!