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A piece of bread pudding dripping with sauce on a porcelain plate.

Bread Pudding

An easy to make but delicious bread pudding recipe you can serve with a decadent brandy sauce.
Course Dessert
Cuisine American, english, French
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 9 people
Calories 377kcal


  • 8x8 inch baking dish


For the Bread Pudding:

  • 15 oz brioche
  • 2 cups scalded milk
  • 3 tbsp butter
  • 1/2 cup granulated sugar
  • 1/2 tsp salt
  • 3 eggs large
  • 1 tbsp vanilla extract or paste

For the Sauce:

  • 2 tablespoons butter unsalted
  • 2 tablespoon flour
  • 1/2 cup brown sugar packed
  • 2 cups whole milk
  • 1 tablespoon vanilla extract or paste
  • 1/4 cup brandy or rum or bourbon
  • 1 pinch salt plus more to taste


For the Bread Pudding:

  • Preheat oven to 350 degrees F and lightly butter your baking dish.
  • Cube the bread into manageable pieces, roughly one inch in size. Add to an 8x8 baking dish.
    Bread Pudding
  • Add milk, sugar, salt and butter to a small pot and place over medium heat. Stir occasionally until scalded. Set aside and allow to cool slightly.
  • Once cooled a bit stir in the vanilla then whisk in the eggs one at a time.
  • Pour custard over the bread. It's a good idea to reserve some to spoon over the top. This will let you soak any dry pieces on top.
    Bread Pudding
  • Set it aside for about 20-30 minutes so the bread can soak the liquid in. This is optional but it helps to give the bread time to soak up all of that custard.
  • Bake for about 40-45 minutes at 350 degrees F. You bread pudding is done when a knife inserted in the center comes out cleanly.

For the Sauce:

  • Over a medium low heat, melt butter. Whisk in flour and cook for about 1 min (don't stop whisking)
  • Add scalded milk a bit at a time while whisking then mix in the brown sugar and and salt.
    Bread Pudding
  • Stir until over heat until thickened.
  • Remove from heat, stir in brandy, rum or bourbon. You can also flavor with a tablespoon of vanilla extract instead.
  • Pour over bread pudding while warm. You can make the sauce in advance and reheat on the stove before using.


  • Use stale bread. If your bread is fresh then bake 250F for 10 minutes on a sheet after cubing. This will help dry it out so it can soak up more custard.
  • More soaking time is great! Your pudding is best when the bread is fully saturated.
  • Don't stress about the exact amount of bread, it's a vehicle for your custard but you can always scale the dish size down or up a bit.
  • Add toasted pecans, raisins, chocolate chips, or whatever else strikes your fancy. This dessert is really adaptable and forgiving.
  • You can totally add brandy, rum or bourbon the the custard. Stir in a few tablespoons to 1/4 cup after the sauce has thickened. 
  • If you want a crisper top increase temp to 400 degrees F after the custard has set and move the baking dish to the top rack. Bake for an additional 5 minutes.


Serving: 1cup | Calories: 377kcal | Carbohydrates: 45g | Protein: 6.4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 139mg | Sodium: 270mg | Potassium: 200mg | Fiber: 0.8g | Sugar: 53g | Vitamin A: 750IU | Vitamin C: 0.8mg | Calcium: 100mg | Iron: 1.3mg