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This bread pudding recipe is the perfect way to satisfy your sweet tooth! The sweet and creamy dessert takes stale bread and turns it into a decadent treat soaked in vanilla sauce.
![Old fashioned bread pudding just like grandma used to make! This easy recipe turns stale bread into a cozy pudding soaked in vanilla sauce. One Serving of Bread Pudding on a White Plate](https://www.lifeloveandsugar.com/wp-content/uploads/2021/02/Classic-Bread-Pudding5.jpg)
I love digging into a warm slice of bread pudding in the winter. There’s just something about those warm flavors of nutmeg and cinnamon that hits the spot. Bread pudding also happens to be my favorite way to use leftover bread. All you have to do is cut your bread into bite sized pieces, soak them in custard, then bake. A simple vanilla sauce takes the flavors over the top!
This Bread Pudding Recipe is Tested & Perfected
I tested this bread pudding quite a bit to make sure it was the best! I played around with the amount of milk and eggs, in particular. I found that it was far better without too much milk or eggs. Too much milk that didn’t soak into the bread ended up leaving a watery layer in the final pudding that looked kind of separated. Too many eggs and it tasted more like breakfast and very eggy.
The final recipe turned out perfect. It tastes just like the one Grandma used to make! Nothing beats an old fashioned dessert done right.
What Is Bread Pudding?
Bread pudding is a delicious way to transform day-old bread into a comforting dessert. By soaking cubes of stale bread in a mixture of milk, eggs, sugar, and warm spices like cinnamon and nutmeg, the bread absorbs the custard and becomes wonderfully tender when baked. Served warm, bread pudding is often paired with a rich vanilla sauce or a dollop of whipped cream.
What You’ll Need
Here’s a quick look at what you’ll need to make this bread pudding recipe. Don’t forget to scroll down to the recipe card for a printable list of ingredients.
For the Bread Pudding
- Day-Old Bread: You’ll need 6 cups of cubed, stale bread. You can use any kind you have on hand – french, challah, brioche, regular sliced, etc.
- Milk: I prefer whole milk, but you could use 2% as well. Milk is such a big part of this recipe, it’s best to go with high fat to get the best result.
- Eggs: Large sized eggs, preferably at room temp so they are easier to mix with everything.
- Sugar: I like to use white sugar but you could also use light brown sugar.
- Butter: You can use unsalted or salted butter.
- Flavorings: Pure vanilla extract, ground cinnamon and ground nutmeg.
For the Vanilla Sauce
- Butter: Half a cup (1 stick).
- Sugar: Here again I use white sugar, but light brown sugar also works.
- Heavy Whipping Cream: For that lovely creaminess. Half-and-half will also work.
- Vanilla Extract
How to Make Bread Pudding
Here’s a quick look at how to make this bread pudding recipe. Don’t forget to scroll down to the recipe card for printable instructions.
- Add cubed bread to a greased casserole dish. Grease an 8×8-inch casserole dish and set aside. Cut bread into 1-inch chunks and spread evenly in the bottom of the casserole dish.
- Make the custard. In a large bowl, whisk together the milk, eggs, sugar, butter, vanilla extract, cinnamon and nutmeg. Pour over the bread.
- Allow the bread to soak. Let the bread sit for 20-25 minutes to soak up the milk and egg mixture.
- Bake. Preheat the oven to 350°F (176°C). Bake for 50-55 minutes. It should be jiggly, but set. The center should rise fully, so if it hasn’t yet, it might need a little more bake time.
- Make the vanilla sauce. Melt the butter in a medium saucepan on low heat, then add the sugar, cream and vanilla extract. Slowly cook over low heat while stirring until the mixture coats the back of a spoon.
- Pour sauce over the baked pudding. Remove the sauce from the heat and serve warm over the bread pudding.
How to Tell When Your Pudding is Done Cooking
When bread pudding is done baking, it should be jiggly, but set. The center should rise fully, so if it hasn’t yet, it probably needs a little more bake time. Everyone’s oven is different, so keep an eye on the pudding and adjust accordingly. If you want your bread pudding to be crisp on top, just bake it for an extra 2-4 minutes with the oven turned up to 400°F and the pan moved up to the top rack.
What Kind of Bread Is Best?
I tested this recipe with several different breads. I found that fresh bakery breads that had gotten stale were much fluffier in the end than a regular sliced loaf of bread. I much preferred the fluffy texture, so that would be my recommended bread. However, bread pudding is great for using up stale bread, and just about any bread will work! Feel free to use whatever kind is available. French bread, leftover sandwich bread, hot dog buns, hamburger buns, challah and brioche will all work
- What if I Only Have Fresh Bread? If your bread isn’t stale, spread it evenly on a baking sheet and put it in a 200°F oven for 15 minutes. You want to be sure that it’s stale so it really soaks up the milk and egg mixture.
- Let the Bread Fully Soak: You need to have the right balance of bread to liquid, and the bread should be stale. If the bread doesn’t soak up all the liquid, you end up with that strange separated layer. When you first add the liquid to the pan, your bread will be afloat. After sitting and soaking, it should be very moist but no longer floating.
Variation Ideas
- Add Dried Fruit: Raisins, craisins or golden raisins make a great addition. You could even add other dried fruits like like pineapple or cherries.
- Chocolate Bread Pudding: I always find a way to sneak chocolate into my desserts! And this one is no exception. Try adding chocolate chips to your pudding and topping it with Homemade Chocolate Sauce.
- Add Nuts: To give this creamy bread pudding a satisfying crunch, add in some toasted walnuts or pecans.
- Boozy Bread Pudding: Adding a few tablespoons of rum or bourbon to your pudding is a great way to amp up the flavor!
How to Store and Reheat Extras
I recommend eating a serving of this bread pudding while it’s fresh, but the leftovers are also delicious.
- Store in the fridge: Refrigerated bread pudding will keep for up to 5 days. I would not recommend freezing bread pudding.
- To reheat: Place individual portions in the microwave for 45 seconds, repeating and adjusting the time accordingly until the pudding is warmed through. The sauce can be reheated alongside the pudding and then drizzled on top.
More Pudding Recipes
Bread Pudding Recipe
- Prep Time: 1 hour
- Cook Time: 50 minutes
- Total Time: 1 hour 50 minutes
- Yield: 9
- Category: Dessert
- Method: Oven
- Cuisine: British
Description
Satisfy your sweet tooth using basic kitchen ingredients with this easy bread pudding recipe! This sweet and creamy dessert takes stale bread and turns it into a decadent, comforting treat.
Ingredients
For the Bread Pudding
- 6 cups cubed stale bread (french, challah, brioche, regular sliced)
- 2 cups milk
- 3 large eggs
- 1 cup (207g) sugar
- 2 tbsp butter, melted
- 1 1/2 tbsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
For the Vanilla Sauce
- 1/2 cup butter
- 1 cup sugar
- 1/2 cup heavy whipping cream
- 1 tbsp vanilla extract
Instructions
- Grease an 8×8-inch casserole dish and set aside.
- Cut bread into 1-inch chunks and spread evenly in the bottom of the casserole dish.
- In a large bowl, whisk together the milk, eggs, sugar, butter, vanilla extract, cinnamon and nutmeg. Pour the mixture evenly over the bread, getting all the bread wet from the mixture.
- Let the bread sit for 20-25 minutes to soak up the milk and egg mixture.
- Meanwhile, preheat the oven to 350°F (176°C). Bake for 50-55 minutes. It should be jiggly, but set. The center should rise fully, so if it hasn’t yet, it might need a little more bake time. Remove from oven when done.
- While the bread pudding cooks, make the vanilla sauce. Melt the butter in a medium saucepan on low heat, then add the sugar, cream and vanilla extract.
- Slowly cook over low heat while stirring until the mixture coats the back of a spoon.
- Remove the sauce from the heat and serve warm over the bread pudding.
Notes
To make this in a 9×13 pan, use one and a half recipes worth.
Nutrition
- Serving Size:
- Calories: 646
- Sugar: 52.3 g
- Sodium: 577.9 mg
- Fat: 20.7 g
- Carbohydrates: 100 g
- Protein: 13.9 g
- Cholesterol: 104.5 mg
Sugar in sauce amount is wrong. Can’t get it all to dissolve. Added another half cup cream and although then it dissolved, it was still painfully sweet. The main part is on the sweet side too, I think there’s a typo.
The amounts are not wrong. Everyone has different preferences for sweetness levels. If you found it too sweet, you can always reduce them if you decide to make it again. I’m sorry you weren’t happy with it.
How many slices equal 6 cups?
I’m not sure. Slices can vary a lot. I’d measure out 6 cups.
O my goodness! This recipe is perfect! I was thinking that it was too simple when I was making it but wow! Only thing extra I did was add about a tablespoon of some softened cream cheese to each tortilla. 5 stars all day long!
I’m so glad you enjoyed it!
I made this recipe with days old croissants, and added raisins. I also added a 1/4 tsp of rum flavoring to the sauce. OMG!! It was SO good!
I’m so glad to hear that!
Christmas morning tradition for breakfast. Loved the recipe.
Awesome! Glad to hear that!
Can the bread pudding be prepared and kept in the refrigerator the night before and baked in the morning?
Yes, that should be fine.
Absolutely delicious! My family agrees this is the best bread pudding we’ve ever had and the sauce was perfection! Thank you for sharing the recipe!
Awesome! Glad you enjoyed it!
Trying for the first time. What can I substitute for heavy whipping cream
Heavy whipping cream is higher in fat content than other things, so changing it will adjust the final outcome/consistency. You could try half and half, or milk (I’d recommend whole milk, for the higher fat content).
The pudding itself was great! The sauce was way too sweet & gritty…next time I’ll try with only half the sugar and more vanilla & cream
I make a bourbon sauce similar to this sauce recipe, but I use brown sugar instead. I then add about 1/8 – 1/4c. of water after the butter and sugar has melted together. This will immediately help with the gritty texture.
Can also consider using baker’s sugar.
This recipe was lovely and simple. Kids enjoyed it. WAY too sweet though, I halved the sugar in the pudding AND the sauce and still too sweet. Next time I’d cut the sugar in the sauce by 2/3. Will definitely make again tho because so easy…
This is my go to bread pudding recipe. I’ve made it numerous times. I add maple extract to my sauce. It is a crowd pleaser that never disappoints
I’m so glad you enjoy it!
This was excellent, been searching for the right recipe for bread pudding..I made in 9×13 glass pan with raisins and chopped walnuts and chopped sunflower seeds on top before I poored the custard over it, I also drizzled butter over bread before, instead of adding it to the custard mixture. Came out great!!!!
So glad to hear that!