My family absolutely loves bread pudding, so I usually double this recipe and bake it in a 9×13-inch pan. It’s simple to prepare using everyday pantry staples and leftover bread that’s a day or two old. Enjoy it warm with a splash of milk for breakfast or topped with ice cream for a comforting dessert.
Every home baker should have a reliable bread pudding recipe on hand. This classic version is rich, comforting, and incredibly easy to make with basic ingredients, making it a timeless favorite you’ll want to keep in your recipe collection.
Table of Contents
Why We Love This Bread Pudding Recipe
- Uses what you already have. Eggs, milk, sugar, bread — that’s pretty much it.
- Works for breakfast or dessert. It’s versatile enough to pull double duty.
- Doubles effortlessly. Big family or feeding a crowd? Just scale it up.
- Endlessly customizable. Swap in raisins, add a splash of bourbon, drizzle caramel — make it yours.
Ingredients for Bread Pudding
- Day-old bread, cut or torn into chunks — Stale bread is ideal because it soaks up the custard without falling apart.
- Melted butter — Adds richness and helps the top get that golden, slightly crisp finish.
- Whole milk — The base of your custard; whole milk gives the creamiest result.
- Eggs — What binds everything together and gives the pudding its soft, set texture.
- Granulated sugar — Just enough sweetness to balance the eggs and milk.
- Ground cinnamon — Adds warmth and that classic bread pudding flavor.
- Pure vanilla extract — A small amount goes a long way in rounding out the flavor.
- Raisins (optional but recommended) — Little pockets of sweetness throughout every bite.
How To Make It
Step 1 — Prep your oven and dish. Heat your oven to 350°F (175°C). Grab an 8-inch square baking dish and scatter your bread pieces inside.
Step 2 — Butter and raisins. Drizzle the melted butter over the bread so every piece gets a little love. Toss in your raisins if you’re using them.
Step 3 — Mix the custard. In a bowl, whisk together the milk, eggs, sugar, cinnamon, and vanilla until the mixture is smooth and the sugar is mostly dissolved.
Step 4 — Soak the bread. Pour the custard over the bread. Press everything down gently with a fork until each piece is saturated. Let it sit for a few minutes to really absorb.
Step 5 — Bake until golden. Slide it into the oven and bake for about 45 minutes. You’re looking for a deep golden top that springs back lightly when you press it in the center.
Cook’s Note:
- Best breads to use: Brioche, challah, or any rich egg bread, soaks up the custard beautifully and gives you a custardy, pillowy center with crisp edges.
- Boost the flavor: Add ¼–½ tsp of nutmeg to the custard mix, or a splash of bourbon or rum extract for a grown-up version.
- Make it extra indulgent: Drizzle warm caramel sauce over the top right before serving.
STORAGE
- Room temperature: Cover and keep for up to 2 days.
- Refrigerator: Store in an airtight container for up to 4 days. Reheat individual portions in the microwave for 30–45 seconds.
- Freezer: Slice, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
FAQ’s
What exactly is bread pudding?
Bread pudding is a baked dessert (or breakfast!) made by soaking chunks of bread in a sweetened egg-and-milk custard, then baking it until puffy and golden. It’s been around for centuries as a practical way to avoid wasting stale bread, but the result is anything but plain — it’s creamy on the inside, lightly crisp on top, and genuinely delicious.
What’s the best bread for bread pudding?
Day-old bread is key — fresh bread is too soft and won’t hold its shape. Rich breads like brioche, challah, or French bread work wonderfully because they absorb the custard without turning to mush. Even plain sandwich bread works in a pinch; just make sure it’s at least a day old or lightly toasted first.
Can I make it ahead of time?
Absolutely. Assemble the whole dish the night before, cover it, and refrigerate it overnight. The bread soaks up even more custard that way. Just pull it out while you preheat the oven and bake as directed.
Can I leave out the raisins?
Of course! Raisins are traditional but totally optional. Try dried cranberries, chocolate chips, or chopped pecans instead — or skip the add-ins entirely.
How do I know when it’s done?
The top should be a deep golden brown, and when you gently press the center, it should spring back rather than feel wet and jiggly. A knife inserted in the middle should come out mostly clean.
Bread Pudding
Ingredients
- 6 slices day-old bread torn or cut into chunks; brioche or challah work best
- 3 tbsp butter melted
- 2 cups whole milk
- 3 large eggs
- ¾ cup granulated sugar
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
- ½ cup raisins optional but recommended
Instructions
- Preheat your oven to 350°F (175°C). Scatter the bread chunks evenly into an 8-inch square baking dish.2. Drizzle the melted butter over the bread. Sprinkle the raisins on top if using.3. In a medium bowl, whisk together the milk, eggs, sugar, cinnamon, and vanilla until smooth and well combined.4. Pour the custard mixture over the bread. Press down gently with a fork until every piece is soaked. Let it sit for 5 minutes to absorb.5. Bake for 45 minutes or until the top is deep golden brown and springs back lightly when pressed in the center.6. Remove from the oven and let cool for 5–10 minutes before serving. Serve warm with milk, whipped cream, or a scoop of vanilla ice cream.
Notes
- Best bread to use: Brioche, challah, or French bread give the richest, creamiest texture. Always use bread that is at least a day old.
- Flavor boost: Stir in ¼ tsp nutmeg or add a splash of bourbon or rum extract to the custard mix.
- Make it indulgent: Drizzle warm caramel sauce over the top just before serving.
- Make ahead: Assemble the night before, cover, and refrigerate. Bake straight from the fridge the next morning.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the microwave for 30–45 seconds per portion.
Nutrition (per serving)
- Calories: 320 kcal
- Carbohydrates: 48g
- Protein: 9g
- Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 115mg
- Sodium: 210mg
- Sugar: 30g
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