There’s something undeniably nostalgic about a warm bowl of bread pudding straight from the oven.
Maybe it’s the smell of cinnamon drifting through the kitchen or the golden crust giving way to a soft, custardy center.
For me, bread pudding brings back memories of my grandmother’s Sunday dinners, when nothing fancy was needed to make everyone feel cared for.
She’d take leftover bread, a few eggs, a splash of milk, and somehow turn them into pure magic.
This easy bread pudding recipe is my modern twist on that same old-fashioned comfort. It’s perfect for chilly evenings, cozy brunches, or as a simple dessert that feels like a hug in every bite.
You can dress it up for the holidays with raisins, pecans, or a drizzle of bourbon sauce, or keep it plain and let the vanilla-cinnamon aroma do the talking.
Either way, you’ll end up with a dessert that feels homey, tender, and absolutely irresistible.
Whether you’re serving it after a family dinner or sneaking a spoonful warm from the dish, this bread pudding will make you pause for a moment, the way only the best comfort foods can.
Bread Pudding Recipe
Ingredients
Method
- Prep the bread:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter. Cube your bread into bite-sized pieces and spread them evenly in the dish. If your bread is very fresh, toast it lightly for 5–10 minutes to dry it out.
- Make the custard mixture:
- In a large mixing bowl, whisk together the eggs, sugar, vanilla, cinnamon, nutmeg, and salt until smooth. Slowly add in the milk and cream, whisking until well combined.
- Soak the bread:
- Pour the custard evenly over the bread cubes. Gently press the bread down with a spoon or spatula to help it absorb the mixture. Let it sit for about 10–15 minutes so the bread fully soaks up the liquid. Sprinkle raisins or nuts on top if using.
- Bake it:
- Drizzle the melted butter over the top and bake uncovered for 45–55 minutes, until the pudding is golden brown and a knife inserted in the center comes out clean. The center should be set but still soft and custardy.
- Make the sauce (optional):
- In a small saucepan, melt butter over medium heat. Stir in powdered sugar and vanilla, then whisk in cream (or bourbon) until smooth and slightly thickened. Pour warm over servings of bread pudding.
- Serve and enjoy:
- Serve warm from the oven with the sauce drizzled on top. A scoop of vanilla ice cream or a dollop of whipped cream makes it extra special.
About the Recipe
This foolproof bread pudding stands out because it uses simple pantry staples yet delivers bakery-level flavor.
The base is a rich, custard-like mixture of eggs, milk, cream, sugar, and vanilla, all soaked into cubes of slightly stale bread that bake into something soft, golden, and heavenly.
You can use French bread, brioche, or even leftover sandwich bread; the key is that it’s just dry enough to absorb all that luscious custard.
What makes this the best bread pudding recipe is its perfect balance: moist but not soggy, sweet but not cloying, rich but still light enough for seconds.
The texture has a lovely contrast, crispy on top, creamy inside. It serves 6 to 8 people, making it ideal for family gatherings, potlucks, or holiday breakfasts.
Plus, it’s endlessly customizable, add fruit, nuts, chocolate, or your favorite spices for a new twist every time.
Ingredients
- 6 cups cubed day-old bread (French, brioche, or challah work best)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- ¼ teaspoon salt
- ½ cup raisins or chopped pecans (optional)
- 2 tablespoons melted butter (for greasing and drizzling)
Optional Sauce:
- ½ cup butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (or bourbon for an adult twist)
Instructions
- Prep the bread:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter. Cube your bread into bite-sized pieces and spread them evenly in the dish. If your bread is very fresh, toast it lightly for 5–10 minutes to dry it out. - Make the custard mixture:
In a large mixing bowl, whisk together the eggs, sugar, vanilla, cinnamon, nutmeg, and salt until smooth. Slowly add in the milk and cream, whisking until well combined. - Soak the bread:
Pour the custard evenly over the bread cubes. Gently press the bread down with a spoon or spatula to help it absorb the mixture. Let it sit for about 10–15 minutes so the bread fully soaks up the liquid. Sprinkle raisins or nuts on top if using. - Bake it:
Drizzle the melted butter over the top and bake uncovered for 45–55 minutes, until the pudding is golden brown and a knife inserted in the center comes out clean. The center should be set but still soft and custardy. - Make the sauce (optional):
In a small saucepan, melt butter over medium heat. Stir in powdered sugar and vanilla, then whisk in cream (or bourbon) until smooth and slightly thickened. Pour warm over servings of bread pudding. - Serve and enjoy:
Serve warm from the oven with the sauce drizzled on top. A scoop of vanilla ice cream or a dollop of whipped cream makes it extra special.
Tips for Success
The secret to perfect bread pudding is all about the bread texture. Using slightly stale bread ensures it soaks up the custard without turning mushy. If your bread is too soft, just toast it in the oven for a few minutes before mixing.
Avoid overbaking, you want the edges golden and firm but the middle still soft and custardy. The pudding will continue to set as it cools, so pull it out when it’s just barely done.
For an extra flavor boost, try mixing in a handful of chocolate chips or soaking raisins in rum before adding them in.
If you’re making this for a crowd, you can assemble it the night before and refrigerate it overnight. Just bake it fresh the next day, it’s the perfect make-ahead dessert for holidays or Sunday brunches.
What Goes Well With It
Bread pudding is delicious on its own, but a few little touches can turn it into something unforgettable.
For breakfast or brunch, serve it with strong coffee or a chai latte, the warmth of the spices pairs beautifully with cinnamon and vanilla.
For dessert, try adding a scoop of vanilla ice cream or a drizzle of caramel sauce while it’s still warm. The cold ice cream melting into the hot pudding is pure comfort in a bowl.
You can also add fresh berries or sliced bananas on top for a lighter, fruity twist.
If you’re serving it after dinner, a glass of sweet dessert wine or bourbon pairs perfectly with the rich, custardy flavor. It’s the kind of dessert that makes you linger at the table a little longer.
Nutrition & Health Benefits
While bread pudding is definitely a treat, it has a few comforting benefits that make it feel a little wholesome too. Eggs provide high-quality protein and nutrients like vitamin D and B12, while milk and cream add calcium and richness.
You can lighten it up by using half-and-half instead of heavy cream or substituting half the sugar with honey. Whole-grain bread also works beautifully if you want to add fiber and a nutty flavor.
And let’s not forget the mental health benefits, there’s something truly mood-lifting about warm, cinnamon-spiced comfort food.
Sometimes, nourishment isn’t just about nutrition, it’s about the joy it brings to share it with others.
How to Store & Reheat
Bread pudding stores wonderfully, making it a great make-ahead or leftover dessert.
At room temperature, it stays fresh for about a day when covered. For longer storage, refrigerate it in an airtight container for up to 4 days.
To reheat, simply warm slices in the microwave for 30–45 seconds, or place the dish in a 300°F oven for 10–15 minutes until heated through. Adding a spoonful of cream or milk before reheating helps keep it moist.
If you want to freeze it, let it cool completely, then wrap individual portions tightly in plastic wrap and store in a freezer bag for up to 2 months.
Thaw overnight in the fridge and reheat as above, it tastes just as cozy as the day you made it.
Closing Personal Touch
Every family has a recipe that feels like a warm hug, this bread pudding is mine. It’s the kind of dessert that turns a simple evening into something special.
My kids love it with a little caramel sauce, and I love it with coffee the next morning. It’s also one of those recipes that never goes out of style; it feels as at home on a holiday table as it does on a quiet Tuesday night.
I’ve made countless versions of bread pudding over the years, but this one has become my go-to because it always delivers: simple ingredients, foolproof results, and a taste that feels timeless.
If you’ve never tried making bread pudding before, this is your sign. Pull together what you have in your kitchen, trust the process, and let the smell of cinnamon and vanilla fill your home.
You’ll soon understand why this humble dessert has stood the test of time, and maybe even make it your family’s new favorite tradition.
