There’s something magical about the way a simple bread pudding recipe can turn forgotten bread into a warm, custardy hug in a bowl. It’s the kind of dessert that feels like home—no fancy techniques, no fuss, just pure comfort. I’ve lost count of how many times I’ve tossed together this recipe on a lazy Sunday morning or whipped it up last-minute when friends dropped by. Stale bread? More like a golden opportunity. Whether you serve it for breakfast with a drizzle of maple syrup or as dessert with a scoop of vanilla ice cream, this bread pudding never disappoints. And trust me, the scent of cinnamon and butter wafting through your kitchen? Absolute bliss.
Why You’ll Love This Bread Pudding Recipe
This bread pudding recipe is my go-to for so many reasons – let me count the ways:
- Zero waste magic: Turns stale bread (that you’d normally toss) into something extraordinary
- Effortless comfort: Just soak, pour, bake – no fancy techniques needed
- Customizable: Toss in whatever you’ve got – raisins, nuts, even chocolate chips
- Smells heavenly: That cinnamon-vanilla aroma will have everyone gathering in the kitchen
- Versatile: Equally perfect for breakfast (with maple syrup!) or dessert (à la mode, please)
The best part? It tastes like you spent hours baking when really, it comes together in minutes. Pure pantry alchemy!
Ingredients for Bread Pudding Recipe
Gather these simple ingredients – chances are you’ve got most in your pantry already:
- 4 cups stale bread cubes: I prefer challah or brioche, but sandwich bread works too (see notes below)
- 2 cups whole milk: The richness makes all the difference
- 3 large eggs: Room temperature blends smoother
- 1/2 cup white sugar: Or brown sugar for deeper flavor
- 1 tsp vanilla extract: Pure vanilla if you’ve got it
- 1/2 tsp cinnamon: The warm spice that sings in this recipe
- 1/4 tsp nutmeg: Just enough to add complexity
- 1/4 cup raisins (optional): Soak them in warm water first to plump up
- 2 tbsp melted butter: For that golden, crispy top
Ingredient Notes & Substitutions
Bread: Day-old is best! Fresh bread turns mushy. No brioche? Try French bread or even croissants for extra richness.
Milk: Whole milk gives the creamiest texture, but 2% works in a pinch. For dairy-free, coconut milk adds lovely flavor.
Add-ins: Swap raisins for chocolate chips, chopped apples, or toasted pecans. My kids love a handful of butterscotch chips stirred in!
How to Make Bread Pudding Recipe
Ready to transform that stale bread into something spectacular? Here’s exactly how I make my foolproof bread pudding every time:
- Prep your pan: Butter that baking dish generously – I use my trusty 8×8 inch square pan for nice thick slices.
- Bread first: Toss those cubed bread pieces right into the dish. Don’t pack them too tight – you want space for the custard to seep through.
- Whisk the magic: In my favorite mixing bowl, I whisk together milk, eggs, sugar, vanilla, cinnamon and nutmeg until it’s perfectly smooth. Pro tip: crack eggs into a separate bowl first in case of shells!
- The soak: Pour that creamy mixture over the bread, poking any dry spots gently with a fork. This is when I add raisins if using – they nestle right in. Now walk away for 10 minutes – the bread needs time to drink up all that goodness.
- Butter makes it better: Right before baking, I drizzle melted butter over the top. It creates that irresistible golden crust.
- Bake to perfection: Into the oven at 350°F for 40-45 minutes. You’ll know it’s done when the edges puff up slightly and the center just barely jiggles when nudged.
- The hardest part: Letting it cool for 10 minutes before digging in! The custard sets more as it cools.
Tips for Perfect Bread Pudding
- Bread texture is key: Too fresh = mushy, too dry = tough. Aim for slightly stale but still pliable.
- Don’t rush the soak: Those 10 minutes let the bread absorb the custard evenly.
- Watch the bake: Ovens vary – start checking at 35 minutes. A knife should come out mostly clean.
- Rest before serving: It firms up beautifully as it cools slightly.
Variations to Try
Feeling adventurous? Try stirring in chocolate chips before baking, swapping raisins for diced apples with extra cinnamon, or layering in sliced bananas between the bread cubes. My neighbor swears by adding a splash of bourbon to the custard mix!
Serving Suggestions
Oh, the possibilities! While this bread pudding is heavenly all on its own, I love dressing it up depending on the occasion. For dessert, nothing beats a scoop of vanilla ice cream melting over the warm pudding – that hot-cold contrast is pure magic. Drizzle with caramel sauce or bourbon sauce for special occasions. Breakfast? A simple dusting of powdered sugar or maple syrup does the trick. And if I’m feeling fancy, I’ll add a dollop of whipped cream with a sprinkle of cinnamon. Pro tip: Leftovers (if you have any!) taste amazing cold straight from the fridge the next day.
Storage & Reheating Instructions
This bread pudding keeps beautifully! Let it cool completely, then cover tightly and refrigerate for up to 4 days. For longer storage, wrap individual portions in plastic wrap and freeze for 2-3 months. When reheating, I pop slices in the microwave for 30 seconds or warm them in a 300°F oven for 10-15 minutes until heated through. The oven method gives you back that lovely crisp top. If frozen, thaw overnight in the fridge before reheating – trust me, it tastes just as good as fresh!
Bread Pudding Recipe FAQs
Over the years, I’ve gotten so many questions about my bread pudding recipe – here are answers to the ones that pop up most often:
Can I use fresh bread instead of stale? You can, but the texture won’t be as good. Fresh bread turns mushy in the custard. If you’re in a pinch, toast fresh bread cubes at 300°F for 10 minutes first to dry them out slightly.
How do I know when it’s done baking? The edges should be puffed and golden, and the center should have just a slight jiggle when you nudge the pan. A knife inserted should come out mostly clean – a few moist crumbs are perfect!
Can I make this ahead of time? Absolutely! Assemble everything up to the baking step, cover, and refrigerate overnight. Just add 5-10 minutes to the baking time since it’ll be cold from the fridge.
Why is my bread pudding soggy? Usually means your bread was too fresh or you didn’t let it soak long enough. Next time, use properly stale bread and make sure it absorbs the custard for the full 10 minutes before baking.
What’s the best bread for bread pudding? My top picks are challah, brioche, or French bread – they soak up custard beautifully. But honestly? Any bread works in a pinch, even sandwich bread or croissants!
Nutritional Information
Just a quick note – these values are estimates since ingredients can vary. Per generous slice (about 1/6 of the recipe), you’re looking at roughly 250 calories, 20g sugar, and 7g protein. It’s got 8g fat (4g saturated) from all that good butter and eggs. Not bad for such a decadent-tasting treat! Remember, toppings like ice cream or caramel will add extra calories.
Share Your Experience
I’d love to hear how your bread pudding turns out! Did you add any fun twists? Drop a note below – your tips might inspire someone else’s perfect batch. For more baking inspiration, check out Cooking with Judy.
Print
Irresistible Bread Pudding Recipe in Just 7 Steps Amazing
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A simple and delicious bread pudding recipe that’s perfect for using up leftover bread. Enjoy it as a dessert or a sweet breakfast treat.
Ingredients
- 4 cups stale bread, cubed
- 2 cups milk
- 3 large eggs
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup raisins (optional)
- 2 tbsp butter, melted
Instructions
- Preheat oven to 350°F (175°C).
- Grease a baking dish with butter.
- Place bread cubes in the dish.
- In a bowl, whisk milk, eggs, sugar, vanilla, cinnamon, and nutmeg.
- Pour mixture over bread. Add raisins if using.
- Let sit for 10 minutes so bread absorbs liquid.
- Drizzle melted butter on top.
- Bake for 40-45 minutes until golden and set.
- Cool slightly before serving.
Notes
- Use day-old bread for best texture.
- Add nuts or chocolate chips for variation.
- Serve warm with cream or ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 100mg
Keywords: bread pudding, easy dessert, leftover bread recipe
