The BEST Bread Pudding

Why You’ll Love This Recipe

This Bread Pudding is easy to make and a great way to use up leftover bread. It’s an indulgent dessert that’s both comforting and filling. The combination of eggs, milk, vanilla extract, and cinnamon creates a deliciously smooth custard that soaks into the bread, turning it into a soft, gooey delight. You can easily add raisins for extra texture, and the optional sauces—creamy vanilla or brown sugar—take it to another level, making it the perfect dessert for any occasion.

Ingredients

For the Bread Pudding:

• 6 slices stale bread (or about 4-5 cups of broken bread pieces or cubes, such as French bread, buns, rolls, donuts, challah, or toast)
• 3 tablespoons butter (1 tablespoon + 2 tablespoons)
• 4 beaten eggs
• 2 cups milk
• ¾ cup white sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• Raisins (optional)

Optional Sauces:

• Creamy Vanilla Sauce: You can use your favorite vanilla sauce recipe, or use store-bought if preferred.
• Brown Sugar Sauce:
  • 3 tablespoons butter (salted or unsalted)
  • 1 tablespoon brown sugar
  • 1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Bread Pudding:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or similar-sized casserole dish with 1 tablespoon of butter.
2. Prepare the Bread: Tear or cut the stale bread into pieces or cubes and place them into the prepared baking dish. If you’re using donuts or sweet bread, feel free to tear them up into smaller chunks.
3. Make the Custard: In a large bowl, whisk together the beaten eggs, milk, white sugar, vanilla extract, and cinnamon until well combined.
4. Combine Bread and Custard: Pour the custard mixture evenly over the bread pieces in the dish. Press the bread down gently to ensure it soaks up the custard mixture. If you’re using raisins, sprinkle them on top of the bread mixture at this stage.
5. Add Butter: Dot the top of the bread pudding with the remaining 2 tablespoons of butter, cut into small pieces.
6. Bake: Bake in the preheated oven for 35-40 minutes, or until the pudding is golden and the custard has set. You can test it by inserting a knife in the center; it should come out clean when ready.
7. Serve: Let the bread pudding cool slightly before serving. You can serve it as is or with one of the optional sauces below.

For the Sauces (Optional):

• Creamy Vanilla Sauce: Prepare or use your favorite vanilla sauce. Serve warm over the bread pudding.
• Brown Sugar Sauce: In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and cook for 2-3 minutes until the sugar is dissolved and the mixture thickens slightly. Remove from heat and stir in the vanilla extract. Serve warm over the bread pudding.

Servings and Timing

• Servings: 6-8
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 50 minutes

Variations

• Chocolate Bread Pudding: Add chocolate chips or chopped chocolate to the bread mixture for a chocolatey twist.
• Spiced Bread Pudding: Add a pinch of nutmeg, allspice, or clove to the custard for extra spice.
• Fruit Bread Pudding: Add chopped apples, pears, or berries to the bread mixture for a fruity variation.
• Nutty Bread Pudding: Add chopped walnuts, pecans, or almonds for added texture and flavor.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The bread pudding can be served cold, or reheated in the oven at 350°F (175°C) for about 10-15 minutes.
• Freezing: To freeze, wrap the cooled bread pudding tightly in plastic wrap or foil and store in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat as desired.

FAQs

Can I use fresh bread instead of stale bread?

While stale bread works best for bread pudding because it absorbs the custard better, you can use fresh bread. Just toast the bread lightly to help it absorb the custard mixture.

Can I make bread pudding ahead of time?

Yes, you can assemble the bread pudding a day ahead, cover it, and refrigerate it overnight. Bake it the next day, but you may need to add an extra 5-10 minutes to the baking time.

Can I make this bread pudding dairy-free?

Yes, you can substitute the milk with any plant-based milk (such as almond, soy, or oat milk) and use dairy-free butter for the butter. Use a dairy-free cream sauce if you’d like a dairy-free version of the vanilla sauce.

Can I use a different type of sugar?

You can use brown sugar instead of white sugar for a deeper, molasses-like flavor. Coconut sugar or maple syrup are also alternatives, but they may alter the flavor slightly.

Can I add nuts to the bread pudding?

Yes, feel free to add chopped walnuts, pecans, or any nuts of your choice to the bread pudding for added texture and flavor.

Conclusion

This is truly the BEST Bread Pudding—a sweet, comforting dessert made with simple ingredients you likely already have in your kitchen. The combination of custardy bread, rich butter, and the option of adding delicious sauces makes this a perfect treat for any occasion. Whether you enjoy it as a dessert after dinner or a special breakfast, this bread pudding is sure to be a hit with everyone who tries it!

Print