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Classic Bread Pudding Recipe – Warm, Comforting & Easy to Make

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This classic bread pudding recipe is the ultimate comfort dessert that transforms day-old bread into a warm, custardy masterpiece. With a perfectly creamy interior, hints of cinnamon and vanilla, and slightly crispy edges, this easy homemade bread pudding is perfect for family dinners, holiday gatherings, or whenever you’re craving something sweet and nostalgic.

Ingredients

Scale
  • 1 pound (about 10 cups) day-old bread, cut into 1-inch cubes (French bread, challah, or brioche work best)
  • 4 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • ¾ cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 4 tablespoons unsalted butter, melted, plus more for greasing
  • ½ cup raisins or dried cranberries (optional)

For Optional Vanilla Sauce:

  • ½ cup unsalted butter
  • 1 cup granulated sugar
  • ½ cup heavy cream
  • 1 tablespoon vanilla extract

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Generously butter a 9×13-inch baking dish and set aside. If your bread is fresh rather than day-old, spread the cubed bread on a baking sheet and toast in the oven for 10 minutes to dry it out slightly.
  2. Prepare the Bread: Place the bread cubes in a large mixing bowl. If using raisins or dried fruit, add them to the bread cubes and toss to distribute evenly.
  3. Make the Custard: In a separate large bowl, whisk together the eggs until well beaten. Add the milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk vigorously until the mixture is completely smooth and the sugar has dissolved.
  4. Combine: Pour the melted butter over the bread cubes and toss gently to coat. Then pour the custard mixture over the bread, pressing down gently with a spatula or your hands to ensure all the bread cubes are soaked. Let the mixture sit for 10 minutes, pressing down occasionally to help the bread absorb the custard.
  5. Transfer and Cover: Pour the entire mixture into your prepared baking dish, spreading it evenly. Cover the dish tightly with aluminum foil.
  6. Bake Covered: Place the covered dish in the preheated oven and bake for 30 minutes. This initial covered baking helps the custard set without over-browning the top.
  7. Uncover and Finish: Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the center is set. A knife inserted in the center should come out mostly clean with just a few moist crumbs. The internal temperature should reach 160°F.
  8. Cool Slightly: Remove from the oven and let the bread pudding cool for 10-15 minutes before serving. This allows the custard to set further and makes it easier to cut into neat portions.
  9. Make the Vanilla Sauce (Optional): While the pudding bakes, combine butter, sugar, and cream in a small saucepan over medium heat. Bring to a gentle boil, stirring constantly, then reduce heat and simmer for 5 minutes until slightly thickened. Remove from heat and stir in vanilla extract.
  10. Serve: Cut the bread pudding into squares and serve warm with a generous drizzle of vanilla sauce, caramel sauce, or a scoop of vanilla ice cream.

Notes

  • Bread Texture: Stale or day-old bread is crucial for the best texture. Fresh bread becomes too mushy. If you only have fresh bread, toast it lightly first.
  • Soaking Time: Don’t skip the 10-minute soaking period—it ensures every piece of bread absorbs the custard for maximum flavor and creaminess.
  • Testing Doneness: The center should be set but still have a slight jiggle. It will continue to firm up as it cools. Overbaking creates a dry, tough texture.
  • Serving Temperature: While best served warm, bread pudding is also delicious at room temperature or even cold the next day.
  • Scaling: This recipe can easily be halved and baked in an 8×8-inch dish for smaller gatherings.

Nutrition

Find it online: https://focialy.com/bread-pudding-recipe/