A warm pan of bread pudding fresh from the oven is one of my favorite ways to end a Sunday dinner.
This bread pudding recipe turns day-old bread into a soft, custardy dessert with a golden, slightly crisp top.
It is old-fashioned comfort food at its best, the kind that was born to rescue stale bread from the trash.
My version is rich with cream, warm with cinnamon and nutmeg, and dotted with plump raisins.
Then it gets a generous spoonful of homemade vanilla butter sauce that melts right into every bite.
You only need simple pantry ingredients and a little patience while the bread soaks up the custard.
If you also love fruity versions, my peach bread pudding is another one worth bookmarking.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 35 minutes (includes soaking) |
| Cook Time | 50 minutes |
| Total Time | 1 hour 25 minutes |
| Servings | 12 servings |
| Difficulty Level | Easy |
Why You’ll Love This Bread Pudding Recipe
This bread pudding checks every box for a crowd-pleasing dessert.
It is simple, forgiving, and made with ingredients you probably already have at home.
- Uses up leftover bread: Day-old loaves, extra rolls, and the last few slices of brioche all get a second life here.
- Creamy custard center: A mix of whole milk, heavy cream, and eggs bakes into a soft, silky texture that holds together when you slice it.
- Golden, crisp top: A sprinkle of turbinado sugar creates a lightly crunchy crust that contrasts beautifully with the tender middle.
- Warm, familiar flavors: Cinnamon, nutmeg, and vanilla give it that nostalgic, bakery-style taste everyone recognizes.
- Vanilla butter sauce included: The quick stovetop sauce takes about five minutes and turns a good dessert into a memorable one.
- Feeds a crowd: One 9×13 pan makes 12 generous servings, which is perfect for potlucks, holidays, and family dinners.
- Easy to customize: The base recipe works with chocolate, apples, nuts, or a splash of bourbon once you have the classic version down.
You might also enjoy: Jamaican Bread Pudding Recipe
Ingredients
Gather everything before you start, and use bread that is a day or two old for the best texture.
I grab the same brioche I use for my pumpkin brioche French toast because it bakes up so rich and tender.
- 1 loaf (about 16 ounces) day-old brioche or challah, cut into 1-inch cubes (about 8 cups)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 tablespoons unsalted butter, melted, plus 1 tablespoon softened butter for greasing the dish
- 1 tablespoon pure vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup golden raisins (regular raisins work too)
- 2 tablespoons turbinado sugar, for sprinkling on top
- For the vanilla butter sauce: 1/2 cup unsalted butter
- For the vanilla butter sauce: 1/2 cup granulated sugar
- For the vanilla butter sauce: 1/2 cup heavy cream
- For the vanilla butter sauce: 2 teaspoons vanilla extract
- For the vanilla butter sauce: 1 pinch of salt
Kitchen Equipment Needed
You do not need fancy gear for this bread pudding, just a few kitchen basics.
- 9×13 baking dish, ceramic or glass, for even baking
- Rimmed baking sheet for toasting the bread cubes
- Large mixing bowl for combining the bread and custard
- Whisk for blending the eggs, milk, and cream until smooth
- Medium saucepan for the vanilla butter sauce
- Instant-read thermometer to confirm the center is fully cooked
- Rubber spatula for folding and pressing the bread into the custard
- Measuring cups and measuring spoons
- Aluminum foil to cover the dish if the top browns too quickly
- Wire cooling rack for resting the pudding after baking
Read Also: French Toast Casserole Recipe
Recommended Products for This Recipe
These are my personal recommendations based on years of baking custard desserts in my own kitchen.
If you ever run short on loaf bread, leftover buttery dinner rolls work beautifully in this recipe too.
1. Le Creuset Stoneware Heritage Rectangular Dish
This dish holds heat evenly, so the edges of your bread pudding set at the same pace as the center.
The glazed stoneware also releases cleanly, which means less scrubbing after dessert. It is an investment, but it goes from oven to table and looks lovely doing it.
2. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
Vanilla is a star flavor in both the custard and the sauce, so quality matters here.
This extract tastes round, creamy, and warm without any harsh alcohol bite. A little goes a long way, and you will notice the difference immediately.
3. Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
I use this sheet pan to toast the bread cubes, and it never warps in the oven.
The heavy aluminum browns the bread evenly, which keeps the pudding from turning soggy.
It also doubles as a pan for cookies, roasted vegetables, and almost everything else.
4. ThermoPro Instant Read Meat Thermometer
A quick reading in the center of the pudding takes the guesswork out of doneness.
You are looking for about 160 degrees Fahrenheit, which means the custard is fully set but still tender. It reads in seconds, so you do not lose much oven heat.
Step-by-Step Instructions: How to Make Bread Pudding
1. Toast the Bread Cubes
- Position an oven rack in the center of the oven and preheat to 350°F (175°C).
- Cut the day-old brioche or challah into 1-inch cubes, leaving the crusts on for extra texture.
- Spread the cubes in a single layer on a rimmed baking sheet so they toast evenly instead of steaming.
- Bake for 10 to 12 minutes, tossing the cubes once halfway through, until they feel dry and look lightly golden.
- Remove the sheet from the oven and let the bread cool for 5 minutes. Keep the oven on, since you will use it again shortly.
2. Plump the Raisins and Prepare the Dish
- Place the golden raisins in a small bowl and cover them with very hot tap water.
- Let them sit for 10 minutes, then drain well and pat them dry with a paper towel. Plump raisins stay juicy inside the pudding instead of drawing moisture out of it.
- Use the 1 tablespoon of softened butter to grease the bottom and sides of your 9×13 baking dish.
- Make sure you reach the corners so the pudding releases easily when you serve it.
3. Whisk the Custard
- In a large mixing bowl, crack the 4 eggs and whisk them until the yolks and whites are fully blended.
- Add the 3/4 cup granulated sugar and 1/4 cup brown sugar, then whisk for about 1 minute until the mixture looks slightly lighter.
- Pour in the 2 cups whole milk, 1 cup heavy cream, and the 2 tablespoons melted butter, whisking as you go.
- Stir in 1 tablespoon vanilla extract, 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, and 1/2 teaspoon salt.
- Whisk until the custard is smooth and the spices are evenly distributed with no clumps.
4. Soak the Bread
- Add the toasted bread cubes and drained raisins to the bowl of custard.
- Fold gently with a rubber spatula so you do not crush the bread.
- Press the cubes down lightly so every piece is touching the liquid.
- Let the bowl rest for 15 minutes, folding once or twice, until most of the custard has been absorbed. The bread should look saturated but not completely mushy.
5. Bake the Bread Pudding
- Spoon the soaked bread mixture into the buttered 9×13 baking dish and spread it into an even layer.
- Pour any custard left in the bowl over the top.
- Sprinkle the 2 tablespoons turbinado sugar evenly over the surface for a crisp, sparkly crust.
- Bake uncovered for 45 to 55 minutes, until the top is puffed and deep golden and the center barely jiggles.
- If the top browns too fast, cover loosely with foil after 30 minutes.
- Check the center with an instant-read thermometer. It should read about 160°F (71°C), or a knife inserted in the middle should come out clean.
6. Make the Vanilla Butter Sauce
- While the pudding bakes, melt the 1/2 cup butter in a medium saucepan over medium-low heat.
- Stir in the 1/2 cup granulated sugar and 1/2 cup heavy cream.
- Simmer gently for 4 to 5 minutes, stirring often, until the sauce thickens slightly and coats the back of a spoon.
- Remove the pan from the heat and stir in the 2 teaspoons vanilla extract and a pinch of salt.
- Keep the sauce warm. It will thicken a little as it cools, and you can rewarm it for 20 seconds in the microwave if needed.
7. Rest, Slice, and Serve
- Move the baked bread pudding to a wire rack and let it rest for 10 to 15 minutes. This lets the custard finish setting so the squares hold their shape.
- Cut the pudding into 12 squares with a sharp knife.
- Spoon a generous amount of warm vanilla butter sauce over each portion.
- Serve right away while the edges are crisp and the center is soft.
For another silky custard dessert, try: Flan Recipe
Tips for The Best Bread Pudding
A few small details make the difference between a soggy pudding and a perfect one.
If you have leftover holiday bread, my panettone bread pudding shows just how well it works.
- Use dry bread: Stale or lightly toasted bread absorbs custard without falling apart. Fresh bread turns gummy.
- Choose enriched bread: Brioche and challah bring extra butter and eggs, which makes the pudding taste richer.
- Do not skip the soak: Fifteen minutes lets the custard reach the center of each cube so there are no dry pockets.
- Do not overfill the dish: The pudding puffs as it bakes, so leave about half an inch of space at the top.
- Watch the bake time: Overbaked bread pudding turns dry and rubbery. Pull it out when the center is just set.
- Try a water bath for silkier texture: Set the dish in a larger pan with hot water halfway up the sides for an extra gentle bake.
- Upgrade the sugar: Coarse turbinado sugar gives the best crunch on top.
- Let it rest: Slicing too soon makes the pudding collapse into a puddle. Ten minutes makes a big difference.
Serving Suggestions
Bread pudding is wonderful warm, and the vanilla butter sauce is non-negotiable in my house.
These simple additions turn each square into a full dessert moment.
- Vanilla butter sauce: Spoon it over the top so it pools in the corners and soaks into the custard.
- Vanilla ice cream: A scoop on a warm square melts into a creamy, cold-meets-hot treat.
- Fresh whipped cream: Lightly sweetened whipped cream adds a cool, airy contrast.
- Caramel drizzle: A thin ribbon of salted caramel brings a buttery depth.
- Fresh berries: Raspberries or sliced strawberries add a bright, tart bite.
- Hot coffee or tea: A strong cup of coffee or a spiced chai balances the sweetness.
- Dusting of powdered sugar: It looks pretty and adds a soft, snowy finish.
You might also enjoy: Peach Ice Cream
Variations of Bread Pudding
Once you have the classic version down, it is easy to play with flavors.
My pumpkin bread pudding is a great autumn twist on the same custard technique.
- Chocolate chip: Fold in 3/4 cup semi-sweet chocolate chips with the bread for gooey pockets of chocolate.
- Apple cinnamon: Add 2 cups of diced, sauteed apples and an extra 1/2 teaspoon of cinnamon.
- Bourbon raisin: Soak the raisins in 2 tablespoons of bourbon or dark rum instead of hot water, then drain before folding.
- Croissant bread pudding: Swap the brioche for torn day-old croissants for a flaky, buttery result.
- Cranberry orange: Replace the raisins with dried cranberries and add 1 tablespoon of fresh orange zest.
- Pecan praline: Sprinkle 1/2 cup of chopped toasted pecans over the top before baking.
- Individual cups: Divide the mixture into a greased muffin tin and bake for 25 to 30 minutes.
Storage and Reheating
Bread pudding keeps well, so leftovers are a gift.
Let the pudding cool completely before storing so condensation does not make it soggy.
- Refrigerator: Cover the dish tightly or move squares to an airtight glass container. It keeps for up to 4 days.
- Freezer: Wrap individual squares in plastic wrap, then place them in a freezer bag. Freeze for up to 2 months and thaw overnight in the fridge.
- Oven reheating: Cover a portion with foil and warm at 325°F for 12 to 15 minutes until heated through.
- Microwave reheating: Heat a single square for 30 to 45 seconds, adding a splash of milk if it looks dry.
- Sauce storage: Keep the vanilla butter sauce in a separate jar in the fridge for up to 5 days and rewarm gently before serving.
Read Also: Slow Cooker Savory Bread Pudding
Nutritional Facts
Bread pudding is a dessert, so I think of it like my egg custard pie, a treat that fits into a balanced week.
The numbers below are estimates for one square (1 of 12) served with a spoonful of vanilla butter sauce.
- Calories: about 500
- Total Fat: about 25 g
- Saturated Fat: about 14 g
- Carbohydrates: about 62 g
- Sugar: about 38 g
- Fiber: about 1.5 g
- Protein: about 8 g
- Sodium: about 380 mg
Health Benefits of Key Ingredients
This is an indulgent dessert, but a few of the ingredients bring real nutritional value to the table.
- Eggs: They provide high-quality protein and choline, a nutrient that supports brain health.
- Milk and cream: Dairy contributes calcium and vitamin D, which support strong bones.
- Raisins: They offer natural sweetness, small amounts of fiber, potassium, and iron.
- Cinnamon: This warming spice is rich in antioxidants and adds flavor without extra sugar.
- Nutmeg: A small pinch brings aromatic compounds and depth, so you can use less sugar elsewhere.
- Brioche or challah: The bread supplies carbohydrates for energy, and enriched loaves add a little extra protein from eggs.
For a lighter option, try: High Protein Banana Pudding
FAQs About Bread Pudding
1. What is the best bread for bread pudding?
Brioche and challah are my top choices because they are rich, sturdy, and slightly sweet.
French bread, Texas toast, and even croissants also work well as long as they are dry.
2. Do I have to use stale bread?
Stale bread is best because it soaks up custard without turning mushy.
If your bread is fresh, simply toast the cubes in the oven as in Step 1 and you are good to go.
3. How do I know when bread pudding is done?
The top should be puffed and golden, and the center should barely jiggle when you nudge the dish.
An instant-read thermometer should read about 160°F, or a knife in the middle should come out clean.
4. Why is my bread pudding soggy or dry?
Soggy pudding usually means the bread was too fresh or the pudding was underbaked.
Dry pudding means it baked too long or did not soak long enough, so stick to the 15 minute rest and check early.
5. Can I make bread pudding ahead of time?
Yes, you can assemble it the night before, cover it, and refrigerate it until you are ready to bake. Add 5 to 10 minutes to the bake time since it starts cold.
Leftovers also make a cozy breakfast, much like my apple cinnamon French toast casserole.
Bread Pudding
Ingredients
- 1 loaf day-old brioche or challah about 16 ounces or 450g, cut into 1-inch cubes (about 8 cups); crusts left on
- 4 large eggs
- 2 cups whole milk 480ml
- 1 cup heavy cream 240ml
- 3/4 cup granulated sugar 150g
- 1/4 cup packed light brown sugar 50g
- 2 tablespoons unsalted butter melted, plus 1 tablespoon softened butter for greasing the dish; 28g melted
- 1 tablespoon pure vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup golden raisins regular raisins work too; 110g
- 2 tablespoons turbinado sugar for sprinkling on top
- 1/2 cup unsalted butter 113g
- 1/2 cup granulated sugar 100g
- 1/2 cup heavy cream 120ml
- 2 teaspoons vanilla extract
- 1 pinch salt
Equipment
- 9×13 baking dish ceramic or glass, for even baking
- Rimmed baking sheet for toasting the bread cubes
- Large mixing bowl for combining the bread and custard
- Whisk for blending the eggs, milk, and cream until smooth
- Medium saucepan for the vanilla butter sauce
- Instant-read thermometer to confirm the center is fully cooked
- Rubber spatula for folding and pressing the bread into the custard
- Aluminum foil to cover the dish if the top browns too quickly
- Wire cooling rack for resting the pudding after baking
Method
- Preheat oven to 350°F (175°C) with a rack in the center. Cut the day-old brioche or challah into 1-inch cubes, leaving the crusts on, and spread in a single layer on a rimmed baking sheet.
- Bake for 10 to 12 minutes, tossing once halfway through, until the cubes feel dry and look lightly golden. Cool for 5 minutes and keep the oven on.
- Cover the golden raisins with very hot tap water and let sit for 10 minutes, then drain well and pat dry. Grease the bottom and sides of a 9×13 baking dish with the 1 tablespoon softened butter, reaching the corners.
- In a large bowl, whisk the 4 eggs until fully blended. Add the 3/4 cup granulated sugar and 1/4 cup brown sugar and whisk for about 1 minute until slightly lighter.
- Pour in the 2 cups whole milk, 1 cup heavy cream, and 2 tablespoons melted butter, whisking as you go. Stir in the vanilla, cinnamon, nutmeg, and salt until smooth with no clumps.
- Add the toasted bread cubes and drained raisins to the custard and fold gently with a rubber spatula so you do not crush the bread. Press the cubes down lightly so every piece touches the liquid.
- Let the bowl rest for 15 minutes, folding once or twice, until most of the custard has been absorbed. The bread should look saturated but not completely mushy.
- Spoon the soaked bread mixture into the buttered 9×13 dish and spread into an even layer, pouring any leftover custard over the top. Sprinkle the 2 tablespoons turbinado sugar evenly over the surface for a crisp, sparkly crust.
- Bake uncovered for 45 to 55 minutes, until the top is puffed and deep golden and the center barely jiggles. If the top browns too fast, cover loosely with foil after 30 minutes.
- Check the center with an instant-read thermometer; it should read about 160°F (71°C), or a knife inserted in the middle should come out clean.
- While the pudding bakes, melt the 1/2 cup butter in a medium saucepan over medium-low heat. Stir in the 1/2 cup granulated sugar and 1/2 cup heavy cream and simmer gently for 4 to 5 minutes, stirring often, until the sauce thickens slightly and coats the back of a spoon.
- Remove the pan from the heat and stir in the 2 teaspoons vanilla extract and a pinch of salt. Keep the sauce warm; it will thicken a little as it cools and can be rewarmed for 20 seconds in the microwave if needed.
- Move the baked bread pudding to a wire rack and let it rest for 10 to 15 minutes so the custard finishes setting and the squares hold their shape. Cut into 12 squares with a sharp knife.
- Spoon a generous amount of warm vanilla butter sauce over each portion and serve right away while the edges are crisp and the center is soft.
Nutrition
Notes
- Use dry bread: Stale or lightly toasted bread absorbs custard without falling apart. Fresh bread turns gummy, so toast fresh cubes as in Step 1.
- Choose enriched bread: Brioche and challah bring extra butter and eggs, which makes the pudding taste richer. French bread, Texas toast, and croissants also work.
- Do not skip the soak: Fifteen minutes lets the custard reach the center of each cube so there are no dry pockets.
- Do not overfill the dish: The pudding puffs as it bakes, so leave about half an inch of space at the top.
- Watch the bake time: Overbaked bread pudding turns dry and rubbery. Pull it out when the center is just set (about 160°F).
- Try a water bath for silkier texture: Set the dish in a larger pan with hot water halfway up the sides for an extra gentle bake.
- Upgrade the sugar: Coarse turbinado sugar gives the best crunch on top.
- Let it rest: Slicing too soon makes the pudding collapse into a puddle. Ten minutes makes a big difference.
- Make ahead: Assemble the night before, cover, and refrigerate until ready to bake; add 5 to 10 minutes to the bake time since it starts cold.
- Storage: Cool completely, then cover tightly or move squares to an airtight glass container and refrigerate for up to 4 days. Freeze individual wrapped squares for up to 2 months and thaw overnight in the fridge. Store the sauce in a separate jar in the fridge for up to 5 days and rewarm gently.
- Variations: Fold in 3/4 cup semi-sweet chocolate chips, add 2 cups diced sauteed apples with an extra 1/2 teaspoon cinnamon, soak raisins in 2 tablespoons bourbon or dark rum, swap brioche for torn day-old croissants, replace raisins with dried cranberries plus 1 tablespoon orange zest, sprinkle 1/2 cup toasted chopped pecans over the top, or divide into a greased muffin tin and bake 25 to 30 minutes.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This bread pudding recipe is the kind of dessert that makes a regular evening feel special.
It is simple to prepare, deeply comforting, and the vanilla butter sauce makes every bite feel indulgent.
I hope you give it a try this week and let the bread soak up all that creamy custard.
If you make it, leave a comment below and tell me how it turned out, and share it with someone who loves old-fashioned desserts.
Recommended:
- Tres Leches Cake Recipe
- Raisin Pie Recipe
- Croissant Breakfast Casserole
- Cinnamon French Toast Bake Recipe
- Pumpkin Creme Brulee Recipe
