Bread Pudding

Don’t throw out your old bread and use it to make the most comforting Dessert, Bread Pudding! This rich, custardy Bread Pudding bakes golden brown with crispy edges, silky inside, and then drizzled with warm vanilla sauce.

It is the perfect dessert to make ahead or double to stock your freezer. We have even made Pumpkin Bread Pudding and Crock pot Bread Pudding Recipe for another variation.

What is Bread Pudding?

Bread pudding is known for no waste dessert! It takes slightly stale bread with milk, eggs, and spices into a luscious baked custard. It takes about 20 minutes to prep and the oven does the rest.

This dessert is customizable by adding in raisins, nuts, chocolate chips and even berries. It is a crowd favorite and we often times serve it with a scoop of Easy Homemade Vanilla Ice Cream.

Ingredients

• Stale French Bread – You can substitute Brioche Bread or Challah in this recipe if desired. We have even made leftover Cinnamon French Toast
• Light Brown Sugar – Learn How to Make Brown Sugar
• Butter – We used unsalted butter
• Vanilla Extract – We recommend pure vanilla extract
• Ground Cinnamon – You can also recommend pumpkin spice or nutmeg
• Eggs – Helps to give the custard texture and flavor
• Heavy Cream and Whole Milk – The base of the sauce

Scroll to the recipe card for all the recipe details.

How to Make Bread Pudding

Step 1 – Preheat the oven to 375 degrees F.  

Step 2 – Cut the French Bread Loaf into 1 inch cubes with knife and place in a large mixing bowl.  Set aside.  

Step 3 – In a separate mixing bowl combine both types of sugars, 4 Tablespoons melted butter, vanilla, salt and cinnamon together.

Step 4 – Once combined, add the eggs and whisk together.

Step 5 – Add the milk and heavy cream to the mixture. Combine until blended.

Step 6 – Pour the mixture over the cubed bread pieces in the bowl and allow it to soak. Stir until the bread is well coated with custard mixture. Spread the bread mixture into a 9×13 casserole dish. 

Step 7 – Dice the remaining 2 Tablespoons of butter into small pieces and place on top of the mixture in the baking pan.  Bake for 50 minutes.

Step 8 – In a small saucepan, heat the butter, heavy cream and both types of sugar over medium heat. Stir continuously until the sugar is melted and everything is well combined.

Step 9 – Once the sugar has melted, increase the heat to medium high until it boils. Remove from heat once the mixture starts to boil and stir in the vanilla extract. Stir to combine.

Step 10 – Let the sauce cool for 10-15 minutes. It will thicken as it sits.

Step 11 – Drizzle on top of the bread pudding. Then the bread pudding is ready to serve and enjoy!  

Recipe Tips

• Best Bread – The bread needs to be stale so the Bread Pudding does not get too soggy. If your bread is not stale, dice it into smaller pieces and let it sit out overnight to become stale before making this bread pudding recipe.  
• Baking Time – The top should be lightly browned and the center will continue to set as it cools. It is normal to be jiggly but if it appears too runny, cook for an additional 5 minutes.
• Rest Time – After baking allow for the bread pudding to rest so the bread pudding will thicken. Serve warm or at room temperature.

Flavor Variations

• Chocolate – Add in ½ cup of chocolate chips with 1 tbsp of cocoa powder for a delicious chocolate flavor. We like to add in chopped pecans too.
• Apple Cinnamon – Looking for a hint of fall flavor fold in 1 diced apple that has been sauteed in melted butter with 1 tablespoon more of brown sugar.
• Raisins – I love raisins that are the perfect addition to this easy bread pudding recipe.
• Topping – When serving drizzle with caramel sauce or hot fudge.
• Other Additions – For amazing flavor, add in bourbon or rum.