Bread Pudding Recipe

Warm bread pudding just feels like comfort food, doesn’t it?

Every bite has that soft, custardy bread and gentle sweetness that makes you feel like you put in way more effort than you actually did.

You can whip up an easy bread pudding recipe with basic ingredients you probably already have at home.

I love how this dessert transforms leftover bread into something rich and satisfying. The edges get a little crisp while the inside stays soft and creamy.

You can serve it warm with a sauce or maybe a scoop of ice cream if you’re feeling fancy.

Here’s how I make an easy bread pudding, step by step. I’ll walk you through everything from grabbing the ingredients to baking it just right.

You’ll find some tasting notes too, so you can really enjoy every spoonful.

Bread Pudding Recipe

Whenever I want something warm and cozy for dessert, I put together this bread pudding with whatever simple ingredients I have lying around. I toss together stale bread, eggs, milk, sugar, and spices and end up with a soft custard inside and a golden top outside.

The bread you choose, how you mix up the custard, and your baking time all change the flavor and texture in small ways.

Equipment

• 1 large mixing bowl
• 1 whisk or fork
• 1 medium saucepan
• 1 9×13-inch baking dish
• 1 small bowl for melting butter
• Measuring cups and spoons
• Rubber spatula or wooden spoon
• Oven mitts
• Wire rack for cooling

I always grab a sturdy baking dish so the custard cooks evenly. A whisk really helps blend the eggs, milk, and sugar smoothly.

The spatula lets me fold in the bread without smashing it to bits. If I’m feeling ambitious, I’ll use a saucepan to make a vanilla or caramel sauce for drizzling.

Ingredients

• 6 cups stale bread (challah or French bread, cut into cubes)
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• ¾ cup light brown sugar
• 4 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp nutmeg
• Optional: 2 tbsp rum or bourbon
• Optional: ½ cup chocolate chips, nuts, or berries

I almost always reach for challah because it soaks up the custard but doesn’t fall apart. The combination of vanilla, cinnamon, and nutmeg brings a cozy, warm flavor.

Sometimes I’ll add a splash of bourbon or rum if I want a deeper taste. Tossing in chocolate chips or nuts makes it a little more fun.

Instructions

• Preheat oven to 350°F (175°C).
• Grease the baking dish with unsalted butter.
• Whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and nutmeg in a large bowl.
• Add the bread cubes and stir until everything’s coated. Let it sit for 10 minutes so the bread can soak up the custard.
• Pour the mixture into the baking dish, then drizzle with melted butter.
• Bake for 40–45 minutes, until the top turns golden and the center feels set.
• Let it cool for a few minutes before serving.

I usually serve it warm with vanilla sauce, caramel sauce, or a spoonful of whipped cream. The custard firms up a bit as it cools, so I wait just a little before cutting in.

Notes

I stick with day-old bread since fresh bread just makes the pudding way too soggy. If the bread seems super dry, I’ll splash in a little extra milk or cream before baking.

For a softer pudding, I pull it out of the oven a little sooner. If I want it firmer, I leave it in a few extra minutes. Sometimes I’ll top it with berries or pour on caramel sauce for a sweeter finish.

Leftovers reheat easily in the oven or microwave. I keep them covered in the fridge for up to three days.

Tasting Notes

When I take that first bite, the warm, custardy texture stands out right away. The bread feels soft—not at all soggy—and those edges? They’ve got just enough crispness to keep things interesting.

The flavor’s sweet but mild, and I can taste the cinnamon and vanilla sneaking through. Raisins pop up here and there, giving these little bursts of sweetness that I honestly look forward to.

I usually serve it with a scoop of vanilla ice cream. The cold ice cream melts into the warm pudding and turns into this creamy sauce that soaks into the bread.

If I end up with leftovers, I just freeze the bread pudding in smaller portions. After I reheat it, the flavor still feels rich, though the texture gets a bit denser. Still, it’s comforting and hits the spot.

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