Old Fashioned Bread Pudding Recipe

Got leftover bread sitting on the counter? Turn it into this warm and comforting Bread Pudding Recipe that’s soft, rich, and full of cozy flavor.

Made with simple pantry ingredients, it’s an easy dessert that’s perfect for family dinners, holidays, or anytime you’re craving something sweet. Follow along, and I’ll show you how to make the best Bread Pudding Recipe that’s golden on top, soft in the middle, and delicious every time.

Why You’ll Love Bread Pudding

• Soft, creamy, and perfectly custardy
• Great way to use leftover bread
• Easy to make with pantry staples
• Warm cinnamon and vanilla flavor
• Perfect for holidays and family dinners
• Easy to customize with raisins, nuts, or chocolate chips
• Delicious served warm or cold
• Beginner-friendly recipe

Ingredients

• 6 cups day-old French bread or brioche, cubed
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• ¾ cup granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 2 tablespoons melted butter
• ½ cup raisins (optional)

How to Make Bread Pudding

Step 1: Prepare the Bread

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish. Spread the bread cubes evenly into the prepared dish and add raisins if using.

Step 2: Make the Custard

In a large bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, nutmeg, salt, and melted butter until smooth.

Step 3: Soak the Bread

Pour the custard evenly over the bread cubes. Gently press the bread down so every piece absorbs the mixture. Let it rest for 20–30 minutes.

Step 4: Bake

Bake for 45–50 minutes, or until the top is golden brown and the center is set but still slightly soft.

Step 5: Serve

Allow the bread pudding to cool for about 10 minutes before serving. Enjoy warm with caramel sauce, vanilla sauce, whipped cream, or vanilla ice cream.

Tips for the Best Bread Pudding

• Use slightly stale bread for the best texture.
• Brioche and challah make extra-rich bread pudding.
• Don’t skip the soaking time.
• Avoid overbaking to keep the center moist.
• Add chopped pecans or walnuts for crunch.
• Sprinkle coarse sugar on top before baking for a crisp finish.

Variations

Cinnamon Raisin Bread Pudding

Use cinnamon raisin bread instead of plain bread.

Chocolate Bread Pudding

Fold in chocolate chips before baking.

Apple Cinnamon Bread Pudding

Add diced apples and extra cinnamon.

Pecan Bread Pudding

Mix chopped pecans into the bread mixture.

Bourbon Bread Pudding

Add a splash of bourbon to the custard for a rich Southern-style dessert.

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze individual portions for up to 2 months.

Reheating: Warm in the microwave or oven until heated through.

FAQs

What bread works best for bread pudding?

French bread, brioche, challah, Italian bread, or sourdough all work wonderfully.

Can I make bread pudding ahead of time?

Yes. Assemble it a day ahead, refrigerate, and bake when ready.

Why is my bread pudding dry?

It may have baked too long or didn’t soak long enough before baking.

Can I freeze bread pudding?

Yes. Cool completely, wrap well, and freeze for up to 2 months.

Can I use fresh bread?

Yes, but slightly stale bread absorbs the custard better and creates the ideal texture.