Bread Pudding Recipe: An easy old fashioned recipe is the BEST! It resembles the old-fashioned dessert recipe that we all love! It’s basic, and uses everyday ingredients and an optional 3-ingredient brown-buttered vanilla sauce to drizzle on top!
Looking for quick and easy dessert recipes to add to your Pinterest boards? Then you’ll also LOVE this peach cobbler made with Bisquick, the BEST Banana Bread, and this easy pound cake recipe!
Jump to:
- What is bread pudding?
- Ingredients
- What kind of bread is best for bread pudding?
- How to Make Stale Bread
- How to Make Bread Pudding from Scratch
- How Long to Bake Bread Pudding
- FAQ and Expert Tips:
- Old-Fashioned Bread Pudding
- What to Serve with Bread Pudding?
- Amazing Bread Pudding Vanilla Sauce
- How to Make 3-Ingredient Sauce:
- Related Recipes:
- 📖 Recipe
- 💬 Comments
I’m so glad that you’re here for this bread pudding. It may just change your decadent dessert life.
But if this is your first time here, you’re going to find tons of quick and easy recipes around here!
What is bread pudding?
Well it’s not the “pudding” you’re probably thinking of. Rather it’s a recipe that uses old, stale bread, combined with a creamy custard that consists of things like sugar, butter, milk, eggs, cinnamon, vanilla, and then bake it all. The outside edges may have a slight crisp, while the middle is a soft, custard-like texture. SO.GOOD.
Where did Bread Pudding Come From?
I do believe bread pudding originated in New Orleans. (Or at least, New Orleans is famous for its bread pudding!)
But my grandma used to make this old-fashioned recipe and I fell in love with it fro the first moment I had it!
When I wanted to make this for the first time, I found a few good recipes for bread pudding in my old cookbooks, but they all had something that didn’t tickle my fancy. (Such as raisins – although you can add these if you like.)
So… I gathered all of the recipes up and came up with my own plan and I have to admit, using simple ingredients helped make this the BEST bread pudding!
Ingredients
Look at these easy ingredients… I mean, you probably already have all, if not almost all, of the ingredients on hand!
- 6 slices (or about 4-5 cups of broken bread pieces or cubes) of stale bread buns, french bread, rolls, donuts, challah bread, toast, or another type of bread
- 3 Tablespoons of butter 1 tablespoon + 2 Tbsp
- 4 Beaten eggs
- 2 cups milk (or feel free to try half & half or heavy cream if that’s what you have!)
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
What kind of bread is best for bread pudding?
French bread is a great bread for this recipe although I’ve used leftover sandwich bread, hot dog buns, hamburger buns, and more, and it always turns out great! (Or if you have stale donuts, you may want to make this donut bread pudding recipe!)
How to Make Stale Bread
If you’re craving bread pudding, but you don’t have the leftover bread or the stale bread to use for it, no worries!
Grab some fresh bread and either pop it in the toaster for a bit, or cut in to bread cubes (about 1-inch pieces) and bake it in the oven on 350 for about 5-10 minutes. (Don’t burn it or turn it brown. You’re just removing as much moisture from it as you can.)
I love this recipe, and I really do think it’s the best because it only includes items I usually have on hand, resembles the old-fashioned recipe that we’ve all known to love, and I had it all put together and in the oven in a matter of minutes.
How to Make Bread Pudding from Scratch
- Begin by preheating your oven to 350 degrees.
- Then you’ll start by buttering your 8×8 baking dish (or 9×13 casserole dish if doubling the recipe) and breaking up the bread into about 1-inch cubes.
- Toss the bread into the buttered dish.
- Melt your remaining 2 tablespoons of butter, and drizzle melted butter over bread pieces and set aside.
- Next, in a large mixing bowl, mix together the eggs, milk, sugar, cinnamon, and vanilla.
I use my flat whisk for this and it makes things super easy!
(My flat whisk could quite possibly be my favorite kitchen tool in the whole wide world. I use it to whisk eggs together in this recipe, or for scrambled eggs, or even if I have a powdered mixture that needs mixed. It mixes it so well! You can see this must-have kitchen tool, along with every other “Must-Have,” kitchen tool in my post: My Favorite Kitchen Tools )
- Next, simply pour the egg mixture over the bread pieces and make sure each piece has been covered or submerged to let that bread soak up that amazing custard mixture!
Oh my… doesn’t that photo of the egg mixture just make you drool!? It does me, every stinking time I look at it.
How Long to Bake Bread Pudding
- Toss that baby in the oven and let it bake the bread mixture uncovered for 40-45 minutes at 350º.
FAQ and Expert Tips:
Just like almost any dessert, or bread that you’re baking, insert a clean knife into the center and see if it comes out clean!
Well, it’s stale bread. Not super hard, and crispy… but bread that just wouldn’t be your favorite to use to make your favorite sandwich.
The reason you want day-old or stale bread is because you’ll want the bread to soak up the batter/custard of the bread pudding mixture.
Yep! It’s actually a great idea to make some of this ahead of time in case you need a last-minute dessert idea or to take a care package to a friend in need!
Just bake it as normal, and once cooled, place in the freezer for up to 2 months. When ready to thaw it, place it in the refrigerator to thaw it out.
You can enjoy bread pudding cold or warm, but if you prefer it warm after freezing/thawing, gently warm it to reheat.
Absolutely! I love make-ahead meals about as much as anyone, especially when entertaining! So if you want to make this ahead of time, feel free to!
You can either mix it all together and refrigerate it overnight before baking, or bake it, let it cool, and then refrigerate.
For best results, if you have left-over bread pudding, cool it until becomes room temperature and store in an airtight container (or cover the dish with plastic wrap) for up to 5 days, in the refrigerator.
Old-Fashioned Bread Pudding
That golden-brown bread pudding will remind you of grandma’s old-fashioned recipe as soon as you pull it out of the oven.
Serve it warm alone, with ice cream, or top it with the super-easy bread pudding sauce that I tell you about below…
What to Serve with Bread Pudding?
If you’re looking for a little something extra to serve with your new, easy bread pudding recipe, you might consider:
- chocolate sauce
- caramel ice cream topping
- ice cream
- whipped cream
- candied nuts
- raisins
- dried fruit
- powdered sugar
- or this crazy-easy and delicious bread pudding sauce I whipped up for you…
Amazing Bread Pudding Vanilla Sauce
For years I shared this recipe without a sauce or a drizzle. But there have been tons of you who have made this recipe and left so many amazing reviews and comments below saying you’ve made a bourbon bread pudding, caramel sauce, or vanilla sauce, and I must say… you’ve inspired me.
So when I remade this recipe to take new photos for the blog, I decided to whip up a quick vanilla sauce to see how it would taste.
It was heavenly.
The bread pudding is great as a stand-alone, but I’m a fan of this addition now, in a BIG way!
How to Make 3-Ingredient Sauce:
You’ll need the following, everyday ingredients:
- butter (I used salted but unsalted butter works just fine!)
- brown sugar
- vanilla
It’s super easy. Grab a small saucepan, and melt (on high) 3 Tablespoons of salted butter.
Once melted, turned it down to medium heat and wait a bit to let the butter brown. (Browned butter is my JAM!)
Then, I add in a tablespoon or so of brown sugar, and a teaspoon of vanilla extract.
Stir to combine and remove from heat. Let rest about 1-2 minutes, use the whisk to mix up the brown sugar and butter mixture and pour on top of the cooked bread pudding.
The little chunks of brown sugar candied and let a bit of a crunch, which was the PERFECT addition to this soft texture that the bread pudding has. (You can see how it turns out with the sauce, in the image below.)
Bourbon Bread Pudding
If you love the taste of bourbon in your bread pudding, you can easily add bourbon to the vanilla sauce recipe above by adding in a tablespoon of bourbon (less or more, depending on your taste) when you add in the sugar and vanilla.
Related Recipes:
We have a major sweet tooth and are HUGE fans of bread pudding recipes so make sure you check out our chocolate bread pudding recipe, donut bread pudding, sweet potato casserole bread pudding, and banana bread pudding to see which one is your favorite! Or, you may even love trying this croissant bread pudding!
So tell me… did you make this bread pudding? Did you like it? Let me know below in the comments with the others, and give this a rating to let others know how much you love it!
📖 Recipe
The BEST Bread Pudding Recipe
Ingredients
- 6 slices stale bread (Or about 4-5 cups of broken bread pieces or cubes. Some ideas to use are: french bread, buns, rolls, donuts, challah, toast or another type of bread.)
- 3 Tablespoons of butter 1 tablespoon + 2 Tbsp
- 4 Beaten Eggs
- 2 cups Milk
- 3/4 cup white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Optional Vanilla Sauce
- 3 tablespoon butter salted (but unsalted is ok too!)
- 1 tablespoon brown sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees, and use 1 Tablespoon of butter to coat the inside of your 8 in. square baking dish.
- Break your bread (I made larger pieces, rather than crumbling it up) in to the buttered baking dish.
- Melt your remaining 2 tablespoons of butter, and drizzle over bread pieces.
- In a bowl, mix remaining ingredients (don’t forget to beat your eggs first) until mixed well.
- Pour this mixture over the bread, making sure to evenly coat each piece.
- Bake for 45 minutes, or until the top of the bread pudding springs back after lightly touching it with a fork.
Optional Vanilla Sauce
- Grab a small saucepan, and melt (on high) 3 Tablespoons of salted butter.Once melted, turned it down to medium heat and wait a bit to let the butter brown.
- Then, I add in a tablespoon of brown sugar, and a teaspoon of vanilla extract.Stir to combine and remove from heat. Let rest about 1-2 minutes, use the whisk to mix up the brown sugar and butter mixture and pour on top of the cooked bread pudding.The little chunks of brown sugar candied and let a bit of a crunch, which was the PERFECT addition to this soft texture that the bread pudding has.
Video
Notes
- How do you know when bread pudding is done? Just like almost any dessert, or bread that you’re baking, insert a clean knife into the center and see if it comes out clean!
- What is day-old bread?
Well, it’s stale bread. Not super hard, and crispy… but bread that just wouldn’t be your favorite to use to make your favorite egg-salad sandwich.
The reason you want day-old or stale bread is because you’ll want the bread to soak up the batter/custard of the bread pudding mixture. - Can you freeze bread pudding?
Yep! It’s actually a great idea to make some of this ahead of time in case you need a last-minute dessert idea or to take a care package to a friend in need!
Just bake it as normal, and once cooled, place in the freezer for up to 2 months. When ready to thaw it, place it in the refrigerator to thaw it out. - Do you eat bread pudding warm or cold? You can enjoy bread pudding cold or warm, but if you prefer it warm after freezing/thawing, gently warm it to reheat.
- Can I prepare bread pudding the night before?
Absolutely! I love make-ahead meals about as much as anyone, especially when entertaining! So if you want to make this ahead of time, feel free to!
You can either mix it all together and refrigerate it overnight before baking, or bake it, let it cool, and then refrigerate. - How to store leftovers For best results, if you have left-over bread pudding, store in an airtight container for up to 5 days, in the refrigerator.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Riley says
I usually use day old baguettes from dinner. About how much in weight is typically for this recipe? 6 slices is confusing depending on which type of bread. I am dying to try the recipe!
Jessica says
Hi Riley, I usually try to use 4-5 cups of stale bread. I hope that helps!
Chris Miller says
Wonderful recipe! I did have to bake it about 10 more minutes before the middle was done.
Jessica says
So glad that you liked this bread pudding Chris! Thank you for sharing!
Rob says
I make bread Pudding with King’s Hawaiian bread, topped with a bourbon caramel sauce. With or without chopped pecans and raisins. It always disappears quickly.
Pam says
Just made this today and it’s delicious! I used cinnamon raisin apple bread and a mix of heavy cream and half and half instead of milk. I also made the vanilla sauce and drizzled on top. This recipe is a keeper! Thank you!
Jessica says
Oh cinnamon raisin bread sounds amazing to use for bread pudding! Thank you so much for sharing!
Stephanie Hocog says
Just made this for dessert tonight with leftover banana bread. Highly recommend trying it this way instead of plain bread and top off with vanilla ice cream if you have it. I didn’t do the vanilla sauce this time around but I’ll definitely do it next time with plain bread. Thank you so much, this was so easy and the best recipe for my 1st attempt of bread pudding:)
Jessica says
Thank you so much for sharing your experience with this bread pudding recipe Stephanie! So glad that you liked it!
Karen Rose says
This is a wonderful comfort food. I love the moist texture. Just the right balance of flavors. Although I did adjust the cinnamon. I sprinkled some cinnamon and sugar over the top. My go-to recipe.
Safina says
Searching for the best and this is it. My husband loves it. I made it with Gluten Free bread for my sister, her only complaint was no raisins but husband likes it just the way it is. thank you. Sending recipe to daughter in Spain.
Jessica says
Awww, I love that you can make this gluten free and with or without raisins to suit everyone! 🙂 Thank you for sharing!
Deloise Hamilton says
It turned out great!! My neighbor put in a request for this🤗🤗🤗
Jessica says
I’m so glad this bread pudding turned out great, thank you for letting us know!
Randy Roe says
I just made this recipe yesterday, and it was delicious!! I will always be making this bread pudding!! Thank you
Jessica says
That’s so great Randy, thank you so much for sharing that you loved it and for leaving a 5 star review!
Jean says
Absolutely delicious, everyone LOVED it !!
THANK YOU..❤️
Nancy Hill says
I tried the brown butter sauce but when the butter browned I took it from heat snd added the sugar which immediately turned into candy leaving the browned butter unable to mix.
Jessica says
Hi Nancy! It does create little crunchy pieces of brown sugar… which we love in contrast with the soft bread pudding. But it’d definitely not something that everyone would love, and it’s definitely not something you have to have for this recipe. The sauce is optional.
jamie curry john curry says
Happened to me too…….used maple syrup this time. Much better. Next time, going to use treakle.
Grammy says
I added raisins to mine befire baking. Also used a powdered sugar drizzle instead if the brown sugar recipe.
Jessica says
That sounds lovely! A powdered sugar glaze for bread pudding would be delicious too!
Grace says
Absolutely delicious! I made it with homemade Raisin Bread. The sauce really adds! My second time making!
Jessica says
Yum!! Using homemade raisin bread sounds incredible. I’m glad that you liked the sauce too, thank you!
Rita Jones says
This is an awesome recipe. My first time making bread pudding, everyone loved it. Raisin bread works really well for this.definetly a keeper, Thanks for sharing. I’ll definitely make this again!
Jessica says
Love love love raisin bread so I think I’d love bread pudding made with it too! Thank you for sharing!
Karen H says
Added pecans when baking. Used 4 tablespoons butter for sauce. Delivious!!!
Jessica says
Yay!! So glad to hear you loved this bread pudding recipe too Karen. Thank you!!
Jackie says
Made the bread pudding but it came out eggy. Help what did I do wrong. I followed the recipe and did not change anything.
Jessica says
Hi Jackie. I’m sorry it was eggy. Did you happen to use an 8×8 dish? Sometimes if using bigger, the egg batter can settle to the bottom and not get soaked up by the bread? Or perhaps enough bread wasn’t used? This could result in an eggy texture.
Angela says
I just made it and it’s super delicious. I used stale French baguette. Because it was really stale, I let it sit for a bit to soak up the custard. I read some other comments and also added golden raisins and chopped walnuts. It came out crusty on top and sides. So very good. Thank you!
Jessica says
Oh that sounds amazing! I think letting it soak in the custard for a bit was a great idea if it was really stale. Great thinking!
Karen says
This was so, so good. I made it exactly as written and used a two day old loaf of homemade honey wheat. It came out the perfect custardy texture and flavor. Served it warm with homemade vanilla ice cream and Vermont maple syrup drizzled on top. I’m going to make another loaf of bread just to make this again!
Jessica says
Mmm!! All of that sounds delicious, Karen. Thank you so much for taking the time to share your review of this bread pudding recipe!! I appreciate it.