Introduction
There’s something about the warm, cinnamon-scented steam that rises from a fresh pan of bread pudding that reaches straight for the heart. Imagine tearing into a golden, custardy interior with a lightly crisped top — the contrast of pillowy bread soaked in vanilla cream, the occasional pop of a raisin or crunch of toasted walnut, and the gentle sweetness that lingers on the tongue. This is comfort in a spoon: aromatic, tender, and quietly celebratory.
Bread pudding is the kind of recipe that turns stale bread into joy and invites slow mornings, cozy family breakfasts, or after-dinner gatherings around a shared dessert. It’s forgiving, efficient, and nostalgic — the perfect way to feed a crowd without fuss. If you enjoy other classic custard comforts, you might also like our take on bread-and-butter pudding, which explores a slightly different, buttery approach to a similar idea.
Dish Snapshot
- Prep Time: 15 minutes (plus 15 minutes resting)
- Cook Time: 30–40 minutes
- Total Time: 60 minutes (including soaking)
- Servings: 6–8 (depending on portion size)
- Difficulty Level: Easy — great for beginner bakers
Nutrition Highlights
Nutrition estimates per serving (based on 8 servings)
These values are approximate and calculated from standard ingredient databases (USDA FoodData Central) and reviewed against general guidance from health sources such as the Mayo Clinic.
- Calories: ~320 kcal
- Protein: ~9 g
- Carbohydrates: ~45 g
- Sugars: ~24 g
- Dietary Fiber: ~1.5 g
- Fat: ~11 g
- Saturated Fat: ~6 g
- Sodium: ~220 mg
- Calcium: ~120 mg
Notes: Bread pudding is an energy-dense dessert because of milk, eggs, sugar, and bread. If you’re watching calories or sugar, reduce the added sugar, use lower-fat milk, or cut portions slightly. For individualized nutritional guidance, consult resources from reputable health organizations such as the CDC or a registered dietitian.
Perfect For…
This bread pudding shines for several reasons:
- Cozy gatherings: It feeds a group easily and feels homey — ideal for slow Sunday brunch or a small holiday dessert.
- Using leftovers: Turn stale bread into something spectacular rather than wasting it.
- Comfort food cravings: The warm custard aroma and soft, tender texture make it a go-to when you want something soothing.
- Flexible timing: It can be made ahead and reheated, so it’s great for entertaining or a no-stress weeknight treat.
How to Make Bread Pudding
Ingredients
- 6 cups stale bread, torn into 1–2 inch pieces (about 10–12 ounces; use challah, French bread, brioche, or day-old sandwich bread)
- 2 cups whole milk (or 1½ cups milk + ½ cup cream for richer pudding)
- 3 large eggs
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp fine salt
- 2 tbsp unsalted butter, cut into small dots
- Optional: ½ cup raisins or chopped nuts (walnuts, pecans)
- Optional vanilla sauce for serving (store-bought or homemade)
Substitutions and optional ingredients:
- Dairy-free: Use full-fat coconut milk or almond milk and a little extra cornstarch (1 tsp) to help set.
- Egg-free/vegan: Use 3 flax eggs (3 tbsp ground flax + 9 tbsp water, chilled) and plant milk; results will be softer.
- Sweeteners: Replace sugar with maple syrup or honey (reduce liquid slightly if very runny).
- Add-ins: Chocolate chips, chopped apples, or orange zest work beautifully.
Step-by-step Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch or similar-sized baking dish.
- Tear the stale bread into pieces and place it evenly in the greased baking dish. Lightly press pieces down so they fit snugly.
- In a mixing bowl, whisk together the milk, eggs, sugar, vanilla extract, cinnamon, and salt until smooth and well combined. Avoid overworking the eggs — whisk just until homogeneous.
- Pour the custard mixture over the bread, making sure all the pieces are saturated; press gently with a spatula so the liquid soaks in.
- Let the bread mixture sit for about 15 minutes to absorb the custard fully. This resting step ensures a uniformly tender center.
- Dot the top evenly with the 2 tablespoons of butter and sprinkle the optional raisins or nuts if using.
- Bake for 30–40 minutes, until the top is golden brown and a knife inserted in the center comes out mostly clean with only a few moist crumbs. Avoid underbaking (runny center) and overbaking (rubbery texture).
- Remove from the oven and let rest 10 minutes before serving. Drizzle with vanilla sauce if desired.
Practical tips:
- If your bread is very fresh, toast the pieces briefly (5–8 minutes) to dry them out so they absorb custard better.
- Use a mix of milk and cream for a silkier, richer custard.
- Rotate the pan halfway through baking if your oven has hot spots.
- For a soufflé-like surface, increase eggs to 4, but expect a denser custard.
While you’re experimenting with custard bases, consider using lighter milk alternatives for creative results — for instance, this small recipe inspiration from a 4-ingredient coconut-chia pudding shows how coconut milk can change texture and flavor.
Serving Suggestions
- Classic: Serve warm with a drizzle of vanilla sauce or a scoop of vanilla ice cream.
- Breakfast-style: Top with fresh berries and a dollop of Greek yogurt for a morning-friendly twist.
- With beverages: Pairs beautifully with black coffee, a latte, or a lightly spiced chai.
- As a snack: Enjoy a modest square at room temperature with a cup of tea.
- Garnish ideas: Sprinkle powdered sugar, toasted nuts, or a tiny pinch of flaked sea salt for contrast.
Storage Instructions
- Room temperature: Cover loosely and keep for up to 1 day (best consumed the day it’s made).
- Refrigerator: Store in an airtight container for 3–4 days. Reheat individual portions in the microwave (30–60 seconds) or rewarm in a 325°F (160°C) oven for 10–15 minutes.
- Freezer: Wrap tightly or store in a freezer container for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
Chef’s Advice
- Best breads: Enriched breads such as brioche, challah, or day-old croissants yield the most tender and flavorful pudding because of their fat content.
- Texture cues: The ideal internal temperature is about 165°F (74°C) when fully set; the center should jiggle slightly but not be liquid.
- Spice balance: Keep cinnamon moderate and consider adding a tiny pinch of nutmeg for depth; too much spice can overpower the vanilla.
- Even soaking: For uniform texture, cut bread pieces to similar sizes and press them gently into the custard before the 15-minute soak.
Creative Twists
- Vegan Maple-Pecan Bread Pudding: Use coconut milk, flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and swap sugar for maple syrup; top with toasted pecans and a maple glaze.
- Chocolate-Banana Bread Pudding: Fold in ½ cup dark chocolate chips and sliced bananas before baking; serve with whipped cream.
- Gluten-Free Berry Bake: Use gluten-free day-old bread and fold in 1 cup mixed berries (fresh or frozen) for a fruity version.
- Boozy Bourbon-Pecan: Add 2 tbsp bourbon to the custard and fold in toasted pecans for a festive adult dessert.
Frequently Asked Questions
Q: Can I use fresh bread instead of stale?
A: Yes, but dry it first by toasting in the oven for 5–10 minutes so it soaks up the custard properly.
Q: My pudding was soggy in the middle — why?
A: This usually means underbaked or too high a liquid ratio. Bake until a knife comes out mostly clean and ensure bread is dry enough to absorb the custard.
Q: Can I make this ahead?
A: Absolutely — assemble and refrigerate (covered) for a few hours or overnight, then bake when ready. Baking time may increase slightly if starting cold.
Q: How do I make it less sweet?
A: Reduce the sugar by one-quarter to one-half, or replace some sugar with a sugar substitute suitable for baking. Adjust to taste.
Conclusion
If you’re craving a warm, soulful dessert that rescues stale bread and feeds a small crowd with minimal fuss, this bread pudding is your answer — forgiving, fragrant, and utterly comforting. For another classic method and a different set of tips, check this beloved Bread Pudding Recipe – Allrecipes, and for an easy old-fashioned take with video guidance, see this helpful Bread Pudding Recipe: Easy Old Fashioned Recipe (With Video!).
I’d love to hear how your version turns out — share a photo, a twist you tried, or a family memory tied to this dish in the comments below.
Print
Classic Bread Pudding
- Total Time: 60 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
A comforting dessert made from stale bread, rich custard, and optional add-ins like raisins or nuts, perfect for gatherings.
Ingredients
- 6 cups stale bread, torn into 1–2 inch pieces
- 2 cups whole milk (or 1½ cups milk + ½ cup cream)
- 3 large eggs
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp fine salt
- 2 tbsp unsalted butter, cut into small dots
- Optional: ½ cup raisins or chopped nuts (walnuts, pecans)
- Optional vanilla sauce for serving
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Tear the stale bread into pieces and place it evenly in the greased baking dish.
- In a mixing bowl, whisk together the milk, eggs, sugar, vanilla extract, cinnamon, and salt until smooth.
- Pour the custard mixture over the bread, ensuring all pieces are soaked.
- Let the mixture sit for about 15 minutes to absorb the custard.
- Dot the top with butter and add raisins or nuts if using.
- Bake for 30–40 minutes until the top is golden brown.
- Remove from oven and let rest for 10 minutes before serving.
Notes
Reduce sugar for lower sweetness or substitute with maple syrup or honey. Use rich breads for better flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1.5g
- Protein: 9g
- Cholesterol: 0mg
