You know those recipes that just feel like home? This bread pudding is one of them.
I came up with this recipe one rainy evening when I had leftover bread sitting on the counter and a craving for something warm, cozy, and sweet.
What started as an experiment turned into one of my all-time favorite desserts—and I promise, it might just become yours too.
Let’s talk about how to make this perfectly soft, custardy, and golden dessert that tastes like a hug in a bowl.
What Is Bread Pudding?
Bread pudding is a classic dessert made from old or leftover bread soaked in a mixture of milk, eggs, sugar, and flavorings like vanilla or cinnamon. Then it’s baked until the top is golden and crisp, but the inside stays soft and custardy.
It’s one of those dishes that prove simple ingredients can make something magical. You don’t need fancy equipment or expensive ingredients—just basic pantry staples and a bit of love.
Why You’ll Love This Recipe
Here’s why this recipe hits the spot every single time:
- Simple ingredients – Nothing fancy, just things you already have at home.
- Customizable – Add raisins, nuts, chocolate chips, or whatever you like.
- Comforting and cozy – Warm, soft, and smells like pure happiness.
- Budget-friendly – Uses up leftover or stale bread—nothing goes to waste.
I’ve made this for family dinners, lazy weekends, and even midnight cravings. Every single time, it disappears fast!
Ingredients You’ll Need
Let’s keep it simple. Here’s what you need for this heavenly bread pudding:
- 6 cups of cubed bread (day-old or slightly stale works best)
- 2 cups of milk (whole milk for creaminess)
- 3 large eggs
- ½ cup of sugar (you can adjust depending on your sweet tooth)
- 2 tsp of vanilla extract
- 1 tsp of cinnamon (optional but adds warmth)
- ¼ cup of melted butter
- A pinch of salt
- Optional add-ins: raisins, nuts, or chocolate chips
If you want an extra rich flavor, replace half the milk with heavy cream. Trust me, it’s worth it.
Step-by-Step Instructions
Step 1: Prep the Bread
Cut your bread into small cubes—nothing perfect, just bite-sized chunks. Use day-old or slightly dry bread so it soaks up the custard nicely. You can use white bread, brioche, challah, or even croissants if you’re feeling fancy.
Place the bread cubes in a buttered baking dish.
Step 2: Make the Custard Mixture
In a big mixing bowl, whisk together the eggs, milk, sugar, vanilla, cinnamon, melted butter, and salt. Mix until everything looks smooth and creamy.
This mixture is the heart of the pudding—it turns dry bread into soft, custardy goodness.
Step 3: Combine and Soak
Pour the custard mixture evenly over the bread cubes. Gently press the bread down with a spoon so it absorbs the liquid.
Let it sit for about 15–20 minutes before baking. This gives the bread time to soak up all that flavor.
If you’re adding extras like raisins or chocolate chips, sprinkle them evenly now.
Step 4: Bake It
Preheat your oven to 350°F (175°C).
Bake for 40–45 minutes or until the top is golden brown and a little crisp.
You’ll know it’s done when the edges are firm and the center is slightly jiggly but not wet.
Step 5: Serve Warm and Enjoy
Once baked, let it rest for about 10 minutes. Then dig in!
You can serve it plain, or make it extra special with:
- A drizzle of vanilla or caramel sauce
- A scoop of ice cream
- A dusting of powdered sugar
That first bite? Warm, sweet, soft inside, and crisp on top—pure comfort in every spoonful.
Tips for the Best Bread Pudding
Here’s what I’ve learned after making this recipe more times than I can count:
- Use slightly stale bread – Fresh bread gets mushy, while day-old bread holds texture.
- Don’t skip the soak time – That’s how you get the perfect custardy texture.
- Add texture – A handful of nuts or raisins can make a big difference.
- Experiment – Try adding nutmeg, chocolate chips, or even a splash of rum for grown-ups.
Variations to Try
You can totally make this recipe your own. Here are some fun twists:
- Chocolate Bread Pudding: Add cocoa powder or melted chocolate to the custard.
- Apple Cinnamon Version: Mix in chopped apples and a little extra cinnamon.
- Banana Bread Pudding: Add sliced bananas for a soft, sweet twist.
- Savory Version: Skip the sugar and add cheese, herbs, and veggies for a delicious side dish.
Storage and Reheating Tips
If you somehow have leftovers (I rarely do!), here’s how to keep them fresh:
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 300°F (150°C) for about 10 minutes, or microwave for 30 seconds per serving.
- You can even freeze it for up to 2 months—just thaw before reheating.
Why Bread Pudding Is the Ultimate Comfort Dessert
There’s something special about bread pudding. It’s simple yet full of heart. It turns humble ingredients into something luxurious.
Every bite reminds me of cozy evenings, family laughter, and that sweet smell filling the kitchen. That’s why I love this recipe—and why I think you’ll love it too.
FAQs About Bread Pudding
Q1: Can I use fresh bread for bread pudding?
You can, but it’s better to use day-old or slightly dry bread so it soaks up the custard better.
Q2: What kind of bread works best?
Brioche, challah, or even croissants give the richest flavor, but regular white or sandwich bread works great too.
Q3: Can I make this ahead of time?
Yes! You can prepare it, cover, and refrigerate overnight. Just bake it the next day when ready.
Q4: How do I make it extra creamy?
Use half milk and half cream for an ultra-rich texture.
Q5: Can I make it without eggs?
Yes—use a mix of mashed bananas or custard powder as an egg substitute, though the texture will change slightly.
