Easy Bread Pudding Recipe

This Easy Bread Pudding Recipe is the perfect way to satisfy your sweet tooth! The sweet and creamy dessert takes stale bread and turns it into a decadent treat soaked in vanilla sauce.

One Serving of Bread Pudding on a White Plate

Cozy Homemade Bread Pudding

Warm flavors of nutmeg and cinnamon soak into pieces of leftover bread to make this homemade pudding, all covered in a lovely vanilla sauce. The flavor of the pudding is totally addicting. For someone with a sweet tooth, the sauce is definitely necessary too. It adds even more great flavor and moisture to the dish!

I tested this bread pudding quite a bit to make sure it was the best! I played around with the amount of milk and eggs, in particular. I found that it was far better without too much milk or eggs. Too much milk that didn’t soak into the bread ended up leaving a watery layer in the final pudding that looked kind of separated. Too many eggs and it tasted more like breakfast and very eggy.

The final recipe turned out perfect. It tastes just like the one Grandma used to make! Nothing beats an old fashioned dessert done right.

Freshly Baked Bread Pudding in a Pan Next to Two Cinnamon Sticks

What You’ll Need

I love the simple, universal ingredient list for this recipe. It’s such a satisfying dessert, and you can make it on a whim with all ingredients accounted for!

For the Bread Pudding

  • Day-Old Bread: You’ll need 6 cups of cubed, stale bread. You can use any kind you have on hand –  french, challah, brioche, regular sliced, etc.
  • Milk: I prefer whole milk, but you could use 2% as well. Milk is such a big part of this recipe, it’s best to go with high fat to get the best result.
  • Eggs
  • Sugar
  • Butter
  • Vanilla Extract: Plenty of vanilla extract adds incredible flavor so that your pudding doesn’t just taste like milk and eggs.
  • Ground Cinnamon: This warm spice is a must!
  • Ground Nutmeg: The nutmeg is also a must. It adds a subtle flavor that really elevates the bread pudding and gives it something extra.

For the Vanilla Sauce

  • Butter: Half a cup (1 stick).
  • Sugar
  • Heavy Whipping Cream: For that lovely creaminess.
  • Vanilla Extract

What Kind of Bread to Use

I tested this recipe with several different breads. I found that fresh bakery breads that had gotten stale were much fluffier in the end than a regular sliced loaf of bread. I much preferred the fluffy texture, so that would be my recommended bread.

However, bread pudding is great for using up stale bread, and just about any bread will work! Feel free to use whatever kind is available.

A Square of Bread Pudding on a Plate with the Rest of the Pudding in the Background

How to Make Bread Pudding

For such a luxurious dessert, bread pudding is seriously simple to prepare. Just soak your bread and leave the rest to your oven! The sauce that goes on top is made in under 5 minutes, too.

  1. Grease Pan: Grease an 8×8-inch casserole dish and set aside.
  2. Assemble Bread in Pan: Cut the bread into 1-inch chunks and spread them evenly in the bottom of the casserole dish.
  3. Add Milk & Egg Mixture: In a large bowl, whisk together the milk, eggs, sugar, butter, vanilla extract, cinnamon and nutmeg. Pour the mixture evenly over the bread, getting all the bread wet from the mixture.
  4. Let Soak: Let the bread sit for 20-25 minutes to soak up the milk and egg mixture.
  5. Bake: Meanwhile, preheat the oven to 350°F. Once preheated, bake for 50-55 minutes and remove from the oven when done.
  6. Make Vanilla Sauce: While the bread pudding cooks, make the vanilla sauce. Melt the butter in a medium saucepan on low heat, then add the sugar, cream and vanilla extract. Slowly cook over low heat while stirring until the mixture coats the back of a spoon.
  7. Drizzle Over Pudding & Serve: Remove the sauce from the heat and drizzle it over the warm bread pudding.

How to Tell When Your Pudding is Done Cooking

When bread pudding is done baking, it should be jiggly, but set. The center should rise fully, so if it hasn’t yet, it probably needs a little more bake time. Everyone’s oven is different, so keep an eye on the pudding and adjust accordingly.

Homemade Bread Pudding in a White and Blue Pan

Variation Ideas

There are so many yummy things you can mix into your bread pudding. Want some ideas? Here are some of my favorite ways to put a spin on this classic recipe.

  • Add Dried Fruit: Raisins, craisins or golden raisins make a great addition. You could even add other dried fruits like like pineapple or cherries.
  • Chocolate Bread Pudding: I always find a way to sneak chocolate into my desserts! And this one is no exception. Try adding chocolate chips to your pudding and topping it with Homemade Chocolate Sauce.
  • Add Nuts: To give this creamy bread pudding a satisfying crunch, add in some toasted walnuts or pecans.
  • Boozy Bread Pudding: Adding a few tablespoons of rum or bourbon to your pudding is a great way to amp up the flavor!

Tips for the Best Bread Pudding

If you’ve never made bread pudding before, that’s okay. These tips will help your first batch come out perfect!

  • Let the Bread Fully Soak: You need to have the right balance of bread to liquid, and the bread should be stale. If the bread doesn’t soak up all the liquid, you end up with that strange separated layer. When you first add the liquid to the pan, your bread will be afloat. After sitting and soaking, it should be very moist but no longer floating.
  • What if I Only Have Fresh Bread? If your bread isn’t stale, spread it evenly on a baking sheet and put it in a 200°F oven for 15 minutes. You want to be sure that it’s stale so it really soaks up the milk and egg mixture.
  • Cook Sauce on Low Heat: You don’t want the burner to be too hot when you’re cooking the vanilla sauce; keep it at low heat the whole time.
  • For a Crispy Top: If you want your bread pudding to be crisp on top, just bake it for an extra 2-4 minutes with the oven turned up to 400°F and the pan moved up to the top rack.

A Helping of Bread Pudding Sitting on a Plate on Top of a Blue Napkin

Serving Suggestions

This flexible dessert can be served in any number of delicious ways. These simple ideas will make it feel extra special!

  • Top with Whipped Cream: A dollop of Homemade Whipped Cream adds the perfect finishing touch to bread pudding.
  • Serve with Another Sauce: You don’t have to make the vanilla sauce for this dessert if you don’t want to. It tastes amazing with Salted Caramel Sauce too!
  • Top with Ice Cream: A warm and creamy treat like bread pudding calls for a scoop of cold vanilla ice cream to go with it. Yum!

How to Store and Reheat Leftovers

I recommend eating a serving of this bread pudding while it’s fresh, but the leftovers are also delicious. Store them covered in the fridge. Refrigerated bread pudding will keep for up to 5 days. I would not recommend freezing bread pudding.

To reheat, place individual portions in the microwave for 45 seconds, repeating and adjusting the time accordingly until the pudding is warmed through. The sauce can be reheated alongside the pudding and then drizzled on top.

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
One Serving of Bread Pudding on a White Plate

Easy Bread Pudding

  • Author: Lindsay
  • Prep Time: 1 hour
  • Cook Time: 50 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 9
  • Category: Dessert
  • Method: Oven
  • Cuisine: British


Satisfy your sweet tooth using basic kitchen ingredients with this Easy Bread Pudding Recipe! This sweet and creamy dessert takes stale bread and turns it into a decadent, comforting treat.


For the Bread Pudding

  • 6 cups cubed stale bread (french, challah, brioche, regular sliced)
  • 2 cups milk
  • 3 large eggs
  • 1 cup (207g) sugar
  • 2 tbsp butter, melted
  • 1 1/2 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg

For the Vanilla Sauce

  • 1/2 cup butter
  • 1 cup sugar
  • 1/2 cup heavy whipping cream
  • 1 tbsp vanilla extract


  1. Grease an 8×8-inch casserole dish and set aside.
  2. Cut bread into 1-inch chunks and spread evenly in the bottom of the casserole dish.
  3. In a large bowl, whisk together the milk, eggs, sugar, butter, vanilla extract, cinnamon and nutmeg. Pour the mixture evenly over the bread, getting all the bread wet from the mixture.
  4. Let the bread sit for 20-25 minutes to soak up the milk and egg mixture.
  5. Meanwhile, preheat the oven to 350°F (176°C). Bake for 50-55 minutes. It should be jiggly, but set. The center should rise fully, so if it hasn’t yet, it might need a little more bake time. Remove from oven when done.
  6. While the bread pudding cooks, make the vanilla sauce. Melt the butter in a medium saucepan on low heat, then add the sugar, cream and vanilla extract.
  7. Slowly cook over low heat while stirring until the mixture coats the back of a spoon.
  8. Remove the sauce from the heat and serve warm over the bread pudding.


To make this in a 9×13 pan, use one and a half recipes worth.

Keywords: easy bread pudding, homemade vanilla sauce, easy dessert idea, bread pudding sauce

A Slice of Bread Pudding on a Plate Over a Pan Full of Bread Pudding

More Classic Dessert Recipes

Want some other classic dessert recipes that won’t disappoint? Start with these!

This post may contain affiliate sales links. Please read my disclosure policy.

Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

Recipe rating

  1. Cynthia

    Absolutely decadent! I used a long French bread loaf. Let it sit on the counter all day to get stale. Soaked in the liquid for a good hour then popped it in the oven. I had to cover it with tin foil after about 30 mins while the insides baked so it wouldn’t get too brown. It was easy to tell when it was ready as the dough poofed up. The vanilla sauce was sooo good.

    1. Garnet

      You can prep this recipe the night before. Just don’t bake it. Then bake in the oven as usual. You might have to add a few minutes of baking time because it is going into the oven cold.

  2. Cecil Cook

    I have been a bread pudding fan as long as I can remember, and have made it a personal mission to convert friends and family to be the same. This recipe has been my ally in that mission. My wife and sister have declared this as my best bread pudding ever.
    I take a few liberties with the recipe in that I soak dried cherries in 1/4 cup of liquor (so far dark rum or amaretto), then incorporate the fruit and a little liquid into the pudding and the remaining liquid into the sauce. Also, I use half and half instead of milk and then include the remaining 1/2 cup of cream from the sauce recipe to account for using a whole challah loaf, slightly more bread than the recipe calls for.
    Thank you for sharing this recipe with those of us who are fans of this often under appreciated dessert.

  3. Sharon

    I have a ginormous bowl of cubed Easter bread (rich egg bread) to make bread pudding with this weekend. It’s in the fridge with some brown sugar and cinnamon right now. I think it’s enough to fill a full steam table tray. I’m thinking maybe a half gallon of milk and a dozen eggs. I’m also soaking a box of golden raisins. Got some sweetened condensed milk and dark brown sugar too…. any tips?

  4. Jennifer

    Second time in a month! So delicious , totally makes me remember my dad’s recipe. Fighting over the yummy crispy edges.

  5. Julie Naquin

    I’m wanting to make a 9/13 dish , do you thinking doubling up on the recipe would work?
    Looks so delicious

  6. Cashey Davis


  7. Terry Walls

    Whenever I make this delicious 😋 bread pudding it’s gone in 2 days, and I just make another. One time I ended up eating the whole thing by myself, I love this easy recipe, and I’m not throwing away any bread, I’ve used whole milk, heavy cream, and even almond milk and it always come out delicious.

  8. Bruce G

    Excellent descriptions and explanations throughout, but, based on the introduction, I was really frustrated reading through the entire article, wondering why I wasn’t seeing QUANTITIES of the ingredients, until I finally reached the end of it. An extra sentence or phrase in the intro would have been a big help.
    Since my wife is such an excellent home chef (20+ years learning from cooking shows on PBS!), she may have expected that in an online recipe, but I didn’t.

  9. Isabel Christlieb

    Hi Lindsay
    I just made your wonderful bread pudding and it is so good reminds me of my mom’s. I will be making this again thank you for sharing this wonderful recipe.
    Sincerely, Isabel

  10. Sheila

    I make bread pudding often but I’d never thought to add nutmeg- it really made a difference! Also liked that the recipe didn’t call to heat the milk which made it really quick and easy. Used almond milk with no problems.

    1. Lindsay

      The recipe has a gray square around it. If you are having trouble, go to the top of the post and hit “jump to recipe” and it’ll take you straight there.

  11. Lupe

    This was amazing! I’ve never tried making bread pudding because I thought it would be really difficult. It was always my go to dessert to order if we went out to a restaurant. This was better than any restaurant!!!

  12. Angela

    This actually originates from 11th century England. In the 13th century it was called “poor mans pudding”. In the UK it is called bread and butter pudding where the bread is sliced into triangles and arranged in the dish. It is then scattered with raisins and a home made custard is poured over. It is then baked in the oven. Bread pudding is a different dish of stale bread with raisins and spices baked and cut into square cake like chunks.

  13. Sabrina

    ha! I didn’t realize how much I miss this dessert until I saw your recipe, thank you! Saving this for the weekend a nice memory for me, thank you!

  14. Jocelyn Jones

    The bread pudding has roots in Black New Orleans cuisine. Raisins are a typical ingredient. My mom uses a Brandy lemon sauce, too.. She uses all ingredients you mentioned except cinnamon.

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12