Bread Pudding Recipe
This easy bread pudding recipe is the ultimate comfort dessert — made with day-old bread, cinnamon, vanilla, and a creamy sauce that melts in your mouth.
Ingredients
- For the Bread Pudding:
- 6 cups stale or day-old French bread cubed
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- ¾ cup granulated sugar
- ¼ cup melted butter plus more for greasing
- 2 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ cup raisins or chopped nuts optional
- For the Vanilla Sauce:
- ½ cup granulated sugar
- ¼ cup unsalted butter
- 1 tbsp all-purpose flour
- 1 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Prepare the Bread
- Grease your baking dish with butter and set aside. Cut your stale bread into cubes — about 1-inch pieces. If the bread isn’t dry enough, spread it out on a baking sheet and toast at 300°F for 10 minutes.
- Make the Custard
- In a mixing bowl, whisk together the eggs, sugar, milk, heavy cream, vanilla, melted butter, and spices until smooth. This mixture should smell heavenly — like cinnamon French toast.
- Combine & Soak
- Pour the custard over the cubed bread and toss gently until all pieces are coated. Let it sit for 15 minutes so the bread absorbs all that creamy goodness.
- If you’re adding raisins or nuts, sprinkle them in now.
- Bake
- Pour the mixture into your buttered baking dish. Bake in a preheated oven at 350°F for 45–50 minutes, or until the top is puffed and golden brown. The center should be just set — a little jiggle is okay!
- You’ll know it’s done when your kitchen smells like a bakery and the edges start to crisp.
- Make the Vanilla Sauce
- While the pudding bakes, melt butter in a small saucepan over medium heat. Stir in the flour to make a smooth paste. Gradually whisk in sugar and heavy cream, cooking until thickened (about 5 minutes). Remove from heat and stir in vanilla extract.
- Drizzle warm sauce over each serving — it’s pure dessert bliss.
Notes
- Don’t skip the soaking time. It ensures every bite is creamy, not dry.
- Use day-old bread. Fresh bread turns mushy — you want it slightly firm.
- Avoid overbaking. The custard should be set but still soft in the center.
- Let it rest. Allow the pudding to cool for 10 minutes before serving — it helps the texture settle.
- Go bold with flavors. Don’t be afraid to add a splash of bourbon, orange zest, or extra cinnamon.