Classic Bread Pudding is a warm, custard-rich dessert that transforms simple ingredients into a comforting treat. With a tender interior, golden top, and hints of cinnamon and vanilla, it’s the perfect way to use up stale bread and create something truly special. Whether served plain or dressed with caramel or whipped cream, this pudding is a timeless favorite.
Why You’ll Love This Recipe
This bread pudding is easy, economical, and endlessly comforting. It’s made with pantry staples, comes together quickly, and can be customized to suit your taste. The balance of soft, custard-soaked bread with a lightly crisped top makes each bite satisfying. It’s ideal for casual family desserts or a cozy addition to holiday spreads.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
4 cups cubed stale bread
2 cups whole milk
1/2 cup sugar
3 large eggs
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 cup butter, melted
1/2 cup raisins (optional)
Directions
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Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish and set aside.
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In a large bowl, whisk together the milk, sugar, eggs, vanilla extract, ground cinnamon, salt, and melted butter until well combined.
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Add the cubed bread to the bowl and gently stir until all the bread is evenly coated. Let the mixture soak for about 10 minutes, stirring occasionally to ensure all pieces absorb the liquid.
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Stir in the raisins if using, then pour the bread mixture into the prepared baking dish, spreading it out evenly.
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Bake for 35–40 minutes, or until the top is golden brown and the pudding is set in the center.
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Remove from the oven and let it cool slightly before serving.
Servings and timing
This recipe yields approximately 6 servings.
Preparation time: 15 minutes
Baking time: 35–40 minutes
Total time: About 55 minutes
Variations
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Chocolate Chip Version: Replace raisins with 1/2 cup chocolate chips.
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Boozy Twist: Soak the raisins in a splash of rum or bourbon before adding.
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Fruit Additions: Add chopped apples or dried cranberries for more texture and flavor.
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Nut Topping: Sprinkle chopped pecans or walnuts on top before baking for a crunchy finish.
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Coconut Milk: Substitute part of the milk with coconut milk for a tropical variation.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat individual portions in the microwave or warm in the oven at 300°F (150°C) until heated through.
Bread pudding also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
FAQs
Can I use fresh bread?
Yes, though stale bread is preferred for better texture. If using fresh, toast the cubes lightly in the oven to dry them out.
What type of bread works best?
French bread, brioche, challah, or any sturdy white bread are excellent choices.
Can I make it ahead of time?
Yes, you can assemble the pudding and refrigerate it for several hours or overnight before baking.
Is it supposed to be soft in the middle?
Yes, the center should be custardy and soft, but not wet or raw.
Can I reduce the sugar?
Yes, you can reduce it slightly, though it may affect the balance of sweetness and texture.
How do I know when it’s done?
Insert a knife into the center—if it comes out clean and the top is golden, it’s ready.
Can I skip the raisins?
Absolutely. The raisins are optional and can be replaced or omitted based on your preference.
What can I serve with it?
Whipped cream, vanilla ice cream, caramel sauce, or a dusting of powdered sugar work wonderfully.
Can I use almond or oat milk?
Yes, but choose unsweetened versions and note that it may slightly alter the texture.
Is this dish freezer-friendly?
Yes, it freezes well. Cool completely, wrap tightly, and freeze for up to 2 months.
Conclusion
Classic Bread Pudding is a cozy, versatile dessert that turns everyday ingredients into something truly comforting. Whether served warm with a drizzle of caramel or simply enjoyed on its own, this dish is sure to satisfy. Easy to make, easy to love, and endlessly customizable, it’s a recipe worth keeping on hand for every season.
Print
Classic Bread Pudding
- Total Time: 25 minutes
- Yield: 6–8 servings
- Diet: Vegetarian
Description
This Classic Bread Pudding is a comforting, old-fashioned dessert made with simple pantry staples. Cubed stale bread soaks in a sweet vanilla-cinnamon custard, then bakes into a golden, tender treat that’s perfect warm with whipped cream or caramel. Great for using up leftover bread and ideal for cozy family dinners or holiday meals. Bread pudding recipe, easy dessert, old-fashioned bread pudding, vanilla custard pudding, leftover bread dessert
Ingredients
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4 cups cubed stale bread
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2 cups whole milk
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1/2 cup sugar
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3 large eggs
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1 tsp vanilla extract
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1/2 tsp ground cinnamon
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1/4 tsp salt
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1/4 cup butter, melted
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1/2 cup raisins (optional)
Instructions
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Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish.
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In a large bowl, whisk together milk, sugar, eggs, vanilla, cinnamon, salt, and melted butter.
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Add the bread cubes to the mixture and let soak for 10 minutes, stirring occasionally.
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Stir in raisins if using, then pour the mixture into the prepared dish.
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Bake for 35–40 minutes, or until the top is golden and the pudding is set.
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Serve warm, optionally topped with whipped cream or a drizzle of caramel sauce.
Notes
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For extra flavor, soak the raisins in rum before adding.
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Best with day-old French bread or brioche.
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Can be made ahead and reheated in the oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American