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We first tried bread pudding years ago at a work event, and since then we haven’t been able to stop thinking about.

We loved it so much, we tested several recipes to make sure we had the perfect, easy bread pudding that is comforting and cozy with hints of cinnamon and loads of creamy flavor. It’s similar to French Toast Casserole, only it’s creamier, sweeter, and a little gooier – which makes it perfect for dessert.

Add in raisins or chopped pecans – but this delicious pudding is best served with a drizzle of Caramel Sauce and Homemade Vanilla Ice Cream.

Why we think you’ll love it:

  • Second life for bread. Rescue stale bread and transform it into a decadent dessert – this pudding is a delicious way to reduce food waste!
  • Warm & comforting. Rich custard and fluffy bread create a warm, comforting texture that’s perfect for chilly nights or satisfying a sweet tooth.
  • Endless variations. From classic raisin-studded bread pudding to chocolate chip or fruit-filled options, the possibilities are endless – customize it to your cravings!
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Bread slices, milk, eggs, sugar, and seasonings measured and set on a counter.

Easy Bread Pudding Ingredients

Bread Pudding

  • 1 large loaf white bread (I typically use an 18-ounce loaf) –  the classic choice is white bread, but you can use 18 ounces of slightly stale challah, brioche, cinnamon swirl bread, croissants, or even leftover baguettes.
  • 6 large eggs
  • 4 cups whole milk– whole milk will produce a creamier pudding, but a lower fat milk can also be used.
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg

Caramel Sauce

  • ½ cup brown sugar
  • 1 tablespoon flour
  • ¼ teaspoon cinnamon
  • 1 egg
  • 2 tablespoons butter, melted
  • 1¼ cups milk
  • 1 tablespoon vanilla
Cubed bread in a white baking dish.
Mixing the milk mixture with seasonings in a white bowl.
Pouring egg mixture over cubed bread in a white baking dish.
Freshly baked bread pudding in a baking dish.

How to Make Bread Pudding

  1. PREP. Grease a 3-quart (9×13 inch) casserole pan.
    • Cut 1 loaf of bread into cubes and place in the greased pan.
    • In a very large bowl, whisk 6 eggs.
    • Then whisk in 1 cup sugar, 4 cups milk, 2 teaspoons vanilla extract, 1 tablespoon cinnamon, and 1 teaspoon nutmeg. 
  2. ASSEMBLE. Pour the egg mixture over top of the bread, tossing the bread as necessary so that it’s all covered in the egg mixture.
    • Allow the pudding to sit for 20 minutes so that the bread soaks up the egg mixture. As you wait, preheat the oven to 350°F.
  3. BAKE. Cover the dish with aluminum foil and bake for 20 minutes, then remove the aluminum foil and continue baking for 20-25 minutes or until the top is golden brown.
    • Let it cool for at least 10 minutes before slicing it into pieces and serving. 
  4. CARAMEL SAUCE. Mix ½ cup brown sugar, 1 tablespoon flour, and ¼ teaspoon cinnamon.
    • Add it to a medium saucepan along with 1 egg, 2 tablespoons melted butter, and 1¼ cups milk. Cook on LOW heat, whisking until smooth.
    • Cook for 10 minutes, whisking constantly, then stir in 1 tablespoon vanilla. Drizzle over your warm bread pudding.

Kristyn’s Recipe Tips

  • Use slightly stale bread like challah, brioche, or croissants for the best texture and flavor.
  • Let the bread soak for at least 20 minutes so every bite is custardy and rich.
  • Cover with foil halfway through baking to prevent over-browning while still getting a golden top.
  • This dessert reheats well—store leftovers covered in the fridge for up to 3 days.
Caramel sauce drizzled over baked cubed bread mixture.
Slice of bread pudding on a white plate.
4.99 from 79 votes

Easy Bread Pudding

By: Kristyn Merkley
This easy bread pudding recipe is a cozy old-fashioned dessert made with simple ingredients and is completely addicting.
Servings: 12 people
Prep: 10 minutes
Cook: 40 minutes
Resting: 20 minutes
Total: 1 hour 10 minutes

Equipment

Ingredients 

  • 1 large loaf white bread, I typically use an 18 oz loaf
  • 6 large eggs
  • 4 cups whole milk
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg

Caramel Sauce

  • ½ cup brown sugar
  • 1 tablespoon flour
  • ¼ teaspoon cinnamon
  • 1 egg
  • 2 tablespoons butter, melted
  • 1¼ cups milk
  • 1 tablespoon vanilla

Instructions 

Bread Pudding

  • Grease a 3-quart (9×13 inch) casserole pan.
  • Cut loaf of bread into cubes and place in the greased pan.
  • In a very large bowl, whisk eggs.
  • Whisk in sugar, milk, vanilla extract, cinnamon, and nutmeg. 
  • Pour the egg mixture over top of the bread, tossing the bread as necessary so that it's all covered in the egg mixture.
  • Allow the pudding to sit for 20 minutes so that the bread soaks up the egg mixture. As you wait, preheat the oven to 350°F.
  • Cover the dish with aluminum foil and bake for 20 minutes, then remove the aluminum foil and continue baking for 20-25 minutes or until the top is golden brown.
  • Let it cool for at least 10 minutes before slicing it into pieces and serving. 

Caramel Sauce

  • Mix brown sugar, flour, and cinnamon.
  • Add it to a medium saucepan along with the egg, melted butter, and milk. Cook on LOW heat, whisking until smooth.
  • Cook for 10 minutes, whisking constantly, then stir in vanilla. Drizzle over your warm bread pudding.

Video

Notes

Recipe Notes:
  • Use slightly stale bread like challah, brioche, or croissants for the best texture and flavor.
  • Let the bread soak for at least 20 minutes so every bite is custardy and rich.
  • Cover with foil halfway through baking to prevent over-browning while still getting a golden top.
  • This dessert reheats well—store leftovers covered in the fridge for up to 3 days.
STORE leftovers covered in the fridge. Bread pudding is best served warm. You can either warm it up in the microwave or preheat the oven to 350°F and bake covered for 10 minutes to warm it up. 
For more substitutions and tips, check out the full recipe post

Nutrition

Calories: 384kcal, Carbohydrates: 60g, Protein: 13g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 124mg, Sodium: 370mg, Potassium: 286mg, Fiber: 2g, Sugar: 34g, Vitamin A: 389IU, Vitamin C: 0.03mg, Calcium: 283mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

Make ahead of time?

Prepare this simple bread pudding up to 12 hours before baking. Cover the pan with aluminum foil and refrigerate. When you’re ready to enjoy it, pop it in the preheated oven.

How to store?

Place homemade bread pudding in an airtight container and store it in the refrigerator for 3-4 days.

How to freeze?

Cover tightly and freeze for 3-4 months. Thaw overnight before reheating. If it’s lost too much moisture, add a bit of caramel sauce or heavy cream before reheating.

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This recipe was originally published March 2019.

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About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

More About Kristyn

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4.99 from 79 votes (50 ratings without comment)

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48 Comments

  1. Mary says:

    Do you have a “preferred” bread pan? I need to purchase a couple and wondered which kind or brand cooks the best.

    Reply
  2. Mary Montgomery says:

    Do you use your homemade white bread for the 18oz loaf in your Bread Pudding with carmel sauce or is the consistency different from purchased bread or Challah? Which makes better Bread Pudding?

    Reply
  3. Kara says:

    5 stars
    I had a loaf of French bread in the freezer that I needed to use. It worked perfectly! Such a comforting dessert, and the sauce is amazing!

    Reply

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