Easy Bread Pudding

Easy Bread Pudding is a cozy old-fashioned dessert made with simple ingredients and is completely addicting.

Warm and gooey Easy Bread Pudding is a classic dessert recipe! Just like our famous Peach Cobbler, this recipe is served warm and is especially delicious with Vanilla Ice Cream and Caramel Sauce.

A serving of easy bread pudding covered in caramel.

Easy Bread Pudding

Bread pudding is attributed to England and was particularly popular among the lower class. Instead of tossing out stale bread they soaked it in liquid, added some seasoning, and baked it.

It was often called “poor man’s pudding” or “bread and butter pudding”. Over the years the dish has become a delightful dessert

Easy Bread Pudding is comforting and cozy with a delicious hint of cinnamon and creamy flavor. Add in raisins or chopped pecans – but I like it best served with a drizzle of Caramel Sauce and Ice Cream.

It’s similar to French Toast Casserole, only it’s creamier, sweeter, and a little gooier – which makes it perfect for dessert.

Ingredients for making easy bread pudding measured and ready for baking.

How to Make Bread Pudding

This best Bread Pudding Recipe seriously couldn’t be easier to make.

PREP. Grease a 3-quart (9×13 inch) casserole pan. Cut the bread into cubes and place in the greased pan.

EGG MIXTURE. In a very large bowl, whisk the eggs. Then whisk in the sugar, milk, vanilla extract, cinnamon, & nutmeg. 

BREAD. Pour the egg mixture over top of the bread cubes, tossing the bread as necessary so that it’s all covered in the milk mixture.

Allow the pudding to sit for 20 minutes to soak up the egg mixture. As you wait, preheat the oven to 350°F.

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. 

SAUCE. Add the brown sugar/flour mix to a medium saucepan along with cinnamon, egg, melted butter, and milk. Cook on LOW heat, whisking until smooth.

ENJOY! Cook for 10 minutes, whisking constantly, then stir in vanilla. Drizzle the vanilla sauce over your warm bread pudding.

Recipe Tips

Soggy bread. This Easy Bread Pudding recipe should be soft, but not runny. There are a few factors that can affect the texture of this dessert: 

  • It is important to use stale bread to avoid an excess of unabsorbed liquid. 
  • Underbaking will cause the bread to not set correctly.
  • Leaving on the foil will trap moisture causing a soggy pudding.

Additions. 

  • Flavored chips: chocolate chips, white chocolate chips, or cinnamon chips
  • Nuts: walnuts, pecans, macadamia, or almonds
  • Dried fruit: cranberries or raisins
  • Add shredded cheese or crumbled bacon for a savory twist
Easy bread pudding drizzled with caramel sauce.

Storing Info

Make ahead of time. Prepare the 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.

STORE. Place simple Bread Pudding in an airtight container and store in the refrigerator for 3-4 days.

Reheat it in the oven or microwave, but be sure it reaches an internal temperature of 165°F. For a crisp top, broil for the last minute.

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.

Close up of a slice of easy bread pudding topped with caramel sauce.

For more yummy recipes, check out:

Easy Bread Pudding Recipe

4.97 from 33 votes
Easy Bread Pudding is a cozy old-fashioned dessert made with simple ingredients and is completely addicting.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Resting 20 minutes
Total Time 1 hour 10 minutes
Servings 12 people
Calories 384 kcal
Author Lil’ Luna

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

  • 1/2 cup brown sugar
  • 1 tbsp flour
  • 1/4 tsp cinnamon
  • 1 egg
  • 2 tbsp butter, melted
  • 1 1/4 cups milk
  • 1 tbsp vanilla

Instructions
 

  • Grease a 3-quart (9×13 inch) casserole pan.
  • Cut the bread into cubes and place in the greased pan.
  • In a very large bowl, whisk the eggs.
  • Then whisk in the sugar, milk, vanilla extract, cinnamon, & 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. 
  • Add the brown sugar/flour mix to a medium saucepan along with cinnamon, 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

*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 350F and bake covered for 10 minutes to warm it up. 

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 5 stars
    This is the best Bread Pudding recipe I have tried yet…now the ONLY one I will make from now on! TY for posting!

  2. 4 stars
    Recipe is great. I would definitely add less milk for the caramel sauce. I ended up having to add a lot more flour and brown sugar in order to thicken it up.

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