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This easy bread pudding recipe is a cozy old-fashioned dessert made with simple ingredients and is completely addicting.

Warm and gooey 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.

The EasIEST 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

Our bread pudding recipe 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

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.

Recipe FAQ

Do you eat bread pudding warm?

It’s totally up to preference! Most people prefer it warm, especially with the caramel drizzle, but you may also eat it at room temperature or even cold.

Why is my bread pudding soggy?

It may not be fully cooked, or the bread may not have absorbed the pudding mixture well enough. Also, remember to remove the foil covering after 20 minutes in the oven or the moisture won’t be able to escape as it bakes.

Can bread pudding be made ahead?

Prepare the bread pudding up to 12 hours before baking, but no longer. Cover the pan with aluminum foil and refrigerate. When you’re ready to enjoy it, pop it in the preheated oven.

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4.99 from 76 votes

Bread Pudding

By: Lil’ Luna
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

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
  • cups milk
  • 1 tablespoon vanilla
Save This Recipe!
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Instructions 

Bread Pudding

  • 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.
  • Whisk in 1 cup sugar, 4 cups milk, 2 teaspoons vanilla extract, 1 tablespoon cinnamon, and 1 teaspoon 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 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.

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

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.

Additional Info

Course: Dessert
Cuisine: American
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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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4.99 from 76 votes (50 ratings without comment)

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Recipe Rating




42 Comments

  1. jess says:

    5 stars
    This was an amazing banana pudding recipe and the caramel sauce really just put it over the top! thank you so much for sharing this amazing recipe

  2. Sharina says:

    5 stars
    Love having this pudding for breakfast! It is incredibly delicious, filling and satisfying!

  3. Sarah Skaggs says:

    5 stars
    Yumm! I used to only get it at restaurants now I finally made it at home! My family loves this recipe!

  4. Celea Star says:

    5 stars
    Thank you for sharing this bread pudding recipe! So grateful to be able to use the bread already have that want to use up. This is a delightful way to utilize what is on hand and create a taste treat that is super for a Sunday gathering, pot luck or such as there is so much of it. Good news though, it will all be gone before you know it.

    1. Lil'Luna Team says:

      You’re welcome!!

  5. Chelsey says:

    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.

    1. Lil'Luna Team says:

      Thanks for the feedback! So glad you enjoyed the bread pudding.

  6. Pam A says:

    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!

    1. Lil'Luna Team says:

      Aww!! That makes me so happy to hear! I’m so glad you love the recipe!

  7. Diane L Backs says:

    5 stars
    Very good!

    1. LilLunaTeam says:

      Thank you so much! I’m glad you enjoyed the recipe! 🙂

  8. cat says:

    can this recipe be halved? 8×8 or 9×9 glass dish?