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.
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.
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
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.
For more yummy recipes, check out:
Easy Bread Pudding Recipe
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
can this recipe be halved? 8×8 or 9×9 glass dish?
Very good!
Thank you so much! I’m glad you enjoyed the recipe! 🙂
This is the best Bread Pudding recipe I have tried yet…now the ONLY one I will make from now on! TY for posting!
Aww!! That makes me so happy to hear! I’m so glad you love the recipe!
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.
Thanks for the feedback! So glad you enjoyed the bread pudding.