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!
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
How to Make Bread Pudding
- 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.
- 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.
- 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.
- 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.
Easy Bread Pudding
This easy bread pudding recipe is a cozy old-fashioned dessert made with simple ingredients and is completely addicting.
Equipment
Video
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.
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.
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.
Do you have a “preferred” bread pan? I need to purchase a couple and wondered which kind or brand cooks the best.
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?
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!
This is a new addition to my go-to breakfast recipe! It is rich in flavor and decadent. Impressive!
This was off the charts delicious, probably the best bread pudding I’ve ever made.
Yay! So happy to hear you enjoyed the recipe!
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
Love having this pudding for breakfast! It is incredibly delicious, filling and satisfying!
Yumm! I used to only get it at restaurants now I finally made it at home! My family loves this recipe!
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.
You’re welcome!!
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.
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!
Very good!
Thank you so much! I’m glad you enjoyed the recipe! 🙂
can this recipe be halved? 8×8 or 9×9 glass dish?
Could this be made ahead and kept in fridge to bake later so I can serve warm?
You bet! You can prepare the pudding in advance (up to 12 hours before enjoying). Cover the pan with aluminum foil, and place in the fridge. Then when you’re ready to enjoy – pop it in the preheated oven.
I made this for my husband, I will try it for the first time and let you know he loves it…..❤️
Yes, please do! We’d love to hear how he liked the recipe.
Trying this recipe for the first time tomorrow, but I’d love to hear from someone who has made it already…how does the vanilla topping sauce compare to caramel? Thanks for your help!
This is now my “go to” comfort food recipe – easy and delicious! Thank you so much!!!
You are so welcome! Thank you for letting me know 🙂
Making this recipe has saved my sanity …. Thank you!!!
LOL..glad it has!! Thank you!
Cant get any better the this! Nice and simple oh an delicious.
So happy you think so 🙂 Thank you for letting me know!
ALmost every RESTAURANT my father goes to he orders their bread pudding. This is his favorite dessert. As he is eating it, he will rate the taste. Most times, he is not happy. When i made this bread pudding, all he could do is rave over how DELICIOUS it was as he ate it, “saying, this is one of the best puddings i have ever eaten!”
What a nice compliment!! Please, tell him Thank you!
I purchased Cinnabon Bread Pudding in Emporium Mall lahore and really enjoyed them. These Bread Pudding are quite delicious and very unique in flavor.
That sounds yum! I hope you give this one a try!
Such a droolworthy, perfect dessert!~
Amazing bread pudding recipe! Thank you for this delicious dessert!
This is my mother in law’s favorite dessert. I can’t wait to impress her with this the next time she comes over for dinner. Thank you!!
I know what I will be making for dessert tonight! This looks amazing!
This is a terrific recipe for a great classic!
This is delicious. i think in days long past, women invented this recipe to use up stale bread that they had no matter what kind. i’ve made bread pudding with every kind of bread thrown in you can think of and it has always come out great. i’ve eve thrown in dried out donuts and cinnamon rolls. they only enhance the flavor. bread pudding is one of my favorite desserts. marie
Thank you for sharing that! And, you are probably right 🙂
I used to make bread pudding when I was a teenager. I remember baking it inside a larger dish with water so it would steam. I can not find a recipe like that. I’ll try yours though because your recipes never fail to be delicious. 😁
Thanks so much for trying it out! 🙂
I have to admit the name “bread pudding” never appealed to me, but once i actually gave your recipe a try (the Photos looked delicious) i was glad i did!
I have never made bread pudding before. This was super easy and really good! i will be making it again!
I did not know how much I would like this, but I’ve got to say..it was so good!! I loved the flavor & it wasn’t hard to make!
Nothing better than homemade bread pudding. So taSty and not hard to put together. Its one of my husbands favorite desserts.
I love Bread Pudding! Especially with Vanilla Ice Cream!!
So delicious- especially served warm!