Warm, soft on the inside, and beautifully golden on top, this classic bread pudding is pure comfort food. Cubes of bread soak up a rich vanilla custard, then bake into a tender, lightly crisped dessert that’s perfect on its own or with a drizzle of sauce. This is the kind of old-fashioned recipe that feels nostalgic, cozy, and timeless.
🕒 Servings & Timing
Yield: 6–8 servings
Prep Time: 15 minutes
Bake Time: 40–45 minutes
Total Time: ~1 hour
🥗 Nutritional Info (Approx. per serving)
- Calories: ~290
- Fat: ~12 g
- Carbohydrates: ~38 g
- Protein: ~7 g
(Values vary by bread and milk used.)
🛒 Ingredients
For the Bread Pudding
- 4 cups day-old bread, cut into chunks (brioche, challah, or white bread)
- 2 cups milk (whole milk recommended)
- 3 large eggs
- ¾ cup sugar
- 3 tbsp melted butter (plus more for greasing)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp nutmeg (optional)
- ¼ tsp salt
Optional Add-Ins
- ½ cup raisins
- ½ cup chopped dates or apples
- ¼ cup chopped nuts (walnuts or pecans)
🧰 Tools You’ll Need
- 8×8-inch baking dish
- Mixing bowls
- Whisk
- Measuring cups & spoons
- Oven
⭐ How to Make Bread Pudding
1. Prepare the Dish
Preheat oven to 350°F (175°C).
Generously butter an 8×8-inch baking dish.
2. Add the Bread
Spread the bread cubes evenly in the prepared dish. Add any optional mix-ins if using.
3. Make the Custard
In a bowl, whisk together milk, eggs, sugar, melted butter, vanilla, cinnamon, nutmeg, and salt until smooth.
4. Assemble
Pour the custard evenly over the bread. Press gently so all pieces absorb liquid.
Let sit 10 minutes for a softer, custardy texture.
5. Bake
Bake uncovered for 40–45 minutes, until the top is golden brown and the center is set.
6. Rest & Serve
Let cool for 10 minutes before slicing.
🍯 Serving Ideas
- Serve warm with vanilla ice cream
- Drizzle with caramel or maple syrup
- Dust lightly with powdered sugar
- Pair with coffee or tea
💡 Tips for Best Results
- Use day-old bread so it absorbs custard without turning mushy
- For a crispier top, broil for 1–2 minutes at the end
- Whole milk gives the richest flavor, but almond or oat milk also work
- Letting it rest before baking improves texture
🧊 Storage Instructions
Refrigerator:
Store covered for up to 3 days.
Reheating:
Warm in the oven at 300°F or microwave individual portions.
❓ Frequently Asked Questions
Can I make this ahead of time?
Yes. Assemble, cover, and refrigerate overnight. Bake fresh the next day.
Why is my bread pudding soggy?
Too much liquid or very soft bread. Measure carefully and use firmer, day-old bread.
Can I reduce the sugar?
Yes, reduce to ½ cup or substitute with a sweetener of choice.
🧁 Conclusion
This classic bread pudding is simple, comforting, and incredibly satisfying. Soft custard inside, golden edges on top, and just the right amount of sweetness — it’s the kind of dessert that never goes out of style and always disappears fast.
