Make the best bread pudding ever with soft custard-soaked bread, warm cinnamon, vanilla, and a buttery golden top. An easy, comforting dessert perfect for any occasion.
There’s nothing quite like a warm, homemade bread pudding fresh from the oven. Soft and custardy in the center, lightly crisp and golden on top, and filled with warm cinnamon and vanilla flavor, this old-fashioned dessert is pure comfort food.
It’s also a wonderful way to turn leftover bread into something everyone will love.
Ingredients
For the Bread Pudding
- 8 cups cubed day-old bread
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup raisins, optional
- 4 tablespoons melted butter
For the Simple Vanilla Sauce
- ½ cup butter
- ½ cup granulated sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
How to Make Bread Pudding
1. Prepare the Bread
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with butter.
Cut the day-old bread into bite-sized cubes and spread them evenly in the dish.
Day-old bread works especially well because it absorbs the custard without becoming excessively mushy.
2. Make the Custard
In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt.
Whisk until everything is well combined.
3. Soak the Bread
Pour the custard evenly over the bread cubes.
Gently press the bread down with a spatula or the back of a spoon so that the cubes absorb the custard.
Let it sit for about 10–15 minutes.
If you’re using raisins, sprinkle them throughout the mixture.
4. Add the Butter
Drizzle the melted butter over the top.
This helps create a beautiful golden crust as the pudding bakes.
5. Bake
Place the dish in the preheated oven.
Bake for approximately 45–55 minutes, or until the center is set and the top is golden brown.
The center should be soft and moist but not liquid.
Allow the bread pudding to rest for about 10 minutes before serving.
Make the Vanilla Sauce
While the pudding is baking, prepare the sauce.
- Melt the butter in a small saucepan over medium-low heat.
- Add the sugar and heavy cream.
- Stir until the sugar dissolves and the mixture becomes smooth.
- Remove from the heat.
- Stir in the vanilla.
Pour the warm sauce over individual servings of bread pudding.
Tips for Perfect Bread Pudding
Use stale bread. Slightly dried bread absorbs the custard beautifully.
Don’t skip the soaking time. Allowing the bread to absorb the custard helps create a creamy interior.
Don’t overbake. Overbaking can make bread pudding dry and firm.
Use whole milk and cream. They give the pudding a richer, more luxurious texture.
Let it rest before serving. A short resting period allows the custard to finish setting.
Best Bread to Use
Almost any sturdy bread can work, but these are especially good:
- French bread
- Brioche
- Challah
- Texas toast
- Italian bread
- Day-old sandwich bread
Brioche or challah will give you an especially rich and tender result.
Delicious Add-Ins
Want to customize your bread pudding? Try adding:
- Raisins
- Chopped pecans
- Walnuts
- Chocolate chips
- Dried cranberries
- Chopped apples
- Shredded coconut
A little extra cinnamon can also give the dessert a wonderfully warm flavor.
How to Store Leftovers
Cover the bread pudding and refrigerate it for up to 4 days.
Reheat individual portions in the microwave or warm them gently in the oven.
The vanilla sauce can also be refrigerated separately and warmed before serving.
Final Thoughts
This The Best Bread Pudding Ever recipe is warm, nostalgic, and incredibly satisfying. The combination of buttery bread, creamy custard, cinnamon, vanilla, and sweet sauce makes it the perfect dessert for a cozy family dinner or holiday gathering.