Go Back
–+ servings
Cubes of stale bread soaking in a rich custard mixture in a glass bowl, ready for this easy bread pudding recipe.
FL Recipes

Easy Bread Pudding Recipe (The Fail-Proof Classic)

This easy bread pudding recipe transforms stale bread into a decadent dessert with a rich, creamy custard. It's a simple, fail-proof classic perfect for any occasion.
Print Recipe Pin Recipe WhatsApp
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American, Comfort Food
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread Pudding
  • 6 cups stale bread, cut into 1-inch cubes About half a 1-pound loaf. Challah, brioche, or French bread work best.
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 4 large eggs, lightly beaten
  • 1/4 cup unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
For the Simple Vanilla Sauce (Optional)
  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

Equipment

  • 1 8x8 inch baking dish
  • 1 Large Mixing Bowl
  • 1 Small Saucepan For the optional vanilla sauce.

Method
 

Make the Bread Pudding
  1. Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish with butter. Spread the bread cubes in a single layer in the dish.
  2. In a large bowl, whisk together the whole milk, heavy cream, granulated sugar, and lightly beaten eggs until well combined. Whisk in the melted butter, vanilla extract, cinnamon, nutmeg, and salt.
  3. Pour the custard mixture evenly over the bread cubes in the baking dish. Gently press down on the bread with a spatula to ensure all the pieces are submerged. Let it sit for at least 30 minutes.
  4. Bake for 45 to 55 minutes, or until the center is set (a knife inserted should come out clean) and the top is golden brown.
  5. Let the bread pudding cool for at least 15 minutes before serving to allow the custard to set.
Make the Vanilla Sauce
  1. While the pudding bakes, combine the butter, sugar, and heavy cream in a small saucepan over medium heat.
  2. Bring to a gentle simmer, stirring constantly, until the sugar is dissolved (about 3-5 minutes).
  3. Remove from heat and stir in the vanilla extract. Serve warm over the bread pudding.

Nutrition

Calories: 450kcalProtein: 9gFat: 25gFiber: 2g

Notes

Best Bread to Use: Stale, enriched breads like challah or brioche give the best texture.
Soaking is Key: Don't skip the 30-minute soak! It's essential for a creamy, not soggy, pudding.
Make-Ahead Tip: You can assemble the pudding (before baking) and refrigerate it for up to 24 hours. Just add 10-15 minutes to the bake time.
Keyword classic dessert,easy bread pudding,leftover bread recipe

Tried this recipe?

Let us know how it was!
Pin Recipe