Got leftover bread? This bread pudding recipe turns stale bread into a warm, custardy dessert with milk, eggs, sugar, vanilla, and cinnamon—pure comfort!
You know those recipes that transport you straight back to childhood? The kind that fills the kitchen with a smell so warm and familiar it feels like a hug? That’s exactly what this bread pudding recipe does for me.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Growing up, my grandma never let anything go to waste, especially bread. She had this way of turning even the driest, most forgotten slices into something magical. I’d watch as she tore up the bread, whisked eggs with milk, and sprinkled just the right amount of cinnamon—no measuring, just instinct. She always knew when it was ready, just by the way it jiggled ever so slightly when she pulled it from the oven. And of course, the best part? That first warm bite, topped with a drizzle of sweet vanilla sauce.
Now, every time I make this, it’s like stepping back into her cozy kitchen. And trust me, if you’ve never made homemade bread pudding, you’re about to fall in love with the simplest, most comforting dessert ever.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Bread Pudding Recipe?
- It’s incredibly easy. No fancy steps—just mix, bake, and enjoy!
- A great way to use up stale bread. No food waste here!
- The texture is perfect. Soft and custardy inside, lightly crisp on top.
- Completely customizable. Add chocolate, fruit, or nuts if you want!
- Works for any occasion. A cozy dessert, a brunch treat, or even breakfast (I won’t judge).
Ingredient Notes:
Every ingredient in this bread pudding recipe plays an important role. Here’s why:
- Stale bread – The drier, the better! It soaks up all the custardy goodness without getting mushy.
- Eggs – The magic ingredient that holds everything together.
- Milk – Gives the pudding its signature creamy texture. Whole milk works best, but you can swap it out.
- Sugar – Sweetens things up just enough.
- Vanilla extract – Brings warmth and depth of flavor.
- Cinnamon – Because what’s bread pudding without a little spice?
- Butter – Adds richness and flavor.
- Optional vanilla sauce – A buttery, caramel-like drizzle that makes everything even better.
Can You Use Almond Extract Instead of Vanilla?
Absolutely! If you find yourself out of vanilla extract (or just want to mix things up), almond extract is a fantastic substitute in bread pudding. It brings its own unique, nutty flavor that pairs especially well with the sweet custard and cinnamon.
Just a heads-up, almond extract is quite a bit stronger than vanilla, so use about half the amount to avoid overpowering the dessert. And if you’re feeling adventurous, you can even use a blend of both extracts for a lovely depth of flavor.
Whether you go classic with vanilla or put a twist on tradition with almond, your bread pudding will still come out irresistibly cozy and delicious.
How To Make Bread Pudding?
- Prep the Bread & Baking Dish: Start by preheating your oven to 350°F. Grab an 8-inch baking dish and butter it up to prevent sticking.
- Next, tear or cut your stale bread into bite-sized pieces and place them in the dish. Drizzle melted butter over the top for that extra layer of richness.
- Make the Custard: In a mixing bowl, whisk together beaten eggs, milk, sugar, vanilla extract, and cinnamon until well combined. Make sure the sugar is fully dissolved—it helps distribute the sweetness evenly.
- Soak & Bake: Pour the custard mixture evenly over the bread, making sure all the pieces get coated. Let it sit for 20–25 minutes so the bread fully absorbs the liquid. If you’re curious why this soaking step matters so much, you can check out Tasting Table’s explanation on preventing a runny bread pudding.
- Bake in the preheated oven for 45 minutes, or until golden brown on top and set in the middle.
- Make the Vanilla Sauce (Optional But Worth It!): While your bread pudding bakes, melt butter in a small saucepan over medium heat. Let it brown slightly for extra depth of flavor. Stir in brown sugar and vanilla extract, then remove from heat. Let it rest for 1-2 minutes, then give it a final stir before pouring it over your warm bread pudding.
- Serve & Enjoy: Let the bread pudding cool slightly before slicing. Drizzle with warm vanilla sauce and serve while still cozy and warm.
Storage Options:
Got leftovers? Here’s how to store them:
- Refrigerator: Keep it in an airtight container for up to 4 days.
- Freezer: Wrap individual portions and freeze for up to 2 months. Let it thaw overnight in the fridge before reheating.
- Reheating: Warm it up in the microwave for a quick fix, or bake at 300°F for a few minutes to crisp it up again.
Variations and Substitutions:
Want to put your own twist on this classic? Here are a few ideas:
- Dairy-Free: Swap the milk for almond, oat, or coconut milk.
- Extra Rich: Use half-and-half or heavy cream instead of milk.
- Nutty Crunch: Stir in chopped pecans or walnuts for added texture.
- Chocolate Lover’s Dream: Sprinkle chocolate chips throughout before baking.
- Boozy Twist: Add a splash of bourbon or rum for extra depth.
- Fruity Goodness: Mix in raisins, dried cranberries, or fresh berries.
Tips for Making Bread Pudding Lower in Fat or Sugar
Looking to lighten things up? You totally can enjoy bread pudding with a few easy swaps:
Want To Save This Recipe?
- Go for reduced-fat or non-dairy milk: Try evaporated skim milk or your favorite unsweetened plant-based milk for a lighter custard.
- Use sugar substitutes: Opt for stevia, monk fruit, or your preferred sugar alternative if you want to cut back on the sweetness.
- Lean on “light” puddings: If you’re making a quick bread pudding, fat-free or sugar-free instant pudding mixes can work in a pinch for extra creaminess with fewer calories.
- Skip or lighten the sauce: The vanilla sauce is delicious, but you can serve the pudding without it, or use just a drizzle, to save on both sugar and fat.
Play around to find the perfect balance for your tastes—light and cozy, minus the extra guilt!
Easy Bread Pudding with Instant Pudding Mix
Looking for a shortcut without sacrificing that classic bread pudding flavor? This quick method uses instant pudding mix for a creamy, no-fuss twist—perfect for anyone pressed for time but still craving comfort!
Here’s how to make it:
- 1 loaf of bread (any variety works—challah, French, or even leftover sandwich bread), cut or torn into bite-sized pieces
- 1 box (about 4.5 oz) instant vanilla pudding mix (fat-free or regular)
- 2 cans (12 oz each) evaporated milk (skim or regular, depending on your preference)
- 1/2 teaspoon vanilla extract (or swap in a splash of almond extract for a nutty flavor)
- 1/2 teaspoon pumpkin pie spice (or cinnamon if that’s what you have)
Quick Steps
- Prep the dish: Preheat your oven to 350°F and lightly grease a 3-quart casserole dish (butter or nonstick spray—your call).
- Mix the magic: In a mixing bowl, whisk together the instant pudding mix, evaporated milk, vanilla (or almond) extract, and pumpkin pie spice until smooth.
- Combine: Add the bread pieces to the bowl and gently stir until every piece is coated and soaked with the custard mixture.
- Bake: Spoon everything into the casserole dish, smoothing it out evenly. Bake uncovered for 60–70 minutes, or until the center is set and a knife comes out clean.
- Serve: Let it cool slightly before scooping out warm, creamy portions. Add your favorite sauce, a scoop of ice cream, or eat as-is for a super simple treat!
This version knocks out all the guesswork—just a handful of pantry ingredients and minimal prep for maximum coziness.
What to Serve with Bread Pudding?
While this dessert is amazing on its own, here are some fun ways to make it even better:
- Whipped cream – Light, fluffy, and perfect for balancing the richness.
- Ice cream – Vanilla, caramel, or cinnamon flavors work best.
- Fresh fruit – Sliced bananas, berries, or poached pears for a fresh contrast.
- Caramel drizzle – Because more sweetness is never a bad idea!
Frequently Asked Questions:
Can I use fresh bread instead of stale bread?
You can, but the texture won’t be quite as good. If you’re using fresh bread, pop it in the oven for a few minutes to dry it out first so it can soak up the liquid properly.
What’s the best bread to use?
Brioche, French bread, or challah are all great choices. Honestly, though, most breads will work. For best results, aim for about 1 pound of bread. That amount gives you the perfect balance in most classic recipes.
Can I make it without eggs?
Yes, but the texture will be a bit different. You can use a flax egg or a cornstarch slurry instead, just know it won’t be quite as custardy as the egg-based version.
This bread pudding recipe is proof that simple ingredients can create something truly special. Whether you’re making it to use up old bread or just craving a warm, cozy dessert, this recipe is guaranteed to hit the spot.
So, how do you like your bread pudding? Do you keep it classic or add a fun twist? Give this recipe a try and let me know how it turns out—I’d love to hear from you!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Bread Pudding Recipe
Ingredients
For The Bread Pudding:
- 6 slices stale bread or about 4-5 c of broken bread pieces or cubes
- 3 tbsp. butter divided (1 tbsp. + 2 tbsp.)
- 4 eggs beaten
- 2 c milk
- 3/4 c white sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
Optional Vanilla Sauce:
- 3 tbsp butter salted or unsalted
- 1 tbsp brown sugar
- 1 tsp vanilla extract
Instructions
Bread Pudding Recipe:
- Preheat your oven to 350°F. Take an 8-inch baking dish. Apply a layer of butter using 1 tbsp.
- Break the bread into pieces. Place them in the buttered dish. Drizzle melted butter (2 tbsp.), over the bread.
- In a bowl mix beaten eggs, milk (2 cups), sugar (3/4 cup), vanilla extract (1 tsp) and cinnamon (1 tsp). Pour this mixture evenly over the bread in the dish.
- Bake in the preheated oven, for 45 minutes or until the pudding bounces back lightly when touched.
Optional Vanilla Sauce:
- In a saucepan melt butter (3 tbsp.) over high heat. Once melted reduce heat to medium. Let the butter slightly brown.
- Stir in sugar (1 tbsp.) and vanilla extract (1 tsp). Remove from heat allow it to rest for 1 to 2 minutes then stir again before pouring it over the cooked bread pudding.
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
