Easy Bread Pudding

Stale bread, whole milk, cinnamon, eggs, vanilla, and brown sugar come together for the easiest and coziest homemade bread pudding.

this Recipe

Okay, confession time—I didn’t grow up eating bread pudding. It always sounded like something from a 1950s diner menu that I’d politely pass on. But then one rainy Saturday, I had leftover brioche staring at me like it had something to prove. So, I gave in. I made a quick custard, poured it over those sad, forgotten bread cubes, and tossed the whole thing in the oven.

Let me tell you—when the vanilla and cinnamon hit the warm air? Magic. And when I topped it with that dreamy vanilla sauce? I nearly wept. It reminded me of Sunday mornings at my grandma’s house, even though she never actually made bread pudding. Funny how food does that, right?

Why You’ll Love This Easy Bread Pudding Recipe?

This recipe has everything: it’s cozy, simple, and uses stuff you probably already have. The top is golden and a little crisp, while the inside stays soft and custardy. And the vanilla sauce? Oh. My. Goodness. It’s like a warm hug in dessert form. Whether you eat it for brunch (zero judgment) or dessert, it feels like you did something fancy without actually doing much at all.

Ingredient Notes:

Ever stand in your kitchen holding stale bread, wondering what to do with it? This is your answer. Here’s what we’re working with:

• Stale Bread: Brioche or challah works best. Stale is better—it soaks up that custard like a sponge. Pro tip: leave it out overnight if it’s too fresh.

• Whole Milk: Rich, creamy, and just right for custards. You could swap with half-and-half if you’re feelin’ fancy.

• Unsalted Butter: Adds richness without being overwhelming.

• Cinnamon & Vanilla: These are the warm, cozy flavors that make your kitchen smell like a bakery.

• Eggs: They help set the custard. Room temp if possible.

• Vanilla Sauce: This elevates everything. Think: soft serve meets crème anglaise.

How To Make Easy Bread Pudding?

Step 1: Preheat and Prep
First things first—get that oven to 350°F (175°C). Lightly butter an 8-inch baking dish. You’ll thank yourself later when cleanup is a breeze.

Step 2: Warm Up the Custard
In a saucepan, combine milk, sugar, butter, cinnamon, and salt. Heat it gently until the butter melts. Take it off the heat and give it about 10 minutes to cool.

Step 3: Build the Base
Toss those bread cubes into the baking dish like a carb-loving artist. When your milk mixture is lukewarm, whisk in the eggs and vanilla. Pour that over your bread and let it soak—20 to 30 minutes should do. (Don’t skip this! The bread needs time to absorb all that goodness.)

Step 4: Bake It
Slide it into the oven and bake for 40–45 minutes. You want a golden top and a center that’s just set. A knife should come out clean—like testing a cake.

Step 5: The Vanilla Sauce (AKA Liquid Gold)
Heat milk, cream, brown sugar, and butter until it steams. Mix cornstarch with a splash of water (or bourbon if you’re feelin’ wild) and slowly whisk it in. Stir until thick, then add vanilla. Done.

Storage Options:

Leftovers? You’re lucky. This bread pudding keeps in the fridge for 3–4 days. Cover it well. Reheat it in the microwave or oven, and drizzle more sauce on top. You deserve it.

Variations and Substitutions:

• Dairy-Free: Use almond or oat milk and coconut cream. It won’t be exactly the same, but still dreamy.

• Add-Ins: Try raisins, dried cranberries, or chocolate chips.

• Spice It Up: Nutmeg, cardamom, or pumpkin spice? Go wild.

What to Serve with Easy Bread Pudding?

• Coffee or Tea: It’s a cozy classic.

• Fresh Berries: Add a pop of tartness to balance the sweetness.

• Ice Cream: Vanilla, cinnamon, or even salted caramel work like a charm.

Frequently Asked Questions:

Can I use fresh bread?
You can, but it won’t soak up the custard as well. Try to let it stale overnight.

Can I make it ahead of time?
Yep! Assemble it the night before, pop it in the fridge, and bake it in the morning.

Can I freeze it?
Sure! Freeze baked slices for up to 2 months. Just thaw and reheat gently.

If you’re still wondering whether to try this Easy Bread Pudding… I mean, how could you not? It’s foolproof, comforting, and tastes like the dessert version of a warm blanket. Can’t wait to hear what you think—especially if you tweak it with your own flair.

Keep the Flavor Coming – Try These:

Succulent Slow Cooker Beef Tips in a Flavorful Onion and Mushroom Sauce

Quick and Easy 3-Ingredient Chili Cheese Dip Recipe

Classic Vanilla Custard Bars

Easy Bread Pudding

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Transform stale bread into a comforting dessert with this rich and warmly spiced bread pudding, complete with a silky homemade vanilla sauce.

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8 Servings

Ingredients

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For the Bread Pudding:

• 6 cups stale brioche or challah bread cut into 2-inch cubes
• 2 cups whole milk 480 mL
• ½ cup granulated sugar 100 g
• 3 tablespoons unsalted butter
• 1 teaspoon ground cinnamon
• ½ teaspoon fine sea salt
• 3 large eggs
• 1 tablespoon pure vanilla extract

For the Vanilla Sauce:

• 1 cup whole milk 240 mL
• 1 cup heavy cream 240 mL
• ½ cup packed light brown sugar 110 g
• 2 tablespoons unsalted butter
• 2 tablespoons cornstarch
• ¼ cup water bourbon, or rum (for dissolving cornstarch)
• 1 tablespoon vanilla extract or vanilla bean paste
• Pinch of fine sea salt optional

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Instructions

 

To Prepare the Bread Pudding:

1. Preheat the oven to 350°F (175°C). Lightly grease an 8-inch square baking dish with butter or nonstick spray.
2. Prepare the custard base by combining milk, granulated sugar, butter, cinnamon, and salt in a medium saucepan over medium heat. Stir occasionally until the butter is melted. Remove from heat and allow to cool for approximately 10 minutes.
3. Assemble the pudding by arranging the cubed bread evenly in the prepared baking dish. Once the milk mixture has cooled slightly, whisk in the eggs one at a time, followed by the vanilla extract. Pour the custard evenly over the bread. Allow the mixture to rest for 20 to 30 minutes so the bread can fully absorb the custard.
4. Bake the pudding in the preheated oven for 40 to 45 minutes, or until the top is golden and a knife inserted into the center comes out clean. Remove from oven and set aside to cool slightly before serving.

To Prepare the Vanilla Sauce:

1. In a medium saucepan over medium heat, combine the milk, cream, brown sugar, and butter. Stir gently until the sugar has dissolved and the mixture begins to steam, approximately 5 to 7 minutes.
2. Dissolve the cornstarch in water, bourbon, or rum to create a smooth slurry. Gradually whisk the slurry into the hot milk mixture, stirring constantly until the sauce thickens to a velvety texture, about 2 to 3 minutes.
3. Remove from heat and stir in the vanilla extract and a pinch of sea salt if desired. Serve warm over the bread pudding.

Notes

To adapt this recipe for a gluten-free diet, substitute the bread with a gluten-free brioche or sandwich loaf. Ensure that the bread is slightly stale or toasted to help it absorb the custard. Additionally, verify that the vanilla extract and all other ingredients are certified gluten-free, especially the cornstarch, which should be free from cross-contamination.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

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!

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