Bread Pudding
Old-Fashioned Bread Pudding with Vanilla Custard Sauce is the dessert that feels like a warm hug on a chilly day.
Made with simple ingredients like day-old bread, eggs, milk, and a hint of cinnamon, it bakes up into a rich, custardy treat with just the right amount of spice.
Topped with a creamy vanilla custard sauce, it’s perfect for family gatherings or when you’re craving something comforting and nostalgic. This recipe is straightforward and adaptable, making it a go-to dessert you’ll love to share—or keep all to yourself!
Bread Pudding Recipe Highlights
- Simple, budget-friendly ingredients you already have at home.
- Perfect for using up day-old bread to avoid waste.
- Rich, creamy vanilla custard sauce for an extra special touch.
- Ready in just over an hour, including bake time.
- A timeless dessert that’s versatile for any occasion.
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
BREAD – Day-old bread is the backbone of this dish, providing the right balance between absorption and structure. Slightly stale bread soaks up the custard without turning soggy, creating a pudding that’s moist but not mushy. Brioche or challah add a buttery richness, while French bread delivers a sturdier texture. If you only have fresh bread, dry it out in a low oven for 10 minutes before using.
EGGS – Eggs are key for binding the pudding together and giving it structure. They also add richness and flavor to the custard mixture. In the sauce, egg yolks act as a natural thickener, creating a creamy and luxurious consistency without the need for additional starches.
CREAM – A combination of whole milk and heavy cream balances richness with lightness in both the pudding and the custard sauce. Milk keeps the custard light and smooth, while cream adds depth and a velvety texture. If you’re out of heavy cream, you can use half-and-half as a substitute, but the full cream-and-milk combo gives the best results.
SUGAR – Granulated sugar adds sweetness and helps the custard set properly. Its clean flavor pairs perfectly with the warm spices and rich custard sauce.
BROWN SUGAR – Brings a subtle caramelized flavor to the pudding, adding depth and warmth. Its molasses notes complement the cinnamon and raisins beautifully.
POWDERED SUGAR – Used in the custard sauce for a smooth sweetness that dissolves easily. It ensures the sauce is pourable and perfectly balanced without grittiness.
BUTTER – A drizzle of melted butter over the pudding before baking enhances the flavor and creates a crisp, golden top layer. For an extra touch, browned butter can be used to add a nutty, caramel-like flavor.
VANILLA – Vanilla extract ties all the flavors together, adding warmth and enhancing the sweetness of both the pudding and the custard sauce. For an elegant touch, you can use vanilla bean paste for a richer flavor and those lovely flecks of vanilla.
CINNAMON – Cinnamon is the classic spice in bread pudding, bringing warmth and coziness to every bite. Feel free to experiment with other spices, like nutmeg, cardamom, or even allspice, for
How To Make Bread Pudding
Please check the printable recipe card below for more detailed instructions.
- Combine cubed day-old bread and raisins in a mixing bowl.
- Whisk together eggs, milk, cream, sugars, vanilla, cinnamon, and salt, then pour over the bread. Let it soak for 10 minutes.
- Transfer the mixture to a greased baking dish, drizzle with melted butter, and bake at 350º Fahrenheit for 45 minutes.
- Prepare the custard sauce by whisking hot milk into egg yolks and sugar. Cook over low heat until thickened, then stir in vanilla.
Leftovers and Storage
STORE – Allow the bread pudding to cool completely before storing. Once cooled, transfer it to an airtight container or tightly wrap the baking dish with plastic wrap. Refrigerate for up to four days to keep it fresh.
FREEZE – Bread pudding freezes beautifully for longer storage. Wrap it tightly in a layer of plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Store it in the freezer for up to three months. When ready to enjoy, thaw it overnight in the refrigerator for the best texture and flavor.
REHEAT – For the best results, reheat the bread pudding in a 325º Fahrenheit oven. Cover the dish with foil to retain moisture and prevent the top from drying out. Heat until warmed through, which typically takes 15-20 minutes. For individual servings, use the microwave in short bursts, checking frequently to avoid overcooking.
MAKE AHEAD – Prepare the pudding by assembling the bread and custard mixture in your baking dish, but don’t bake it. Cover tightly and refrigerate overnight. When ready to bake, let the dish sit at room temperature for 15-20 minutes to take off the chill, then bake as directed, adding an extra 5-10 minutes to ensure it cooks evenly.
Serving Suggestions
TOPPED WITH WHIPPED CREAM – A light, fluffy dollop of whipped cream adds an airy richness that balances the warm, dense bread pudding. For an extra treat, lightly sweeten the cream or add a splash of vanilla to echo the flavors of the dish.
FRESH FRUIT – Brighten the pudding with fresh berries like raspberries, strawberries, or blueberries. Their tartness contrasts beautifully with the sweetness of the pudding. For a tropical twist, sliced bananas or diced mangoes make a fantastic addition.
WITH A SCOOP OF ICE CREAM – The contrast of warm bread pudding and cold vanilla ice cream creates an irresistible combination. Try other flavors like cinnamon, caramel, or butter pecan to complement the spices in the pudding.
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Recipe Success Tips
BREAD CHOICE – Brioche or challah is the gold standard for a luxurious texture. They add richness without compromising the pudding’s structure. French bread works too, giving a slightly firmer, chewier result. If you’re working with what you have, just avoid very soft sandwich bread, as it can turn mushy.
SOAKING TIME – Patience pays off here. Let the bread sit in the custard long enough to soak through completely—this ensures every piece bakes up tender and custardy. For drier bread, give it an extra few minutes to soak or gently press it into the mixture to speed things up.
SPICE CUSTOMIZATION – While cinnamon is a classic flavor, don’t be afraid to tweak it. A pinch of ground ginger or cardamom can add an unexpected warmth, or even a touch of allspice if you’re feeling festive.
CUSTARD CONSISTENCY – The trick to a velvety custard is low, steady heat. Resist the urge to crank it up—it’s worth the extra few minutes to avoid curdling. If you end up with custard that’s too thick, a splash of milk and a good whisk will bring it back to a pourable texture.
FINISHING TOUCH – A light dusting of powdered sugar just before serving gives the pudding a polished, bakery-quality look. If you’re feeling fancy, a few curls of shaved chocolate or a dollop of whipped cream wouldn’t hurt either.
Commonly Asked Questions
Can I use fresh bread?
Fresh bread can make the pudding too soggy. For the best results, let it sit out overnight or bake it in a low oven for 10 minutes to dry it out slightly.
Can I skip the raisins?
Of course. You can leave them out or replace them with other mix-ins like chocolate chips or dried cranberries.
What if my custard sauce curdles?
Strain it through a fine mesh sieve and whisk vigorously to smooth it out. If it’s too lumpy, blend it with an immersion blender.
How thick should the custard sauce be?
The custard should coat the back of a spoon but still pour easily. If it’s too thick, whisk in a splash of milk to adjust the consistency.
Bread Pudding
Ingredients
Bread Pudding
- 1 loaf bread day-old, cubed, about 12 cups
- 4 large eggs
- 2 ½ cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 tablespoons butter unsalted, melted
- 1 cup raisins
Vanilla Custard Sauce
- 2 cups whole milk
- 4 large egg yolks
- ⅓ cup granulated sugar
- 2 tablespoon powdered sugar
- 2 teaspoons vanilla extract
Instructions
Making the Bread Pudding
- Preheat the oven to 350° Fahrenheit and grease a 9×13 baking dish.
- Place the bread cubes in a large mixing bowl and toss in the raisins to distribute evenly.
- Whisk eggs, milk, cream, sugars, vanilla, cinnamon, and salt in a separate bowl until smooth. Pour the egg mixture over the bread and raisins, then gently toss to coat. Let the mixture sit for 10 minutes to absorb.
- Transfer the bread mixture to the greased baking dish and drizzle with melted butter.
- Bake for 45 minutes or until golden brown and a knife inserted in the center comes out clean.
Making the Custard
- Heat the milk in a saucepan over medium heat until steaming but not boiling. Whisk egg yolks, sugar, and powdered sugar in a bowl until pale and smooth.
- Slowly pour the hot milk into the yolk mixture, whisking constantly, then return the mixture to the saucepan.
- Cook over low heat, stirring constantly, until thickened enough to coat the back of a spoon. Remove from heat, stir in vanilla, and strain through a fine mesh sieve.
- Serve warm custard sauce over the bread pudding.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.