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Bread Pudding Recipe

This easy bread pudding recipe is warm, custardy, and filled with rich flavors of cinnamon, vanilla, and butter-soaked bread. Perfect for using up leftover bread, this classic dessert is simple to make and delicious with a drizzle of caramel or vanilla sauce!

Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 6
Calories: 316 kcal
Best Season: Suitable throughout the year
Description

This easy bread pudding recipe is warm, custardy, and filled with rich flavors of cinnamon, vanilla, and butter-soaked bread. Perfect for using up leftover bread, this classic dessert is simple to make and delicious with a drizzle of caramel or vanilla sauce!

Ingredients
  • 6 Slices Stale Bread (Or about 4-5 cups of broken bread pieces or cubes. Some ideas to use are: french bread, buns, rolls, donuts, challah, toast or another type of bread.)
  • 3 tbsp Butter
  • 4 Beaten Eggs
  • 2 cups Milk
  • 3/4 cup White Sugar
  • 1 tsp Vanilla Extract
  • 1 tsp Cinnamon
  • Raisins (optional)
    • Optional Creamy Vanilla Sauce
  • Vanilla Sauce
    • Optional Brown Sugar Sauce
  • 3 tbsp Salted butter
  • 1 tbsp Brown sugar
  • 1 tsp Vanilla Extract
Instructions
  1. 1
    Preheat the oven to 350 degrees, and use 1 tablespoon of butter to coat the inside of your 8-inch square baking dish.
  2. 2
    Break your bread (I made larger pieces rather than crumbling it up) into the buttered baking dish.
  3. 3
    Melt your remaining 2 tablespoons of butter, and drizzle over bread pieces.
  4. 4
    In a bowl, mix remaining ingredients (don't forget to beat your eggs first) until mixed well.
  5. 5
    4 beaten eggs, 2 cups milk, ¾ cup white sugar, 1 teaspoon vanilla extract, 1 teaspoon cinnamon
  6. 6
    Pour this mixture over the bread, making sure to evenly coat each piece.
  7. 7
    Bake for 45 minutes, or until the top of the bread pudding springs back after lightly touching it with a fork.
    8. Optional: buttery brown sugar sauce.
  8. 8
  9. 9
    Grab a small saucepan, and melt (on high) 3 tablespoons of salted butter.
  10. 10
    Once melted, turn it down to medium heat and wait a bit to let the butter brown.
  11. 11
    Then, I add in a tablespoon of brown sugar and a teaspoon of vanilla extract.
  12. 12
    Stir to combine and remove from heat. Let it rest for about 1-2 minutes, use the whisk to mix up the brown sugar and butter mixture, and pour it on top of the cooked bread pudding.
  13. 13
    The little chunks of brown sugar candied and let out a bit of a crunch, which was the PERFECT addition to this soft texture that the bread pudding has.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 316kcal
% Daily Value *
Total Fat 12g19%
Saturated Fat 6g30%
Cholesterol 132mg44%
Sodium 272mg12%
Potassium 198mg6%
Total Carbohydrate 43g15%
Dietary Fiber 1g4%
Sugars 30g
Protein 9g18%
Vitamin A 465 IU
Calcium 152 mg
Iron 1.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Which sauce to make? This bread pudding is excellent even without an optional sauce. However, if you want a sauce, I recommend picking one of the two, although using both may be incredible! 
  • How do you know when bread pudding is done? Just like almost any dessert or bread that you’re baking, insert a clean knife into the center and see if it comes out clean!
  • Can you freeze bread pudding? Yes! Bake it as normal, and once cooled, place it in the freezer for up to 2 months. When ready to thaw it, place it in the refrigerator to thaw it out.
  • Can I prepare bread pudding the night before? Yes! You can either mix it all together and refrigerate it overnight before baking or bake it, let it cool, and then refrigerate.
  • How to store leftovers For best results, store it in an airtight container for up to 5 days in the refrigerator.
Read it online: https://therecipenook.com/recipe/bread-pudding-recipe/