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Bread pudding is one of those timeless desserts that feels like a hug straight out of the oven. It’s rich, cozy, and one of my favorite ways to give old bread a second life. I first started making it on chilly weekends when I found a half-eaten loaf sitting on the counter, just a little too stale for sandwiches but perfect for something warm and sweet. Instead of tossing it, I turned it into this custardy, spiced dessert—and now, bread pudding has a permanent spot in my baking routine. I often serve it alongside treats like my Pumpkin Bread with Vanilla Glaze and Pecans in the fall, or pair it with Homemade Whipped Cream when I want an extra indulgent touch.
Why You’ll Love This Recipe
- Budget-friendly: Uses up bread you might otherwise waste.
- Comforting: Packed with cinnamon, nutmeg, raisins, and almonds.
- Customizable: Easy to adapt with seasonal flavors.
- Feeds a crowd: A simple dessert that stretches far.
- Perfect for holidays: Smells like pure comfort while it bakes.
Watch how I make this recipe
Tools That Make It Easier
- Measuring cups & spoons – Accuracy is key when working with custards.
- Glass mixing bowl – Great for whisking everything together.
- Silicone spatulas – My go-to for scraping every bit of custard into the pan.
- 9x13 baking dish – Big enough for generous portions.
- Fine mesh strainer – Perfect for dusting powdered sugar.
- Whisk – For smooth and creamy custard.
What You’ll Need From Your Pantry
Bread Pudding
- 4 cups milk
- 3 eggs
- 2 tablespoon unsalted butter, melted
- 2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon salt
- 1 cup brown sugar
- 1 loaf white bread (stale bread works best)
- 1 cup raisins
- ½ cup almond slivers
- Cooking spray
Sauce
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 cup brown sugar
- ¼ cup unsalted butter, melted
Garnish
- ¼ cup powdered sugar
Before You Start: My Quick Tip
- Best bread: Slightly stale French bread holds its shape beautifully, but sandwich bread works too.
- Mix-in swaps: Around the holidays, I sometimes replace raisins with dried cranberries or chopped apricots.
- Serving idea: Warm bread pudding with a scoop of vanilla ice cream or a dollop of Homemade Whipped Cream is pure magic.
- Make-ahead: Assemble early in the day, refrigerate, and bake just before serving so it’s warm and fresh.
- Extra cozy twist: A sprinkle of orange zest in the custard makes it taste just like Christmas.
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Let’s Make It Together
Step 1: Prep
- Preheat oven to 350°F and spray a 9x13 baking dish.
- Cut bread into 2-inch squares.
Step 2: Mix Custard
- In a large bowl, whisk together milk, eggs, melted butter, vanilla, cinnamon, nutmeg, salt, and brown sugar.
Step 3: Assemble
- Layer half the bread cubes in the dish.
- Sprinkle with half the raisins and almonds.
- Add the remaining bread, raisins, and almonds.
- Pour custard mixture evenly over the bread.
Step 4: Bake
- Bake uncovered for 35–40 minutes.
- Cover loosely with foil and bake another 15 minutes, until golden and set.
Sauce
- Melt butter in a microwave-safe bowl.
- Stir in milk, vanilla, and brown sugar.
- Pour over the bread pudding while warm and let soak for 5 minutes.
- Finish with a dusting of powdered sugar.
Recipe variations
- Chocolate Bread Pudding: Scatter in chocolate chips for melty pockets.
- Bourbon Sauce: Add a splash of bourbon to the sauce for adults.
- Nut-Free: Omit almonds if serving kids or guests with allergies.
- Fruit Boost: Add chopped apples or pears for a heartier version.
Storage
- Freezer: Up to 3 months. Thaw overnight and reheat gently before serving.
- Fridge: Up to 5 days in an airtight container.
More Comforting Desserts
- Toasted Coconut Flakes
- Copycat Papa Murphy’s Sweet Mini Pizzas
- Grilled Peaches with Cinnamon Butter Glaze
- Caramel Apple Slices
- Soft Oatmeal Raisin Walnut Cookies
- Apple Oatmeal Cookies
- Pumpkin Pie Mug Cake
Simple Bread Pudding
This simple bread pudding is made with everyday ingredients like leftover bread, eggs, milk, and sugar to create a rich vanilla custard. Baked until golden and slightly crisp on top with a soft, custardy center, it’s the perfect cozy dessert for chilly nights or holiday gatherings. Add raisins, cinnamon, or serve with whipped cream or caramel for extra indulgence.
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Equipment
Ingredients
Bread Pudding
- 4 cups milk
- 3 eggs
- 2 tablespoon unsalted butter melted
- 2 teaspoon vanilla extract
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
- ⅛ teaspoon salt
- 1 cup brown sugar
- 1 loaf white bread could be stale bread
- 1 cup raisins
- ½ cup almond slivers
- Cooking spray oil
Sauce
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 cup brown sugar
- ¼ cup unsalted butter melted
Garnish
- ¼ cup powdered sugar
Instructions
Making the Bread Pudding
- Start by gathering and measuring all the bread pudding ingredients with measuring cups and spoons. Preheat your oven to 350°F.
- In a large measuring cup or mixing bowl with a pour spout, add the milk, eggs, melted butter, vanilla, cinnamon, nutmeg, salt, and brown sugar.
- Whisk everything together until well blended.
- Cut the bread slices into 2-inch squares.
- Keep cutting until you’ve turned the whole loaf into squares.
- Lightly spray a 9x13 baking dish with cooking spray.
- Place half of the bread cubes in the dish to form the bottom layer.
- Sprinkle raisins and almond slivers over that bread layer.
- Add the rest of the bread cubes on top.
- Finish with the remaining raisins and almond slivers.
- Pour the milk-and-egg mixture evenly over the bread. Bake for 50–55 minutes. For the last 15 minutes, cover loosely with foil.
Making the Pudding Sauce
- Gather and measure all the sauce ingredients.
- In a large microwave-safe bowl, melt the butter in the microwave.
- Once slightly cooled, stir in the milk, vanilla, and brown sugar.
- Pour the sauce over the baked bread pudding and let it soak in for about 5 minutes.
- Dust the top with powdered sugar.
- Slice, serve, and enjoy!
Notes
How to Store Bread Pudding
- Refrigerator: Place leftovers in an airtight container and keep chilled for up to 5 days.
- Freezer: Store in an airtight container or freezer-safe zip bag for up to 3 months. Don’t forget to label the date so you know when it was stored.
Nutrition
Calories: 477kcalCarbohydrates: 82gProtein: 11gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 65mgSodium: 372mgPotassium: 385mgFiber: 3gSugar: 43gVitamin A: 385IUVitamin C: 1mgCalcium: 306mgIron: 3mg
Tried this recipe?Let us know how it was!
From My Kitchen to Yours
More Breakfast Recipes
- Instant Pot Egg Bites – Easy Copycat Starbucks Recipe
- Classic French Toast Recipe for a Quick Breakfast
- Easy Mixed Berry Compote for Breakfast and Dessert
- Fluffy Coconut Banana Pancakes for a Tropical Breakfast
- Spicy Jalapeño Cornbread Muffins with Fresh Jalapeños and No Cheese
- The Best Way to Cook Bacon in the Oven
I’ve Got Answers
Can I use fresh bread?
Yes, but stale bread soaks up custard better. If using fresh, cube and lightly toast it first.
Do I need to soak the bread ahead?
No—once the custard is poured, it absorbs beautifully during baking.
Can I reheat leftovers?
Definitely. Warm in the oven at 325°F for 10–15 minutes or microwave a slice for 30 seconds.
What goes best with it?
I love pairing it with Caramel Apple Slices in the fall, or topping it with Grilled Peaches with Cinnamon Butter Glaze in the summer.
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