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Serving freshly baked bread pudding with raising and almond slivers in a white casserole dish.

Simple Bread Pudding

Arina Habich
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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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 Servings
Calories 477 kcal

Video

Equipment

  • Measuring Cup
  • Measuring spoons
  • Glass mixing bowl
  • silicone spatulas
  • 9x13 baking dish
  • Fine mesh strainer

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.
    Flat lay. Measured ingredients in glass mixing bowls to bake bread pudding.
  • 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!
    Serving freshly baked bread pudding with raising and almond slivers in a white casserole dish.

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.
Keyword bread, pudding, raisin