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Dorothy Thomas

Bread Pudding Recipe

A classic, comforting Bread Pudding made with simple ingredients like stale bread, milk, eggs, and warm spices. Perfect for using up leftover bread and serving as a delicious dessert!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 8
Course: Dessert
Cuisine: American, British
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups Stale bread (French or brioche), cubed
  • 2 cups Whole milk (or half-and-half)
  • 4 large Eggs
  • ½ cup Granulated sugar
  • ¼ cup Brown sugar
  • 2 tsp Vanilla extract
  • 1 tsp Ground cinnamon
  • ½ tsp Nutmeg
  • ¼ tsp Salt
  • ½ cup Raisins or chocolate chips (optional)
  • 2 tbsp Butter (for greasing)
For the Sauce (Optional):
  • ½ cup Heavy cream
  • ¼ cup Brown sugar
  •  1 tbsp Butter 
  • 1 tsp  Vanilla extract

Equipment

  • 9x13-inch baking dish
  • Mixing bowls
  • Whisk
  • Measuring cups/spoons

Method
 

  1. Grease a 9x13-inch baking dish with butter.
  2. Spread the cubed bread evenly in the dish. Sprinkle raisins/chocolate chips (if using).
  3. In a bowl, whisk eggs, milk, sugars, vanilla, cinnamon, nutmeg, and salt until smooth.
  4. Pour the custard over the bread, pressing lightly to soak all pieces. Let sit for 10-15 minutes.
  5. Bake for 40-45 minutes until golden and set (no liquid when tested with a knife).
  6. In a saucepan, heat cream, brown sugar, and butter until melted. Simmer for 3-4 minutes, then stir in vanilla. Drizzle over warm pudding.
  7. Enjoy warm with vanilla ice cream or whipped cream!

Notes

  • Bread Tip: Day-old bread works best! Fresh bread can turn mushy.
  • Variations: Add nuts, caramel sauce, or swap raisins for dried cranberries.
  • Storage: Refrigerate leftovers for up to 3 days. Reheat in the microwave or oven.