The Best Bread Pudding Recipe (Soft, Custardy & Incredibly Easy)

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour 15 minutes (including cooling) | Servings: 8 | Calories: 310 kcal per serving

Bread pudding is what you make when you have stale bread and want something warm and comforting. It transforms day-old bread into a soft, custardy dessert that feels special.

This version is rich but not too heavy. The custard soaks into every piece of bread. The top gets golden and slightly crispy. The inside stays soft and creamy.

Fifteen minutes of prep. Forty-five minutes in the oven. A dessert that makes you look like you tried much harder than you actually did.

Why You Will Love This Recipe

Bread pudding is an underrated dessert. Here is what makes this recipe worth making.

It uses ingredients you already have. Stale bread, eggs, milk, and sugar. Nothing fancy or expensive.

It is impossible to mess up. Mix everything together. Bake. Done. No technique required.

The texture is incredible. Soft and custardy inside with a golden crispy top. Every bite is satisfying.

Leftovers are amazing. Cold bread pudding straight from the fridge is somehow even better the next day.

You can customize it endlessly. Add chocolate chips, dried fruit, nuts, or spices. Make it your own.

Ingredients

• 6 cups (about 10 oz) stale bread, cut into cubes
• 2 cups (480ml) whole milk
• 1 cup (240ml) heavy cream
• 4 large eggs
• ¾ cup (150g) granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 3 tablespoons butter, melted
• Optional: powdered sugar for dusting, or caramel sauce for serving

Equipment Needed

• 9×13 inch baking dish
• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Sharp knife and cutting board
• Oven mitts
• Wire cooling rack

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray.

Step 2: Cut the stale bread into 1-inch cubes. Place them in the greased baking dish.

Step 3: In a large bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth.

Step 4: Pour the melted butter over the bread cubes. Toss gently to coat.

Step 5: Pour the custard mixture over the bread cubes. Press down gently with your hands to make sure all the bread soaks up the liquid.

Step 6: Let it sit for 10 minutes. This gives the bread time to absorb the custard.

Step 7: Place the baking dish in the preheated oven.

Step 8: Bake for 45 to 50 minutes. The top should be golden brown and the custard should be set. A knife inserted in the center should come out mostly clean.

Step 9: Remove from the oven. Let it cool for 15 minutes before serving.

Step 10: Serve warm. Dust with powdered sugar or drizzle with caramel sauce if desired.

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Substitutes & Swaps

Stale bread: Use any bread. White bread, French bread, brioche, challah, or even croissants. Fresh bread works but let it sit out for a few hours first.

Heavy cream: Use all milk if you do not have cream. The pudding will be lighter but still good. Half-and-half is a middle option.

Whole milk: 2% milk or even almond milk work. The texture will be slightly different but still delicious.

Granulated sugar: Brown sugar adds a caramel flavor. Coconut sugar or maple sugar work for less refined options.

Butter: Skip it if you want. It adds richness but is not essential.

Variations

Chocolate Bread Pudding: Add 1 cup chocolate chips to the bread before pouring the custard. Drizzle with chocolate sauce after baking.

Raisin Bread Pudding: Add ¾ cup raisins or dried cranberries. Soak them in warm water for 10 minutes first to plump them up.

Bourbon Bread Pudding: Add 2 tablespoons bourbon to the custard mixture. Serve with bourbon caramel sauce. Adult version only.

Apple Cinnamon Bread Pudding: Add 1 cup diced apples and an extra teaspoon of cinnamon. Tastes like apple pie.

Pumpkin Bread Pudding: Add ½ cup pumpkin puree and 1 teaspoon pumpkin pie spice to the custard. Perfect for fall.

Tips & Tricks

Use stale bread. Fresh bread gets too mushy. Stale or day-old bread holds its shape better. If your bread is fresh, cut it up and let it sit out overnight.

Do not skip the soaking time. Let the bread sit in the custard for 10 minutes before baking. This ensures every piece soaks up liquid.

Press down on the bread. Some pieces will float. Push them down gently so they get coated in custard.

Check for doneness properly. The center should be set but still jiggle slightly. It firms up as it cools.

Let it cool before slicing. Hot bread pudding is hard to cut cleanly. Wait at least 15 minutes.

Serve it warm. Bread pudding tastes best warm from the oven. Reheat leftovers in the microwave or oven.

Make it ahead. Assemble everything the night before. Keep it covered in the fridge. Bake the next day adding 5 extra minutes.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	310 kcal
Total Fat	14g
Saturated Fat	8g
Carbohydrates	38g
Fibre	1g
Sugars	22g
Protein	8g
Sodium	280mg

Nutrition is based on one serving made with white bread, whole milk, heavy cream, eggs, and sugar. Does not include optional toppings.

Frequently Asked Questions (FAQs)

Can I use fresh bread?

Yes but stale bread works better. Fresh bread gets too soggy. If using fresh, cut it up and let it sit out for several hours or overnight.

Why is my bread pudding soggy?

You used too much liquid or the bread was too fresh. Use stale bread and make sure the custard is absorbed before baking.

Can I make this ahead of time?

Yes. Assemble it completely. Cover and refrigerate overnight. Bake the next day adding 5 extra minutes to the time.

How do I know when it is done?

The top should be golden brown. The center should jiggle slightly but not be liquid. A knife inserted should come out mostly clean.

Can I freeze bread pudding?

Yes. Let it cool completely. Wrap tightly in plastic wrap then foil. Freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven.

What bread works best?

French bread, brioche, challah, or white bread all work great. Avoid whole grain or very dense breads. They do not absorb the custard as well.

Can I make individual servings?

Yes. Use ramekins or muffin tins. Reduce baking time to 25 to 30 minutes.

The Dessert That Saves Everything

Most people throw away stale bread. That is a mistake. Stale bread is the secret ingredient to one of the most comforting desserts you can make.

Make this once. Taste how good bread pudding can be. Never waste stale bread again.

Made this recipe? Tell me in the comments what you added to make it your own. Chocolate chips? Raisins? Something else? I want to hear it.