This classic, easy bread pudding recipe is made by soaking white bread in creamy, rich vanilla custard. It’s the ultimate dessert that everyone is guaranteed to love. And the best part? It’s so easy to make!
Bread pudding is a simple, classic dessert that always tastes good. Truth is, I actually love to make it for breakfast or brunch whenever we have guests over (or simply whenever I have a craving for it). What I love about this recipe is how simple it is to make and it allows me to use up bread that may otherwise go bad.
Let’s talk about how to make this custard-based bread pudding dessert absolutely perfect.
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Table of contents
What is bread pudding?
Bread pudding consists of layers of white bread mixed with a delicious, creamy custard made from eggs, sugar, and either cream or milk. It’s very similar to french toast, but made with pieces of bread layered in a casserole dish. Using heavy cream alone will give the richest and, in my opinion, most delicious flavor, but you can use milk, half-and-half, or a combination depending on your personal preference.
How to make bread pudding
- Prepare a 9×13-inch baking dish. Grease the pan and set aside.
- Cut bread and combine with add-ins. Cut bread into 2-inch cubes. In a large bowl, mix together bread cubes and any add-ins you want to use. Place the mixture evenly in the pan. Note: if using pecans, lightly toast them with butter in a saucepan on the stove for a few minutes first.
- Make the vanilla custard mixture. In a large bowl, whisk together eggs and sugar. Add cream and vanilla extract, and whisk to combine.
- Pour over bread. Pour cream mixture over bread in the pan until completely covered. Gently press down the bread cubes to fully cover with custard. For maximum flavor, allow the bread to soak for 1 hour, covered, at room temperature.
- Bake. Bake for 40-50 minutes at 325°F/160°C or until the custard has set and the top is golden brown.
- Serve. You can serve the bread pudding warm or at room temperature. To reheat, cover and place in a 200°F/93°C oven for 15 minutes.
Baking tip: If the top is browning too fast, cover loosely with aluminum foil and continue baking until the custard is set. Don’t over bake or the bread will be dry.
What type of bread should I use?
The best type of bread to use for bread pudding is white bread. I love using enriched breads, like challah, brioche, Panettone, or even croissants. You’ll get the best results by using slightly stale bread. Or, you can cut it up and toast it in the oven until slightly crispy.
Bread to custard ratio for bread pudding
While most recipes for bread pudding are quite similar, it’s the bread to custard ratio that typically differs. In some recipes, the bread pudding will still be filled with visible custard after baking, but in others, the bread will soak up most of the liquid. I don’t like too much extra custard, so my recipe calls for a ratio resulting in my custard being soaked into the bread. It also depends on how much time you let the bread soak prior to baking. While most recipes suggest anywhere from a few minutes to overnight in the fridge (a good tip if you want to make it ahead of time and bake in the morning), I find that allowing my bread to soak up the custard for 1 hour is enough.
Elevated variation: Creme brulee bread pudding
For special occasions, I like to caramelize the top of the bread pudding like in creme brulee. This might slightly burn the edges of the bread, but don’t worry about it – the end product won’t taste burnt at all. Since bread pudding is very soft, the caramelized top gives it the perfect crunch.
To caramelize the top of your bread pudding, simply sprinkle the top with granulated sugar and use a kitchen torch to caramelize it. If you don’t have a torch, place the bread pudding under a broiler for a few minutes until the sugar caramelizes.
Serving Suggestion: Vanilla sauce topping
My favorite creamy, sweet vanilla sauce is the perfect topping for bread pudding, cakes, and bars. Try a drizzle of this over your homemade bread pudding and be amazed at how it perfectly complements this dish.
More custard-based recipes
- Tres Leches Bread Pudding: Hispanic twist on classic bread pudding with cream, condensed and evaporated milks, cinnamon, and a hint of orange.
- Creme Brulee: Creamy, dreamy baked custard topped with crunchy, caramelized sugar.
- New York Cheesecake: Rich, dense, creamy cheesecake that tastes incredible.
- Simple Classic Cheesecake: The easiest cheesecake recipe you’ll ever try.
- Chocolate Cheesecake: For true chocoholics only.
Easy Bread Pudding Recipe
This bread pudding recipe is simple and amazing. Made with creamy, rich vanilla custard, this bread pudding is simply perfect.
Ingredients
- 450 g/16oz/16 slices 2-inch thick/one loaf day-old bread*
- 1 cup (100g) pecans (or raisins, chocolate chips, cranberries, etc.)
- 6 large eggs
- 1 cup (200g) granulated sugar
- 4 cups (960 ml) heavy cream (or milk, half & half, or a combination)
- 1 tablespoon pure vanilla extract
Instructions
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Grease a 9×13-inch pan, and set aside.
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Cut bread into 2-inch cubes. In a large bowl, mix together bread cubes and pecans. Place the mixture evenly in the pan. Note: if using pecans, lightly toast them with butter in a saucepan on the stove for a few minutes first.
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In a medium bowl, whisk eggs and sugar. Add cream and vanilla extract, and whisk to combine. Pour cream mixture over bread mixture in the pan until completely covered. Gently press down the bread cubes to fully cover with custard. It's best to let the bread pudding sit for 1 hour, covered, at room temperature, but if you're in a hurry, you can bake it right away.
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Preheat oven to 325°F/160°C. Bake for 40-50 minutes or until custard has set and the top is golden brown. If the top is browning too fast, cover loosely with aluminum foil. Don’t over bake or the bread will be dry. Let the pudding cool slightly before serving.
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Bread pudding can be served warm or cold. It is best the same dat it’s made.
Recipe Notes
*For the bread I prefer Challah, but you can also use French bread, brioche, or Panettone.
*The recipe can be halved to fit an 8×8-inch pan. Bake for 35-40 minutes.
*Try serving this with a delicious homemade vanilla sauce drizzle.
*Variation: Creme Brulee Bread Pudding
For special occasions, I like to caramelize the top of the bread pudding like in creme brulee. This might slightly burn the edges of the bread, but don’t worry about it – the end product won’t taste burnt at all. Since bread pudding is very soft, the caramelized top gives it the perfect crunch.
