There is nothing quite like the smell of a warm kitchen on a chilly afternoon. You know the scent—warm vanilla, sweet cinnamon, and butter slowly toasting in the oven. It takes you right back to Sunday dinners at Grandma’s house, where nothing went to waste, and dessert was always the highlight of the meal.

Bread pudding is the ultimate timeless dessert. It is comforting, easy on the budget, and deeply nostalgic. But somewhere along the way, recipes started getting complicated. Fancy custards, water baths, and expensive ingredients took the simple joy out of it.

This is the easy version. There are no complicated steps and no special tools required. This recipe transforms leftover bread into a cozy, classic dessert in minutes. It tastes just like you remember, but it is simple enough to whip up on a Tuesday night.

Why Traditional Bread Pudding Is Still a Favorite

Even with all the new desserts out there, we always come back to the classics. Why? because they simply taste like home. However, many people stopped making bread pudding because they ran into a few common problems.

You might have tried a recipe that came out too soggy, or perhaps one that was dry as a bone. Sometimes they taste too much like scrambled eggs, or they just don’t have that perfect, sweet cinnamon flavor we crave.

This easy version solves all those issues. It uses a perfect ratio of milk to eggs, ensuring a soft, custardy center without being runny. The top gets beautifully crisp and golden, while the inside stays tender. It is the perfect balance of cinnamon and vanilla, and best of all, the method is foolproof.

It works with almost any bread you have on hand. It tastes like childhood, but it’s easier than ever to make.

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Bread Pudding Ingredients You Need

Before we dive in, here’s a quick list of what you’ll need for this easy bread pudding:

• Day-old bread (brioche, challah, French bread, or whatever you have handy)
• Whole milk or half-and-half
• Large eggs
• White and brown sugar
• Vanilla extract
• Ground cinnamon and a pinch of nutmeg
• Butter
• Optional: raisins, chocolate chips, dried cranberries, nuts, or orange zest

This recipe relies on simple, pantry staples. You likely have most of these in your kitchen right now. Let’s look at why each ingredient matters.

1. Bread (The Star Ingredient)

• The best bread pudding starts with bread that has seen better days. Fresh, soft sandwich bread tends to get mushy and dissolve into the custard.
  
• Day-old or slightly stale bread holds its shape much better. While you can use standard white bread, richer breads like brioche, challah, or French bread make for a truly spectacular dessert.

2. Milk or Cream

• This provides the moisture and richness. Whole milk is the standard, but for a treat, you can swap half of the milk for heavy cream.
  
• The fat content helps create that silky, creamy texture we love.

3. Eggs

• Eggs are the glue that holds everything together.
  
• They set the custard as it bakes, giving the pudding structure so you can slice it, without making it rubbery.

4. Sugar

• We use sugar not just for sweetness, but for caramelization.
  
• A mix of white and brown sugar works wonders. The brown sugar adds a deep, molasses flavor that pairs perfectly with cinnamon.

5. Flavorings

• A generous splash of vanilla extract and a good dusting of cinnamon are essential.
  
• A pinch of nutmeg adds that “bakery” scent that fills the whole house.

6. Butter

• Butter adds richness and helps brown the top of the pudding. Everything is better with a little butter!

Optional Mix-Ins

• If you want to dress it up, you can add raisins (a classic choice!), chocolate chips, dried cranberries, or chopped nuts like pecans or walnuts.

Step-by-Step: How to Make an Easy Traditional Bread Pudding

This process is straightforward. We are keeping it simple so you can enjoy the baking process without the stress.

Step 1 — Prepare the Bread

• Cut your bread into 1 to 2-inch cubes. You don’t need a ruler; rough chunks are just fine. Spread them out into a greased 9×13-inch baking dish.
  
• If you are adding raisins or nuts, sprinkle them in now among the bread cubes.

Step 2 — Make the Custard

• In a large bowl, whisk together your eggs, milk, sugar, vanilla, and spices. Make sure the eggs are fully beaten so you don’t get streaks of white in your pudding.

• Tip: If your milk is slightly warm (not hot!), it helps the flavors blend better.

Step 3 — Combine

• Pour that delicious custard mixture evenly over the bread cubes in the pan. Try to cover every piece.

Step 4 — Soak

• This is the most important step! Gently press the bread down with the back of a spoon to make sure it is submerged. Let it sit on the counter for 10 to 20 minutes.
  
• This gives the dry bread time to drink up the custard, preventing dry spots in the finished dessert.

Step 5 — Bake

• Preheat your oven to 350°F (175°C). Pop the dish in the oven and bake for 35 to 45 minutes.
  
• You will know it is done when the top is golden brown, and the center is set but still slightly jiggly—like a firm gelatin.

Step 6 — Cool

• Let it cool for at least 15 to 20 minutes before serving. The custard needs time to set as it cools, making it easier to serve nice, neat slices.

An Easy, Old-Fashioned Bread Pudding Just Like Grandma Made

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

20 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 2 people

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The Secret to PERFECT Bread Pudding

You might wonder why this recipe works when others fail. It comes down to texture.

The ratio of liquid to bread in this recipe ensures the interior stays moist and creamy, never dry. That 20-minute soaking time is the real secret—it allows the custard to penetrate to the center of every bread cube.

Also, the oven temperature is gentle enough to cook the custard through without burning the top. If you use a richer bread like challah or brioche, the fat in the bread itself adds an extra layer of creaminess that feels luxurious on the tongue.

Signs of a perfect old-fashioned bread pudding:

• A golden, slightly crunchy top crust.
• A soft, creamy interior that isn’t watery.
• A distinct aroma of vanilla and spice.

Related Post: Breakfast Options: The Only Healthy Banana Bread Recipe You’ll Ever Need

Bread Pudding: Traditional Serving Sauces

Bread pudding is delicious on its own, but a sauce makes it a special occasion.

• Vanilla Cream Sauce: A sweet, warm, milky sauce thickened slightly on the stove. This is the classic partner.
  
• Bourbon Butter Sauce: For a Southern-style richness, this sauce uses butter, sugar, and a splash of bourbon (or whiskey) for a deep, warming flavor.
  
• Simple Warm Caramel: Drizzle store-bought or homemade caramel over the top for extra sweetness.
  
• Lemon Glaze: An old-fashioned twist! A tart lemon glaze cuts through the richness of the custard beautifully.

Bread Pudding Flavor Variations

Once you master the basic recipe, you can have fun with variations.

1. Classic Raisin: Soak your raisins in warm water (or a little rum!) for 10 minutes before adding them to plump them up.
   
2. Chocolate Chip: Sprinkle a cup of semi-sweet chocolate chips in with the bread for a dessert the grandkids will love.
   
3. Apple Cinnamon: Sauté a chopped apple in a little butter and cinnamon, then toss it with the bread cubes before baking.
   
4. Almond: Add a teaspoon of almond extract to the custard and top with slivered almonds.
   
5. Orange Cranberry: Perfect for the holidays—add dried cranberries and the zest of one orange.
   
6. Banana: Have a browning banana? Slice it up and layer it in with the bread.

Bread Pudding: Dietary-Friendly Options

Everyone deserves a treat. Here is how to adjust for dietary needs:

• Eggless: You can make a custard using cornstarch and milk (like a pudding mix) instead of eggs. It will be softer but still delicious.
  
• Dairy-Free: Swap the milk for full-fat coconut milk or almond milk. Use margarine or vegan butter instead of regular butter.
  
• Gluten-Free: Simply use your favorite loaf of gluten-free bread. Since GF bread is often drier, it actually works wonderfully here!
  
• Low-Sugar: Reduce the sugar by half or use a sweetener like Stevia or Monk Fruit. The spices and vanilla carry a lot of the flavor load, so you won’t miss the extra sugar too much.

Bread Pudding: Expert Tips for Success

• Use Dry Bread: If your bread is fresh, cut it into cubes and let them sit on a baking sheet for a few hours to dry out.
  
• Don’t Skip the Soak: I can’t stress this enough. Letting it sit before baking makes all the difference.
  
• Butter the Top: For an extra golden crust, brush a little melted butter over the top of the bread before it goes into the oven.
  
• Watch the Browning: If the top looks like it is getting too dark but the center is still liquid, cover the dish loosely with aluminum foil for the last 15 minutes of baking.
  
• Patience is Key: Let it cool. If you cut it piping hot, it might fall apart.

Bread Pudding: Storage, Reheating & Make-Ahead Guide

Storage: Leftovers (if there are any!) keep well in the refrigerator for 3 to 4 days. Cover the dish tightly with plastic wrap or foil.

Reheating: To bring back that fresh-baked taste, reheat individual slices in the oven at 350°F for 10–12 minutes. You can also use a microwave, but the oven keeps the top crisp. If you have an air fryer, 3-4 minutes warms it up perfectly.

Freezing: Yes, you can freeze bread pudding! Wrap individual slices in foil and place them in a freezer bag. They keep for up to 2 months. Thaw overnight in the fridge and reheat.

Make-Ahead: You can prepare the bread and custard mixture the night before. Cover it and let it sit in the fridge overnight. In the morning, just pop it in the oven. It makes for a wonderful, stress-free holiday breakfast.

Bread Pudding: Serving Ideas

How should you serve it? Let your heart decide.

• With the warm vanilla sauce mentioned above.
• With a dollop of freshly whipped cream.
• With a handful of fresh berries to cut the sweetness.
• With a scoop of vanilla ice cream melting over the warm crust.
• Eat it cold right out of the fridge with a cup of coffee for breakfast (we won’t tell!).

Frequently Asked Questions About Bread Pudding

Q: Why is my bread pudding watery?
A: This usually happens if there is too much milk and not enough egg to set it, or if you didn’t bake it long enough. Make sure to check that the center is set before taking it out.

Q: Why did my bread pudding turn dry?
A: You may have baked it too long, or perhaps you didn’t let the bread soak up the liquid before baking. Those 20 minutes of soaking are crucial.

Q: Can I use fresh bread instead of stale?
A: You can, but stale bread absorbs liquid better without falling apart. If using fresh bread, toast the cubes in the oven for 10 minutes first to dry them out slightly.

Q: Should I cover bread pudding while baking?
A: Generally, no. Leaving it uncovered allows the top to get that lovely crisp texture. Only cover it if it is browning too fast.

Q: Can I double this recipe?
A: Absolutely. Just use a larger roasting pan or two 9×13 dishes. The baking time may need to be increased slightly if the pan is deeper.

Q: How do I prevent the top from burning?
A: Keep an eye on it during the last 10 minutes. If it looks dark, tent a piece of foil over the top.

Q: Can I make it in an air fryer?
A: Yes! Use a small pan that fits inside your fryer basket. Reduce the temperature to 320°F and bake for about 15-20 minutes, checking frequently.

Final Thoughts: The Easiest Classic Bread Pudding You’ll Ever Make

This recipe is more than just dessert; it is a warm hug on a plate. It brings back the simplicity of the good old days when a delicious treat didn’t require a degree in pastry arts.

Whether you stick to the classic version or try a chocolate chip twist, I hope this bread pudding brings a little warmth and nostalgia to your kitchen.

Related Post– Air Fryer Bread Pudding with Eggnog Sauce — A Cozy Holiday Dessert for Parties & Christmas Morning