Bread pudding is one of those old-fashioned desserts that feels like a warm hug. It’s simple, budget-friendly, and incredibly delicious. If you’ve got leftover bread sitting on your counter, don’t toss it—turn it into this rich, custardy, and comforting treat instead.

This recipe is easy to throw together with pantry staples, and you can tweak it however you like. Add dried fruit, swap in different spices, or drizzle on some caramel sauce for an extra indulgent touch. It’s the perfect dessert for a cozy night in or a weekend brunch.

Why You’ll Love This Bread Pudding

Great way to use up stale bread – No food waste here! Dry bread absorbs the custard beautifully, giving you a perfect texture.
Super easy to make – If you can whisk and stir, you can make this dessert.
Customizable – Add chocolate, nuts, dried fruit, or different spices to make it your own.
Warm, rich, and satisfying – The golden, slightly crispy top and soft custardy center are pure comfort food.

What Does Bread Pudding Taste Like?

Imagine warm, slightly crisp pieces of bread on top with a creamy, rich center that melts in your mouth. The vanilla, cinnamon, and nutmeg add warmth and depth, while the sugar gives it just the right amount of sweetness. If you add raisins or nuts, you’ll get little bursts of extra texture and flavor.

Ingredients

4 cups cubed bread (slightly stale works best)
2 cups milk (whole milk gives the best texture, but any milk works)
3 eggs (adds richness and helps it set)
½ cup sugar (granulated, but brown sugar also works)
1 teaspoon vanilla extract (for depth of flavor)
½ teaspoon cinnamon (adds warmth)
¼ teaspoon nutmeg (optional, but highly recommended)
¼ cup raisins (optional, but a classic addition)
¼ cup chopped nuts (pecans or walnuts for crunch)
Butter for greasing

What Type of Bread Works Best?

The best bread for bread pudding is one that’s sturdy and slightly dry. Softer breads can get mushy, so aim for:

Brioche or challah – Buttery and rich, these make an extra decadent pudding.
French bread – Slightly chewy and absorbs custard well.
Sourdough – Adds a slight tang that balances the sweetness.

If your bread is fresh, cube it and leave it out overnight to dry. You can also toast it in the oven at 300°F for 10 minutes.

How to Make Bread Pudding

1. Prep the Oven and Dish

Preheat your oven to 350°F (175°C) and grease a baking dish with butter. This prevents sticking and adds flavor.

2. Make the Custard

In a large bowl, whisk together the milk, eggs, sugar, vanilla extract, cinnamon, and nutmeg until well combined.

3. Soak the Bread

Add the cubed bread to the custard mixture and stir gently to coat. Let it sit for about 10 minutes, so the bread soaks up all that flavor.

4. Add the Mix-Ins

Fold in the raisins and chopped nuts if using.

5. Bake Until Golden

Pour the mixture into your greased baking dish and bake for 45-50 minutes, or until the top is golden brown and the custard is set. If you insert a knife into the center, it should come out clean.

6. Let it Cool and Serve

Let the pudding rest for about 10 minutes before serving. It will continue to set as it cools. Serve warm with your favorite toppings.

What to Serve with Bread Pudding

Caramel or maple syrup – A drizzle of something sweet takes it over the top.
Whipped cream – Light and fluffy, it balances out the richness.
Ice cream – Vanilla is a classic, but cinnamon or butter pecan would also be amazing.
Fresh fruit – Berries or banana slices add a fresh contrast.

Tips for the Best Bread Pudding

Use stale bread – Fresh bread will get too mushy, so let it dry out first.
Don’t overmix – Gently stir the bread into the custard so it soaks evenly but keeps some texture.
Bake until golden – The top should be slightly crisp, while the inside stays soft.
Let it rest before serving – This helps it set up for the perfect texture.

How to Store and Reheat

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm individual portions in the microwave for about 30 seconds, or bake at 300°F (150°C) for 10 minutes to crisp up the top.
Freeze: Bread pudding freezes well for up to 2 months. Let it thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I Make Bread Pudding Ahead of Time?

Yes! You can assemble everything and refrigerate it overnight, then bake when ready. Just let it sit at room temperature for 15 minutes before baking.

How Do I Keep Bread Pudding from Getting Soggy?

Make sure to use stale bread and don’t over-soak it. Also, bake until the center is fully set.

Can I Make This Dairy-Free?

Yes! Substitute milk with almond, oat, or coconut milk. It won’t be quite as creamy, but it will still taste great.

What Other Flavors Can I Try?

Swap raisins for dried cranberries or chopped dates.
Use pumpkin spice instead of cinnamon and nutmeg for a fall twist.
Add chocolate chips or shredded coconut for extra indulgence.

Final Thoughts

If you’ve never made bread pudding before, now’s the time to try it. It’s one of the easiest desserts out there, and it turns simple ingredients into something truly special. Whether you enjoy it as a dessert, breakfast, or snack, this cozy treat is guaranteed to hit the spot.

Give it a try and let me know how it turns out. If you’re looking for more easy, comforting desserts, check out this apple cinnamon coffee cake or try these chocolate peppermint swirl cookies for a festive treat.

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