Recipe

Classic Bread Pudding Recipe

Warm, sweet, and custardy with golden edges. This easy bread pudding turns day-old bread into a cozy dessert you will make on repeat.

By Matt Campbell

•

4.8

A golden baked bread pudding in a white ceramic baking dish with a spoonful scooped out, showing custardy texture and crisp edges

Jump to Recipe

Some desserts are here to impress. Bread pudding is here to take care of you.

This is the classic, warm-and-sweet version with a soft custardy center, toasted top, and those little crisp edges that make you sneak bites straight from the pan. It is the kind of recipe that forgives you for eyeballing the cinnamon and rewards you for using whatever bread is hanging around.

If you have stale bread and a few basics like milk, eggs, sugar, and vanilla, you are basically holding dessert already. All we are doing is turning it into something that tastes like vanilla-cinnamon comfort, with a buttery golden top.

Bread cubes in a large mixing bowl ready to be soaked with custard

Why It Works

Custardy, not soggy: The bread soaks long enough to drink up the custard, then bakes into a tender pudding with structure.
Golden top, crisp edges: Baking at a steady temperature gives you that browned top without drying out the middle.
Big flavor from simple ingredients: Vanilla, cinnamon, and a pinch of salt make the sweetness taste deeper and more balanced.
Flexible by design: Use challah, brioche, French bread, or sandwich bread. Toss in raisins, chocolate, or nuts if you feel like it.

Pairs Well With

Storage Tips

Refrigerator: Let bread pudding cool, then cover tightly or transfer to an airtight container. Refrigerate for up to 4 days.

Freezer: Slice into portions, wrap well, and freeze up to 2 months. Thaw overnight in the fridge for best texture.

Reheat: For the best top texture, warm in a 325°F oven for 10 to 15 minutes (covered for the first half, then uncovered). Microwave works for quick cravings, 30 to 60 seconds, but the top will soften.

Common Questions

What is the best bread for bread pudding?

Brioche and challah make it extra rich and custardy. French bread gives you a slightly chewier bite. Even basic sandwich bread works. The real key is that the bread should be stale or lightly dried so it can soak up custard without turning to mush.

Do I have to use stale bread?

It helps, but you can fake it. Cube fresh bread and toast it on a sheet pan at 300°F for 10 to 15 minutes until it feels dry on the outside.

Why is my bread pudding watery?

Usually one of three things: the bread was too fresh, it did not soak long enough, or it was underbaked. You want the center to be set like a soft custard, not sloshy.

Can I make it ahead?

Yes. Assemble, cover, and refrigerate for up to 12 hours. This works best with sturdier breads like challah, brioche, or French bread. Very soft sandwich bread can get a little too saturated if it sits overnight. Let the dish sit at room temp for 20 minutes while the oven preheats, then bake.

How do I know it is done?

The top should be golden and the center should jiggle slightly but not look liquid. If you have a thermometer, aim for about 160°F for a safe custard, or 170°F to 175°F if you want a firmer set. No thermometer? A knife inserted near the center should come out without liquid custard clinging to it.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13 inch baking dish (or similar 3 quart dish)
Large mixing bowl
Whisk
Measuring cups and spoons
Rubber spatula or large spoon
Sheet pan (optional, for drying bread)

I love recipes that feel like a small kitchen miracle, and bread pudding is basically the poster child. It takes that random half loaf you forgot about and turns it into something you would happily pay for at a cozy diner.

The first time I made it, I expected “fine.” What I got was that moment where you pull a spoon through the center and it is all vanilla-cinnamon custard with toasted edges, and suddenly you are standing at the counter eating dessert like it is your job. Now I keep a bag of bread ends in the freezer on purpose, because future me deserves a warm, sweet plan.