Mom's Best Recipes

Recipe

Classic Bread Pudding

Soft, custardy bread pudding with a golden top and warm cinnamon-vanilla flavor. Perfect for using up leftover bread.

By Matt Campbell

•

4.8

A single baking dish of classic bread pudding with a deeply golden top and visible cubes of bread, set on a cozy kitchen counter with soft natural window light, real food photography style

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There are two kinds of leftover bread situations: the one where it goes a little stale and sad on the counter, and the one where it turns into bread pudding and suddenly feels like you planned dessert all along. This is the second kind.

This recipe is the one I come back to when I want something cozy but not fussy. You tear up some bread, drown it in a cinnamon-vanilla custard, let it soak until it looks like it has given up all resistance, then bake until the top gets those crisp, bronzed edges that make you “just one more bite” your way through the pan.

It is forgiving, kid-friendly, and honestly great for busy households because you can assemble it ahead. And if you want to make it feel restaurant-y without extra drama, a quick vanilla sauce takes it from weekday comfort to “who brought dessert?” energy.

A large mixing bowl filled with torn bread cubes soaking in a pale custard with cinnamon specks, a wooden spoon resting on the rim, real kitchen photo

Why It Works

Crisp top, custardy center: Baking uncovered gives you that golden, slightly crunchy surface while the inside stays soft and pudding-like.
Stale bread is a feature: Drier bread absorbs more custard without turning to mush, so you get structure and that perfect spoonable bite.
Simple flavor, big payoff: Vanilla, cinnamon, and brown sugar do the heavy lifting, and a pinch of salt keeps it from tasting flat.
Make-ahead friendly: A short soak helps, but an overnight rest in the fridge is even better for deeper flavor and a more even texture.

Pairs Well With

Storage Tips

How to Store Bread Pudding

Refrigerator

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

Freezer

For longer storage, wrap individual portions in plastic wrap, then place in a freezer bag or airtight container. Freeze for up to 2 months. Thaw overnight in the fridge.

Reheating

Microwave: 30 to 60 seconds for a single portion. It will be softer and more custardy.
Oven: Cover with foil and warm at 325°F for 10 to 20 minutes, depending on portion size. Uncover for the last few minutes if you want the top to re-crisp.

Quick tip: If leftovers seem a little dry, splash a tablespoon of milk over your portion before reheating.

Common Questions

What kind of bread is best for bread pudding?

Brioche, challah, French bread, or a sturdy sandwich bread all work. My favorite is brioche for a richer, custard-forward bite. The only real rule is: slightly stale is better than fresh.

Do I have to use stale bread?

No, but it helps. If your bread is fresh, cube it and toast it on a sheet pan at 300°F for 10 to 15 minutes until it feels dry on the outside. You are not trying to brown it, just de-fresh it.

Why is my bread pudding watery?

Usually one of three things: the bread was too fresh and collapsed, it did not soak long enough, or it was underbaked. Bake until the center is set but still has a gentle jiggle, and let it rest 10 to 15 minutes so the custard finishes setting.

How do I know when it is done?

The top should be golden, and a knife inserted near the center should come out mostly clean with a little moisture but no raw eggy custard. If you have an instant-read thermometer, aim for about 170°F to 175°F in the center.

Can I make bread pudding ahead?

Yes. Assemble it, cover, and refrigerate for 4 to 12 hours. Bake straight from the fridge, adding 5 to 10 minutes if needed.

Can I add mix-ins?

Absolutely. Keep it simple: raisins, chocolate chips, chopped pecans, or diced apples. Add up to about 1 cup total so the custard still has room to do its thing.

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 wooden spoon
Sheet pan (optional, for drying fresh bread)

Bread pudding feels like the friendliest kind of dessert. It does not ask you to be precise, it asks you to pay attention. Taste the custard. Smell the cinnamon. Let the bread soak until it looks like it is telling you, “Okay, I’m ready.” I started making it as a practical way to use up bread, then realized it is also a great way to feed a room with almost zero stress. One pan, big payoff, and that moment when the top gets golden and your kitchen smells like vanilla and toasted sugar is always worth it.

Classic Bread Pudding

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour 10 minutes

Servings 10

Ingredients

10 cups stale bread, cubed (about 1-inch pieces, brioche or challah recommended)
4 large eggs
3 cups whole milk
1 cup heavy cream (or use more milk)
3/4 cup packed brown sugar
2 tbsp granulated sugar
2 tsp vanilla extract
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg (optional but nice)
1/2 tsp kosher salt
3 tbsp unsalted butter, melted (plus more for greasing the dish)
1/2 cup raisins or chopped pecans (optional)

Optional quick vanilla sauce

1/2 cup unsalted butter
1/2 cup brown sugar
1/2 cup heavy cream (or milk)
1 tsp vanilla extract
Pinch of salt

Instructions

Heat the oven. Preheat to 350°F. Grease a 9x13-inch baking dish with butter.
Load the pan. Add the cubed bread to the baking dish. If using raisins or pecans, sprinkle them over the bread and toss lightly.
Make the custard. In a large bowl, whisk together eggs, milk, cream, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg (if using), salt, and melted butter.
Soak. Pour the custard evenly over the bread. Press the bread down gently so it soaks. Let it stand for 15 to 20 minutes. For best texture, cover and refrigerate for 4 to 12 hours, then bake when ready.
Bake. Bake uncovered for 40 to 50 minutes, until the top is golden and the center is set with a slight jiggle. If the top is browning too fast, loosely tent with foil for the last 10 to 15 minutes.
Rest. Let cool for 10 to 15 minutes before serving. This helps the custard finish setting so slices hold together.

A golden brown bread pudding fresh from the oven in a ceramic baking dish with crisp edges and a custardy center, real food photography

Optional: quick vanilla sauce

Simmer. In a small saucepan over medium heat, melt butter. Stir in brown sugar and cream. Bring to a gentle simmer and cook 2 to 3 minutes, stirring frequently, until glossy and slightly thickened.
Finish. Remove from heat, stir in vanilla and a pinch of salt. Spoon warm sauce over bread pudding.

Matt-style note: Taste the sauce before you serve it. If it tastes flat, it needs a pinch more salt. If it tastes sharp-sweet, it wants a tiny splash more cream.

Nutrition information is estimated.

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