Mom's Best Recipes
Recipe

Weeknight Easy Bread Pudding

Light, fluffy, and unapologetically cozy. This quick bread pudding uses everyday ingredients and bakes up with crisp edges, a custardy center, and big vanilla comfort in under an hour.

Author By Matt Campbell
4.8
A golden-brown bread pudding in a white ceramic baking dish with a spoon scooping out a fluffy portion
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There are two kinds of weeknights: the ones where you cook something responsible, and the ones where you look at a half-loaf of bread on the counter and think, we can do better than toast. This is for the second kind.

This easy bread pudding is light and fluffy instead of heavy and brick-like. It bakes up with crisp, golden corners, a soft center that practically sighs when you scoop it, and a vanilla-scented custard that tastes like you tried harder than you did. The best part: you can pull it together in about 10 minutes with bread you already have, then let the oven handle the rest.

If you want it dessert-sweet, go for it. If you want it breakfast-ish with a little less sugar and a big spoonful of yogurt on top, I support you fully. This is a flexible, low-drama recipe that still delivers that pause-mid-bite moment.

Cubed bread in a large mixing bowl with milk and eggs being whisked in

Why It Works

  • Fluffy texture, not soggy. A quick soak gives the bread time to drink in custard without turning to mush.
  • Balanced custard. The mix of eggs, milk, and a little butter sets tender and light, especially when you do not overbake it.
  • Crisp edges, cozy center. Baking hot enough creates golden corners while the middle stays soft and pillowy.
  • Weeknight flexible. Use whatever bread you have, swap add-ins based on your pantry, and serve it warm with almost anything creamy.

Pairs Well With

Storage Tips

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

Reheat (best texture): Warm portions in a 325°F oven for 10 to 15 minutes until heated through. This brings back the crisp edges.

Microwave (fastest): Microwave individual servings in 20 to 30 second bursts until warm. Add a splash of milk on top if it looks a little dry.

Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge, then reheat in the oven. Expect the texture to be slightly more custardy after freezing, still very good.

Common Questions

What bread is best for light and fluffy bread pudding?

Soft enriched breads like brioche, challah, French bread, or sandwich bread work great. For a lighter result, avoid super-dense whole grain loaves. Slightly stale bread is ideal because it soaks up custard without collapsing.

Do I have to dry the bread first?

Not required, but helpful. If your bread is very fresh, toast the cubes on a sheet pan at 300°F for 8 to 10 minutes to dry the surface. Do not toast to brown, you just want the outside to feel dry so it soaks without going gummy.

Why did my bread pudding turn out dry?

This recipe is designed to be fluffy and not soggy, but dryness usually comes from one of a few things: your bread was extra-stale or very crusty, your cubes were larger than 1 inch, or it baked a bit too long.

Next time, try one (or two) of these practical fixes: cut cubes closer to 1 inch, let it soak for 10 to 15 minutes, and pull it when the center is just set. If you are using crusty bread (thick-crust French bread, baguette, very dry ends), add 1/4 to 1/2 cup more milk. A spoonful of cream, yogurt, or ice cream on top also fixes everything in a very efficient way.

How do I know when it is done?

The top should be golden, the edges set, and the middle should jiggle slightly like soft custard, not slosh like liquid. If you check temperature, aim for about 175°F to 180°F in the center.

Can I make it ahead?

Yes, with one small caveat: softer breads (sandwich bread, brioche, challah) hold up best for longer soaks. Assemble everything in the baking dish, cover, and refrigerate for up to 8 hours. Let it sit at room temperature for 20 minutes while the oven heats, then bake. You may need an extra 5 minutes. If you are using a very crusty bread, keep the make-ahead soak closer to 2 to 4 hours so it does not go dense.

Can I make it a little lighter in sweetness?

Absolutely. Reduce the sugar to 1/4 cup and serve with fruit. The vanilla and cinnamon still make it feel like dessert.

The first time I made bread pudding on a weeknight, it was not some romantic, candlelit thing. It was me, a leftover loaf that was heading toward sadness, and the very real need for something warm that felt like a win. I remember pulling it out of the oven, cracking into a corner, and thinking: this is exactly the kind of chaos I like, turning almost-stale bread into something you would happily serve to friends.

Now it is my go-to when I want dessert without the whole dessert situation. No mixers. No fussy pastry. Just whisk, soak, bake, and try not to eat the crispy edge bits straight from the pan. I fail at that last part often.