Classic Bread Pudding makes a comforting and delicious end to any meal. Gently spiced with cinnamon and served warm with a drizzle of vanilla sauce, it’s simple yet sophisticated.
A Simple, Delicious Bread Pudding Recipe
Turn day old bread into a treat they won’t soon forget! In this Classic Bread Pudding stale bread gets spiced with cinnamon, soaked in custard until soft, baked until golden, and drizzled with a sweet vanilla sauce for a dessert that’s sweet and simple yet sophisticated.
Easy Bread Pudding
This straightforward, easy bread pudding recipe should be in everyone’s toolkit. I have had so many different variations of bread pudding over the years, and each one has been delicious. Some with nuts and raisins, some with chocolate or whiskey sauce. And each one of them had, at its heart, this simple idea. Bread soaked in milk and egg, a bit of cinnamon, and a sweet sauce on top.
Make it Your Own
If you want to make this bread pudding your own, you could add in some other flavors and textures. Just sprinkle the add-ins over the bread cubes in the baking dish before pouring the custard over it. You could try:
- 1/2 cup raisins
- 1/2 cup chopped pecans
- 1/2 cup chocolate chips
- 1/2 cup chopped apples
What Do I Need to Make Classic Bread Pudding?
(see recipe card for measurements and details)
- Cubed day old bread (such as brioche or challah bread)
- Large eggs
- Milk
- Heavy cream
- Granulated sugar
- Vanilla extract
- Cinnamon
- Powdered sugar (confectioner’s sugar)
- 8×8 baking dish
My Favorite Cinnamon Recipes
From donuts to breads to every conceivable variation on the beloved ooey-gooey cinnamon roll, if you’re obsessed with cinnamon, My Favorite Cinnamon Recipes are sure to hit the spot!
How to Make Classic Bread Pudding
- Generously butter an 8-inch square baking dish.
- Cut bread into 1-inch cubes and place them in the prepared baking dish.
- In a large mixing bowl, whisk together the eggs until pale yellow.
- Then whisk in the milk, cream, sugar, vanilla and cinnamon.
- Pour evenly over the bread in the baking dish. Use a fork to press down gently on the bread so it’s submerged in the custard.
- Let soak for 20 minutes while you preheat the oven to 350°F.
- Place the baking dish on a rimmed sheet pan and bake on the middle rack of the oven for about 45 minutes or until puffed up, golden brown and crisp on top but still a little wobbly overall.
- Meanwhile, prepare the sauce. In a small mixing bowl, whisk together the powdered sugar, milk and vanilla until of drizzling consistency.
- Serve the sauce with the bread pudding. Drizzle sauce over all of the bread pudding in the baking dish before serving or serve on the side and let each person drizzle the sauce on their own serving.
My Classic Recipes Collection
Turn to my Classic Recipes Collection for time tested, tried-and-true versions of popular dishes and treats. These no-frills favorites are simply delicious.
How to Store and Reheat Bread Pudding
To store leftover bread pudding, allow to cool completely after baking. Then cover tightly with plastic wrap and store in the refrigerator for up to four days. The longer it sets, the softer it will become.
To reheat leftover bread pudding in the microwave, place a single portion on a microwave safe plate and microwave for 15-20 seconds or until heated through.
To reheat leftover bread pudding in the oven, place the bread pudding in a baking dish in the oven at 300°F for about 8-10 minutes or until heated through.
How to Prep Bread Pudding in Advance
You can prepare the bread pudding in the baking dish up to one day in advance before baking it. Simply prepare to just before baking it and then cover the baking dish tightly with plastic wrap and refrigerate until you’re ready to bake it.
When you’re ready to bake the bread pudding, remove it from the refrigerator and remove the plastic wrap. Let it set at room temperature while you preheat the oven to 350°F and then bake as instructed. The longer the bread pudding soaks before baking it, the softer and more custard-like it will be.
If you make this Classic Bread Pudding, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Classic Bread Pudding with Vanilla Sauce
- Prep Time: 10 minutes
- Soaking Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 6-8 servings
Description
Classic Bread Pudding makes a comforting and delicious end to any meal. Gently spiced with cinnamon and served warm with a drizzle of vanilla sauce, it’s simple yet sophisticated.
Ingredients
Ingredients:
- 8 cups (about 12 ounces) cubed day old bread, such as brioche or challah bread
- 4 large eggs
- 2 cups milk
- 1/2 cup heavy cream
- 3/4 cup sugar
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
Vanilla Sauce:
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla
Instructions
- Generously butter an 8-inch square baking dish.
- Cut bread into 1-inch cubes and place them in the prepared baking dish.
- In a large mixing bowl, whisk together the eggs until pale yellow and then whisk in the milk, cream, sugar, vanilla and cinnamon. Pour evenly over the bread in the baking dish. Use a fork to press down gently on the bread so it’s submerged in the custard.
- Let soak for 20 minutes while you preheat the oven to 350°F.
- Place the baking dish on a rimmed sheet pan and bake on the middle rack of the oven for about 45 minutes or until puffed up, golden brown and crisp on top but still a little wobbly overall.
- Meanwhile, prepare the sauce. In a small mixing bowl, whisk together the powdered sugar, milk and vanilla until of drizzling consistency. Serve* with bread pudding.
*serve the sauce on the side and let each person drizzle the sauce on their own serving OR drizzle sauce over all of the bread pudding in the baking dish before serving.
Notes
Optional Add-Ins (if adding, sprinkle the add-ins over the bread cubes in the baking dish before pouring the custard over it): 1/2 cup raisins, 1/2 cup chopped pecans, 1/2 cup chocolate chips, 1/2 cup chopped apples
