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Freshly baked old fashioned bread pudding in a glass dish with a golden brown top and caramelized cinnamon sugar crust.

Bread Pudding

Ella
This cozy, custard-rich bread pudding has golden edges, a soft center, and transforms humble stale bread into a warm, satisfying dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 6 servings
Calories 316 kcal

Ingredients
  

Bread Pudding Base

  • 5 cups stale bread cubes or torn pieces French bread, challah, sandwich bread, buns, rolls, toast, or donuts
  • 3 tbsp butter divided (1 tbsp for greasing, 2 tbsp melted for drizzling)
  • 4 large eggs beaten
  • 2 cups whole milk
  • 0.75 cup white sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • raisins optional

Brown Sugar Butter Drizzle (Optional)

  • 3 tbsp salted butter unsalted also works
  • 1 tbsp brown sugar
  • 1 tsp vanilla extract
  • 2 tbsp milk or heavy cream use 1–2 tbsp depending on desired thickness

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease an 8-inch square baking dish with 1 tablespoon of softened butter.
  • Cut or tear stale bread into medium-sized chunks and place them evenly in the greased dish.
  • Melt the remaining 2 tablespoons of butter and drizzle it over the bread.
  • In a mixing bowl, whisk together eggs, milk, sugar, vanilla extract, and cinnamon until smooth.
  • Pour the custard mixture over the bread. Gently press the bread to help it soak in the liquid. Let it sit for 20–30 minutes if possible.
  • Bake for 45 minutes or until the top is golden and springs back when touched. Insert a knife in the center to check doneness.
  • Optional Brown Sugar Butter Drizzle: Melt butter in a small saucepan over high heat. Lower to medium heat and let it brown slightly.
  • Add brown sugar and milk or cream. Whisk until smooth and slightly thickened.
  • Remove from heat and stir in vanilla extract. Drizzle over bread pudding before serving or on individual portions.

Notes

Use stale or oven-dried bread for best texture. Letting the bread soak 20–30 minutes before baking ensures a custardy center. Make ahead by assembling the night before, refrigerating, and baking fresh the next day. Leftovers freeze well and reheat easily.

Nutrition Facts (Per Serving)

Serving: 1 serving (⅙ of recipe)
  • Calories: 316 kcal
  • Carbohydrates: 43 g
  • Protein: 9 g
  • Fat: 12 g
  • Saturated Fat: 6 g
  • Cholesterol: 132 mg
  • Sodium: 272 mg
  • Potassium: 198 mg
  • Fiber: 1 g
  • Sugar: 30 g
  • Vitamin A: 465 IU
  • Calcium: 152 mg
  • Iron: 1.5 mg
Keyword Bread pudding recipe, easy bread pudding, old fashioned bread pudding