The best Bread Pudding recipe has the perfect texture and is warm and comforting. It is easy to make, uses pantry ingredients, and is drizzled with a perfect vanilla sauce.

Looking for more dessert recipes? Try Panna Cotta, Lemon Mousse, or Blackberry Cobbler!

A piece of Bread Pudding on a plate dusted with powdered sugar and drizzled with caramel sauce, ready to enjoy.

Why I love this pudding:

  • Easy – This dessert is such an easy one to throw together, but will still impress any guests. If you love this one, try my Sticky Toffee Pudding!
  • Vanilla Sauce – The vanilla cream sauce is the perfect compliment to this homemade Bread Pudding and tastes good enough I could eat it with a spoon!
  • Feeds a Crowd – If you’re looking to serve a group, this dessert is perfect. It fills a 9×13 or similar size baking dish.

How to make Bread Pudding:

Dry Breadcrumbs: Cut loaf of bread into 1 inch cubes. Dry on baking sheet on counter until stale, or dry out on a large baking sheet in a 250 degree oven for 30 minutes, tossing every 10 minutes until dry.

Dried bread cubes on a baking sheet to make homemade bread pudding.

Make Milk Mixture: In a large bowl add half and half, butter, vanilla, sugar and salt. Microwave for about 1 minute, just until butter has melted.

Half and half, butter, vanilla, sugar, and salt combined together in a white mixing bowl to make bread pudding.

Add Eggs: Add the beaten eggs and cinnamon to the milk mixture and whisk well to combine.

Bread Pudding batter with eggs and cinnamon being whisked in.

Combine with Bread: Add the bread to the bowl and stir to coat. Pour the mixture into a greased baking dish large enough to fit the mixture.

Two images showing dried breadcrumbs being tossed in a batter to make the best bread pudding.

Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have lightly browned.

An oval baking dish with baked bread pudding, dusted with powdered sugar.

Serve homemade bread pudding warm or at room temperature.

A piece of easy Bread Pudding on a plate with powdered sugar dusted on top and drizzled with caramel sauce.

Make Ahead and Freezing Instructions:

To Make Ahead: This whole recipe can be made ahead of time and assembled. Keep covered in the fridge for a few hours, or overnight. Bake as instructed in recipe.

To Freeze: Bread pudding can be frozen successfully, just don’t add the vanilla cream sauce until ready to heat and enjoy. Store covered in the freezer for up to 2 months. Thaw in the refrigerator overnight before re-heating in the oven.

Recipe Variations:

More Pudding Recipes:

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Recipe

A piece of Bread Pudding on a plate dusted with powdered sugar and drizzled with vanilla cream sauce.
Prep 10 minutes
Cook 30 minutes
Total 40 minutes
Save Recipe

Ingredients
 
 

Instructions
 

  • Heat oven to 350 degrees F. In a large bowl add half and half, butter, vanilla, sugar and salt. Microwave for about 1 minute, just until butter has melted.
  • Add the beaten eggs and cinnamon to the milk mixture and whisk well to combine.
  • Add the bread to the bowl and stir to coat. Pour the mixture into a greased baking dish large enough to fit the mixture (any shallow casserole dish; I used a 8×11’’ pan).
  • Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have lightly browned.
  • Serve warm or at room temperature. Drizzle with vanilla cream sauce, if desired.

Notes

Make Ahead Instructions: This whole recipe can be made ahead of time and assembled. Keep covered in the fridge for a few hours, or overnight. Bake as instructed in recipe.
Freezing Instructions: Bread pudding can be frozen successfully, just don’t add the vanilla cream sauce until ready to heat and enjoy. Store covered in the freezer for up to 2 months. Thaw in the refrigerator overnight before re-heating in the oven.

Nutrition

Calories: 324kcalCarbohydrates: 38gProtein: 9gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 119mgSodium: 298mgPotassium: 170mgFiber: 1gSugar: 12gVitamin A: 511IUVitamin C: 1mgCalcium: 129mgIron: 2mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. The recipe was good but you really need to change your add provider. Every second image between the instructions was of fungal infected feet and dry cracked tongues. Not suitable for a recipe blog.

  2. 5 stars
    This was HEAVEN! The Vanilla Cream Sauce really makes it. The only thing I did wrong was not let the bread dry out in the oven or on the counter. When I printed the recipe those instrustion were not on it. Mine turned out really moist, which we still loved and figured when we go to reheat the left overs they will be perfect. Thanks for the recipe!

  3. 5 stars
    Lauren you did it again! This recipe was so simple and so good. I made a few changes based on what I had
    – I used one cup heavy cream and one cup Lactaid
    – I used two eggs
    – I soaked the raisins in rum while i mixed everything together.
    Overall, this recipe was great. Would definitely recommend!