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!
Why I love this pudding:
- Easy – This dessert is such an easy one to throw together, but will still impress any guests.
- 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.
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.
Add Eggs: Add the beaten eggs and cinnamon to the milk mixture and whisk well to combine.
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.
Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have lightly browned.
Serve homemade bread pudding warm or at room temperature.
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.
More Pudding Recipes:
- Banana Pudding
- Tapioca Pudding
- Baked Rice Pudding
- Raspberry Bread Pudding
- Sticky Toffee Pudding
- Arroz con Leche
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- 2 cups half and half
- 2 Tablespoons butter
- 1 teaspoon vanilla extract
- 1/3 cup granulated sugar
- pinch salt
- 3 eggs , beaten
- 1/2 teaspoon ground cinnamon
- 1 loaf day old brioche bread or challah bread , cut into 1-inch cubes, (about 7 cups)
- Vanilla Cream Sauce , for serving
- 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.
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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!
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!