Our easy Bread Pudding recipe transforms basic pantry ingredients into a warm dessert with the perfect texture. I love to serve it with a drizzle of homemade vanilla cream sauce!
Elevated Bread Pudding
Elevated Bread PuddingWhen bread pudding is done right, it's the most comforting dessert ever; plus it's super economical, both of which have maintained it as a popular dessert for centuries. Our recent trip to back to London had me falling in love with it all over again, and this version is elevated enough for guests, with a delicious and simple vanilla cream sauce.
Be sure to use high quality bread like Brioche of Challah, (if it's a few days old that works best).
If you love classic English desserts, don't miss my Sticky Toffee Pudding, Rice Pudding or Rhubarb Crisp.
How to make Bread Pudding:
Dry Bread cubes: Slice bread into 1 inch cubes then spread on a baking sheet to dry out at room temp or in the oven at 250°F (120°C) for 30 minutes, tossing every 10 minutes until dry. Batter: In a large bowl combine half and half, butter, vanilla, sugar, and salt. Microwave for one minute until the butter has just melted. Add beaten eggs and cinnamon and whisk well.
Combine and Bake: Add stale bread cubes to bowl and toss. Transfer to a greased baking dish and bake at 350°F (180°C) for 30-45 minutes, or until custard is set, but still a little wobbly. The edges should be lightly browned. Serve warm or at room temperature with this vanilla cream sauce, if desired.
Make Ahead and Freezing Instructions:
To Make Ahead: Assemble bread pudding and store in the fridge a few hours ahead or overnight, until ready to bake. Alternately, dry the bread cubes and make the batter and store seperatly (batter in the fridge) for several days ahead of time.
To Freeze: Allow baked bread pudding to cool completely, then cover well with aluminum foil and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating in the oven.
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Recipe
Bread Pudding
Equipment
- 8×11 inch pan , or similar size
Ingredients
- 2 cups half and half (454g)
- 2 Tablespoons butter
- 1 teaspoon vanilla extract
- 1/3 cup granulated sugar (67g)
- 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
Instructions
- Preheat oven to 350 degrees F (180°C). Grease a shallow casserole baking dish, around 8×11'' or similar size.
- Batter: 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 then whisk well to combine.2 cups half and half, 2 Tablespoons butter, 1 teaspoon vanilla extract, ⅓ cup granulated sugar, pinch salt, 3 eggs, ½ teaspoon ground cinnamon
- Add bread to bowl and stir to coat. Pour mixture into prepared pan.1 loaf day old brioche bread or challah bread
- 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.Vanilla Cream Sauce
Notes
Nutrition
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I originally shared this recipe March 2023. Updated April 2025.
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I made this bread pudding. It is very delicious
Curious if you have tried this recipe in the crockpot?
We haven’t tested this recipe in the crockpot yet. If you try it, let us know how it turns out!
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.
Love your recipes
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!