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    Home ยป Desserts

    Bread Pudding

    December 18, 2023 By Sam 10 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    collage of bread pudding, top image of of single slice on white plate, bottom image of fully baked casserole photographed from above

    My classic bread pudding recipe is easy and oh so cozy. Customize it with dried fruit, nuts, or chocolate, or keep it simple and serve with the buttery sauce. Recipe includes a how-to video!

    Overhead view of a bread pudding in a white casserole dish.

    The BEST Bread Pudding Recipe

    I’ve received so many requests for a bread pudding recipe, and I’m thrilled to be sharing my version just in time for Christmas! Made with enriched bread soaked in a sweet custard, this is a timeless and classic dessert. It’s easy, deeply flavored, and incredibly comforting.

    Let’s get one thing straight right from the start though: bread pudding shouldnโ€™t be soggy. The top should be golden and firm (mine has a nice slightly crunchy texture from turbinado sugar) and the remainder should be moist, soft, and slightly springy.

    Bread custard pudding that's been drizzled with a caramel sauce.

    Why you’ll love my recipe:

    • Customizable: the bread options are endless, and you can always toss in some chocolate chips, nuts, or dried fruit if you’d like. I also include instructions for turning the sauce into a bourbon sauce (yum!).
    • Easy: simply cut your bread, toss it with the custard, and bake! The sauce is optional and you can totally skip it if you’re feeling extra lazy–the pudding still tastes great without it.
    • Can be made in advance: the bread can soak in the custard for some time, though Iโ€™ve found I can put mine in the oven right away and it still comes out just fine. It’s also a great dish for preparing in advance then serving the next day; just let it sit covered in the refrigerator overnight, then bake (just like french toast casserole!).
    • Not soggy! When prepared properly, this bread pudding should not be soggy. Yes, it is technically a custard, so it will have some jiggle when it’s warm, but it should not be wet or soggy. The key is to make sure your bread is nice and stale.

    What You Need

    Simple but so good, my recipe uses just 11 ingredients! Here are the most important ones you need to make it.

    Overhead view of ingredients including challah bread, heavy cream, eggs, cinnamon, and more.
    • Bread. Challah, brioche, or French bread are my preference, but you could really use any, even homemade bread or sourdough. Just know that the bread you use will alter the flavor of this bread pudding recipe; brioche and challah are buttery and subtly sweet, while French bread is more neutral and sourdough is, well, sour. Also note that something like plain white bread would be pretty soft, so you need to make sure itโ€™s sufficiently stale so the dish doesnโ€™t become too soggy.
    • Eggs. Critical for our custard! Room temperature eggs work best, and we want them well beaten so there are no clumps of cooked egg in our bread pudding.
    • Vanilla and cinnamon. This is what I use to flavor my bread pudding recipe, but you could always add a few extras if you’d like. I include a few ideas below!
    • Turbinado sugar. A little turbinado sugar on top adds a nice texture, but it isnโ€™t a must. And yes, even when serving this with the sauce, I still add the turbinado sugar (my website doesn’t have sugar in the name for nothing!).

    SAM’S TIP: Make sure your bread is nice and stale, that way it can absorb all of the custard without becoming soggy. I include a trick for making fresh bread stale in a hurry in the recipe notes below.

    Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make Bread Pudding

    Four photos showing bread being cubed and combined with custard.
    1. Cut your stale bread into 1″ pieces, then place in a large mixing bowl.
    2. Whisk together the sugars, melted butter, vanilla, cinnamon, and salt in a separate bowl until well combined. Add the eggs and whisk very well until incorporated.
    3. Pour in the milk and cream and whisk to combine.
    4. Evenly pour the custard over your cubed bread pieces.
    Four photos showing bread cubes and custard being stirred together before baking in a casserole dish.
    1. Gently toss the bread cubes and the custard mixture together with a spatula until the bread is evenly coated.
    2. Spread the mixture into a 2.5 qt casserole dish, making sure to include any custard liquid in the bottom of the bowl.
    3. Add the butter pieces overtop and sprinkle with turbinado sugar if desired.
    4. Bake for 50-55 minutes at 375F (190C). Your bread pudding is done when the center is lightly jiggly and the surface is evenly browned.

    SAM’S TIP: Let the bread pudding cool a bit before serving. I like it best warm (though you can serve it cold) but donโ€™t cut into it right away when it comes out of the oven.

    Sauce

    Three photos showing a sauce being prepared and drizzled over bread pudding.
    1. Stir together the butter, sugars, cream, and salt in a saucepan over medium-low heat. Once the sugar melts, increase the meat to medium.
    2. Bring the mixture to a boil, stirring often. Once it reaches a rolling boil, remove and stir in the vanilla extract.
    3. Let the sauce cool for about 10 minutes, then drizzle half over the bread pudding. Reserve the remaining sauce for pouring over individual slices.

    SAM’S TIP: If you like bourbon, you can add a splash (2-3 teaspoons) to the glaze alongside the vanilla extract. It makes for quite a strong bourbon flavor though, so only do this if you like that sort of thing.

    Sauce being poured over a square slice of a bread custard pudding.

    Frequently Asked Questions

    Can this bread pudding recipe be frozen?

    Absolutely! Simply cover it tightly and place in the freezer for several months. When you are ready to serve, thaw overnight in the fridge and then reheat in 325F oven (covered with foil) or in the microwave.

    Could I add raisins/chocolate/nuts?

    There are many flavor variations you could do here! If you want to add raisins (or other dried fruit), chopped apples, cranberries, chocolate chips, or nuts, feel free to stir them in as you combine the bread and the custard. I’d love to hear what you end up trying!

    Can bread pudding be left out?

    You can leave it out for a few hours, but any longer than that and it needs to go back in the fridge. This is because this is a custard-based dessert, similar to pumpkin pie or pecan pie.

    Slice of bread pudding drizzled with caramel sauce on a white plate.

    How do you like your bread pudding–plain, or jazzed up with all the add-ins? I’d love to hear how your family enjoys this dessert!

    Enjoy!

    Letโ€™s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find all of my free recipe tutorials on YouTube๐Ÿ’œ

    Overhead view of a bread pudding in a white casserole dish.

    Bread Pudding

    My classic bread pudding recipe is easy and oh so cozy. Customize it with dried fruit, nuts, or chocolate, or keep it simple and serve with the buttery sauce.
    Recipe includes a how-to video!
    5 from 12 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 55 minutes minutes
    Total Time: 1 hour hour 25 minutes minutes
    Servings: 9 servings
    Calories: 557kcal
    Author: Sam Merritt

    Ingredients

    • 16 oz stale Challah bread use day-old, slightly stale bread for best results
    • ยฝ cup (100 g) light brown sugar firmly packed
    • ยผ cup (50 g) granulated sugar
    • 4 Tablespoons (57 g) unsalted butter melted
    • 1 Tablespoon vanilla extract
    • 1 ยฝ teaspoons ground cinnamon
    • ยพ teaspoon table salt
    • 5 large eggs
    • 1 ยฝ cups (354 ml) whole milk
    • 1 cup (120 ml) heavy cream
    • 2 Tablespoons (28 g) salted or unsalted butter cold, cut into pea sized pieces
    • 2 Tablespoons turbinado sugar for topping (optional)

    For the sauce (optional, but tasty!)

    • 4 tablespoons (57 g) unsalted butter
    • ยผ cup (50 g) light brown sugar firmly packed
    • ยผ cup (50 g) granulated sugar
    • ยผ cup (60 ml) heavy cream
    • โ…› teaspoon salt
    • ยฝ teaspoon vanilla extract

    Recommended Equipment

    • Mixing bowls
    • 2.5 qt casserole dish
    • Small saucepan
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 375F (190C).
    • Cut bread into 1โ€ cubes and set aside.
      16 oz stale Challah bread
    • In a large mixing bowl, combine sugars, melted butter, vanilla extract, cinnamon, and salt and whisk until well combined.
      ยฝ cup (100 g) light brown sugar, ยผ cup (50 g) granulated sugar, 4 Tablespoons (57 g) unsalted butter, 1 Tablespoon vanilla extract, 1 ยฝ teaspoons ground cinnamon, ยพ teaspoon table salt
    • Add eggs and whisk well.
      5 large eggs
    • Add milk and heavy cream and whisk until mixture is well combined.
      1 ยฝ cups (354 ml) whole milk, 1 cup (120 ml) heavy cream
    • Place bread pieces in a large mixing bowl and pour egg mixture evenly over bread. Gently toss with a spatula until bread is thoroughly coated with the custard.
    • Pour contents evenly into 2.5qt casserole dish (make sure you add all the liquid from the bowl!).
    • Dot the top of the bread with the butter pieces. If desired, sprinkle the entire surface evenly with turbinado sugar.
      2 Tablespoons (28 g) salted or unsalted butter, 2 Tablespoons turbinado sugar
    • Transfer to center rack of 375F (190C) oven and bake for 50-55 minutes. The surface will be browned and the center will still be slightly jiggly when finished baking. Prepare sauce (if using) while the pudding cools.

    For the sauce

    • In a small saucepan, combine butter, sugars, heavy cream, and salt. Heat over medium-low heat, stirring often, until sugar is melted.
      4 tablespoons (57 g) unsalted butter, ยผ cup (50 g) light brown sugar, ยผ cup (50 g) granulated sugar, ยผ cup (60 ml) heavy cream, โ…› teaspoon salt
    • Increase heat to medium and bring mixture to a boil, stirring often.
    • When mixture reaches a full rolling boil, remove from heat, add vanilla extract, and stir well. Allow mixture to cool for about 10 minutes or so, it will thicken as it cools.
      ยฝ teaspoon vanilla extract
    • Drizzle approximately half the sauce over the surface of the pudding, reserving the rest for serving on the side. Enjoy!

    Notes

    Bread

    Challah bread or brioche are the best bread choices for this recipe. French bread could also be used.
    Slightly stale bread (it shouldnโ€™t be too soft!) is best to use as it keeps the dish from becoming too soggy. Iโ€™ll unwrap my bread and let it sit on the counter for a day or two before using. If your bread is too fresh, you can speed up the process by cutting it and scattering the pieces evenly over a baking sheet and baking at 300F for 10 minutes.

    Raisins

    I do not prefer to use raisins in my recipe, but they can often be found in bread pudding. Feel free to stir in a cup when combining the bread and custard.

    Bourbon (or rum) sauce

    Turn the sauce into a bourbon or rum sauce by adding 2-3 teaspoons of either into the sauce with the vanilla extract.

    Make ahead instructions

    This dish does well when prepared in advance! Follow steps 1-7. Cover tightly and refrigerate overnight. When ready to bake, dot with butter, sprinkle with turbinado sugar (if using) and proceed with the recipe as written.

    Storing

    After baking, allow to cool then cover tightly and store in the refrigerator for up to 3 days. You may also cover tightly and freeze for up to several months (thaw overnight in the refrigerator before reheating in the microwave or covered with aluminum foil in 325F (165C) oven until warmed through.

    Nutrition

    Serving: 1serving | Calories: 557kcal | Carbohydrates: 59g | Protein: 10g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 192mg | Sodium: 504mg | Potassium: 217mg | Fiber: 1g | Sugar: 36g | Vitamin A: 1180IU | Vitamin C: 0.2mg | Calcium: 155mg | Iron: 2mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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    Reader Interactions

    Comments

    1. Betty

      March 13, 2024 at 2:41 pm

      5 stars
      Wonderful recipe. I used plain white bread. And maple bourbon syrup. Delicious

      Reply
      • Sam

        March 14, 2024 at 8:44 pm

        I’m so glad you enjoyed it so much, Betty! ๐Ÿ™‚

        Reply
    2. Thomas Miller

      February 26, 2024 at 4:25 pm

      I grew up on bread pudding, but my mother put raisins in it๐Ÿ˜ก. The sauce that my mother made was lemon ๐Ÿ‹ flavored and that really kicked up the overall flavor even with the raisins.
      It has been years since I have had bread pudding because my mother passed away and her recipe box disappeared. It was just found after 15+ years and I am waiting for it to arrive in the mail.

      Reply
    3. linda

      January 21, 2024 at 7:12 pm

      when I use raisins in my recipes I put in a glass measuring cup, add a little water and microwave not too long. Then drain and add to your ingredients. Also I have not read over your cinnamon cookies, but they might be like my snickerdoodle cookie recipe..Thank you for your blog and recipes.

      Reply
      • Sam

        January 21, 2024 at 9:47 pm

        I’m so glad you’ve been enjoying everything, Linda! ๐Ÿ™‚

        Reply
    4. anita bineau

      December 25, 2023 at 4:09 pm

      5 stars
      My husband LOVES bread pudding, and I have made many different recipes for bread pudding. Plus, he always orders it out if it is on the menu. I made this for Christmas, and everyone loved it; my husband said it was the best bread pudding he ever had. I added two cups of diced apples to the bread mixture.

      Reply
      • Emily @ Sugar Spun Run

        December 26, 2023 at 1:46 pm

        We are SO happy he loved it, Anita! Thanks for trying our recipe and coming back to leave such a nice review ๐Ÿฅฐ

        Reply
    5. Sam

      December 19, 2023 at 8:49 am

      Hi Robert! You are quite wrong about this. Perhaps you are located outside of the US, but here, this is bread pudding. Have a good day anyway!

      Reply
      • Max

        January 18, 2024 at 10:39 am

        5 stars
        I made this recipe on a whim not ever having bread pudding before. I was pleasantly surprised and genuinely think this is one of the best tasting things I’ve ever made! Phenomenal feedback by my family too! Amazing recipe can’t wait to check out your others!

        Reply
        • Sam

          January 21, 2024 at 9:55 pm

          I’m so glad you enjoyed it so much, Max! ๐Ÿ™‚

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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