If you’ve ever looked at a few slices of bread that are on the verge of turning into croutons and thought, “Ugh, I feel bad wasting these,”—this recipe is about to become your favorite thing.
Because believe it or not, those “eh, probably not sandwich-worthy” slices? They’re secretly the stars of one of the most comforting desserts ever invented.
Bread pudding is one of those recipes that sounds way more complicated than it is. Like the name just gives fancy vibes. But what it actually is? Bread + milk + eggs + cinnamon + sugar + magic. That’s it. You pour a custard over the bread, toss it in the oven, and what comes out is soft and creamy in the middle, golden and crispy on top, and full of that sweet, vanilla-spiced flavor that feels like home.
And yes, technically it’s dessert. But let’s be real—it could absolutely be breakfast. Or a 2pm snack. Or the only reason you want dinner to be over faster. Just saying.
If you’ve never made bread pudding before, don’t worry. You don’t need to be a baker. You don’t even need to be particularly “good” at cooking. This is one of those foolproof recipes that always turns out good. And if you’ve made it before, this version just might become your go-to.
Let’s do this.
What You’ll Need
This is the kind of recipe that lives in your pantry already. You probably have 90% of this on hand, which makes it even more dangerous—in the best way.
| Ingredient | Amount | Notes |
|---|---|---|
| Day-old bread | 6 slices | White, French, brioche, or challah work great |
| Melted butter | 2 tbsp | For drizzling, adds richness |
| Raisins | ½ cup | Optional, but they make it classic |
| Eggs | 4 | Large eggs, lightly beaten |
| Milk | 2 cups | Whole milk is best for creaminess |
| Sugar | ¾ cup | White granulated sugar |
| Vanilla extract | 1 tsp | Adds warmth and depth |
| Cinnamon | 1 tsp | That cozy flavor we all love |
| Salt | Small pinch | Balances the sweetness |
Optional but amazing:
- Nutmeg (a pinch)
- Chocolate chips (instead of raisins)
- A dash of heavy cream (for extra indulgence)
Step-by-Step Instructions
Here’s how you make it, and honestly, you might want to double the recipe. Just saying.
- Preheat your oven to 350°F (175°C).
- Butter an 8×8-inch baking dish. Or spray it, but butter just tastes better.
- Tear the bread into cubes. About 1-inch pieces. Doesn’t have to be exact—rustic is part of the charm.
- Place bread in the dish. Spread it out evenly. If it’s not stale, toast it in the oven for 5–7 minutes first. Slightly dry bread = better texture.
- Drizzle melted butter over the bread. Toss a little if you want to make sure it’s evenly coated.
- Sprinkle raisins (or chocolate chips) evenly over the bread. Tuck a few into the nooks and crannies. Let them hide in there like little surprises.
- In a bowl, whisk together eggs, milk, sugar, cinnamon, vanilla, and salt. This is your custard. Smells amazing already.
- Pour the custard over the bread. Gently press the bread down a bit so it soaks it all up.
- Let it sit for 10–15 minutes. This gives the bread time to absorb the custard fully. You can skip this, but the final texture won’t be as dreamy.
- Bake for 45 minutes. Or until the top is golden and a knife inserted into the center comes out clean.
- Cool for 5–10 minutes. Then dig in. Warm is best. With ice cream? Even better.
Tools You’ll Use
This is why I love this recipe. You don’t need a mixer. You don’t need anything fancy. It’s just simple.
- 8×8 baking dish
- Mixing bowl
- Whisk or fork
- Measuring cups + spoons
- Oven
- Spatula or spoon for serving
That’s it. Zero intimidation.
My Favorite Pro Tips (Especially for First-Timers)
- Use the good bread if you can. Brioche, challah, or French bread give the richest texture. But even sandwich bread works if that’s what you have. Just don’t use super soft white bread straight from the bag—it needs a little structure.
- Want that bakery-style crispy top? Sprinkle a bit of sugar (white or brown) on top before baking. You’ll get that beautiful, crackly crust.
- Don’t overbake. If you overdo it, you’ll lose that soft, custardy center. Start checking around the 40-minute mark. It’s done when it’s golden on top and still a little wobbly in the center.
- Make it your own. Add banana slices, swirl in peanut butter, toss in some pecans… the base is flexible. You can riff on it forever.
- Want it super creamy? Swap half the milk with half-and-half or heavy cream. It’s rich, indulgent, and still simple.
Possible Substitutions and Variations
This recipe is very forgiving, and you can switch things up depending on your taste or dietary needs.
| If you’re out of… | Try this instead |
|---|---|
| Milk | Almond milk, oat milk, coconut milk, soy milk |
| Sugar | Maple syrup, honey (use a bit less) |
| Eggs | Use a vegan egg replacer or flax eggs (1 tbsp flax + 3 tbsp water = 1 egg) |
| Raisins | Chocolate chips, dried cranberries, chopped dates, or nothing at all |
| Butter | Coconut oil or plant-based margarine |
Gluten-free bread works too, but make sure it’s sturdy and not too soft.
Can You Make It Ahead?
Yes, and it actually works really well that way.
You have two options:
- Assemble ahead: Mix everything, pour it over the bread, cover it, and refrigerate. Then bake it fresh the next day.
- Bake and reheat: Bake it, let it cool, and reheat it when ready to serve. Individual slices reheat beautifully in the microwave with a splash of milk.
Storage & Leftovers
This is one of those recipes that’s even better the next day.
- Fridge: Store in an airtight container or cover the baking dish with foil. Lasts up to 4 days.
- Freezer: Wrap slices in foil and freeze for up to 2 months.
- To reheat: Microwave with a splash of milk or reheat in the oven at 300°F until warm.
Nutrition Breakdown (Per Serving, Approx.)
This is based on six servings and will vary based on the bread and milk you use.
| Nutrient | Amount |
|---|---|
| Calories | 290 |
| Protein | 8g |
| Carbs | 35g |
| Fat | 13g |
| Sugar | 18g |
Wanna make it lower in sugar? Cut the sugar to ½ cup and skip the toppings. But honestly… sometimes it’s okay to just enjoy dessert the way it was meant to be enjoyed.
Meal Pairing Suggestions
If you’re turning this into a brunch star or cozy dessert centerpiece, here’s what you can serve it with:
- Vanilla ice cream
- Hot coffee or chai tea
- Fresh berries or sautéed apples
- Whipped cream with cinnamon
- A drizzle of caramel sauce if you’re really going for it
FAQs
Can I make this with fresh bread?
Yes, but toast it first so it dries out a bit. That way it won’t turn into mush.
Can I leave out the eggs?
You can try a vegan sub like flax eggs, but it won’t be as custardy. That said, if you’re used to baking egg-free, give it a shot and adjust as needed.
Is this super sweet?
Not overly, but it is dessert. If you prefer it less sweet, start with ½ cup sugar instead of ¾.
Can I use non-dairy milk?
Absolutely. Almond, oat, soy—all good choices. Just avoid anything too thin or watery.
Can I double this recipe?
Yes! Use a 9×13 pan and add 5–10 minutes to the baking time. Keep an eye on it.
Can I make this savory instead of sweet?
That’s a whole different vibe (think: cheese, herbs, eggs), but yes. Bread pudding has range.
Wrap Up
There’s something about bread pudding that just hits differently. It’s warm. It’s soft. It’s simple in the best possible way. And it’s a total fridge-cleaning win.
So if you’ve got bread on the edge of going stale, please don’t toss it. Turn it into something that makes your whole kitchen smell like cinnamon sugar happiness.
Try it out and let me know how it goes. Did you add chocolate? Make it dairy-free? Eat it straight out of the dish while standing at the counter? (No judgment—been there.)
Leave a comment and tell me how you made it your own. I seriously love hearing all the creative twists people come up with.
