Why You’ll Love Irresistible Bread Pudding Recipe in Just 7 Steps Amazing Recipe

I enjoy this recipe because it uses basic ingredients I usually already have on hand. I like how the bread soaks up the custard mixture and bakes into a soft, lightly spiced pudding with a golden top. I also appreciate how flexible it is, making it easy to adjust with different add-ins depending on my mood.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 cups stale bread, cubed
2 cups milk
3 large eggs
1/2 cup sugar
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup raisins (optional)
2 tbsp butter, melted

Directions

I start by preheating my oven to 350°F (175°C) and greasing a baking dish with butter. I place the bread cubes evenly in the prepared dish.

In a separate bowl, I whisk together the milk, eggs, sugar, vanilla extract, cinnamon, and nutmeg until fully combined. I pour this mixture over the bread cubes and sprinkle in the raisins if I’m using them. I let everything sit for about 10 minutes so the bread absorbs the liquid.

I drizzle the melted butter evenly over the top, then bake the bread pudding for 40 to 45 minutes until it’s golden and set in the center. I let it cool slightly before serving.

Servings and Timing

I usually get about 6 servings from this recipe. The prep time takes me around 15 minutes, with a cooking time of about 45 minutes, making the total time approximately 1 hour.

Variations

I sometimes add chopped nuts or chocolate chips for extra texture and flavor. When I want a richer result, I swap part of the milk for cream. I also enjoy using different spices like cardamom or allspice to change up the flavor profile.

Storage/Reheating

I store leftover bread pudding in an airtight container in the refrigerator for up to 4 days. When reheating, I warm individual portions in the microwave or oven until heated through, being careful not to dry it out.

FAQs

Can I use fresh bread instead of stale?

I can, but I prefer day-old bread because it absorbs the custard better without becoming mushy.

What type of bread works best?

I like using brioche, challah, or French bread for the best texture and flavor.

Can I make this bread pudding ahead of time?

I often assemble it ahead and refrigerate it, then bake it just before serving.

Is this recipe very sweet?

I find it lightly sweet, but I can increase or reduce the sugar to suit my taste.

Can I make it dairy-free?

I use plant-based milk and dairy-free butter when I want a dairy-free version.

Do I have to use raisins?

I skip them when I’m not in the mood, and the recipe still turns out great.

How do I know when it’s done baking?

I check that the center is set and no longer liquid when gently shaken.

Can I freeze bread pudding?

I freeze it after baking and cooling, and it keeps well for up to 2 months.

What can I serve with bread pudding?

I enjoy it with cream, custard sauce, or a scoop of ice cream.

Can I eat this for breakfast?

I often do, especially since it feels like a comforting baked breakfast dish.

Conclusion

I keep coming back to this bread pudding recipe because it’s simple, comforting, and incredibly versatile. I love how it transforms leftover bread into a warm, satisfying dish that works just as well for dessert as it does for a sweet morning treat.