Bread Pudding Recipe: Best Old Fashioned

Name: Bread Pudding
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: American
Ingredients: – 6 slices stale bread or 4-5 cups broken bread pieces provides the base and texture for the pudding; – 3 tablespoons butter total butter for the recipe; – 4 beaten eggs bind the custard and create the soft, custardy interior; – 2 cups milk thins and enriches the custard; – 3/4 cup white sugar sweetens the custard and helps with browning; – 1 teaspoon vanilla extract adds warm aromatic flavor and depth; – 1 teaspoon cinnamon provides classic warming spice; – raisins classic add in for pops of chewy sweetness; – 3 tablespoons salted butter or unsalted browned for a nutty sauce base; – 1 tablespoon brown sugar adds molasses notes and thickness; – 1 teaspoon vanilla extract added off heat for flavor lift; – 1-2 tablespoons milk or heavy cream thins the sauce

By:

Camille Hayes

Published:

March 21, 2026

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Why You\’ll Love This Bread Pudding

By Camille Hayes

My blog shares my passion for cooking by offering a variety of recipes that are simple and accessible to everyone. My ambition is to inspire readers to explore new flavors, cook with joy, and create memorable moments around the table

Ease of preparation: Bread Pudding is a forgiving, quick dessert that comes together in about 50 minutes total. With just a few pantry staples like eggs, milk, sugar, butter, cinnamon, and vanilla you can transform stale bread into a warm, comforting dessert with minimal hands on time.
Health minded comfort food: While this old fashioned dessert is indulgent, it also provides protein from eggs and calcium from milk. The nutrition information below helps you plan portions and fit the treat into a balanced week.
Versatility: Bread Pudding adapts easily to different breads and add ins. Use French bread, brioche, challah, or even stale donuts to change texture and flavor. You can add raisins, nuts, or swap milk for plant based milk to suit dietary preferences.
Distinctive flavor: The cinnamon and vanilla custard soak into bread, creating a soft, custardy center with a crisp, golden top. Optional sauces such as a nutty browned butter sauce can add a warm, caramel like note that makes this old fashioned pudding stand out.

Comfort food that rescues stale bread and turns it into an effortless family favorite

Jump To

1. Why You\’ll Love This Bread Pudding
2. Essential Ingredients for Bread Pudding
3. How to Prepare the Perfect Bread Pudding: Step-by-Step Guide
4. Dietary Substitutions to Customize Your Bread Pudding
5. Mastering Bread Pudding: Advanced Tips and Variations
6. How to Store Bread Pudding: Best Practices
7. Nutrition Facts
8. FAQs: Frequently Asked Questions About Bread Pudding
9. Bread Pudding

Essential Ingredients for Bread Pudding

Below is a structured ingredients list formatted so you can shop or gather items quickly. Each ingredient line starts with the exact quantity followed by the ingredient and a short note about its role in the recipe.

6 slices stale bread or 4-5 cups broken bread pieces – provides the base and texture for the pudding; stale bread soaks custard without falling apart; options include French bread, buns, rolls, donuts, challah, toast, or similar
3 tablespoons butter – total butter for the recipe; 1 tablespoon for buttering the baking dish and 2 tablespoons melted to drizzle over the bread for richness and browning
4 beaten eggs – bind the custard and create the soft, custardy interior
2 cups milk – thins and enriches the custard; whole milk yields a creamier result but lower fat milks or plant based milks can work
3/4 cup white sugar – sweetens the custard and helps with browning
1 teaspoon vanilla extract – adds warm aromatic flavor and depth
1 teaspoon cinnamon – provides classic warming spice and pairs beautifully with sugar and vanilla
Optional: raisins – classic add in for pops of chewy sweetness; soak briefly in hot water or warm rum if desired

Optional Browned Butter Sauce ingredients

3 tablespoons salted butter or unsalted – browned for a nutty sauce base
1 tablespoon brown sugar – adds molasses notes and thickness
1 teaspoon vanilla extract – added off heat for flavor lift
1-2 tablespoons milk or heavy cream (optional) – thins the sauce to desired pourable consistency

Special Dietary Options

Vegan: substitute 4 beaten eggs with a commercial egg replacer or a mixture of 4 tablespoons ground flaxseed plus 12 tablespoons water, and use 2 cups unsweetened plant based milk; replace butter with plant based spread
Gluten-free: use gluten free bread varieties, cut into 1 inch cubes and follow the same soak and bake procedure
Low-calorie: use low fat milk, reduce sugar slightly, and choose leaner bread like whole wheat sandwich bread rather than buttery brioche

How to Prepare the Perfect Bread Pudding: Step-by-Step Guide

This section walks you through every phase from prepping bread to finishing sauce. Timing and temperature are included so you can follow along with confidence. The method below follows classic proportions for a reliably creamy center and crisp top.

First Step: Prep and mise en place

Preheat your oven to 350°F (175°C). Butter an 8×8 inch baking dish with 1 tablespoon butter. If your bread is fresh, cube into 1 inch pieces and dry in a 350°F oven for 5 to 10 minutes, watching carefully so it does not brown too much. Break stale bread into 1 inch cubes and place in the prepared dish.

Second Step: Add butter and arrange bread

Melt 2 tablespoons of butter and drizzle evenly over the bread pieces to add flavor and help the top brown while baking. Toss gently with your hands or a spoon to make sure the butter reaches many pieces for an even finish. If you like raisins, scatter them now so they soak into the custard with the bread.

Third Step: Make the custard

In a large bowl whisk together 4 beaten eggs, 2 cups milk, 3/4 cup white sugar, 1 teaspoon cinnamon, and 1 teaspoon vanilla extract until smooth and well combined. The custard should be glossy and pourable. Taste a small amount to check seasoning and sweetness and adjust if you prefer slightly more sugar or spice.

Fourth Step: Combine custard and bread

Pour the custard mixture evenly over the bread cubes. Press down gently with a spatula so the bread soaks up the liquid. Let the dish sit for 10 to 15 minutes so the bread can absorb the custard well. This resting helps create the custardy interior rather than a soggy mess.

Fifth Step: Bake

Bake the pudding uncovered at 350°F (175°C) for 40 to 45 minutes. The top should be golden and spring back slightly when touched. Test doneness by inserting a knife into the center; the knife should come out clean or with only a few moist crumbs. If the center seems very loose, continue baking and check again; some ovens need up to 60 minutes for full set depending on dish size and bread type.

Sixth Step: Prepare the optional browned butter sauce

While the pudding bakes or just after it comes out, make the sauce. Brown 3 tablespoons butter in a small saucepan over medium heat until it smells nutty and the solids are golden. Stir in 1 tablespoon brown sugar and 1 to 2 tablespoons milk or heavy cream if you prefer a thinner sauce. Simmer 1 to 2 minutes, then remove from heat and stir in 1 teaspoon vanilla extract. Drizzle warm sauce over warm pudding before serving.

Final Step: Serve and enjoy

Let the pudding rest 10 minutes before cutting. Serve warm with a generous drizzle of the browned butter sauce, a scoop of ice cream, or a dollop of whipped cream. For an extra touch, pair slices with a small scoop of homemade mango ice cream or a warm vanilla custard on the side.

Timing summary

Prep time 5 minutes
Cook time 45 minutes
Total time about 50 minutes

Dietary Substitutions to Customize Your Bread Pudding

Protein and Main Component Alternatives

If you need to swap the eggs or dairy, here are reliable substitutions that keep texture and comfort intact.

Egg replacement: use a commercial egg replacer or a flaxseed mixture of 1 tablespoon ground flax plus 3 tablespoons water per egg for a vegan version. Note that texture becomes slightly less custardy but still very enjoyable.
Milk alternatives: almond milk, oat milk, or soy milk all work. Choose unsweetened varieties if you want to control overall sugar. For extra creaminess, use half milk and half heavy cream or full fat coconut milk for a richer vegan profile.
Butter swaps: replace with vegan butter or melted coconut oil for dairy free needs. For browned butter flavor without dairy use a small amount of browned coconut oil and a touch of toasted nut butter for nutty notes.

Vegetable, Sauce, and Seasoning Modifications

Bread pudding rarely features vegetables, but you can change sauces and spices to match seasons and tastes.

Spice swaps: sub 1 teaspoon pumpkin pie spice or cardamom for cinnamon to create a fall or Middle Eastern twist.
Fruit and nuts: toss in chopped apples, pears, dried cranberries, chopped pecans, or walnuts to add texture and seasonal flavor.
Sauces: besides the browned butter sauce, try a simple vanilla sauce, caramel sauce, or warm fruit compote for variety.

Mastering Bread Pudding: Advanced Tips and Variations

These ideas help you take a simple bread pudding to the next level without overcomplicating the method. Use the tips below to get the best texture, flavor, and presentation.

Pro cooking techniques

Even soak: cut bread into uniform 1 inch cubes so the custard soaks evenly and the pudding sets consistently.
Browning control: if the top browns too quickly, tent the dish loosely with foil for the last 10 to 15 minutes and continue baking until set.
Water bath option: for an ultra silky center, place the baking dish inside a larger pan and add hot water to the outer pan halfway up the sides before baking; this moderates oven heat and gives a creamier custard.

Flavor variations

Brioche and custard: use brioche or challah for an extra rich, buttery pudding that borders on bread and pastry.
Chocolate twist: add 1/2 cup chocolate chips to the bread before pouring custard for melty pockets of chocolate.
Bourbon or rum notes: soak raisins in a tablespoon of bourbon or rum for a warm adult flavor; omit alcohol for kid friendly versions.

Presentation tips

Serve warm from the oven on a shallow plate with sauce drizzled around each slice for a restaurant feel.
Garnish with a light dusting of cinnamon sugar, a few toasted nuts, or a sprig of mint to brighten the plate.

Make ahead options

Assemble the pudding, cover, and refrigerate overnight to save morning time. Bake uncovered when ready, adding a few extra minutes if chilled.
Bake ahead and store: bake fully, cool, then refrigerate for up to 5 days. Reheat individual portions in the microwave or in a 350°F oven until warm.

For a creamy vanilla pairing try our vanilla custard cream squares as a plated accompaniment or to alternate textures on a dessert menu.

How to Store Bread Pudding: Best Practices

Proper storage keeps your pudding tasting fresh and safe to eat. Use these simple methods for short and long term storage and reheating tips to bring back the best texture.

Refrigeration

Short term: cover the cooled pudding tightly with foil or place in an airtight container and store in the fridge up to 5 days.
Portion control: slice into servings before storing for easy reheating of single portions.

Freezing

Long term: cool completely, wrap tightly in plastic wrap and foil or place in a freezer safe container. Freeze up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Oven: reheat at 350°F for 15 to 20 minutes until warmed through.
Microwave: heat individual portions in 30 second bursts to prevent drying out. Add a splash of milk if needed to restore moisture.

Meal prep considerations

Batch cooking: bake multiple pans and freeze extras for ready made desserts through the week. Thaw and reheat as needed.

Nutrition Facts

Nutrient	Per serving
Calories	316 kcal
Carbohydrates	43 g
Protein	9 g
Fat	12 g
Saturated Fat	6 g
Cholesterol	132 mg
Sodium	272 mg
Potassium	198 mg
Fiber	1 g
Sugar	30 g
Vitamin A	465 IU
Calcium	152 mg
Iron	1.5 mg

FAQs: Frequently Asked Questions About Bread Pudding

What is bread pudding?

Bread pudding is a simple dessert made from stale or day-old bread soaked in a creamy custard mixture of milk, eggs, sugar, butter, cinnamon, and vanilla, then baked until the edges crisp up and the center turns soft and custardy. It’s an economical way to use leftover bread, transforming it into a comforting treat. The dish dates back to England as a “poor man’s pudding” and gained fame in New Orleans with regional twists like added bourbon sauce. Basic versions bake in about 40-45 minutes at 350°F. Serve it warm with ice cream or sauce for best results. This recipe serves 8-10 and stores well in the fridge for up to 5 days.

What kind of bread is best for bread pudding?

Day-old or stale bread works best for bread pudding because it absorbs the custard without falling apart. French bread is a top choice for its sturdy texture and mild flavor, but you can use leftover sandwich bread, hot dog buns, hamburger buns, brioche, or even croissants. Avoid fresh, soft bread as it gets mushy. If you only have fresh bread, cube it into 1-inch pieces and bake at 350°F for 5-10 minutes to dry it out without browning. Aim for 8-10 cups of cubed bread for a standard 9×13-inch dish. This step ensures the perfect balance of crisp edges and creamy center.

How do you make bread pudding from scratch?

To make bread pudding from scratch, preheat your oven to 350°F and butter a 9×13-inch baking dish. Cube 8-10 cups of stale bread and place in the dish. Drizzle with 1/4 cup melted butter. Whisk together 4 eggs, 2 cups milk, 3/4 cup sugar, 1 tsp cinnamon, and 2 tsp vanilla, then pour over the bread. Let it soak 10-15 minutes. Bake uncovered for 40-45 minutes until a knife inserted in the center comes out clean. For extra flavor, add raisins or nuts. Cool slightly before serving. This easy recipe takes about 1 hour total and yields 8 servings.

How long do you bake bread pudding and how do you know it’s done?

Bake bread pudding uncovered at 350°F for 40-45 minutes in a 9×13-inch dish. It’s done when the top is golden, edges are crisp, and a knife or toothpick inserted in the center comes out clean, like testing a custard. Ovens vary, so start checking at 35 minutes to avoid overbaking, which dries it out. If the top browns too fast, tent with foil. Fresh from the oven, it puffs up then settles. Let it rest 10 minutes for easier cutting. This timing works for most recipes using 8-10 cups bread and standard custard ratios.

Can you freeze bread pudding and how do you store leftovers?

Yes, you can freeze baked bread pudding. Cool it completely, wrap tightly in plastic and foil, or use an airtight container, and freeze for up to 2 months. Thaw overnight in the fridge, then reheat at 350°F for 15-20 minutes or microwave portions. Store leftovers in an airtight container in the fridge for up to 5 days; reheat gently to keep it moist. You can also assemble unbaked pudding, cover, and refrigerate overnight before baking. Serve warm or cold with toppings like vanilla sauce, bourbon glaze, ice cream, or whipped cream for the best taste.