Bread Pudding Recipe: 7 Irresistibly Simple, Surprising Steps

Bread Pudding Recipe – those three words alone make me think of comfort, warmth, and the magic of turning leftovers into dessert gold. Have you ever looked at a loaf of stale bread and thought, “Dessert!”? If not, you’re in for a delightful surprise. This easy homemade bread pudding is about to become your favorite stale bread dessert recipe. It’s incredibly simple to prepare (we’re talking just minutes of work), yet it delivers big on cozy flavor.

Imagine a cold evening with the aroma of cinnamon and vanilla wafting through your kitchen. You pull a bread pudding out of the oven – it’s golden on top, soft and custardy inside, and every bite tastes like a hug. Hard to believe such a decadent treat starts with day-old bread, right? I was skeptical too, until I tried it. One fun fact: bread pudding has been a beloved “waste-not-want-not” dessert for centuries (it even dates back to 11th-century England!). People found that leftover bread plus a simple sweet custard equals something utterly irresistible. Talk about kitchen ingenuity!

The best part? You don’t need to be a seasoned baker to ace this recipe. No fancy equipment, no hard-to-find ingredients – just a mixing bowl, an oven, and a sweet tooth. It’s quick to assemble, so you can satisfy that dessert craving fast. The positive vibes start from the moment you tear up bread and pour on the creamy custard. By the time it’s baking, your home will smell like a cozy bakery. Stay tuned, because I’m sharing 7 surprisingly simple steps to the best bread pudding with vanilla sauce on the side. Grab that stale bread, and let’s turn it into something amazing!

What is Bread Pudding?

So, what exactly is bread pudding? Think of it as the most delicious way to give new life to old bread. In a nutshell, bread pudding is a classic dessert made from stale bread soaked in a sweet custard (milk and egg mixture) and baked. The result is a soft, pudding-like inside with a slightly firm, toasty top. It’s a dessert that’s been loved in many cultures for generations. Back in medieval times, frugal cooks invented bread pudding as a way to avoid wasting bread – hence nicknames like “poor man’s pudding”. (Grandma was right when she said “waste not, want not.”)

Despite its humble origins, bread pudding feels downright luxurious when you eat it. It’s sweet but not overly so, with notes of vanilla and cinnamon in each bite. Some say it’s like French toast meets custard, baked into a casserole. Over the years, people have added their own twists – you’ll find versions with chocolate, caramel, fruit, you name it. But at its heart, it’s simply bread + custard + oven = comfort food heaven.

A fun little saying you might have heard, “the proof is in the pudding,” actually applies here. It basically means you’ve got to taste something to truly appreciate it – and one spoonful of warm bread pudding will prove why this dessert has stood the test of time. Rich in history and even richer in flavor, bread pudding turns everyday ingredients into a treat that’s anything but ordinary. Hey, the proof is in the pudding (literally)!

Why You’ll Love This Bread Pudding Recipe

There are so many reasons to adore this bread pudding recipe – from its cozy taste to its no-fuss preparation. Here are the top reasons you’ll love this easy homemade bread pudding:

• Incredible Flavor & Texture: This pudding is the ultimate comfort dessert. Flavor-wise, it’s bursting with warm cinnamon and sweet vanilla. Texture-wise, expect a dreamy contrast: pillowy soft custard-soaked bread with a lightly crisp, golden top. Imagine digging your spoon into a soft, moist center with buttery edges that have a slight caramelized crunch – it’s pure bliss for your taste buds!
• Budget-Friendly & Resourceful: Talk about a “stale bread dessert recipe” done right. You take something that might have been thrown away (day-old bread) and turn it into a luscious treat. Almost all the ingredients are simple pantry staples – eggs, milk, sugar, etc., which means this dessert is super affordable to make. It’s old-fashioned frugality meeting modern deliciousness. (Your wallet will thank you, and so will the environment for reducing waste!)
• Versatile and Fun to Top: One of the best things about bread pudding is how you can dress it up. It’s fantastic on its own, but you can get creative with toppings. Craving extra sweetness? Drizzle a creamy vanilla sauce on top (truly, the best bread pudding with vanilla sauce is a match made in heaven). Feeling indulgent? Add a scoop of vanilla ice cream or a dollop of whipped cream. You can even sprinkle cinnamon sugar, add caramel sauce, or toss in some chocolate chips or nuts. This recipe is a great base for your personal touch.

Ready to treat yourself? Once you taste this bread pudding and see how simple it is, you’ll want to make it again and again. It’s a warm hug in dessert form – comforting, easy, and oh-so-yummy. Let’s get baking and turn that humble bread into something extraordinary!

How to Make Bread Pudding Step by Step

Making bread pudding is straightforward – no stress, just simple steps. If you’re wondering how to make bread pudding step by step, you’re in the right place. Below is a quick overview and then a detailed guide. Before you know it, you’ll have a heavenly dessert coming out of your oven.

Quick Overview

This bread pudding comes together in a snap. You’ll spend just a few minutes prepping: tearing up bread, whisking a simple custard, and then into the oven it goes. The taste is classic and comforting – sweet custard with hints of vanilla and cinnamon soaked into bread. Prep time is about 10-15 minutes, and bake time is around 45 minutes, so dessert can be ready in roughly an hour. It’s simple, it’s delicious, and it’s practically foolproof. Perfect for beginners and seasoned cooks alike!

Key Ingredients

Bread pudding is made with simple, everyday ingredients: just some stale bread, milk, eggs, sugar, butter, and a touch of cinnamon and vanilla (with raisins as a classic option). The best part is you likely have all these on hand, and they’re all budget-friendly. With just these basics, you’ll be amazed at the comforting dessert that comes out of your oven!

Instructions: Step-by-Step

Follow these 7 simple steps, and you’ll see how to make bread pudding step by step with ease:

1.Preheat the oven: Set your oven to 350°F (175°C). While it’s heating up, grease an 8-inch square baking pan (or a similar 2-quart baking dish) lightly with butter or non-stick spray.

2.Prepare the bread base: Take your day-old bread slices and tear them into small pieces. Add the bread pieces to the greased 8-inch pan, spreading them out evenly. (Using slightly stale bread is key – it soaks up the custard like a sponge and gives the best texture!)

3.Add butter and raisins: Drizzle the melted unsalted butter evenly over the bread pieces. If you’re using raisins, sprinkle them over the bread now. Try to distribute the raisins so they’re not all in one spot (that way every scoop of pudding gets some juicy sweetness).

4.Mix the custard: In a mixing bowl, whisk together the milk, white sugar, eggs, ground cinnamon, and vanilla extract. Whisk until the sugar is mostly dissolved and the mixture is well combined. This sweet, cinnamon-spiced milk and egg mixture is your custard. (Quick tip: You can warm the milk slightly before whisking to help the sugar dissolve and allow the bread to soak it up faster, but it’s not required.)

5.Combine bread and custard: Pour the custard mixture over the bread pieces in the pan. Make sure all the bread gets evenly coated. Then, using the back of a spoon or a fork, gently press down on the bread pieces. This helps the bread absorb the liquid. You want every piece of bread to be soaked in that cinnamon-vanilla goodness. If you have a couple of minutes to spare, let the pan sit and soak for 5-10 minutes – this ensures a moist, custardy pudding throughout.

6.Bake: Place the pan in your preheated oven and bake for about 45 minutes. You’ll know it’s done when the top is puffed up and golden brown, and the bread pudding is set in the center. (It should spring back lightly when tapped, or a knife inserted in the middle comes out clean.) If the top starts to brown too quickly before the 45 minutes are up, you can lay a piece of aluminum foil loosely over the pan to prevent burning.

7.Serve: Carefully remove the bread pudding from the oven and let it cool for a few minutes. It will deflate slightly as it settles – that’s normal. Serve it warm and get ready for smiles! You can spoon it into bowls or cut it into squares. For the ultimate experience, drizzle some vanilla sauce over each serving or top with whipped cream or a scoop of ice cream. Enjoy your homemade bread pudding!

(See how simple that was? Seven easy steps and done – who knew “gourmet” dessert could be this straightforward!)

What to Serve with Bread Pudding

Now that your scrumptious bread pudding is ready, it’s time to think about toppings and accompaniments. While this dessert is delightful on its own, pairing it with a sauce or side can take it to the next level. Here are some ideas for what to serve with bread pudding:

• Velvety Vanilla Sauce: This is a classic serving choice. A warm vanilla sauce (basically a pourable custard made from milk, a bit of butter, sugar, and vanilla, sometimes with an egg for richness) adds extra creamy sweetness. Drizzle it over the top of each portion – it seeps into the pudding and makes every bite extra moist and flavorful. Many say bread pudding with vanilla sauce is the absolute best way to enjoy it. (It’s truly the best bread pudding with vanilla sauce that will win hearts!)

• Caramel or Butterscotch Drizzle: If you have a sweet tooth, try pouring some caramel sauce or butterscotch over your bread pudding. The rich, buttery caramel notes pair wonderfully with the cinnamon and raisin vibes of the pudding. For an adult twist, a bourbon caramel or rum sauce is a famous pairing in New Orleans – it adds a delightful kick.

• Whipped Cream or Ice Cream: A dollop of whipped cream on warm bread pudding is simple and heavenly – it’s like frosting on a cake. If you want to go even further, add a scoop of vanilla ice cream. The hot-and-cold contrast between warm pudding and ice cream is a chef’s kiss. As it melts, the ice cream forms a sauce of its own. This combination turns the bread pudding into an indulgent treat akin to pie à la mode.

• Fresh Fruit or Nuts: To add some freshness or crunch, serve your pudding with a handful of fresh berries (like strawberries or raspberries) or sliced bananas. The fruit’s acidity can balance the sweetness a bit. You can also sprinkle some toasted nuts – pecans, walnuts, or almonds – on top for a nice crunch and nutty flavor that complements the soft pudding.

• Beverage Pairings: Don’t forget a drink! Bread pudding is fantastic with a cup of coffee or hot tea on the side. If you’re serving it as a dessert after dinner, a small glass of dessert wine or a latte can be a lovely companion. For a cozy afternoon snack, a mug of hot cocoa wouldn’t hurt either (ultimate comfort!).

Feel free to mix and match these serving ideas. For instance, my favorite combo is warm bread pudding drizzled with vanilla sauce and a scoop of ice cream. No matter what you choose, you really can’t go wrong – this pudding is versatile. It’s hard to improve on something already so good, but these sauces and sides make each serving shine a little brighter!

Top Tips for Perfecting Bread Pudding

Making bread pudding is easy, but a few simple tips and tricks can help you elevate it from good to out-of-this-world delicious. Here are some top tips to perfect your bread pudding every time:

• Use Stale (Day-Old) Bread: This dessert was invented for stale bread, and good reason. Slightly dry bread soaks up the custard without turning to mush. Fresh, fluffy bread can lead to a mushy pudding. It may sound odd, but using stale bread is essential for the right texture. If your bread isn’t stale, no worries – just cut it into pieces and pop it in a 350°F oven for about 10-15 minutes to dry it out (but don’t let it brown too much). This little step will ensure your pudding comes out moist but not soggy.

• Choose the Right Bread: Really, you can use any bread – from plain white sandwich bread to brioche. However, richer breads like brioche or challah bring extra flavor and a custardy texture (they’re eggy and buttery, which makes the pudding taste even better). A sturdy French baguette or country loaf works well, too, giving a bit more chew. Whatever you use, make sure it’s not too fresh (see tip above) and, if possible, use bread with the crusts on for more texture.

• Let the Bread Soak: After pouring the milk and egg mixture over the bread, give it a few minutes to soak in before baking. You can gently press the bread down, as we did, and then let the pan rest for 10 minutes. This soaking time allows the custard to penetrate every piece, resulting in a pillowy, moist interior. It’s a small trick that makes a big difference in avoiding any dry spots.

• Don’t Skimp on Flavorings: The basic recipe uses vanilla and cinnamon – feel free to adjust these to your taste. You can add a pinch of nutmeg for extra warmth, or even a little orange zest or a splash of bourbon to the custard for a fun twist. Also, if you love raisins or other mix-ins (chocolate chips, dried cranberries, chopped dates), go ahead and stir them in with the bread. Bread pudding is very forgiving and welcomes creativity!

• Bake to Perfection: Oven times can vary, so keep an eye on your pudding towards the end. You want it set, but not dried out. A good indicator is when the edges are lightly browned and pulling away from the pan, and the center is set but still jiggly if you nudge the pan. It will firm up a bit more as it cools. If the top is getting too brown before it’s done, tent it with foil halfway through baking. This ensures you cook the inside without burning the top. Conversely, don’t underbake or it might be too liquid in the middle.

• Serve Warm (and Consider a Sauce): Bread pudding is best enjoyed warm. You can reheat it if you made it ahead (see below for tips on storing and reheating). And as mentioned, serving it with a simple sauce (like vanilla or caramel) can take it from great to unforgettable. If you want a quick sauce, you can heat a bit of cream or milk with sugar and vanilla on the stove until slightly thickened – voilà, instant vanilla sauce.

By following these tips, you’ll get a perfect bread pudding every time: not too mushy, not too dry, just right. Remember, this dessert is meant to be rustic and homey, so don’t worry – even “imperfect” bread pudding is still downright delicious. With these tricks up your sleeve, you’re on your way to bread pudding perfection. Happy pudding-making!

Storing and Reheating Tips

Made more bread pudding than you can eat in one sitting? Lucky you – the leftovers might be even better the next day after the flavors mingle! Here’s how to store and reheat your bread pudding to enjoy it later while keeping it as tasty as when it was fresh:

• Refrigerating: If you have leftover bread pudding, let it cool to room temperature, then cover it tightly with plastic wrap or transfer it to an airtight container. Store it in the refrigerator. Bread pudding can be refrigerated for up to 3-4 days while maintaining quality. After that, the texture might start to deteriorate, so if you need to keep it longer, consider freezing it. (Tip: Because it contains dairy and eggs, don’t leave bread pudding out at room temp for more than 2 hours for food safety. Always refrigerate once cooled.)

• Freezing: Yes, you can freeze bread pudding! This is great if you want to make it ahead or just save a portion for a future craving. To freeze, wrap portions of the cooled pudding tightly in plastic wrap and then foil, or place in a freezer-safe container. It helps to label it with the date. It will maintain best quality for about 2-3 months in the freezer. When you’re ready to eat it, thaw the frozen bread pudding overnight in the fridge.

• Reheating in the Oven: Reheating your bread pudding in the oven will give you the best texture (crisp top, even warming). Preheat your oven to 350°F (175°C). If your pudding was in the fridge, you can put it straight in; if it was frozen and thawed, let it come to room temp first for even reheating. Place the bread pudding in an oven-safe dish (you can use the original baking dish if it fits, or move a piece to a smaller dish). Cover it with foil to prevent the top from over-browning. Heat for about 10-15 minutes for a single-serving portion (an entire pan might need 20-30 minutes). If you want the top extra crispy, you can remove the foil for the last 5 minutes of warming. The pudding is done reheating when it’s warmed through (you can test by sticking a knife in the center – it should feel hot to the touch).

• Reheating in the Microwave: For a quicker option, use the microwave. Place an individual serving of bread pudding on a microwave-safe plate. It helps to drizzle a spoonful of milk or water over it or cover it with a microwave-safe lid to keep it from drying out. Microwave on medium power in 30-second bursts until warm. (Heating on medium or 50% power helps warm it evenly without overcooking the eggs in the custard.) The microwave method is fast – usually a minute or two does it – but note that the top won’t stay crisp. If that doesn’t bother you (honestly, it’s still delicious!), then microwave away. If you miss the crunchy top, you can always stick it under the broiler for a minute after microwaving, but keep a close eye so it doesn’t burn.

• Enjoying Later: Reheated bread pudding can be just as yummy, especially if you add a fresh topping. Often, I’ll reheat a slice and then pour some warm milk or fresh vanilla sauce on it to bring back moisture. You could also add ice cream to a reheated portion – the heat will partly melt it into a lovely cream.

In summary, store your bread pudding airtight in the fridge for a few days, or freeze for longer storage, and reheat gently for best results. This dessert keeps quite well, making it a great make-ahead option for gatherings. (Hint: You can even assemble it unbaked, keep in the fridge, and bake it fresh the next day.) With these storing and reheating tips, you can bake your bread pudding when convenient and enjoy it whenever you want a sweet, cozy treat.

Bread Pudding Recipe Card :

Ready to print or save? Below is the full bread pudding recipe in a handy format. Happy baking!

Bread Pudding – A classic, easy homemade bread pudding with cinnamon, vanilla, and optional raisins. Perfect use for day-old bread and a comforting dessert for any occasion.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: ~1 hour
Yield: 6 servings

Ingredients:

• 6 slices day-old bread, torn into small pieces (about 5-6 cups bread pieces)
• 2 tablespoons unsalted butter, melted
• 1/2 cup raisins (Optional, can sub with other dried fruit or chocolate chips)
• 2 cups milk
• 3/4 cup white sugar
• 4 large eggs, beaten
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Instructions :

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan (or similar 2-quart baking dish).
2. Bread in Pan: Place the torn bread pieces into the prepared pan, spreading them evenly.
3. Add Butter & Raisins: Drizzle the melted butter over the bread. Sprinkle the raisins on top of the bread.
4. Make Custard Mixture: In a mixing bowl, whisk together the milk, sugar, eggs, cinnamon, and vanilla until well combined.
5. Combine with Bread: Pour the milk mixture over the bread pieces in the pan. Gently press down on the bread with a fork or spoon, so the pieces soak up the custard. Let it sit for 5-10 minutes to absorb (optional, for extra moist pudding).
6. Bake: Bake in the preheated oven for about 45 minutes, or until the top is golden brown and the pudding is set. It should puff up and a knife inserted in the center should come out clean.
7. Serve: Remove from the oven and let it cool for a few minutes. Serve warm. It’s wonderful as is, or you can top it with a vanilla sauce, whipped cream, or a scoop of ice cream.

Notes: Day-old bread works best because it holds its shape after absorbing the custard (fresh bread can make the pudding too mushy). If you only have fresh bread, you can dry it out by toasting the pieces in the oven for a few minutes before using. Also, feel free to customize this pudding – swap raisins for chocolate chips, add nuts for crunch, or even a bit of orange zest for flavor. Enjoy your delicious bread pudding, and don’t forget the toppings if you like it extra fancy!

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie necessarily.

Nutrition Facts (Per 1 serving):

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