The Ultimate Bread Pudding – Warm, Cozy, and Irresistible!

Got some stale bread lying around? Don’t toss it—transform it into the most indulgent, custardy bread pudding that’s rich, buttery, and packed with warm cinnamon flavor. This easy, no-fuss recipe is perfect for those cozy nights when you crave something sweet, comforting, and ridiculously delicious. Whether you keep it classic or jazz it up with chocolate, nuts, or a splash of bourbon, this dessert is guaranteed to impress. Bonus: It’s served with a buttery sauce that takes it over the top! One bite, and you’ll see why this is the ultimate way to give old bread new life!

Classic Bread Pudding Recipe

This classic bread pudding is rich, comforting, and incredibly easy to make. Featuring a custardy texture with warm cinnamon flavors, it's the perfect dessert for any occasion.

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Course: Dessert

Cuisine: American

Keyword: Bread Pudding

Prep Time: 30

Total Time: 1 25

Servings:

Calories: 560kcal

Ingredients

For the Bread Pudding

16 oz stale Challah or brioche bread, cut into 1-inch cubes
½ cup (100 g) light brown sugar, packed
¼ cup (50 g) granulated sugar
4 tbsp (57 g) unsalted butter, melted
1 tbsp vanilla extract
1 ½ tsp ground cinnamon
¾ tsp table salt
5 large eggs
1 ½ cups (354 ml) whole milk
1 cup (236 ml) heavy cream
2 tbsp (28 g) cold butter, cut into small pieces
2 tbsp turbinado sugar (optional, for topping)

For the Buttery Sauce (Optional but Delicious!)

4 tbsp (57 g) unsalted butter
¼ cup (50 g) light brown sugar, packed
¼ cup (50 g) granulated sugar
¼ cup (60 ml) heavy cream
⅛ tsp salt
½ tsp vanilla extract

Instructions

Prepare the Bread Pudding:

Preheat oven to 375°F (190°C).
In a large mixing bowl, whisk together brown sugar, granulated sugar, melted butter, vanilla extract, cinnamon, and salt until combined.
Add eggs and whisk well.
Pour in milk and heavy cream, whisking until smooth.
Add the cubed bread to the bowl and gently toss to coat each piece with the custard.
Transfer mixture to a 2.5-quart casserole dish, ensuring all liquid is added.
Dot the top with small pieces of butter and sprinkle with turbinado sugar if using.
Bake for 50-55 minutes until the top is golden brown and the center is slightly jiggly.

Make the Buttery Sauce (Optional):

In a small saucepan over medium-low heat, combine butter, sugars, heavy cream, and salt. Stir frequently until sugar is dissolved.
Increase heat to medium, bring to a boil while stirring constantly.
Remove from heat, stir in vanilla extract, and let cool for 10 minutes (it will thicken as it cools).
Drizzle half the sauce over the warm bread pudding and serve the rest on the side.

Nutrition

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For Bread Pudding

Bread – Use stale challah or brioche for the best texture. Slightly stale bread prevents the pudding from becoming too soggy.
Brown Sugar & Granulated Sugar – A combination of these adds sweetness and depth of flavor to the pudding.
Butter – Melted butter enhances richness, while cold butter pieces on top create a golden, buttery finish.
Vanilla Extract – Brings out the warm, sweet flavors of the pudding.
Cinnamon – Adds a cozy, spiced flavor.
Salt – Balances the sweetness and enhances overall flavor.
Eggs – Help bind the custard and create a creamy, rich texture.
Whole Milk & Heavy Cream – A mix of both creates a lusciously creamy custard that soaks into the bread.
Turbinado Sugar (Optional) – Sprinkled on top for a slightly crunchy, caramelized finish.

For the Buttery Sauce (Optional but Delicious!)

Butter – The base of the sauce, adding richness and depth.
Brown Sugar & Granulated Sugar – Provide the perfect balance of sweetness and caramelized flavor.
Heavy Cream – Makes the sauce silky and creamy.
Salt – Enhances the flavors and prevents the sauce from being overly sweet.
Vanilla Extract – Adds warmth and depth to the sauce.

Tips & Variations

Best Bread Choices: Use challah, brioche, or French bread. Slightly stale bread works best to avoid a soggy texture. If your bread is too fresh, cut it into cubes and bake at 300°F (150°C) for 10 minutes to dry it out.
Add-ins: Mix in raisins, chocolate chips, or nuts when combining the bread and custard.
Bourbon Sauce Option: Add 2-3 tsp of bourbon or rum to the sauce with the vanilla extract for extra flavor.
Make-Ahead: Prepare the pudding through step 7, cover, and refrigerate overnight. Bake when ready.

Storage & Reheating

Store in the refrigerator for up to 3 days, covered tightly.
Freeze for several months, wrapped well. Thaw overnight before reheating.
Reheat in the microwave or 325°F (165°C) oven covered with foil until warmed through.

Enjoy your homemade bread pudding!