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BREAD PUDDING

4.7
(4,282)
3,425 Reviews
884 Photos

My family loves bread pudding so when I make this recipe, I double it and bake
it in a 9x13-inch dish. It's easy to make with basic pantry ingredients and some
day-old bread. Delicious for breakfast or dessert with milk poured over the top
or a scoop of vanilla ice cream.

Submitted by ELLENMARIE
Updated on October 24, 2024
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Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Servings:
12
Yield:
1 (8-inch square) pan
Jump to Nutrition Facts
Jump to recipe

Every home cook needs a go-to bread pudding recipe. This traditional version is
decadent, delicious, and easy to make with basic ingredients. It will quickly
find a permanent home in your recipe box.




TTV78


WHAT IS BREAD PUDDING?

Bread pudding is a dessert made with slightly stale bread and custard. The
no-waste dish is so old, nobody knows quite when or where it originated. People
in 13th-century England called it "poor man's pudding" because the cooks who
made it couldn't afford to throw any ingredients away.




HOW TO MAKE BREAD PUDDING

You'll find the full, step-by-step recipe below — but here's a brief overview of
what you can expect when you make this top-rated bread pudding recipe:



1. Place bread cubes in a baking pan, then drizzle them with melted butter.
Sprinkle raisins on top, if desired.
2. Mix the remaining ingredients together. Pour the mixture over the bread.
3. Bake in a preheated oven until the bread is golden brown.




BEST BREAD FOR BREAD PUDDING

The best bread for bread pudding is a slightly stale loaf that would otherwise
go to waste. Of course, some breads are better suited for bread pudding than
others.



Opt for a hearty and sturdy loaf that can stand up to the rich custard without
falling apart. Challah, brioche, sourdough, or French bread are all fantastic
choices. Basically, any bread that would work well for French toast will also
work well for bread pudding.




HOW TO STORE BREAD PUDDING

Allow the bread pudding to cool completely after baking. Cover tightly or
transfer to a shallow, airtight container. Store in the refrigerator for up to
three days.




CAN YOU FREEZE BREAD PUDDING?

Yes, you can freeze bread pudding for up to three months. It's best to bake the
bread pudding in a foil pan if you plan to freeze it. Allow it to cool, then
wrap the whole thing tightly in a layer of storage wrap and at least one layer
of foil. Thaw in the refrigerator overnight. Freeze any extra sauce separately.




ALLRECIPES COMMUNITY TIPS AND PRAISE

"I really like this recipe as written," says cmadd. "It is easy and I always
have ingredients on hand. I love this for breakfast too! Thanks for sharing … it
is delicious!"



"Wow, this was so good," raves sweettea. "I just made it tonight because I had a
loaf of stale sourdough bread and I couldn't bear to keep looking at it. This
recipe is great, and I added some cranberries I had in the fridge instead of
raisins."



"It turned out just perfect," according to Meagan Kellermann-Brown. "We used
day-old Italian bread from the bakery and semi-sweet chocolate chips instead of
raisins. We didn't change anything else about the recipe."



Editorial contributions by Corey Williams


Cook Mode (Keep screen awake)


INGREDIENTS

1x
2x
4x
Oops! Something went wrong. Our team is working on it.

Original recipe (1X) yields 12 servings

 * 6 slices day-old bread, torn into small pieces

 * 2 tablespoons unsalted butter, melted

 * ½ cup raisins (Optional)

 * 2 cups milk

 * ¾ cup white sugar

 * 4 large eggs, beaten

 * 1 teaspoon ground cinnamon

 * 1 teaspoon vanilla extract


DIRECTIONS

 1. Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
    
    
    
    Dotdash Meredith Food Studios
    
    

 2. Place bread pieces into an 8-inch square baking pan. Drizzle melted butter
    over bread and sprinkle raisins over top.
    
    
    
    Dotdash Meredith Food Studios
    
    

 3. Whisk milk, sugar, eggs, cinnamon, and vanilla together in a medium mixing
    bowl until well combined.
    
    
    
    Dotdash Meredith Food Studios
    
    

 4. Pour mixture over bread, and lightly push down with a fork until all bread
    is covered and soaking up the liquid.
    
    
    
    Dotdash Meredith Food Studios
    
    

 5. Bake in the preheated oven until golden brown and the top springs back when
    lightly pressed, about 45 minutes.
    
    
    
    Dotdash Meredith Food Studios
    
    


COOK’S NOTE

I like to use a rich egg bread or a moist white loaf in this recipe.

I Made It
Print
6,633 home cooks made it!


NUTRITION FACTS (PER SERVING)

165 Calories 5g Fat 27g Carbs 5g Protein

Show Full Nutrition Label Hide Full Nutrition Label

Nutrition Facts Servings Per Recipe 12 Calories 165 % Daily Value * Total Fat 5g
6% Saturated Fat 2g 12% Cholesterol 70mg 23% Sodium 140mg 6% Total Carbohydrate
27g 10% Dietary Fiber 1g 3% Total Sugars 19g Protein 5g 9% Vitamin C 0mg 0%
Calcium 81mg 6% Iron 1mg 5% Potassium 150mg 3%

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

** Nutrient information is not available for all ingredients. Amount is based on
available nutrient data.

(-) Information is not currently available for this nutrient. If you are
following a medically restrictive diet, please consult your doctor or registered
dietitian before preparing this recipe for personal consumption.


ASK THE COMMUNITY (3)


Hang Tight! Your Question will be posted soon.
Asked by Elsa
Why does my bread have to be stale for bread and butter pudding?
View Answers (3)
Hang Tight! Your Answer will be posted soon.
There are a couple of reasons why it's recommended to use stale bread. The first
one is practical--it's a way to use up bread that is old and hard, instead of
throwing it away. The second one is you don't want the bread to disintegrate,
once it is submerged in the sauce. Stale bread won't be as likely to get mushy
and collapse during the bake as fresh bread could.
By Bibi
Hang Tight! Your Answer will be posted soon.
Hi :) Should I grease the pan?
By lizfs
Hang Tight! Your Answer will be posted soon.
Greasing the pan isn't necessary. The oil would just wash off into the sauce,
and you're pouring butter on the bread anyways. The moisture and butter should
prevent the sticking.
By Allrecipes Member
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Asked by Cathy Snow
Has anyone used oat milk
View Answers (1)
Hang Tight! Your Answer will be posted soon.
It works
By Allrecipes Member
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Asked by Allrecipes Member
I love this recipe and I have not made it in a long time. How much french bread
do you use for this recipe?
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REVIEWS (3,425)

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Bread Pudding

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4.7 out of 5
4282 Ratings
5 star

3390
4 star

729
3 star

118
2 star

23
1 star

22

6,633 home cooks made it!

Most helpful positive review
Allrecipes Member

07/14/2002
This bread pudding is the best I have ever tasted. My husband loves bread
pudding and is never satisfied with what I make. I made your bread pudding and
he was raving. He almost ate half of the pan. My grandson was here at the time
and he kept wanting more. I finally had to put a stop to both of them But
honestly it is the best - even the restaurant can't touch it. Thanks for a great
recipe. This is a desert that is ready in 45 minutes and is perfection. Thank
you, thank you, Sondra Whealton
Read More
Helpful (749)


FEATURED TWEAKS

Texas Rebel

02/24/2020
Awesome! I used a 9 x 12 glass dish, doubled the bread to 14 slices (7
Pepperidge Farm Cinnamon Swirl and 7 French Bread slices) in 1 inch and 2 inch
cubes. Then I doubled the other ingredients. I used 2 cups of heavy whipping
cream and 2 cups of whole milk. I added a touch of nutmeg and cloves. No
raisins, as we like bread pudding plain. I let mine sit for 30 minutes and kept
pushing the bread down with a fork to completely absorb. Baked for exactly 45
minutes and it was PERFECT. Big hit. Made a simple vanilla sauce. Next year I
will have more sauce options. It was all gone that night. Will make again!
Read More
Helpful (11)
granof3

02/24/2015
DELICIOUS!!! I took some of the suggestions and added a few of my own. I
substituted white sugar with organic cane sugar, and the raisins with pecans and
black walnuts. I also used two types of bread and added extra slices. After I
sprinkled the top with brown sugar I covered the top with more of the egg, milk,
cinnamon, vanilla mixture. I also added nutmeg. Then I baked it in my large
round cast iron pan. Tasted like a cinnamon roll with nuts.
Read More
Helpful (2)
Allrecipes Member

04/13/2023
This is one of the most delicious things I’ve ever had! I’ve never made bread
pudding before and was really nervous about how it would turn out. I used an 8 x
8 glass dish, and instead of raisins I used white and semisweet chocolate chips.
The pudding turned out perfectly, and I’ll definitely make this again!
Read More
Helpful (3)
gemtwist

11/03/2017
I've made this twice. The first time, I left everything as the recipe stated
EXCEPT I used 9 slices of bread rather than 6. Also, I dropped the bread in the
egg mixture and stirred it rather than pouring the mixture over the bread. The
texture was perfect. Not "eggy" at all. It was a little sweet for me. The 2nd
time I did the same as above, but also cut the sugar to 1/3 cup and poured the
butter over top after cooking was complete. Also, both times I used fat-free
milk.
Read More
Helpful (1)
Aileen Searles

02/09/2012
I normally don't like bread pudding but my husband does so I searched for a
recipe and found this one. Here's what I did: Used half a loaf of stale French
bread from the deli which was maybe 10-12 slices. Omitted raisins, used 3
tablespoons butter instead of 2, 3 eggs instead of 4 (per several reviews), used
half n half instead of milk. Then I added 1/4 tsp of salt and 1/4 tsp of nutmeg.
I put the pan in the fridge for a couple hours since I wasn't ready to bake it.
I think that was key because it really soaked up the liquid. I baked it for 55
minutes for a less custardy pudding. My husband and I both enjoyed this very
much but I think next time I make it I will up the sugar to one cup. It just
wasn't sweet enough and I'm not one to like overly sweet desserts. I will try
3/4 cup white sugar and 1/4 cup brown sugar. I'm also going to cut back on the
nutmeg to 1/8 tsp and maybe sprinkle chopped pecans over the top before I bake
it. I think I will also cut the baking time by 5 minutes since it was just on
the verge of becoming dry. If I remember, I'll come back and do an update.
Read More
Helpful (6)
Babs

10/22/2018
I had leftover rolls so used those instead of bread slices & I cut up enough to
lightly fill an 8x8 pan. As others suggested, I used 3 eggs instead of 4 & cut
the sugar to 1/2 c. I mixed the melted butter in with milk, sugar & eggs then
poured it over the bread & raisins. Then I realized I forgot the cinnamon &
vanilla so I sprinkled those over the top and used a spatula to mix it all up
right in the pan. It was delicious! Next time I will use the 4 eggs though, as
the pudding would have been fine with 4.
Read More
Helpful (0)
debra

10/31/2015
My family is not fond if raisins so I substituted chocolate chips, 1/2 cup. It
was wonderful! I also doubled the reciepe. It's not very sweet and I'm sure some
people like that, we however like it a little sweeter. So I made a glaze out of
milk powdered sugar and vanilla. Well done!
Read More
Helpful (0)
Phanessa Sansbury

12/18/2014
The first time I made this I followed the recipe to a T and found it to be of an
egg-y flavor so next time I only used 3 eggs instead of 4, added more raisins (a
fav in our family) added some shakes of the cinnamon sugar and added some orange
extract and it came out perfect!
Read More
Helpful (0)
Hana

02/19/2014
The bread pudding can be vastly improved by peeling and coring a Granny Smith
apple, and grating it over the bread after step 2. Reduce sugar to 1/2 cup, and
replace 1 cup of milk with 1 cup half-and-half.
Read More
Helpful (0)
James

10/25/2010
I made this with a few additions: added 1 small can fruit cocktail and changed
white sugar to brown, and only 1/2 cup. For milk, used 1 small can sweetened
condensed milk and added it to reg. milk to make the 2 cups required. Served
with cool whip topping and family went crazy!!!!!!!!! Good use for stale
bread.....Thanks Ellenmarie!
Read More
Helpful (5)

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Allrecipes Member

11/27/2024
I have changed the recipe a bit and am constantly getting request for it. So
happy!!!
Read More
Helpful (1)
Lisa Delacruz

11/26/2024
A keeper! Worth the effort Family favorite Great flavors
My go to bread pudding recipe. Turns out perfect every time. I use challah
bread.
Read More
Helpful (1)
Allrecipes Member

11/25/2024
Family favorite
I used brioche for a sweeter flavor and don't use raisins. Yum!
Read More
Helpful (2)
Allrecipes Member

11/25/2024
A keeper! Easy to follow
I followed the recipe exactly! Will definitely make again.
Read More
Helpful (1)
PennPitstop

11/22/2024
Great flavors Easy to follow Crowd-pleaser
Read More
Helpful (0)
michelle

11/18/2024
A keeper!
My husband loves bread pudding. We've been married over 43 years and I have
never made bread pudding. He says, "this is the best bread pudding I have ever
had."
Read More
Helpful (5)
Agnes Wronka

11/13/2024
Crowd-pleaser
For all my girlie's who don't really bake but want to bring a dessert to your
in-laws (or future in-laws) house. Well, this is the "will make that
mother-in-law ask for seconds" - Good! Save it!
Read More
Helpful (2)
Allrecipes Member

11/09/2024
A keeper!
Read More
Helpful (1)
Allrecipes Member

11/08/2024
For gym rats out there, use protein milk, and I had pre baked week old protein
bread cookies (my recipe) to use. Adds up to roughly 50g p serve :)
Read More
Helpful (2)
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PHOTOS OF BREAD PUDDING

01 of 884

Photo by 

Dotdash Meredith Food Studios


02 of 884

Photo by  Allrecipes Member
11/25/2024
A keeper! Easy to follow
I followed the recipe exactly! Will definitely make again.
03 of 884

Photo by  Allrecipes Member
11/03/2024
Easy to follow A keeper! Family favorite Worth the effort Great flavors
I had a “few” day-old old cranberry orange bread (Wegmans) & 6 cranberry honey
dinner rolls (frozen section WMart-baked from frozen according to package
directions) for the bread base.I omitted the raisins to cater to my son’s
girlfriend’s dislikes. I love them though!I did 1/2 teaspoon each of pure
vanilla & pure almond extracts. I also added 1/4 teaspoon of ground ginger and
1/8 teaspoon of nutmeg too, in addition to the recipe’s amount of cinnamon.I
also did 2/4 cup white & 1/4 cup brown sugars. 🥴 I forgot to coat the bread
cubes in the melted butter, so I poured that on top at the end before baking. I
also covered in foil for (spray inside of foil so all the yumminess does not
stick!!) first 30-35 minutes, then uncovered for remaining bake time. I also
wound up using a DEEP 8x11 pan too.Next time, when I have all the ingredients, I
will follow recipe. I used my heart & what I had on hand today!! 😊 LOVE All
Recipes!!! Thank you everyone! You save us every day!!! 😊
04 of 884

Photo by  Allrecipes Member
10/12/2024
A keeper! Great flavors Easy to follow Family favorite Crowd-pleaser Worth the
effort
The First time I made it by the recipe and it was perfect, I did cook it about 7
to 10 minutes longer, but that's my oven...The second time I doubled it and made
the egg mixture a little more eggs by adding two more, just our preference to be
"wetter*. This time I added a diced green apple and a diced honey crisp apple,
and five or six diced caramel cubes (Kraft brand). Its in the oven
now.......I'll post the end result.****yes! This is very good, I only added
diced cubes (just a few) of caramel so it wasn't sticky or overly caramel tasty.
99% of the time I'll make it without apples and caramel because bread pudding is
wonderful as made in the original recipe.
05 of 884

Photo by  Irene Koutros
09/17/2024
A keeper! Easy to follow Worth the effort Crowd-pleaser Family favorite Great
flavors
Very tasty and delicious! I used Texas Rebel double up of ingredients with
raisin bread and heavy cream. Also added a few chocolate chips. It came out
fantastic and I’ll continue doing it weekly for my diner!!Just do it!
06 of 884

Photo by  Lisa Steinbach
09/09/2024
Easy to follow Great flavors
Followed recipe with exception of cutting sugar by 1/4 c. I made mine with left
over brioche buns. Very easy and delicious!
07 of 884

Photo by  Aviva Gittle
09/05/2024
A keeper! Great flavors Easy to follow
A very versatile recipe! I used chopped prunes and about a tablespoon of chopped
candied ginger. I had homemade bread that was quite dense (didn’t rise enough)
but had good flavor, that had been in my fridge for several days. I had enough
for a 9-inch square pan so increased the eggs and milk by 25% (5 eggs, 2.5 cups
milk) and added an extra tablespoon of melted butter. I also used a mix of
cinnamon, apple pie spice, and a dash of fresh nutmeg. Finally, I used 1 cup of
Splenda for Baking and 10 drops of Sucralose liquid sweetener instead of sugar.
The icing was a mix of regular confectioners sugar and a keto-friendly
confectioners sugar replacement with a dash of salt, cream, vanilla, and
butterscotch schnapps. I know it sounds like a ton of changes, but it’s mostly
spices, sweeteners, and dried fruit choices. The basic recipe is the same. If
you’re new to baking, follow the instructions exactly. Then experiment with the
next batch! That’s the joy of baking. 😊
08 of 884

Photo by  suzette_yng
08/03/2024
A keeper!
I made this for the first time last week and OMG!! It was a Hit!!☺️everyone
loved it and I added cinnamon emulsion and a bit more butter❣️this will be my go
to recipe for bread pudding❣️
09 of 884

Photo by  Allrecipes Member
06/30/2024
Easy to follow
I had all the ingredients already. It was so easy to make!!
10 of 884

Photo by  DANA
06/24/2024
A keeper! Easy to follow
Wow,look at this !The bread pudding smelled so awesome baking ,the cinnamon and
sweetness filled my home as it baked. The recipe is very easy to put together. I
can’t Wait to eat it with a small scoop of vanilla ice cream…Yummy !! Definitely
delicious I’ll be making this again.
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