Best Bread Pudding Recipe 

So you’re craving something warm, sweet, and comforting… but you also don’t want to enter full MasterChef mode, huh? Trust me—I’ve been there. And guess what? Bread pudding is your lazy-day, no-fuss, warm-hug-in-a-bowl solution. It’s the dessert equivalent of wearing sweatpants to brunch: easy, comfy, and everyone still loves you for it.

Why This Recipe is Awesome

Let’s be honest—bread pudding has a reputation for being “grandma food,” but this version? It slaps.

• It’s ridiculously easy. Like, “I made this half-asleep and it still tasted elite” easy.
• Uses leftover bread, so congrats—you’re basically a zero-waste hero.
• Comforting? Check. Cozy? Super check. Dreamy caramelized top with a custardy center? Triple check.
• And the best part: It’s idiot-proof. Even I didn’t mess it up.

Ingredients You’ll Need

(Grab these goodies like you’re on a supermarket speed-run.)

• 4 cups cubed bread (day-old is best; fancy brioche or humble white bread—your choice)
• 2 cups milk (whole milk = creamier, but hey, use what you have)
• 1 cup heavy cream (optional, but it makes you feel like a chef)
• 3 large eggs
  
• ¾ cup sugar
  
• 2 tsp vanilla extract (don’t skip unless you hate joy)
• 1 tsp cinnamon
  
• ¼ tsp nutmeg (don’t overdo it unless you want your dessert to taste like potpourri)
• ½ cup raisins (only if you’re that person—no judgment… kind of)
• 2 tbsp melted butter
  
• A pinch of salt
  
• Optional: chocolate chips, chopped nuts, caramel sauce (aka “the fun stuff”)

Step-by-Step Instructions

Time to get your dessert masterpiece on the road.

1. Preheat your oven to 350°F (175°C).
   Yes, actually preheat—don’t pretend you’ll “stick it in later.” Your future self will thank you.
2. Grease an 8×8 or 9×9 baking dish.
   You can use butter, spray, or that leftover oil from your air fryer adventures. Just don’t skip it.
3. Cube your bread into bite-sized chunks.
   Torn pieces work too if you’re feeling chaotic. Add them to the dish in an even-ish layer.
4. Mix the milk, cream, eggs, sugar, vanilla, cinnamon, nutmeg, melted butter, and salt in a big bowl.

   Whisk like your life depends on it—or just until it looks smooth. Either works.

5. Pour the custard mixture over the bread.
   Press lightly so every piece gets a good soak. Dry bread = sadness.
6. Add raisins or any extras you want.

   Chocolate? Yes. Nuts? Yes. More sugar? No judgment.

7. Let it sit for 10–15 minutes.
   This gives the bread time to soak everything up. Think of it as a spa moment.
8. Bake for 40–45 minutes.
   Look for a golden top and custard that’s set but still a little jiggle in the center. The jiggle is magic.
9. Cool slightly before serving.
   Unless you enjoy molten sugar mouth burns. Your call.
10. Serve warm with caramel, whipped cream, or ice cream.
    Or all three. I won’t stop you.

Common Mistakes to Avoid

• Skipping the preheat: Rookie mistake. Your pudding will bake weirdly and you’ll blame me.
• Using fresh bread: It turns mushy… like, sad-mushy, not cozy-mushy.
• Not soaking the bread long enough: Dry pockets are not the surprise you want.
• Overbaking: Bread pudding is supposed to jiggle a bit. Don’t turn it into a brick. Unless that’s your thing?
• Under-seasoning the custard: Bland custard = the quickest way to ruin dessert night.

Alternatives & Substitutions

Want to switch it up? I got you.

• Bread: Brioche = luxe. Croissants = fancy-fancy. Sandwich bread = still great.
• Milk Type: Almond or oat milk works if you’re lactose-intolerant or just pretending.
• Raisins: Swap with chocolate chips, dried cranberries, or nothing. Seriously—raisins are optional, not destiny.
• Sugar: Use brown sugar for more caramel vibes.
• Spices: Add cardamom if you’re feeling adventurous (IMO, it’s underrated).
• Toppings: Ice cream always wins. Rum sauce if you want the adults to love you more.

FAQs

Can I make this ahead of time?

Absolutely. Prep it, leave it in the fridge overnight, and bake the next day. Boom—dessert with zero effort.

 Do I have to use heavy cream?

Nope! It just makes it extra luscious. But milk alone works fine if you’re keeping things light-ish.

 Can I skip the eggs?

Not really. Eggs are the glue holding this cozy masterpiece together. Without them? It’s just soggy bread.

 Why is my bread pudding dry?

Probably because you didn’t soak it long enough or used too much bread. Happens to the best of us.

 Can I add alcohol?

Yes you can, fancy chef. A splash of rum, bourbon, or whiskey goes beautifully in the custard.

 Can I reheat leftovers?

Yep! Microwave 20–30 seconds. Or oven-toast it if you’re feeling extra.

 Should bread pudding be served hot or cold?

Warm is best. Cold works too. But hot + ice cream is the heavenly combo you didn’t know you needed.

Related Articles:

• Easy Strawberry Shortcake Recipe
• Red Velvet Oreo Cheesecake Recipe
• Reese’s Peanut Butter Earthquake Cake Recipe

Final Thoughts

There you go—your Best Bread Pudding Recipe that’s cozy, comforting, and dangerously easy. The kind of dessert that makes people think you put in way more effort than you actually did (we love that). Now go impress someone—or, better yet, impress yourself. You’ve earned it.

If you need help making a caramel drizzle or want a chocolate version next, just holler!