A timeless, cozy dessert made from simple pantry staples.
Bread pudding is one of those classic comfort desserts that instantly reminds people of home. Soft, custardy bread, warm hints of cinnamon, sweet raisins, and a silky vanilla sauce poured over the top — it’s the kind of dish that turns leftover bread into something extraordinary. Whether you’re serving it for Sunday dinner, the holidays, or a cold winter evening, this old-fashioned bread pudding recipe delivers pure nostalgia in every bite.
Below is the complete recipe, including ingredients, step-by-step instructions, baking tips, serving suggestions, and storage notes.
⭐ Why This Bread Pudding Is So Good
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Uses simple, inexpensive ingredients
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Perfect way to use day-old or stale bread
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Soft, creamy custard interior with golden edges
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The warm vanilla sauce makes it irresistible
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Great make-ahead dessert
Ingredients
For the Bread Pudding
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6 cups of day-old bread, cubed (French bread, brioche, challah, or white bread)
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3 large eggs
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2 cups whole milk
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1 cup heavy cream
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¾ cup granulated sugar
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1 tsp vanilla extract
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1 tsp ground cinnamon
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½ tsp nutmeg (optional)
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½ cup raisins (optional but classic)
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Pinch of salt
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2 tbsp melted butter (for greasing and drizzling on top)
For the Warm Vanilla Sauce
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1 cup milk
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1 cup heavy cream
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½ cup sugar
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1 egg
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2 tbsp butter
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1 tbsp cornstarch
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1½ tsp vanilla extract
Instructions
1. Prepare the Bread
Cut or tear your bread into small cubes. If the bread is fresh, bake the cubes on a tray at 300°F (150°C) for 10 minutes to dry them slightly. This helps absorb the custard mixture better.
Place bread cubes into a greased baking dish.
2. Make the Custard
In a large mixing bowl, whisk together:
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Eggs
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Milk
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Heavy cream
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Sugar
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Vanilla
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Cinnamon
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Nutmeg
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Salt
Whisk until fully smooth and combined.
Pour the custard mixture evenly over the bread cubes.
Gently press the bread down with a spoon to help it soak up the liquid.
