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This simple old-fashioned bread pudding is the kind of cozy, comforting dessert that feels like home. It’s made with ingredients you probably already have on hand—bread, milk, eggs, sugar, and vanilla—and it bakes into a warm, custardy treat with soft centers and lightly browned edges.
If you do not enjoy raisins, you are free to exclude them from the recipe altogether or substitute some fresh blueberries or another type of dried fruit in their place. Dates are a fantastic stand-in for raisins, or you could try replacing them with some dried cranberries instead.
It’s an easy dessert to put together, perfect for using up leftover bread or making something sweet without pulling out the mixer. Whether served warm on its own, sprinkled with cinnamon sugar, or topped with a sauce or whipped cream, this classic bread pudding is always a hit.
What You’ll Like About This Dish
Pantry-friendly. Uses basic ingredients you likely already have.
Comforting and nostalgic. Classic custard-soaked bread baked to warm perfection.
Easy to customize. Add raisins, spices, or toppings to suit your taste.
Ingredient Notes
- Milk: Whole or 2% both work; heating helps blend the custard smoothly.
- Eggs: Provide richness and structure; whisk well for a smooth custard.
- Sugar: Sweetens the custard lightly—adjust to taste.
- Salt: Balances sweetness and enhances flavor.
- Vanilla extract: Adds warmth and aroma to the custard.
- Bread: Any sturdy bread works; stale bread absorbs the custard well.
- Raisins: Optional, but traditional and a nice flavor addition.
- Cinnamon sugar topping: Adds a warm finish and light sweetness.
Steps to Make Simple Old-Fashioned Bread Pudding
- Butter the baking dish and heat the oven.
- Warm the milk in a saucepan until steaming.
- Whisk the eggs, sugar, and salt together.
- Temper the egg mixture with some of the hot milk.
- Whisk in the remaining milk and add the vanilla.
- Arrange the bread in the baking dish and add raisins if using.
- Pour the custard mixture over the bread.
- Bake until set and a knife inserted into the center comes out clean.
- Sprinkle with cinnamon sugar before serving.
Tips
- Use slightly stale bread—it absorbs the custard more evenly.
- Let the bread soak for a few minutes before baking if you prefer a softer texture.
- For a firmer pudding, bake toward the longer end of the suggested time.
- Serve warm for the best texture and flavor.
Recipe Variations
- Add warm spices. Mix in cinnamon, nutmeg, or allspice to the custard.
- Swap the raisins. Try dried cranberries, cherries, or chopped dates.
- Chocolate version. Add chocolate chips or drizzle with chocolate sauce.
- Bread upgrade. Use brioche, challah, or cinnamon swirl bread for extra richness.
- Sauce topper. Finish with caramel sauce, vanilla sauce, or whipped cream.
Serving Suggestions
- Serve warm with a sprinkle of cinnamon sugar.
- Pair with whipped cream or vanilla ice cream.
- Add a drizzle of caramel, crème Anglaise or butterscotch sauce.
- Garnish with fresh berries for a bright contrast.
How to Store
Refrigerate: Store the cooled bread pudding, covered, for up to 3 to 4 days.
Freeze: Freeze portions tightly wrapped for up to 2 months; thaw in the refrigerator.
Reheat: Warm in the oven at a low temperature or in the microwave in short intervals.
Simple Old-Fashioned Bread Pudding
- Treat your family to this cozy old-fashioned bread pudding! The dessert is incredibly easy to make and bake, and you probably have all the ingredients!
Ingredients
- Butter, for greasing the baking dish
- 2 cups milk
- 3 large eggs
- ¼ cup granulated sugar
- ½ tsp salt
- ½ tsp vanilla extract
- 4 slices bread, sliced in half or into strips
- ½ cup raisins (optional)
For the Topping
- 1 ½ tbsp granulated sugar, optional
- 1 tsp cinnamon, optional
Instructions
- Heat the oven to 300°F. Generously butter a 1 1/2-quart baking dish.°Butter
- Put the milk in a saucepan and heat it over medium-low heat until hot—it should be steaming and beginning to bubble around the edges.2 cups milk
- While the milk is heating, combine the eggs, sugar, and salt in a bowl and whisk to blend.3 large eggs | 1/4 cup granulated sugar | 1/2 tsp salt
- While whisking briskly, gradually add about 1/3 cup of the hot milk to the egg mixture. Whisk in the remaining hot milk and stir in the vanilla.1/2 tsp vanilla extract
- Arrange the bread slices in the prepared baking dish. Sprinkle raisins over the bread slices, if using, then pour the milk mixture over all.4 slices bread | 1/2 cup raisins (optional)
- Bake the bread pudding in the preheated oven for 40 to 55 minutes, or until a knife inserted in the center of the pudding comes out clean.
- Combine 1 1/2 tablespoons of granulated sugar and the cinnamon. Sprinkle over the bread pudding and serve.1 1/2 tbsp granulated sugar | 1 tsp cinnamon
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
