This easy old-fashioned bread pudding is a comforting, classic dessert that transforms simple pantry staples into a warm, custardy treat. With a soft center, lightly crisp edges, and rich vanilla-cinnamon flavor, it’s the kind of dessert that feels nostalgic and satisfying, whether served plain or with a simple buttery drizzle.

Why You’ll Love This Recipe

This recipe is simple, reliable, and made with everyday ingredients you probably already have on hand. It’s perfect for using up leftover bread, comes together quickly, and bakes into a cozy dessert that works just as well for family dinners as it does for gatherings. You can enjoy it warm or cold, make it ahead of time, and customize it with your favorite add-ins or toppings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the bread pudding:

• 6 slices stale bread, cut into 1-inch pieces (about 4 to 5 cups)
• 3 tablespoons butter, divided
• 4 large eggs, beaten
• 2 cups milk
• ¾ cup white granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• ¼ cup raisins (optional)

Optional brown sugar butter drizzle:

• 3 tablespoons butter
• 1 tablespoon brown sugar
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons milk or heavy cream

Directions

Preheat your oven to 350°F (175°C). Use 1 tablespoon of butter to generously grease an 8-inch square baking dish.

Place the bread cubes evenly into the prepared dish.

Melt the remaining 2 tablespoons of butter and drizzle it over the bread pieces.

In a large mixing bowl, whisk together the beaten eggs, milk, sugar, vanilla extract, cinnamon, and salt until well combined.

Pour the custard mixture evenly over the bread, gently pressing the bread down so all pieces are soaked. Sprinkle raisins on top if using.

Bake uncovered for 40 to 45 minutes, until the top is lightly golden and a knife inserted into the center comes out mostly clean.

For the optional drizzle, melt the butter in a small saucepan over medium heat. Let it cook until lightly browned, then reduce heat and whisk in brown sugar and milk or cream. Simmer for 1 to 2 minutes, remove from heat, and stir in vanilla. Spoon over warm bread pudding before serving.

Servings and timing

This recipe makes 6 servings.

Prep time: 5 minutes
Bake time: 45 minutes
Total time: about 50 minutes

Variations

You can customize this bread pudding easily. Add chopped dates, dried cranberries, or chopped nuts for texture. Swap part of the milk for cream for a richer custard. For extra warmth, add a pinch of nutmeg or cardamom. If you like a less sweet version, slightly reduce the sugar and serve with a drizzle instead.

Storage/Reheating

Allow leftovers to cool completely, then cover the dish tightly or transfer to an airtight container. Store in the refrigerator for up to 5 days.

To reheat, warm individual portions in the microwave for 20–30 seconds or place the dish in a 300°F oven until heated through. Bread pudding can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use fresh bread instead of stale bread?

Yes, but it’s best to dry it out first. Toast the bread lightly or bake the cubes at 350°F for 5 to 10 minutes to remove excess moisture.

What type of bread works best?

French bread, sandwich bread, rolls, or buns all work well. Slightly sturdy breads absorb the custard best.

How do I know when bread pudding is done?

The top should be lightly golden and spring back when touched, and a knife inserted in the center should come out mostly clean.

Can I make bread pudding ahead of time?

Yes. You can assemble it and refrigerate overnight before baking, or bake it fully and reheat before serving.

Can bread pudding be served cold?

Yes, it can be eaten cold or warm, depending on your preference.

Can I freeze bread pudding?

Yes. Once baked and cooled, freeze for up to 2 months. Thaw in the refrigerator before reheating.

Is the sauce necessary?

No, the bread pudding is delicious on its own. The sauce is optional and adds extra richness.

Can I reduce the sugar?

Yes, you can slightly reduce the sugar without affecting the texture, especially if you plan to add a sauce.

Why is my bread pudding soggy?

This can happen if the bread is too fresh or if there is too much liquid. Using stale bread helps prevent this.

Can I double the recipe?

Yes, simply double all ingredients and bake in a 9×13-inch dish, adding a few extra minutes to the baking time if needed.

Conclusion

This easy old-fashioned bread pudding is a timeless dessert that proves simple ingredients can create something truly special. Warm, comforting, and endlessly adaptable, it’s perfect for using up leftover bread and sharing with family and friends. Whether enjoyed plain or with a buttery drizzle, this recipe is one you’ll come back to again and again.

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