Introduction
Old-Fashioned Bread Pudding is the ultimate comfort dessert—warm, creamy, rich, and packed with classic flavors. Made with simple pantry ingredients like day-old bread, milk, cream, cinnamon, nutmeg, vanilla, and raisins, this traditional dessert transforms humble bread into something incredibly delicious.
The pudding bakes until golden brown on top while remaining soft and custardy in the center. To make it even more irresistible, it is finished with a warm, buttery cream sauce that soaks into every bite.
Whether you’re looking for an easy family dessert, a cozy weekend treat, or a classic recipe that reminds you of homemade baking, this bread pudding is one you’ll want to make again and again.
Why You’ll Love This Recipe
Easy to make: Simple ingredients and straightforward preparation.
Perfect for leftover bread: Day-old bread works beautifully in this recipe.
Rich and comforting: Cream, butter, cinnamon, and vanilla create an irresistible flavor.
Perfect for sharing: Great for family dinners, holidays, and gatherings.
Amazing warm sauce: The buttery vanilla cream sauce takes this dessert to the next level.
Recipe Information
Prep Time: 15 minutes
Resting Time: 10–15 minutes
Bake Time: 40–50 minutes
Total Time: About 1 hour 20 minutes
Servings: 8–10 servings
Course: Dessert
Cuisine: American
Calories: Approximately 450–500 calories per serving, depending on portion size and ingredients used.
Ingredients
For the Bread Pudding
6 cups day-old bread, cut into cubes
2 cups whole milk
1 cup heavy cream
¾ cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
½ cup raisins
3 tablespoons unsalted butter, melted
For the Warm Sauce
½ cup unsalted butter
½ cup granulated sugar
½ cup heavy cream
1 teaspoon vanilla extract
Equipment
9×13-inch baking dish
Large mixing bowl
Whisk
Measuring cups and spoons
Saucepan
Spatula or spoon
How to Make Old-Fashioned Bread Pudding
- Prepare the Oven and Baking Dish
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with butter or nonstick cooking spray. Spread the cubed day-old bread evenly throughout the dish. - Make the Custard
In a large mixing bowl, whisk together the whole milk, heavy cream, granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt.
Continue whisking until the eggs are fully incorporated and the mixture is smooth.
Stir in the melted butter and raisins. - Combine the Bread and Custard
Pour the custard mixture evenly over the bread cubes.
Using the back of a spoon or spatula, gently press the bread down so that it absorbs the custard.
Allow the mixture to rest for 10–15 minutes. This gives the bread time to soak up all those delicious flavors. - Bake
Place the baking dish in the preheated oven and bake for 40–50 minutes.
The bread pudding is ready when the top is golden brown and the center is set but still slightly soft and moist.
Avoid overbaking, as you want the center to remain tender and custardy. - Make the Warm Sauce
While the bread pudding is baking, prepare the sauce.
Melt the butter in a small saucepan over medium heat.
Add the granulated sugar and heavy cream. Stir continuously until the mixture becomes smooth and well combined.
Allow it to gently simmer for 2–3 minutes, stirring occasionally.
Remove the saucepan from the heat and stir in the vanilla extract. - Serve
Remove the bread pudding from the oven and let it cool for a few minutes.
Cut it into portions and drizzle generously with the warm buttery cream sauce.
Serve while warm for the best texture and flavor.
Tips for the Best Bread Pudding
Use day-old bread. Slightly stale bread absorbs the custard much better than fresh bread and gives the pudding a better texture.
Don’t skip the soaking time. Letting the bread sit in the custard for 10–15 minutes helps ensure that the center becomes soft and flavorful.
Don’t overbake. The center should be set but still slightly soft. Overbaking can make the pudding dry.
Adjust the raisins to your taste. If you’re not a fan of raisins, you can leave them out or substitute chopped nuts or chocolate chips.
For extra flavor, add a little extra cinnamon or a pinch of ground cloves to the custard.
Serve it warm. The combination of warm bread pudding and buttery cream sauce is what makes this dessert especially delicious.
Variations
Apple Bread Pudding
Add 1 cup of peeled and finely diced apples to the bread mixture for a delicious fall-inspired version.
Pecan Bread Pudding
Add ½ cup of chopped pecans for extra crunch and a wonderful nutty flavor.
Chocolate Bread Pudding
Replace the raisins with chocolate chips or add a handful of semi-sweet chocolate chips to the custard mixture.
Bourbon-Style Sauce
For an adult version, a small amount of bourbon can be incorporated into the sauce. If serving children, simply keep the sauce alcohol-free.
What to Serve With Bread Pudding
This dessert is delicious on its own, but you can make it even more special by serving it with:
Vanilla ice cream
Whipped cream
Fresh berries
Caramel sauce
Powdered sugar
A drizzle of maple syrup
Extra warm cream sauce
How to Store
Allow the bread pudding to cool completely before transferring it to an airtight container or covering the baking dish tightly.
Store it in the refrigerator for up to 4 days.
To reheat, place an individual portion in the microwave for about 30–60 seconds, or warm it in a 325°F (165°C) oven until heated through.
The sauce can also be gently reheated on the stovetop. If it becomes too thick, add a small splash of cream and stir until smooth.
Can You Freeze Bread Pudding?
Yes. Bread pudding can be frozen for up to 2–3 months.
Allow it to cool completely, then wrap individual portions tightly in plastic wrap and place them in a freezer-safe container or bag.
Thaw overnight in the refrigerator and reheat before serving.
For the best texture, prepare the sauce fresh rather than freezing it with the pudding.
Frequently Asked Questions
What is the best bread for bread pudding?
French bread, brioche, challah, or sturdy white bread all work very well. Day-old or slightly stale bread is ideal because it absorbs the custard without becoming too mushy.
Why is my bread pudding soggy?
Bread pudding should be soft and custardy, but excessive liquid or underbaking can make it overly wet. Make sure the bread has enough time to absorb the custard and bake until the center is properly set.
Can I make bread pudding without raisins?
Absolutely. Raisins are traditional, but they can easily be omitted or replaced with chopped pecans, walnuts, dried cranberries, or chocolate chips.
Can I prepare bread pudding ahead of time?
Yes. You can assemble the bread pudding several hours ahead and refrigerate it until you’re ready to bake. Allow it to sit at room temperature briefly while the oven preheats.
Final Thoughts
This Old-Fashioned Bread Pudding is proof that simple ingredients can create an unforgettable dessert. Tender bread soaked in a rich vanilla custard, warm cinnamon and nutmeg, sweet raisins, and a buttery cream sauce come together to create the perfect cozy treat.
It’s easy enough for a weeknight dessert but special enough for holidays and family gatherings. Serve it warm with plenty of sauce, and don’t be surprised when everyone asks for seconds!
If you’re looking for a delicious recipe that’s full of flavor and easy to make, this classic bread pudding is definitely one to add to your recipe collection. Happy baking!