When it comes to easy recipes this Bread Pudding couldn’t get any simpler. Filled with cinnamon and nutmeg this makes the perfect breakfast or dessert recipe.
Bread pudding is something I absolutely love. You can see in my recipes for my banana bread pudding, Pina colada bread pudding and my gingerbread bread pudding. There just ain’t no stopping me when it comes to this stuff.
This is a classically simple dessert that we adore. It whips up in minutes and seres a crowd! We love making this bread pudding recipe for any holiday and brunches that we host.
Over the last few years I’ve been trying to perfect my bread pudding recipe and we finally have the best one around. Hence the title The Best Bread Pudding.
There is no weird ingredients, nothing that you cant find in your own pantry of fridge. It is literally just that simple that there is no reason why you wouldn’t want to whip it up.
We like to use French bread in our recipe. A 1lb loaf really is the perfect amount. It produces the best custard to bread ration that you really look for in bread pudding recipes!
But sometimes people don’t always have that on hand. I prefer it over regular white bread because we can pick up a loaf at our local Walmart for $1, I mean how can you beat that price. Plus its so versatile.
If you don’t have French bread on had and you want to whip this up anyways, here are some alternative breads you can use!
OTHER BREADS YOU CAN USE:
Challah
Texas toast
Regular white bread
Hot dog or hamburger buns
Really this can be made from a various amounts of different breads, but French has always been our go-to along with Texas toast, its a thicker bread and you are able to cut it to the size you like
HOW TO MAKE BREAD PUDDING:
Preheat oven to 350.
Spray a 9″x13″ baking dish with non-stick cooking spray.
Cut bread into 1″-2″ squares and add to large bowl.
In another bowl whisk together your milk, cream, eggs, sugar, vanilla, cinnamon and nutmeg until combined.
Pour over bread and stir gently to coat, let soak for about 20 minutes.
Spread into baking dish and bake in oven for about 50-60 minutes until center is set.
Now to tell you the truth, as much as the ration of eggs to milk and spices is important to the perfect bread pudding, so is the bread pudding sauce.
I am not the type to eat a bread pudding without the sauce, and I probably won’t ever provide you a recipe without a bread pudding sauce to go along with it.
I mean they just go hand in hand together so here you go!
HOW DO MAKE BREAD PUDDING SAUCE:
In saucepan whisk together sugar, flour and heavy cream until combined.
Add in your butter and heat on medium until butter melts and liquid starts to boil.
Whisk until thickened slightly then remove from heat and stir in vanilla.
This sauce is super easy, and super addictive. I load my bread pudding slices up with the sauce because obviously it’s just my favorite and it is my go to vanilla sauce for a lot of different desserts.
If you are looking for that perfect bread pudding recipe, look no further, you have found it. Quick, easy and simple this is one classic recipe that the whole family will love!
If you like this recipe you might also like:
The Best Bread Pudding
Ingredients
- 1 16 oz loaf French bread
- 5 eggs
- 1 cup sugar
- 1 1/2 cup milk
- 1 1/2 cup heavy cream
- 2 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Sauce:
- 1 cup heavy cream
- 1 Tbs flour
- 1/2 cup sugar
- 4 Tbs butter
- 1 tsp vanilla
Instructions
- Preheat oven to 350.
- Spray a 9"x13" baking dish with non-stick cooking spray.
- Cut bread into 1"-2" squares and add to large bowl.
- In another bowl whisk together your milk, cream, eggs, sugar, vanilla, cinnamon and nutmeg until combined.
- Pour over bread and stir gently to coat, let soak for about 20 minutes.
- Spread into baking dish and bake in oven for about 50-60 minutes until center is set.
- In saucepan whisk together sugar, flour and heavy cream until combined.
- Add in your butter and heat on medium until butter melts and liquid starts to boil.
- Whisk until thickened slightly then remove from heat and stir in vanilla.
Video
Nutrition
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Linda
This is the best bread pudding recipe I’ve ever made and the family loves it! Thank you for sharing🙏
Natalie
Can the sauce be refrigerated and reheated for serving ?
Tornadough Alli
That shouldn’t be an issue
Rose-Marie
Absolutely wonderful!! Easy and delicious!
Lori W.
This recipe is easy and delicious. My friends And family are requesting this bread pudding instead of cake for their birthdays!
Karen Mershon
This is the easiest and best tasting bread pudding that I have found on the internet! My husband and
I crave this for dessert.
Linda Beckman
Heaven in a pyrex dish! This was the best dessert I’ve remember making: ever! Of course, I had to make a teensy little thing, to make it my own (doesn’t everyone do that?). I added in a couple of tblsps. of brown sugar, but other than that, I followed it exactly. My ancient oven runs a little hot, so I almost burned it, so next time, and there will def be a next time, I’ll dial the temp down, a little. Oh, one more thing; I was concerned that I’d end up with too much of the liquid ending on the bottom, so about half way through, I pulled it out of the oven for a sec., and kind of gently tossed it. I don’t know it it was necessary.
This was the bomb!
Kim
This bread pudding is fantastic. Made the bread pudding as directed but used the Land O’ Lakes vanilla sauce recipe. Did whipped cream with a tiny bit of bourbon to take away the intense sweetness. My nephew, in the middle of eating it came up to me and gave me a hug. He said the best thing he had ever eaten in his life deserved a hug. Huge win!
Vivienne
Amazing! I am SO happy I gave this a try, now it will be my go to recipe for Bread Pudding! I made it for husband’s bday and we both LOVED it. Side note, we had tried a bread pudding dessert at a restaurant in Los Angeles that had the reputation of having the #1 Bread Pudding in the country or something like that. That had been our only experience with eating Bread Pudding so our expectations were high to say the least. This recipe DID NOT disappoint, OMG, make it!!!
Dan S Rhodes
HELP. I am anticipating a 5 star rating. My wife loves bread pudding and I am surprising her for Mother’s Day making this recipe. I have been doing some baking over the past year in retirement. HELP: Do I make the bread pudding sauce just before serving or can it be made and applied the night before and put into refrigerator???
Tornadough Alli
My recommendation is to make it before serving. Pouring it over and storing overnight would most likely make it a little soggy. Hope that helps.
Dan
Followed recipe exactly and it turned out amazing and served 7 of us on Mother’s Day with only one corner left in the baking dish. Thank you very much.
Teresa
This recipe was used as my husband’s birthday cake. He loved it! We’ll have this many more times.
Chelsey
Made this today. My husband loves bread pudding. He told me to only use this receipt from now on! It was delicious!
Amanda Burns
I made the recipe vegan-friendly. I substituted the milk with Silk Soymilk and the heavy cream with Silk dairy-free heavy cream. The eggs were substituted with 1 pouch of applesauce, 3 Tbsp. Soy protein powder and 9 Tbsp. water. It smells and tastes amazing!!! I will make this again in the near future!
Janet Stowe
I loved this recipe especially the sauce!! I am going to make it again…. today!!! Thank you so much!!
Michele Wagner
That’s bread pudding was the best I ever had!! Love this
Jackie Wise
Making this today, can’t wait to taste it!
Jennifer
Made this today in an elementary school cafeteria and the kids loved it!!
Jodi
Just finished making, anxious to try.
I’ve never made bread pudding, my mom use to make it when I was a kid, makes it once in awhile now. The photo looks delish. Thanks for sharing ♥️