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:
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Challah
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Texas toast
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Regular white bread
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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:
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Preheat oven to 350.
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Spray a 9″x13″ baking dish with non-stick cooking spray.
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Cut bread into 1″-2″ squares and add to large bowl.
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In another bowl whisk together your milk, cream, eggs, sugar, vanilla, cinnamon and nutmeg until combined.
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Pour over bread and stir gently to coat, let soak for about 20 minutes.
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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:
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In saucepan whisk together sugar, flour and heavy cream until combined.
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Add in your butter and heat on medium until butter melts and liquid starts to boil.
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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
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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Kate
This is an excellent recipe! We love bread pudding but could never get a good sauce recipe. This is it! My only change was to add raisins to the bread egg mixture. Delicious!
Lillie M Barnes
My Frst time to Mk Bread Pudding Wil try it Looks very Tasty
Rhonda Roach
It calls for heavy cream..what if I dont have any..I do have the milk
Tornadough Alli
Milk should be fine it will just be less rich.
Riley Dawson
I made this once and it was the best bread pudding I’ve ever had! I will be making it again this coming week. This is definitely my go to recipe for bread pudding!
Elaine
It was the “Best Ever” go etc sure 👍🏼
Sas
This recipe is awesome. One question does any left overs need to be put in the fridge?
Terry
Perfect
This is the best bread pudding .
I did pour some of the sauce on as soon as it came out of oven ,delicious !
Missy
Do you pour all the sauce over the bread pudding after baking or do you add it each time you eat a piece?
Tornadough Alli
It is a personal preference you can do either. I usually pour the sauce over the whole finished bread pudding.
Josie
I made this and then the next time, modified it with Pepperidge Farms Lemon Blueberry loaf and omitted the nutmeg adding basil in its place. Turned out amazingly both times! Your recipe is one that I’m sharing with my friends and family! Bravo!
Sandra
This bread pudding is so good. My kids like cherries and grapes cut up in it. I do too
Deb
Excellent, so good it’s the best recipe 😋
Angela Ridge
I used this recipe for the first time ever making bread pudding,and it turned out amazing. I’m making it for a group function again tonight.
Thank you so much for posting it.
Marcy Koury
Absolutely delicious and very moist. Be sure to soak for 20 minutes per the directions before baking. The sauce is sensational- I used brown sugar. YUM!!
Chris G
This recipe turned out very well for me and definitely falls into the category of being a keeper due to how easy to make and delicious it is. The bread pudding itself is wonderful and could be eaten alone, but the sauce takes it to the next level.
Robin Champagne
OMG! This is so delicious and so much better than my go-to recipe. The sauce is phenomenal. I can’t imagine adding anything to this recipe such as fruit or raisins as it is so perfect I’d be afraid to muddy the waters of perfection. Lol ~Silly, but true. Great recipe, thank you.