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
PIN IT FOR LATER!
Aly
Do you need to allow your refrigerated ingredients to come to room temp, or can you just use them straight away?
Tornadough Alli
We use them right away.
Noelle Conway
I used Hawaiian rolls and made two pans, talk about delicious. Haven’t made bread pudding for years. Thank you for sharing!!!💞
Brent
I agree very simple and quick to make. Can’t wait to try it. I do think I’ll spike my sauce up with a little brandy or bourbon however lol.
Lori
This was my first time making bread pudding and it turned out fantastic! Thank you!
MD
Very good! And easy! Used a fresh 16 oz loaf of brioche bread. Added a drained can of peaches. Otherwise, followed directions as given. Mine was done in 35 mins. Any longer and it would have dried out. Sauce was good. IMO, sauce could have been a little sweeter. Husband & son liked it as is. Thank you for the recipe!! Saving!
Jennifer
My family raved about this bread pudding! Perfect ending to our New Year’s Day meal!!
Dimple
Love this recipe. I did reduce the sugar and tasted great!!
Alexis
Does the bread need to be stale?
Tornadough Alli
No
Betsy
Do you use fresh bread or stale?
Tornadough Alli
You can use either, if you only have fresh you can place the cut up bread in the oven at 350 for about 10 minutes.
Leslie
Could the bread mixture be prepped the night before and baked day-of?
Tornadough Alli
I usually don’t like to let it sit overnight because then the bread gets too soggy and it won’t bake up the same way.
Monique
Oh my goodness! This was my first time making bread pudding so my expectations weren’t high, but this recipe got it done. It came out so delicious and that sauce just puts it over the top. I feel like I’m going to eat way too much and probably feel guilty, but for this stuff I’m completely ok with it.
Leander
The. Best. Ever. Thank you for this wonderful recipe. My husband and son were so impressed with how delicious it is.