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
PIN IT FOR LATER!
lauren kelly
This is my childhood favorite! I love this recipe so much!
Aimee Shugarman
It seriously is THE BEST. SO easy and tasty.
Toni
This is officially on our family favorites now! Really amazing!
Nancy Cuklanz
Can you add raspberries or blueberries to this to give it another dimension?
Tornadough Alli
I think you absolutely could!
Allyson Zea
This looks SO SO delicious! I can’t wait to try it out!
Cathy Stump
Sorry! I see now that it calls for 5 eggs. It just wasn’t mentioned in the directions. Sorry!
Tornadough Alli
Thanks for pointing that out! Fixed it 🙂
Cynthia
Another bread that makes excellent bread pudding is English Muffin bread. My mother made hers from scratch. Not me. Also, a buttery lemon sauce is excellent on this pudding. I’ll make both.
Tornadough Alli
I looooove English muffin bread, but I’ve never tried it for bread pudding, I will absolutely have to! Also going to have to try a buttery lemon sauce, that sounds dreamy!
Sue
This sounds delicious! I’ve never made bread pudding before. one question:do you pour the sauce over the bread pudding in the baking dish, or does it need to be individually added when serving? Thanks!
Tornadough Alli
You can do either. I like to add it to each individual slice, that way you can make sure you get the exact amount you want.
Esther Lord
Oh my goodness is this delicious 😋. I love this recipe. It was definitely easy to prepare and I most definitely like easy !! My husband loved it also. I will be making this again (and again and … 😂)
Thank you for sharing ✌
Lucinda Couturier
How many slices of regular bread would I use?
Tornadough Alli
I would look at the packaging, as long as you have a pound you should be fine.
Terry C
Such great reviews and your vanilla sauce as well as the suggestion for buttery lemon sauce…either would taste so yummy on top of your warm bread pudding. I have never made bread pudding before and this looks easy AND wonderful. I am excited to try your recipe out very soon 😊. Thanks for sharing Alli. And I love your photos…my mouth is watering!!
Terry
Tornadough Alli
Thanks Terry! This is such an easy and delicious recipe, especially with the vanilla sauce, even some caramel over the top would be amazing. I hope you get the chance to make it!
Grandpa Gary
Rum sauce and brandy sauce are both excellent also,
Shalee
Your picture looks like it is pretty thin. Mine was pretty thick but still delish!♡
Tornadough Alli
I’ve had it turn out both ways, I think its more or less how much you whisk the liquid together! I’m happy you liked it!
Michelle
If I wanted coconut flavor in it, would I use coconut milk or cream? And what would I take out?
Tornadough Alli
I would do half coconut milk and half regular milk and then use half the vanilla extract and then add in coconut extract for the remaining extract.
Ashley G.
Looking to make this in the morning. Do you dry out or toast the bread before combining with the egg mixture? If so, how long?
Tornadough Alli
Usually if the bread is day old we don’t worry about it, but in the past we do bake it in to oven (after cut into pieces) and bake for about 10 minutes at 350, just enough to dry out the outside but not to make it crunchy.
Cynthia C
Hi, could I make ahead and just let the bread soaking overnight? Or would that just turn out to be a soggy mess??
Tornadough Alli
You should be able to make it overnight, I would put it in the serving dish and cover with plastic wrap then unwrap in the morning and bake it.
Vicki Williams
Try a buttermilk sauce. really fabulous. If you make a double batch only put soda in for one batch and be ready for it to go crazy fast.. Hold over a big pan. But it is terrific!
Julie
Oh my god! I love bread pudding but have never in my life known there was a sauce!!! You have just blown my mind with this!!
carolyn
My first attempt at bread pudding. It turned out fantastic. The bread was wonderful and I love the sauce. Thank you for sharing. I will make this again soon!
Tornadough Alli
Yay that makes me so happy! This really is such a simple and delicious recipe! Thank you for the review and trying it out!
Sandi Gardner
Can you freeze this? There are only two of us. Or could I half the recipe?
Tornadough Alli
You sure can. I suggest cutting it into single slices and wrapping in Saran Wrap then tin foil and then storing in a freezer safe bag or container and it should keep 2-4 months. This recipe is also easy to cut in half with no issues. Just dont pour the sauce over before you freeze, I would recommend serving the sauce on each individual slices.
Devon Oddone
The recipe calls for all the ingredients on one ingredient list, but then the sauce calls for some of the same ingredients. So how much sugar let’s say for the pudding and how much for the sauce? I am about to make it but am confused.
Tornadough Alli
The sauce is separate from the bread pudding, so make the bread pudding using all the ingredients called for in the recipe card which in the bread pudding itself it calls for 1 cup sugar. Bake the bread pudding up then make your sauce using those ingredients listed in the recipe card which in the sauce it calls for 1/2 cup sugar. I hope that helps.
Devon Oddone
Never mind. I can’t figure out how to delete my comment. I got the ingredients list off the pinterest app and then had technical difficulties. Now I see that this recipe on this sight separates them. Much better. Thank you. If you can delete my comment I would appreciate it.