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!
Troy
This recipe is aewsome this will not last long
Jenny Oliver
Is this supposed to be served warm or cooled?
Tornadough Alli
Either, it’s a personal preference.
Sean C.
This recipe was fantastic! I added rum soaked raisins and some walnuts. Absolutely delicious! Thank you.
Angie Mooney
It was amazing!!
Jinky Abad
I’m from the philippines. This bread pudding is so deliciois. I used Pandesal. My family really liked it so mich♥️♥️♥️. Thank you so much for sharing your recipe.😍
Pamela Marie
I grew up eating my grandmother’s wonderful bread pudding. She lived through the depression and never wasted even a small piece of bread. We never what we were going to get. Lol. It was always wonderful though and until today, I haven’t been able to find any recipe that came close to hers. This recipe is it! I followed the recipe and added pecans as she had and it was perfection! It brought back great memories of my grandmother. Thank you, Alli, for sharing it. You can bet that I’ll be sharing it with my family!
Simone Barker
I wanted to say I have made this with the vanilla sauce and a dusting of confection or powdered sugar . Left out raisins . We loved and were smacking our lips to the end. What a great recipe . Thanks.
Simone Barker
I stumbled upon this bread pudding recipe on your site . Living in New Orleans and have made and eaten many a bread pudding. I have made the recipe with the sauce from your recipe. I dusted powder on top on one occasion and believe me we were all smacking our lips until we finished it . I am making one for us and one for my stepson to bring back home to Florida after Easter holiday. Btw your name for your site / blog is perfect. Kudos to you!!!!
R
Amazing as it is easy. A definite favorite and go to when a quick dessert is needed.
Linda
11st time making bread pudding. Wow. Our party of six loved it.
Alex Kent
This bread pudding was absolutely SPECTACULAR. One of the best things I have ever made and tasted. i only had a 7×7 pan so I halved the recipe (but kept the spice measurements for extra flavour) and it worked out perfectly. me and my family finished the whole thing under a hour after baking! Another note is that I used table cream and milk + butter as a sub for heavy cream, and brioche bread instead of french. worked great! will totally make again.
Christina
This recipe is perfection! Not too sweet, consistency is just right and the sauce is fabulous! I’ve made this several times and it’s always a hit. Thank you!!
Cynthia D Smith
Great Taste My Husband Loved It: Will make It Again . Sharing This Recipe With My Best Friend
Kathy
Awesome. What’s the best way to warm left overs
Michele S.
I had never made bread pudding until I found this recipe. To be honest, I never really cared for it… until I made this one! I followed the recipe exactly as written and it turned out perfect! Everyone devoured it! This is definitely a keeper and I will be making it on a regular basis!
Amy Langley
Should you keep the bread pudding and sauce separate until serving, or can you pour sauce over the bread pudding?
Tornadough Alli
You can do either!
Jaimie
A delicious recipe for sure, thank you! I added fresh blueberries to mine but otherwise made it exactly as the directions said and it turned out PERFECT.