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.
PIN IT FOR LATER!
Beverly Merriman
I’ve been making this for many years one of our 80 something year old friend said it tasted just like his grandmothers. My recipe is very similar to yours and yes it’s so good.
I’m going to follow you and see what other recipes we might have in common.
Thank you.
Thank you.
Peg
This is outstanding! The sauce makes it super yummy. So easy to make!
Bev H.
Had some old bread that needed to be used, so made this. I cut recipe in half because there are only two of us. It was easy to make and is so good – had to test out a corner to make sure Definitely will put this in my “to make again” recipes.
Jeff L
I made it today. Wow, it is so good. Thanks for sharing
Francene
Thank you for this incredible recipe! I made for my other, who had not had it for over 15+ years. He loved it. I had not only never made it before but had never tried it. It was awesome….sweet….but awesome!!!
I try a lot of recipes off Pinterest and follow to the letter. I’ve not had one turn out as perfect as this one. I was beginning to question my abilities. Thanks for reestablishing my faith in myself! I will follow you on here now.
Mary Speer
Awesome! Love this bread pudding. I used Texas toast instead of French bread and it sunk down in the middle. I’m going to use French bread next time. So good with lots of vanilla sauce. Which I doubled. Thanks for a great recipe.
Shirley
This is always a HIT whenever I make this. Thanks for the recipe
Jennifer Roush
Should you refrigerate it and the sauce?
Tornadough Alli
Yes, I would recommend refrigerating the sauce when not using.
Martha Depoorter
I use glazed donuts along with the French bread just to cut the sweetness of the bread and it’s really good. Lol
Amy
Amazing recipe! Can’t wait to make this again!
Rosemary Zane
Do you add rasins to this bread pudding. My 95 yr young Auntie said yes of course you do.But this recipe sounds so good just as it is.I don’t want to screw up a good thing?
Tornadough Alli
I don’t add raisins to this particular recipe, but you can if you’d like.
Sara
I’ve made this a few times and is it absolutely DELICIOUS!!!! Thanks for sharing
Terri M
I made this with Challah bread and left over horchata (Mexican sweetened rice milk). I didn’t add much sugar since the rice milk was already sweetened, and OMG!!!! Yum!!
David Blackman
I recently made this heavenly bread pudding..in which im now addicted to,i followed the reciepe till the end..i added real melted caramel along with the reciepe sauce for the topping,this was unbelievable,thank you for letting me use your reciepe 5⭐⭐⭐⭐⭐ Awesome !!
Diana
Just one word review.
Delicious
Michelle Martin
This was an amazing recipe! Just had bread pudding two nights ago in a fancy restaurant… found your wonderful recipe online and it came out perfect. My husband said it was better than the restaurants! I followed the Tornadough Allí except used a loaf of Challah bread and it was delicious especially with the warm vanilla sauce. Thank you so much!
Siara
OMG! This is delicious! It’s just the recipe I was looking for! I cooked it exactly how you suggested! I did. Make one change but it wasn’t really a change. I doubled the sauce and poured it over the bread pudding as soon as it came out of the oven. I even had some left Incase anyone wanted any more sauce. My very picky 11 yo even tried it and now you should see his plate.. YUM!!
Kati Spencer
Do you pour the sauce over it while hot? Or everyone spoons their own? It’s in the oven and can’t wait to try it.
Tornadough Alli
We do either, sometimes we keep it in a pitcher so everyone can just pour over as they like. It all depends on how much sauce someone wants 🙂
Martha
Delicious bread pudding recipe. I know I’ve waited long enough when my husband stays up past his 10:00 pm bedtime on a work night to test it as if I needed the input, lol. The only variation I make is that I use glazed donuts to cut that “rich” French bread in half. Fair is fair and it’s still super good.
Cathy Bement
I followed your recipe and it was so easy! The sauce really set it off! Thank you so much!
Love this recipe!!