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!
Doree Lemert
I just made this for the first time with leftover brioche. Omg! It is simple and absolutely delicious. We like raisins and pecans, so I threw in a handful of each. With the sauce, itโs absolute perfection! This oneโs a keeper!
Micah Stebbins
This was a real hit tonight at my job working in a small Liberal Arts college kitchen. I quadrupled the recipe and made extra sauce! So freaking good, The students were steadily going back for seconds! I did use half brown sugar for the bread pudding and all brown sugar for the sauce.
Kathie Johnson
This recipe is so easy to throw together and is the best I ever had! I did tweak your recipe by adding a big handful of dark raisins in the pudding before baking. The sauce, though an excellent choice for a family, was bumped up to an adult indulgence by adding a little bourbon!
Diana
My husband and I really love this bread pudding. Iโve tried many recipes and this is my favorite. This one is a keeper!
Joshua
Iโm 12 and my parents always took me baking as a joke but now since I made this when my parents want dessert they always come to me
Ray
Family enjoyed it. Great recipe for bread pudding!
William Kennedy
This bread pudding is sooo good and delicious. Would recommend this recipe for all the bread pudding lovers.
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Berlinda R Rogers
I have made this recipe over and over again to sell at my church and they love it. When I say the BEST BREAD PUDDING, this is the BEST.
Kristin
This bread pudding is amazing! I did add rum to the bread and sauce.
D.K. Pope
I also want to add Rum. How much did You add to the Bread Pudding Mixture? Also, how much in the sauce? Did You wait to add the sauce Rum after the sauce had thickened?? Thank You I am going to give this Recipe a try!
Catherine
All my friends loved this recipe too.
Colleen Robbins
Excellent and simple to make!
Sam
Perfect!!! And my house smells as good the the dish.thank you
Sim Besse
I am about to make this today and was wondering if the sauce just get put on each piece individually or if you can put it on the whole pudding once cool?
Tornadough Alli
It can be individually.
Joyce Haines
Add sauce to each bowl as you serve warm.
Grandma
So good!
Vickie
Made it!!! I LOVE bread pudding and have tried perhaps two dozen recipes over the past 10 years, but now the exploration has ended. This recipe is divine to the palate! Even my husband (former bread pudding hater) cherishes each warm, vanilla drizzled bite. He attributed his recent change of heart (adoration truthfully) not to this recipe, but to a Covid change in his taste buds; BUT he was wrong! Visiting NYC and ordering his new favorite desert, he found himself sorely disappointed and ready to admit it was THIS recipe that had enticed him to adoring bread pudding and not Covid. Iโve made it with pure cream, half and half and whole milk snd all versions delight. If Iโm serving it immediately warm to guests, I make it with either full cream or half and half and if itโs to be reheated at some point, I opt for whole milk as it remains a bit fluffier after itโs cooled. Itโs an emotional comfort food and donโt we all need a bit more soothing comfort these days?
Lisa
Unbelievable delicious
Just made for the first time. Wow
Toby Bryant
Bake uncovered?
Tornadough Alli
Yes
Carol J King
Yessss please and thank you!!!!
Debra Horn
I have not made bread pudding before my grand son-in-law wanted bread pudding I found the recipe fixed in put the sauce over the top of it you loved it so I know this is a keeper but he wants me to double the sauce the next time double the sauce it was great a keeper
Tiff
I use heavy cream and white chocolate for the sauce and it’s amazing!
Cecile
I made this. It was delicious! I would like to double the recipe so the cake is “higher”, thicker pieces. How would I adjust the bake time?