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
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!
Santra
Do you have to put leftovers in the fridge ? How long can you keep in the fridge 2 days ?
Tornadough Alli
Yes put in the refrigerator. It should keep up to 2-3 days.
Dave C.
Great recipe. I missed the step of pouring the pudding over the bread in a bowl. I just put the bread squares in the 13×9 dish then poured the pudding over that and let it set for 20 minutes. I used a 14oz load from Walmart for $1 and it seemed like too much bread. Perhaps because I missed that step already mentioned. Thanks for sharing.
Sylvia Swartz
Super easy and amazing!
Shar
Best bread pudding! The sauce is divine! I added raisins and half brown sugar. Yummy yummy!
GK
THIS IS A GREAT RECIPE..SUNDAY BRUNCH MONDAY NIGHT JUST RIGHT ANY DAY OR NIGHT..
Ellie
Just made this recipe. It came out perfect. Do you need to refrigerate or is it good covered on the counter for a couple of days.
Traci McBride
This was my first time making bread pudding. I used 3 different breads but the end result was amazing! We had it at a family brunch I hosted & my son asked if he could have some to take home
Judy Gauthier
By far, the best bread pudding ever. Sauce is yummy. If I could I would give it 10 stars..
Stretch
Great recipe. You forgot about stale glazed donuts in the alternative bread list. = )
Samantha W
So delicious and my son wanted to pour that buttery vanilla sauce on everything! Amazing.
Barbara Fryer
I have never made bred pudding before. But this was so easy and GOOD, I’ll be making it often now. Thank you so much for sharing. It is “The Best Bread Pudding”.
M
When is the sauce put on the bread pudding.. immediately after out or just before serving??
Thank you
Tornadough Alli
It’s up to you. If you put it on before it will soak in a little more. If you wait you’ll get it in top more.
Cam
I always add the sauce before serving. The pudding needs to set for a few minutes after taking it out of the oven.
Otis Presley
This is a great recipe! I made it plant-based and almost sugar-free with the following substitutions, and it is delicious:
Peggs for eggs
Country Crock Plant-Based Heavy Cream
Country Crock Plant-Based Butter
Monk Fruit in the Raw for Sugar
Silk Protein Almond Milk
I hope everyone enjoys this indulgence as much as I did!
D.K. POPE
I am having the Same Question-Issue, on how many cups of Bread if We are using Challa OR Broice Bread?? How much of Your Bread did You use?? Was the Sauce too Sweet? Would a caramel Syrup be just as good??
Shannon A
I love this recipe!! I’ve tried variations with it. Added blueberries to one batch, raspberries to another and everyone love it
Dawn
Best bread pudding recipe I’ve found! I have made this several times and get rave reviews every time I do. I follow the recipe exactly, and it’s perfect every time. Thanks for sharing! ❤️
AliceK
Wonderful and easy! I used challah and added raisins. I added a splash of bourbon to the sauce.
D.K. POPE
When using Challa Bread, or Broice Bread, How Many Cups of the Bread?
Rita
Found sauce a little too sweet. Used it on the all recipes bread pudding recipe. Used bread crusts from making hamburger cups for Jaret. Bread pudding was excellent
Steve Myers
Excellent, easy to follow recipe that produces a tremendously good bread, pudding! Thank you for sharing it!
Cecilia
I’ve been craving bread pudding and found this recipe. The bread pudding came out amazing, especially with the vanilla sauce! I added nuts, only because I love the crunch, and also a little bit of dried blueberries. This will be my go-to recipe from now on. Thank you so much for sharing.