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!
Cheryl
Perfect!
Dee Dee Kennedy
I made this today and we loved it. Great flavor, I actually poured the sauce in top of pudding and it was delicious. I may add some raisins next tine, thank you for sharing this recipe,
Jeanne
I made this bread pudding and added white chocolate chips to the bread mixture and threw some into the sauce at end of cooking and my friends are begging for the recipe! Love it!
Ann-Marie
My first time making bread pudding and it was very easy. I poured the sauce over the entire pan. It was delicious and the sauce was so yummy. My daughter wants me to make this for every holiday. I don’t think I’ll wait that long. Really is the best!
Adam
hey is the vanilla, vanilla flavor or vanilla extract?
Tornadough Alli
Vanilla extract
Amy
Having never tried making bread pudding before and being someone who is extremely picky, bring the dessert to a table of other picky eaters – I spent weeks reading every recipe I could find online and found myself constantly coming back to this one.
It was so amazing that the dinner host didn’t offer to send any leftovers home with the guests! She kept it all for herself!
I added a bit of whiskey to the sauce to curb the sweetness and it really enhanced all the flavors.
Thank you so much for the detailed recipe and suggestions. Something I can always serve with pride!
Summer
Is this served hot or cold? Can you make and chill? Can you make the sauce and then reheat it?
Tornadough Alli
This can be served both ways, so yes you can make and chill. The sauce can be made and reheated no problem.
Kyra Devine
I followed the recipe as written and it was absolutely fantastic. This will definitely be my go to for bread pudding from now on. Thank you for this!! By the way bread pudding has always been one of my absolute favorite desserts!
Sandra
I love the bread pudding and the sauce. My mom used to make bread pudding and she added cherries and grapes cut up. I did that and it was amazing. Thank you for this recipe.
Annette VanHorn
I love bread pudding! This recipe is truly the best I have eaten. I made mine with some left over cinnamon bread, white bread, and a few biscuits we had leftover from breakfast. I added pecans on half and then threw in some chocolate chips on the other side. I love getting a breakfast and desert in the same dish!
The frosting is absolutely divine. I would have to say that one of the best things about this bread pudding recipe is that you can add, delete, or change ingredients and it still comes out perfect. Thank you very much for the new add to my family cookbook.
Lala Pech
Best bread pudding ever. I used a cibatta soft loaf. It turned out so good…. and the sauce is to die for.
Christine
Can you put chcoalate in it?
Tornadough Alli
I dont see how that would be an issue, throw some chocolate chips in the batter and bake 🙂
Amie
Do you pour the sauce over right away or before serving? Thank you
Tornadough Alli
It’s up to you, I like to pour it over each slice but have poured it over the whole thing as well.
Cynthia
So good and easy!! Love he sauce too!!
Cynthia
Great bread pudding! So easy to make! Love the sauce too!!
Maikon
Made this for Christmas as my first time making bread pudding and it was all gone in minutes! Everyone loved it! Why can’t all recipes be this easy and delicious? Seriously!!!
Paulo Santos
I’ve tried this recipe and it is sooooooo duper yummy.thank u so much 4 sharing it..
CC
TDF!!!! I have never made bread pudding using French bread. I’ve only made it using hawaiian sweet bread. Had some stale French bread and found this recipe and decided to make it. This is a keeper!!!! I love that it doesn’t use raisins. Also… the sauce I love that isn’t too sweet!!!!
Joni Smith
Do you pour icing over when done? Or wait until you cut it & serve
Linda Dee
Hands-down, this is Michelin quality bread pudding. I cut down on the heavy cream just a little and substituted with milk, just to ease my conscience a bit. And I did add soaked raisins, because in my world bread pudding has to have raisins. I really like the previous commenters regarding rum soaked raisins. Will try that next time. Thank you SO MUCH for sharing
Jaselyna
I actually added rum soaked raisins and this is AMAZING! That sauce is BOSS, so good! I will be making this again very very soon! Thank you!
Jack
I’m making it today for Thanksgiving, and I put about 3/4 of a cup of raisins in a small jar last night and covered them with some Kraken black spiced rum.
Hopefully it’s as good as it sounds
Desiree
can the cinnamon and nutmeg be omitted? I’m not a fan of those things
Tornadough Alli
Yep!