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:
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
- 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
- 1 cup heavy cream
- 1 Tbs flour
- 1/2 cup sugar
- 4 Tbs butter
- 1 tsp vanilla
- 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.
PIN IT FOR LATER!
My husband has been literally begging for bread pudding. I found your recipe and it looked easy to make. Well, it turned out so very good! I followed recipe to a tee. Leftovers go in the refrigerator I assume. This is on my hubby’s list of favorites. Thank you ♡
can you use dried bread l always save my stale bread and crust and keep to make stuffing can l use this for this recipe
Yes you can.
So easy and it tasted great 🙂. The whole family loved it and the sauce was perfect. Thank you for sharing.
This looks amazing! Even though it won’t be as decadent, would half and half work instead of heavy cream?
Yes that should be fine, it won’t be as rich but should still turn out.
Made the bread pudding recipe and it was the best ever amazing
First time making and trying bread pudding, definitely will be making this great recipe again!
Made this for the 1st time!! Love it and will be making it again ❤️. My next batch, I will try raisins and chopped pecans like someone mentioned!
Saw this recipe and decided that I am going to try it. Im very skeptical about trying new recipes, but after reading all the great reviews, I cannot wait to try! I think im going to use brown sugar in the custard instead of the white, and i think im going to replace the sugar in the sauce with oure maple sugar. Also might do banana bread instead of french bread. . I will keep you all posted.
Without question the best bread pudding! Had to make a second pan because the first was devoured so quickly. Second pan I used leftover Texas Roadhouse rolls and 4 (4 Tbs) containers of their cinnamon butter. Amazing!
Really delicious, and super easy. I love the sauce! We had it for Christmas breakfast, and I might just make this a new tradition. It is very sweet so I threw some fresh raspberries on top and it was perfect to balance the sweet.
My new favorite bread pudding recipe. Perfect for a cold winter’s evening. I made it exactly as printed.
I use challah cinnamon swirl bread, soaked the raisins in rum and added chopped pecans. All I can say is hubba hubba this Yumma!!
I saw one person say they replaced the heavy cream with eggnog. What if I replaced the milk with eggnog instead?
You can do that.
Can you add bourbon and raisins to this
Yes. Just omit some of the liquid for the amount of alcohol you want to use.
I lived in New Orleans for 8 years so my bread pudding bar is high. I tested this recipe for an upcoming Christmas Party. I am very impressed! Not too sweet and super easy. I let the pudding mixture and bread soak together in the refrigerator for a few hours before baking. I think this was perfect because the final product was not dry at all. Thanks for a wonderful recipe.
I made this on Thanksgiving for the first time & it was absolutely delicious! Tastes just like my Meme’s bread pudding she used to make when I was a child. Quick question: I’m also making this for a friend & I’m wondering what would be the best way to reheat. She lives about 2 hours away so I want to be able to reheat the whole dish to serve it hot. Any suggestions are greatly appreciated!
Thank you so very much! Sorry for the late reply, the best way to reheat is by slice in the microwave with or without the sauce.
This looks so yummy! Can you prep it ahead of time and sit in fridge ?
Yes you can. I wouldn’t let it soak more than 24 hours though.
OMG! This is so good!! I made some peasant French bread that didn’t turn out so great and didn’t want to toss it. Saw your recipe and decided to try it. My tummy and I are going to bed very happy!! It’s sooo good. I also got some vanilla ice cream and tomorrow I’m going to try it with that. Definitely will be making this again
This is the best bread pudding! I’ve made lots of different bread pudding recipes but this one is the best! I love that it’s not too sweet. This is my go to recipe for bread pudding – I am making 2 batches tonight for family!
It’s perfect!! I have tweaked the recipe and it’s still just the best base recipe I’m now hometown bread pudding maker I even serve it in my restaurant on some occasions!! Psst the only thing I added was raisins one time and cranberries the other and ran out of heavy cream so used egg nog….. SPLENDID!!