Bread Pudding Recipe

Bread pudding – the name itself sends makes you smell the heavenly fragrance of cinnamon and nutmeg.

The best thing about this bread that keeping the base ingredients of bread, milk and egg you can have your own variations. You can go ahead and be creative with whatever you want to add.

Equipment needed:

  • 8 x 8-inch casserole dish
  • Large bowl
  • Whisker
  • Spoon/ spatula

Easy bread pudding

  • Preparation time: 1 hour
  • Cooking time: 50 minutes
  • Calories: 646
  • Protein: 13.9 grams


  • For the bread pudding:
  • Stale bread (cubed) – 6 cups
  • Milk – 2 cups
  • Large eggs – 3
  • Sugar – 1 cup
  • Butter (melted) – 2 tablespoons
  • Vanilla extract – 1½ tablespoon
  • Cinnamon powder – 1 teaspoon
  • Nutmeg powder – ½ teaspoon

For the vanilla sauce:

  • Sugar – 1 cup
  • Butter – ½ cup
  • Heavy whipping cream – ½ cup
  • Vanilla extract – 1 tablespoon


  1. Start by greasing the 8 x 8-inch casserole dish. Keep it aside
  2. Cut the bread in chunks of 1-inch and lay it evenly in the bottom of the casserole dish.
  3. Now take a large bowl. To this add 2 cups milk, 3 large eggs, 1 cup sugar, 2 tablespoon melted butter, 1½ tablespoon vanilla extract, ½ teaspoon nutmeg powder, and 1 teaspoon cinnamon powder.
  4. Pour this mixture evenly over the bread such that all the bread pieces laid in the casserole are soaked with this.
  5. Soak the bread pieces in the mixture of egg and milk by keeping the casserole aside for 20-25 minutes.
  6. While the bread in the casserole sits and soaks the mixture you can preheat the oven at 350֯ F or 176 ֯C.
  7. Put the casserole in the oven and bake it for 50-55 minutes.
  8. After 50-55 minutes of baking, the pudding will still look jiggly but it should be set. Make sure the centre of the pudding is risen, if not then it needs more baking.
  9. Meanwhile let’s prepare the vanilla sauce. In a sauce pan, melt ½ cup butter, add 1 cup sugar, ½ cup heavy whipping cream, and 1 tablespoon vanilla extract.
  10. Cook this on low heat, stirring continually, till it starts coating the back of a spoon.
  11. Once the mixture coats the back of a spoon remove the sauce from the stove top.
  12. Pour this sauce warm on the bread pudding while serving.
  13. Cook the vanilla sauce on low heat. Keeping the heat high will burn the sauce.

Tips and tricks:

  • You can use any kind of leftover bread here, like brioche, French, regular sliced, or challah.
  • To this pudding you can add dry fruits, raisins, chocolate chips, or sundried fruits like pineapple, strawberries or cherries.
  • You can also go ahead and add your favourite nuts like walnuts or pecans to this to add the element of crunch in your pudding. You can also pour chocolate sauce while serving.
  • For that extra zing and flavour, you can add some rum or bourbon.
  • Make sure that the ratio of the bread to milk egg mixture is correct.
  • Stale bread soaks better, so if you only have fresh bread then cut the bread in to pieces and let it sit on the counter top for a few minutes. It will become dry and hard and then you can use it.
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