Easy Bread Pudding Recipe (2024)

This post may contain affiliate links.

This Bread Pudding recipe is rich, sweet, and so easy to make! Warm on the inside with a crispy topping, it makes a fantastic dessert topped with a scoop of ice cream. It’s a great addition to a breakfast buffet and perfect for a lazy weekend brunch.

This is one of those recipes that I know by heart. Over the years, I’ve made this Easy Bread Pudding recipe so many times that I’ve lost count. The guys in my family absolutely love it. My simple recipe uses cinnamon raisin bread baked in a brown sugar, egg custard. As it bakes, my kitchen is filled with the beautiful aroma of warm cinnamon bread baking, signaling that something delicious is on the way.

What Is Bread Pudding?

Bread pudding is traditionally served as a dessert and is believed to have come about as a way to use up stale bread. It became a popular breakfast dish in America during the 18th century and was enjoyed during wartime when supplies were often limited.

Fast-forward to today, bread pudding can be made with many variations and flavors. With similar flavors of French toast, it’s a comforting, dish that pays tribute to humble beginnings that I adore.

Pin this recipe here to save

What You Need To Make This Bread Pudding Recipe

• Granulated Sugar
• Eggs
• Whole Milk
• Salt
• Ground Cinnamon
• Vanilla
• Bread – stale or day-old bread works best. I use cinnamon raisin, but you can substitute your favorite.
• Brown Sugar
• Butter
• Baking Dish – 9×13 size

Steps To Make This Easy Recipe For Bread Pudding

• Heat the oven and lightly butter a 9×13-inch casserole dish. Cube the bread and place it in the pan.
• Stir together the vanilla sugar, eggs, cinnamon, and milk in a bowl.
• Pour the egg custard mixture over the cubed bread and let it soak in for 10 minutes.
• In a separate bowl, mix together softened butter and brown sugar. Crumble over the bread. Place in the oven and bake for 35 minutes until brown on top. Remove from oven and let rest for 15 minutes.
• Serve with ice cream or fresh whipped cream.

How To Serve Bread Pudding

Bread pudding and vanilla ice cream are a match made in heaven! As the ice cream melts over the warm, gooey pudding, it turns into a vanilla sauce that is crazy delicious. More sauces or toppings you might want to try:

• Warm chocolate or hot fudge sauce
• Caramel sauce
• Fresh whipped cream
• Fresh fruit

Storing And Reheating

If you are lucky enough to have leftovers, cover the baking dish with aluminum foil and keep it in the refrigerator for up to three days.

To reheat, uncover and heat in a 350-degree oven until warmed through.

5 from 6 votes

Easy Bread Pudding

Author: Donya Mullins

Course: Dessert

Cuisine: American

Prep Time: 25 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour

Servings: 8

Calories: 425kcal

Print Pin Rate Add to Shopping List

This Bread Pudding recipe is rich, sweet, and so easy to make! Warm on the inside with a crispy topping, it makes a fantastic dessert topped with a scoop of ice cream. It's a great addition to a breakfast buffet and perfect for a lazy weekend brunch.

Ingredients

• ▢ 2 cups granulated sugar
• ▢ 4 large beaten eggs
• ▢ 2 cups milk
• ▢ pinch of salt
• ▢ 1 teaspoon ground cinnamon
• ▢ 2 teaspoons pure vanilla extract
• ▢ 3 cups cubed bread , day old works best
• ▢ ½ cup packed light brown sugar
• ▢ ¼ cup (½ stick) butter, softened

Instructions

• ▢

  Preheat the oven to 350 degrees. Lightly butter a 9×13-inch baking pan. Set aside.

• ▢

  Cube bread and place in pan.

  See Also

  John Wayne Casserole (Beef and Biscuit Casserole) Recipe

• ▢

  Whisk together sugar, eggs, cinnamon, and milk in a bowl and add vanilla. Pour over cubed bread and let sit for 10 minutes.

• ▢

  In another bowl, mix together softened butter and brown sugar. Crumble over bread. Bake for 35 minutes until brown on top. Remove from oven and let rest for 15 minutes.

• ▢

  Serve with ice cream or fresh whipped cream.

Notes

Leftovers and Reheating:

Cover the baking dish with aluminum foil and keep it in the refrigerator for up to three days.

To reheat, uncover and heat in a 350-degree oven until warmed through.

Nutrition

Calories: 425kcal | Carbohydrates: 77g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 104mg | Sodium: 204mg | Potassium: 175mg | Fiber: 1g | Sugar: 68g | Vitamin A: 396IU | Vitamin C: 0.1mg | Calcium: 130mg | Iron: 1mg

Did you make my Easy Bread Pudding?I’d love to see! Share on Instagram, tag @asouthernsoul, and use the hashtag #asouthernsoul!

Tag on Insta Leave a Rating

See Also

Butter Tart Squares recipe (freezer friendly!) - The Recipe RebelChili Mac (One Pot Recipe) - The Cookie Rookie®Edible Sugar Glass Recipe | How to make Sugar GlassCookie Cake Recipe - JUST Like Great American Cookie Cake!

Craving More Easy Dessert Recipes? Try These:

• Grandma’s Apple Crisp
• Peanut Butter Balls
• Blueberry Buttermilk Cake
• Chocolate Fruit Dip
• Lemon Crème brûlée

This recipe was originally published in May, 2012 and updated in March 2023.

What I’m Making for Easter

FREE EMAIL Bonus

Go ahead, steal my menu. This year’s feast is going to be amazing!

Reader Interactions