Easy Bread Pudding Recipe

This easy bread pudding recipe is the perfect balance of creamy and cakey. It is rich and custardy, with a crunchy cinnamon-sugar topping, served with a drizzle of hard sauce for a phenomenal dessert!

I used to serve this bread pudding as the Executive Pastry Chef at the restaurants, and honestly, it was one of the easiest desserts that made the most significant impact.

There’s something about bread pudding that is comforting and nostalgic, making everyone ask for more, like with banana pudding!

This bread pudding recipe is perfect for company with an elegant drizzle of brandy hard sauce, or just warmed up on a weeknight with a dollop of homemade whipped cream. For other easy and impressive desserts, try this coffee donut bread pudding or this butterscotch pudding.

Ingredients & Substitutions

• Cubed Bread: I prefer potato bread, French bread, or a brioche bread for this recipe. You don’t have to use day-old bread; fresh bread works just as well if you let the custard soak in completely.
• Whole Milk: I use whole milk for its flavor and fat content. More fat means a richer custard. You can also use low-fat milk or a milk substitute.
• Heavy Cream: Adds richness and natural sweetness. You can substitute 2 ½ cups of half-and-half for all the cream and milk.
• Granulated Sugar: You can add some brown sugar for a slight molasses flavor.
• Whole Eggs
• Kosher Salt
• Freshly Grated Nutmeg: I use a little grated fresh nutmeg, but if you don’t enjoy the flavor, omit it.
• Unsalted Butter
• Raisins (optional): Traditional but totally optional. Leave them out if you prefer or use dried cherries instead! Currants are also lovely.
• Brandy

See the recipe card for full information on ingredients and quantities.

Professional Tips

• Let the bread soak completely. Give the bread at least 30 minutes to absorb the custard fully. You don’t want to end up with dry bread and baked custard in between. Older bread will absorb the base faster than fresh bread.
• Don’t skip the cinnamon sugar topping. It creates that irresistible crunchy top that contrasts with the soft interior of the bread pudding.
• Pick a soft, light bread. I love this Challah recipe, sourdough raisin bread, leftover brioche buns, or this sandwich bread recipe in bread pudding because of their flavor, texture, and crust.

Variations

• Serve it with a different sauce. Serve this bread pudding with this hot fudge sauce recipe, salted caramel sauce, salted maple caramel sauce, or even butterscotch sauce!
• Bake it in individual ramekins. Portion the pudding between buttered ramekins for individual desserts.
• Get creative with the mix-ins. Add some chocolate chips, nuts, or dried fruit. Don’t stress about how much to add, just mix them in until it looks right to you!

How to Make Easy Bread Pudding

Use these instructions to make this easy bread pudding with hard sauce! Further details and measurements can be found in the recipe card below.

Make the Bread Pudding:

Step 1: Prepare the baking dish. Preheat the oven to 325°F. Butter or spray an 8 x 8-inch baking dish or casserole dish.

Step 2: Whisk the custard base. In a large bowl, whisk the eggs until smooth. Whisk in milk, cream, sugar, butter, salt, and freshly grated nutmeg until incorporated.

In the professional kitchen, I make large batches of bread pudding base by blending all the ingredients for the base with an immersion blender (stick blender), or you could use a regular blender.

Step 3: Soak the bread thoroughly. Add the 5 cups of cubed bread to the custard and mix with a wooden spoon or spatula until all the bread pieces are coated and have begun to absorb the liquid. Mix in the raisins. Pour carefully into an 8-inch square baking dish, cover with plastic wrap, and allow to sit on the counter for about 30 minutes.

Alternatively, you could place the mixed bread pudding covered in the refrigerator overnight.

Make the sugar topping:

Step 4: Build the crunchy topping. In a small bowl, whisk together sugar, melted butter, cinnamon, and a pinch of kosher salt. Add the bread and toss to coat. Distribute on top of the pudding, pressing down slightly so that the larger pieces are partially submerged.

If you make the pudding ahead of time, make the topping right before you cook the pudding; otherwise, it will soak up some of the egg mixture and you won’t get the crisp topping.

Step 5: Bake in the preheated oven for 40–45 minutes, or until the custard is set and jiggles like chocolate chip cheesecake. I like to press gently on the center of the pudding; you should feel some resistance.

Step 6: Let cool on a wire rack for at least 20 minutes before serving. You can serve it warm, at room temperature, or cold. I prefer it warm or at room temperature.

Make the Hard Sauce:

Step 7: While the pudding is cooking, make the sauce. Cream the butter until it is very soft. Add the sugar gradually, then the salt, and beat these ingredients until they have a smooth, soft consistency.

Step 8: Flavor the sauce. Beat in the brandy and egg, and chill the sauce thoroughly.

TIP: The sauce can be served warm or at room temperature. If you are concerned about adding a raw egg, simply omit it. The egg loosens the sauce, giving it the perfect consistency. Without the egg, you will want to serve the sauce warm.

Step 9: Serve the dessert warm, at room temperature, or cold with a drizzle of hard sauce or a scoop of vanilla ice cream.

Recipe FAQs

Before You Go

I hope you enjoyed this chef-tested old-fashioned dessert recipe. Check out our other delicious custard recipes like this easy lemon curd or this chocolate ice cream recipe!