This is truly the best bread pudding recipe because it is soft, rich, and full of warm flavor. The inside is creamy and smooth, while the top turns golden and slightly crisp. It is made with simple ingredients like bread, milk, eggs, sugar, and cinnamon.

Prep Time: 15 mins	Cook Time: 50 mins	Total Time: 1 hr 5 min
Servings: 10 People	Yield: 1 (9×13-inch) baking dish	Jump to Recipe

Ingredients

You only need basic pantry ingredients to make this bread pudding:

Stale bread (brioche, challah, or French bread works best)
Whole milk
Heavy cream (for extra richness)
Granulated sugar
Eggs
Egg yolks
Melted butter
Vanilla extract
Ground cinnamon
Nutmeg
Salt
Raisins (optional)

Each ingredient plays an important role. The bread soaks up the custard mixture, the eggs help it set while baking, and the cinnamon adds warm flavor. Using slightly dry bread helps the pudding absorb more liquid and gives the best texture.

Why You’ll Love This Recipe

Easy to make
Uses simple pantry ingredients
Perfect way to use leftover bread
Soft and creamy inside
Golden and slightly crispy on top
Great for dessert or breakfast

Best Bread to Use

The best bread for bread pudding is slightly dry bread. Good choices include:

Brioche
Challah
French bread
Sourdough

Avoid very soft sandwich bread because it becomes too mushy.

Classic Bread Pudding Recipe

Emily Hartwell

This Classic Bread Pudding Recipe is warm, soft, and full of sweet flavor. It is a great way to use leftover or stale bread instead of throwing it away. The bread soaks in a creamy milk and egg mixture, then bakes until golden on top. You can enjoy it for dessert or even for a sweet breakfast.

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Prep Time 15

Cook Time 50

Total Time 1 5

Course Dessert

Cuisine American

Servings 10 People

Calories 420 kcal

Ingredients

6 cups stale bread cut into cubes (brioche or challah works best)
2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar
3 large eggs
2 egg yolks
3 tablespoons melted butter
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup raisins optional

Instructions

Step 1: Prepare the Bread

Preheat your oven to 350°F (175°C).
Place the bread cubes in a baking dish. If your bread is fresh, bake it in the oven for 10 minutes to dry it slightly.

Step 2: Make the Custard

In a large bowl, whisk together milk, cream, sugar, eggs, egg yolks, vanilla, cinnamon, nutmeg, and salt. Mix until smooth.

Step 3: Combine

Pour the custard mixture over the bread cubes. Press the bread gently so it soaks up the liquid. Let it sit for 15 minutes. Add raisins if using.

Step 4: Bake

Brush melted butter over the top. Bake for 45 to 50 minutes, or until the top is golden brown and the center is set.

Step 5: Cool and Serve

Let it cool for about 20 minutes before serving. Serve warm.

Notes

Optional Add-Ins

You can make this recipe your own by adding:

Chopped nuts
Chocolate chips
Dried cranberries
Caramel drizzle
Vanilla sauce

How to Store

Let the pudding cool completely. Cover and store in the refrigerator for up to 3 days.
To reheat, bake at 350°F for about 10–15 minutes until warm.

FAQs

The best bread is slightly stale bread. Brioche, challah, French bread, or sourdough work very well because they hold their shape after soaking.

Yes, you can use only milk. The pudding will still taste good but may be a little less rich and creamy.

The top should be golden brown, and the center should not look wet. If you insert a knife in the middle, it should come out clean.

Yes. You can mix everything together and keep it in the refrigerator before baking. Bake it fresh when you are ready to serve.

Let it cool completely, then cover and store in the refrigerator for up to 3 days. Reheat in the oven until warm.

The Best Bread Pudding

Ingredients

Why You’ll Love This Recipe

Best Bread to Use