Easy Bread Pudding Recipe (Old-Fashioned Southern Dessert)

This old-fashioned Bread Pudding Recipe transforms day-old bread into a rich, comforting dessert filled with brown sugar, vanilla, cinnamon, and creamy homemade custard. The top bakes until golden and slightly crisp while the inside remains soft, moist, and custardy.

Finish it with warm brown sugar vanilla sauce and serve it with vanilla ice cream for the ultimate Southern dessert.

Recipe Summary

Prep time: 20 minutes
Soaking time: 30 minutes
Bake time: 45–55 minutes
Total time: 1 hour 45 minutes
Servings: 10–12

Why You’ll Love This Bread Pudding

Soft and custardy in the center

Golden, buttery edges

Easy way to use leftover bread

Warm cinnamon and vanilla flavor

Includes homemade brown sugar sauce

Perfect for holidays and Sunday dinner

Can be assembled ahead of time

Delicious warm or chilled

Best Bread for Bread Pudding

A sturdy, slightly stale bread absorbs the custard without completely falling apart.

The best options include:

Brioche

Challah

French bread

Italian bread

Croissants

Cinnamon raisin bread

Avoid extremely soft sandwich bread unless it has been dried or toasted first.

Ingredients

For the Bread Pudding

1 large loaf brioche or French bread, approximately 14–16 ounces

6 tablespoons unsalted butter, melted

6 large eggs

3 cups whole milk

1 cup heavy cream

¾ cup granulated sugar

½ cup packed light brown sugar

2 tablespoons vanilla extract

2 teaspoons ground cinnamon

¼ teaspoon ground nutmeg

½ teaspoon salt

1 cup raisins, optional

¾ cup chopped pecans, optional

1 tablespoon coarse or granulated sugar, for the top

For the Brown Sugar Vanilla Sauce

½ cup unsalted butter

1 cup packed light brown sugar

½ cup heavy cream

¼ teaspoon salt

1 tablespoon vanilla extract

1 tablespoon bourbon, optional

For Serving

Vanilla ice cream

Whipped cream

Additional cinnamon

Toasted pecans

How to Make Bread Pudding

Step 1: Prepare the Bread

Cut or tear the bread into approximately 1-inch cubes.

You should have around 10–12 cups of bread cubes.

If the bread is fresh, spread the cubes onto a large baking sheet. Bake at 300°F for 10–15 minutes, stirring halfway through, until the bread feels dry but is not deeply browned.

Allow it to cool slightly.

Dry bread absorbs the custard more evenly and prevents the pudding from becoming mushy.

Step 2: Prepare the Baking Dish

Increase the oven temperature to 350°F.

Grease a 9-by-13-inch baking dish with butter or nonstick cooking spray.

Place the bread cubes in the prepared dish. Sprinkle the optional raisins and chopped pecans throughout the bread.

Drizzle the melted butter evenly over the bread cubes.

Step 3: Make the Custard

In a large mixing bowl, whisk the eggs until thoroughly combined.

Add the whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt.

Whisk until the sugar begins to dissolve and the custard is smooth.

Step 4: Pour the Custard Over the Bread

Slowly pour the custard mixture over the bread.

Use a spatula or the back of a large spoon to gently press the bread into the custard. Make sure the pieces on top are moistened, but do not mash the bread.

Step 5: Let the Bread Soak

Allow the bread pudding to sit at room temperature for 25–30 minutes.

Gently press the bread down once or twice while it soaks. The bread should absorb most of the custard but still maintain some texture.

Sprinkle one tablespoon of sugar over the top before baking. This creates lightly caramelized edges.

Step 6: Bake

Place the baking dish on the center oven rack.

Bake uncovered at 350°F for 45–55 minutes.

The bread pudding is finished when the top is golden brown, the edges are slightly puffed, and the center is set but still soft.

A knife inserted near the center should come out mostly clean. A small amount of moist custard is fine, but it should not be liquid.

If the top begins browning too quickly, loosely cover the dish with aluminum foil during the final 10–15 minutes.

Step 7: Let It Rest

Remove the bread pudding from the oven and allow it to rest for 15–20 minutes.

The custard will continue setting as it cools.

How to Make Brown Sugar Vanilla Sauce

Step 1: Melt the Butter

Add the butter to a medium saucepan over medium heat.

Heat until completely melted.

Step 2: Add the Brown Sugar and Cream

Add the brown sugar, heavy cream, and salt.

Whisk until smooth and bring the mixture to a gentle simmer.

Step 3: Simmer the Sauce

Reduce the heat to medium-low and simmer for 3–4 minutes, whisking frequently.

The sauce should become smooth and slightly thickened. Avoid cooking it too long because it will continue thickening as it cools.

Step 4: Add the Flavoring

Remove the saucepan from the heat.

Stir in the vanilla extract and optional bourbon.

Allow the sauce to cool for approximately 5 minutes before serving.

How to Serve Bread Pudding

Spoon the warm bread pudding into dessert bowls and drizzle it generously with brown sugar vanilla sauce.

Serve it with:

Vanilla ice cream

Whipped cream

Caramel sauce

Fresh berries

Toasted pecans

A dusting of powdered sugar

Recipe Tips

Use slightly stale bread. It absorbs the custard without immediately falling apart.

Dry fresh bread in the oven. This prevents a soggy or mushy pudding.

Let it soak. Give the bread at least 25 minutes to absorb the custard.

Don’t overbake it. The center should remain soft and moist.

Use heavy cream. It gives the custard a richer, smoother texture.

Distribute the bread evenly. Avoid packing it tightly into the baking dish.

Press gently. Do not mash the bread while soaking it.

Serve the sauce warm. Reheat it gently if it becomes too thick.

Recipe Variations

New Orleans Bread Pudding

Add one cup of raisins soaked in bourbon and serve the pudding with bourbon sauce.

Pecan Bread Pudding

Add one cup of toasted chopped pecans to the bread mixture. Sprinkle additional pecans over the top before baking.

Apple Cinnamon Bread Pudding

Fold two cups of peeled, diced apples into the bread before adding the custard.

Peach Bread Pudding

Add two cups of drained sliced peaches and reduce the milk by ¼ cup.

Chocolate Chip Bread Pudding

Replace the raisins with one cup of semisweet or milk chocolate chips.

Banana Bread Pudding

Layer two sliced bananas throughout the bread cubes before pouring in the custard.

Croissant Bread Pudding

Replace the bread with day-old croissants for an especially buttery, bakery-style dessert.

Make-Ahead Instructions

Assemble the bread pudding according to the recipe, but do not bake it.

Cover the baking dish tightly and refrigerate for up to 12 hours. Remove it from the refrigerator approximately 30 minutes before baking.

Because the bread will soak longer, the finished pudding may have a slightly softer texture.

Prepare the brown sugar sauce separately and refrigerate it in an airtight container. Reheat it over low heat before serving.

How to Store Bread Pudding

Allow the bread pudding to cool completely.

Cover the baking dish or transfer the leftovers to an airtight container. Refrigerate for up to four days.

Store the sauce separately in the refrigerator for up to one week.

How to Reheat Bread Pudding

Microwave

Place an individual serving on a microwave-safe plate. Heat for 30–45 seconds or until warm.

Oven

Cover the baking dish with aluminum foil and reheat at 300°F for 15–20 minutes.

Add a small splash of milk or cream around the edges if the pudding appears dry.

Reheating the Sauce

Warm the sauce in a saucepan over low heat. Stir in one or two tablespoons of cream if it has become too thick.

Can You Freeze Bread Pudding?

Yes. Allow the baked bread pudding to cool completely before cutting it into individual portions.

Wrap each portion tightly and place it in a freezer-safe container. Freeze for up to two months.

Thaw overnight in the refrigerator before reheating. For the best results, freeze the pudding without the sauce and prepare or reheat the sauce separately.

Frequently Asked Questions

Is bread pudding supposed to be wet inside?

Bread pudding should be soft, moist, and custardy, but it should not contain raw or runny liquid. The center will continue setting as the pudding rests.

Why is my bread pudding soggy?

The bread may have been too fresh, the pudding may not have baked long enough, or too much custard may have collected at the bottom. Drying fresh bread before assembling the recipe helps prevent a soggy texture.

Why is my bread pudding dry?

Dry bread pudding is usually overbaked or made with too little custard. Remove it from the oven as soon as the center is set but still soft.

Do I have to use stale bread?

No. Fresh bread can be dried in a 300°F oven for 10–15 minutes before using it.

Can I leave out the raisins?

Yes. The raisins are completely optional. You can leave them out or replace them with pecans, chocolate chips, apples, peaches, or dried cranberries.

Can I use half-and-half instead of heavy cream?

Yes. Replace the heavy cream with an equal amount of half-and-half. The pudding will be slightly less rich but still delicious.

Does bread pudding need to be refrigerated?

Yes. Because it contains eggs, milk, and cream, leftover bread pudding should be covered and refrigerated within two hours.

Can bread pudding be made the night before?

Yes. Assemble it the night before, cover it tightly, and refrigerate it. Let it stand at room temperature for approximately 30 minutes before baking.

Estimated Nutrition

Per serving, based on 12 servings with sauce:

Calories: 570

Carbohydrates: 75g

Protein: 9g

Fat: 27g

Saturated fat: 15g

Cholesterol: 155mg

Sodium: 350mg

Fiber: 2g

Sugar: 51g

Nutrition information is an estimate and will vary depending on the bread, optional additions, sauce, and serving size.