Homey, warm and indulgently delicious, this is the best bread pudding recipe you can make for your loved ones. You’ll soak a mountain of bread cubes in a rich, cinnamon-nutmeg custard, then bake until every morsel of bread is saturated and the smell of cinnamon wafts through the house. While the bread pudding bakes, you’ll whip up a thick vanilla sauce, then generously pour it over the warm bread pudding slices. Breakfast is served.
If you’re only serving yourself and one other guest, we recommend our bread pudding for two. Or just prepare this easy bread pudding recipe, and enjoy the leftovers for breakfast—or lunch, or dinner, or anytime—tomorrow.
Ingredients for Best Bread Pudding
- Eggs: Make sure the eggs are well beaten into the yolks. This will help the bread absorb them and reduce the likelihood of a scrambled-egg texture winding up in your custard.
- Half-and-half: A rich, full-fat milk like half-and-half creates an indulgent bread pudding custard and sauce. Feel free to swap in heavy cream or even homemade eggnog if the season calls for it.
- Spices: Cinnamon and nutmeg infuse this bread pudding with their cozy, warm flavors and aromas. Grate the nutmeg fresh for a bolder impact.
- Dinner rolls: Dry dinner rolls are essential in this bread pudding recipe. If yours are still a bit too squashy, cube the dinner rolls, and dry them out in a 350°F oven for 5 to 10 minutes. Remember: We’re not browning them, just drawing the moisture out!
Directions
Step 1: Create the custard
Preheat the oven to 350°. In a large bowl, whisk together the eggs, egg yolks, half-and-half, whole milk, butter, sugar, vanilla extract, cinnamon, nutmeg and salt until blended.
Step 2: Toss in the bread cubes
Add the bread cubes, and gently toss until cubes are evenly coated in the custard.
Editor’s Tip: This is the perfect time to add any mix-ins like dried fruit, nuts or chocolate chips.
Step 3: Transfer to a baking dish, and bake
Transfer mixture to a greased 3-quart or 13×9-inch baking dish. Sprinkle the top with the brown sugar. Let the mixture stand until the bread is softened, about 15 minutes.
Bake until the bread pudding is puffed and a knife inserted in the center comes out clean, 40 to 45 minutes.
Step 4: Make the sauce
Meanwhile, melt the butter in a large heavy saucepan over medium heat. Add the brown sugar, and stir until it’s dissolved. Gradually stir in the cream.
Bring to a boil. Reduce the heat, and simmer until thickened, 15 to 20 minutes, stirring constantly. Remove the saucepan from the heat. Add the vanilla, sea salt and baking soda, stirring well.
Step 5: Assemble
Scoop or cut slices of warm bread pudding onto plates or into shallow bowls. Pour the warm sauce over the tops, and serve.
Recipe Variations
- Indulge in chocolate-cherry bread pudding: Chocolate and cherries are pure magic together. Stir in 3/4 cup dried cherries and 3/4 cup dark chocolate chips before baking.
- Add apricots and almonds: Apricots and almonds each have a floral element, and their nutty-fruity taste pairs perfectly. Stir in 3/4 cup chopped dried apricots and 3/4 cup toasted sliced almonds before baking.
- Create a cranberry-walnut version: If it’s the holiday season, you can’t go wrong with festive cranberries and walnuts baked into this recipe for bread pudding. Stir in 3/4 cup dried cranberries and 3/4 cup toasted chopped walnuts before baking.
- Bake a fig-pistachio bread pudding: Figs and pistachios have a long-standing history of being the perfect pairing (and their purple-green color combo is absolutely beautiful!). Stir in 3/4 cup chopped dried figs and 3/4 cup toasted pistachios before baking.
How to Store Best Bread Pudding
To store, allow the bread pudding to cool completely to room temperature. Wrap the baking dish in storage wrap, or cut the bread pudding into slices, and store in an airtight container. Store in the fridge for up to four days.
To reheat, cut the bread pudding into pieces, and cook them in a little butter on the stovetop until crisp on each side. The texture is wonderful!
Can you freeze bread pudding?
Yes, you can freeze bread pudding! Allow it to cool completely to room temperature, then wrap the baking dish in a layer of storage wrap and a layer of aluminum foil. You can also store bread pudding slices in an airtight container. Store the bread pudding in the freezer for up to three months. Thaw in the fridge overnight.
Best Bread Pudding Tips
What other bread can I use in this bread pudding recipe?
Most leftover breads will work well in this recipe. In general, soft and airy breads are best at absorbing custards. Think challah, brioche, croissants and French bread. Basically, any bread that works for French toast will work for our bread pudding recipe!
What should I serve with bread pudding?
Bread pudding is the perfect brunch food, so we recommend other brunch recipes to accompany it. To offset the sweetness of this bread pudding, go with a savory protein dish. If you’re feeding a crowd, make our saucy Italian baked eggs and sausage or hearty slow-cooker breakfast hash. If you’re feeding just a few people, a simple side of sausage, bacon or eggs is plenty.
In-season fruit would be lovely alongside this bread pudding, as would a homemade coffee shop drink that’s a copycat of your favorite.
