Old Fashioned Bread Pudding is a recipe that is easy to make and a classic for Christmas, Mardi Gras or any special meal. Hearty bread soaked in eggs, sugar and milk that’s baked and served with syrup. Perfect for leftover bread, too!
Usually, we serve it as a sweet dessert with syrup or a sweet sauce.
Why You’ll Love Breakfast Bread Pudding
If you love French toast, you will love this homemade bread pudding! It has the same flavors but is baked in the oven and then sliced.
- It’s made with a thick and hearty bread, delicious creamy custard, and spiced with cinnamon and nutmeg. Yes, it smells amazing while it bakes!
- The bread soaks up that rich custard and when the bread pudding bakes, the top turns golden with crispy edges while the inside is soft and rich. It’s so good.
- It’s such an easy breakfast recipe and great if you’re hosting family and friends. It feeds a crowd and, trust me, there won’t be a crumb left!
What is Bread Pudding?
Bread pudding is similar to French Toast or what we love, the creamy middles of French Toast!
It’s made from cubed bread that is combined with milk, sugar and eggs then baked. The result is just like the middle of a slice of French Toast.
Often it is served as a dessert with a sauce. You can use syrup, caramel sauce or a vanilla sauce. Sometimes people even use on that features bourbon or whisky.
Ingredients for Bread Pudding
- Rustic Italian bread – This recipe works best with bread that is a little stale. You can leave it out at room temperature the day before and it will be perfect the next day. Slightly stale bread holds the custard better so you don’t get a runny bread pudding.
- Milk – Use whole milk for the best rich custard.
- Unsalted butter – You will need some for the custard and some for greasing the baking dish.
- Vanilla extract – You could also use almond extract.
- Eggs – Make sure they are room temperature.
- Granulated sugar
- Golden raisins – Or, you can use regular raisins, dried cranberries, or other dried fruit that you like.
- Ground cinnamon and ground nutmeg
- Maple syrup – This is optional but is great drizzled over the baked bread pudding. You can also use caramel sauce, vanilla sauce or any other sweet sauce.
What other kinds of bread can you use?
You can use a variety of breads for this. I like a rustic Sourdough or Italian. You can also use a brioche, challah or any type of bread that is good for French toast. Just be sure to use slightly stale bread for the best results!
Can you use fresh or frozen fruit?
Fresh fruit: This will work as long as it’s fruit that has lower water content like strawberries, blueberries, raspberries, or blackberries. Stone fruit like peaches and apricots would work, too. The extra moisture may change the texture of the bread pudding, but it will still work.
Frozen fruit: This will work, too, but thaw the fruit first and then pat it dry to remove excess moisture.
How to Make Bread Pudding
Soak: Place the bread cubes and raisins in a large bowl. Pour the milk in and let them soak until almost all of the milk absorbed.
Mix: Whisk melted butter, vanilla, eggs, sugar, and spices in a bowl. Pour the mixture over the soaked bread in the other bowl. Stir to combine and let it sit for 20 minutes.
Bake: Transfer the mixture to the prepared pan and bake the bread pudding until the top is golden brown and the custard is set. When the edges are pulling away from the pan, that’s a sign it’s ready.
Serve! Slice it and serve warm pieces with syrup drizzled over the top.
What consistency should bread pudding have?
Bread pudding can have different kinds of texture depending on how long you soak the bread. I like it with a little bit of a crunch top and soft middle, so I only soak it for 20 minutes.
If you prefer it softer and to have more of a custard texture then you can allow it to sit for an hour to an hour and a half before you bake it.
What other toppings go with bread pudding?
It’s delicious plain, but adding a topping makes it even better!
- Warm syrup or honey are easy and delicious.
- Try a fruit sauce like blueberry sauce or strawberry sauce.
- A dollop of whipped cream makes it extra special.
- Or, keep it simple with just a dusting of powdered sugar.
Can you serve it for dessert instead?
Yes, it makes a great dessert! Just switch up the toppings:
- Drizzle some caramel sauce or chocolate sauce over the top.
- Add a scoop of vanilla ice cream or whipped cream.
Does Bread Pudding Need to Be Refrigerated?
Yes! Once the bread pudding is cooled, store it in an airtight container and then placed it in the refrigerator. It will keep in the refrigerator for four to five days.
Can you Freeze Bread Pudding?
Cool the bread pudding then place it in a freezer bag or container. It will keep in the freezer for three months.
How to Reheat Bread Pudding
If it is frozen thaw it at room temperature, place in a baking dish and then warm it up in a 350°F oven until warmed through.
If it is in the refrigerator bake in oven too. You an also microwave it but the best result will be when you bake it.
Everyone will want a slice of this homemade bread pudding! It’s such a special breakfast treat – I hope you try it!
More Holiday Breakfast Recipes
- Whip up a batch Dry Pancake Mix to keep on hand whenever you want homemade pancakes for the weekend!
- Monkey Bread is one of our all-time family favorites. It’s a breakfast classic!
- Spinach Frittata is a savory egg dish that pairs perfectly with something sweet.
- Or try my easy Baked Omelette – it’s great for serving a crowd.
- 1 loaf of rustic Italian bread
- 3 cups of milk
- 4 Tablespoons unsalted butter divided
- 2 teaspoons vanilla extract
- 3 large eggs room temperature
- ¾ cup granulated sugar
- ¾ cup golden raisins or regular raisins
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- Optional: maple syrup for serving
- Cut the bread into 1-inch cubes. There should be 7-8 cups of bread..
- Soak the bread and raisins with the milk. It may not absorb all of the milk, but it should be saturated.
- In small bowl melt 2 Tablespoons of butter in the microwave.
- Whisk melted butter, vanilla, eggs, sugar, and spices in a medium bowl. Pour the egg mixture over the bread. Stir to incorporate. Allow to sit for 20 minutes while the oven preheats. If you would like it to be softer and more custardy, you can allow it to sit for longer.
- Preheat your oven to 350 degrees.
- Melt remaining 2 Tablespoons of butter in the microwave. Pour melted butter into a 9×13 baking dish and swirl butter to coat the bottom and sides.
- Transfer the bread and egg mixture to the pan. Place in preheated oven.
- Bake for 30-45 minutes or until the custard is set and the top is brown, and it pulls slightly away from the sides.
- Cut into slices and serve immediately with maple syrup if desired.
- You can use a variety of breads for this. I like a rustic Sourdough or Italian. You can also use a brioche, challah or any type of bread that is good for French toast. Just be sure to use slightly stale bread for the best results!
- Once the bread pudding is cooled, store it in an airtight container and then placed it in the refrigerator. It will keep in the refrigerator for four to five days.
- Cool the bread pudding then place it in a freezer bag or container. It will keep in the freezer for three months.
- If it is frozen thaw it at room temperature, place in a baking dish and then warm it up in a 350°F oven until warmed through. If it is in the refrigerator bake in oven too. You an also microwave it but the best result will be when you bake it.