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A classic bread pudding recipe that’s simple, comforting, and absolutely delicious. Made with any kind of bread, it’s perfect for dessert or a cozy breakfast.
Bread pudding is the ultimate comfort food dessert. It’s warm, rustic, and incredibly satisfying. This classic dish is not only delicious, but also surprisingly simple to make. The recipe I’m sharing today is very basic, making it the perfect foundation for customization. Whether you prefer to keep it traditional or add your favorite flavors, this recipe is a great place to start.
How To Make Bread Pudding
- Preheat oven to 350 degrees F.
- Cut the bread into bite-sized cubes.
- Lightly butter an 8 x 8 inch square pan. (You can also use a 9 inch pie pan with high sides.)
- Put the cubed bread into the prepared pan. Set aside.
- In a mixing bowl, or bowl of a stand mixer, combine eggs and sugar.
- Beat on high for 1 minute.
- Add vanilla extract, butter, and milk.
- Beat on high again for 2 minutes.
- Pour egg mixture over bread cubes. Use a spatula or back of a spoon to press the bread cubes into the egg mixture.
- Let rest for 15 minutes so the bread can soak up the egg & milk mixture.
- Place your baking dish in the oven.
- Bake for 55 – 70 minutes. Bread should be golden, and the middle should be set when touched.
- Cool slightly.
- Serve warm with whipped cream or dust with powdered sugar.
- To store cover tightly and place in refrigerator.
Rustic Bread Pudding Recipe Tips
- A dense or stale bread works best, but any kind of bread can be used. For this bread pudding recipe, I used 6 slices of fresh brioche bread.
- Lately, I have been baking this bread pudding without a water bath. The purpose of a water bath is to ensure even baking and to prevent the custard mixture from curdling. However, I’ve found that as long as the bread and milk mixture is moist enough, a water bath isn’t necessary. I’ve been skipping it, and the pudding always turns out wonderfully. Feel free to follow the recipe as written or adjust it to suit your preference.
- The bake time can vary anywhere between 55 minutes and 70 minutes. It bakes quicker in a convection oven. After 50 minutes, watch it closely. If the top begins to brown too much, cover it with a piece of aluminum foil. The pudding is done when it’s firm to the touch, and a knife inserted in the middle comes out clean.
- For a more custard-like pudding, use less bread. If you prefer more bread than custard, stay with the six cups.
Delicious Rustic Bread Pudding Additions
The beauty of this bread pudding recipe is its simplicity. It starts with a loaf of any kind of bread, which absorbs the custard and gives the pudding its soft texture. Milk and eggs create a rich and creamy base, while sugar adds just the right amount of sweetness. A touch of vanilla enhances the flavor, and a pinch of salt balances everything out. You can keep it classic or add warm spices for extra depth. If you like a little texture try mixing in raisins or chocolate chips. These extra items can be sprinkled on top of the pudding before it is baked. Here are some more additions that will provide extra flavor and texture.
Sweet Additions
- Raisins, currants, or dried cranberries
- Chocolate chips or chunks
- Caramel or butterscotch chips
- Shredded coconut
- Chopped dates or figs
Nuts & Seeds
- Toasted pecans or walnuts
- Slivered almonds
- Pumpkin or sunflower seeds
Fruits
- Fresh berries (blueberries, raspberries, or strawberries)
- Chopped apples or pears
- Orange or lemon zest
Spices & Flavorings
- Ground cinnamon, nutmeg, or allspice
- Maple or almond extract
- A splash of bourbon or rum
Toppings & Sauces
- Warm caramel sauce, vanilla sauce, or butterscotch sauce
- Powdered sugar dusting
- A drizzle of honey or maple syrup
- Whipped cream or vanilla ice cream
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FAQ’s
Rustic Bread Pudding Recipe
Ingredients
- 5-6 cups dense bread (cut into cubes)
- 4 eggs
- 1/2 cup sugar
- 1 tablespoon vanilla
- 2 tablespoons melted butter
- 2 cups whole milk
Instructions
- Preheat oven to 350 degrees F.
- Cut the bread into bite-sized cubes.
- Lightly butter an 8 x 8 inch square pan. (You can also use a 9 inch pie pan with high sides.)
- Put the cubed bread into the prepared pan. Set aside.
- In a mixing bowl, or bowl of a stand mixer, combine eggs and sugar.
- Beat on high for 1 minute.
- Add vanilla, butter, and milk.
- Beat on high again for 2 minutes.
- Pour egg mixture over bread cubes. Use a spatula to press the bread cubes into the egg mixture.
- Let rest for 15 minutes so the bread can soak up the egg & milk mixture.
- Place your baking dish in the oven.
- Bake for 55 – 70 minutes. Bread should be golden, and the middle should be set when touched.
- Cool slightly.
- Serve warm with whipped cream or dust with powdered sugar.
- To store cover tightly and place in refrigerator.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
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Ann,
I have never tasted bread pudding. My grandmother made often but I always thought yuk😆. Now that I am a grown up I think it’s time I try.