Bread Pudding

Bread Pudding is the PERFECT old fashioned dessert for the holidays made with day old bread, half and half, sugar, and vanilla, and only takes 45 minutes to bake!

We know how important finding the perfect dessert is once the holidays come around, and we’re prepared this year with Ultimate Apple Crisp, Award Winning Gingerbread Cookies, and Classic Gingerbread Cake!

Bread Pudding

Bread Pudding is an old fashioned dessert that always makes it way to our table on the holidays. It’s made out of cubed bread with a sweet vanilla half and half and egg custard. You can serve bread pudding topped with a sauce, like my vanilla sauce (pictured below) or praline sauce (recipes below).

One of the things I love about this dish is that you can make it all in one bowl, then pour into a baking dish and bake. It’s REALLY simple to make, and tastes like heaven in a bowl.

You can add more flavor to your pudding with things like chocolate chips, a drizzle of caramel sauce, or a teaspoon of cinnamon and a dash of nutmeg. This bread pudding recipe is more traditional with raisins.

The first time I made this, I served it for dessert at a Christmas party and it was gone within minutes! Plus it’s the perfect way to use up leftover bread from the night before.


This bread pudding recipe works really well using challah bread or old hamburger buns. You can also use french bread or brioche. What you’re looking for is a bread that will hold up to the custard mixture without dissolving, similar to when you add broth to stuffing.


The easiest way is to leave the bread out the night before and let it get a little bit stale. If you’re more pressed for time, cut the bread into cubes and lay them out on a baking sheet.

Preheat oven to 350 degrees F, then toast the bread in the oven for 10-15 minutes. Let it cool before adding it to the bread mixture.


You can make this old fashioned bread pudding ahead to save you time later. Just bake the pudding, then let it cool completely before wrapping it tightly and refrigerating. Then when you’re ready, uncover and move the baking dish back to the oven for 15-20 minutes at 350 degrees F.

You can also prep bread pudding the day before and refrigerate before baking, then cook it when you’re ready. This actually helps the recipe, because it gives the bread cubes a chance to absorb the moisture and flavor, a key step to real old fashioned bread pudding.

Easy Bread Pudding


Bread pudding will keep refrigerated for 3-4 days when tightly sealed. It has a lot of moisture, so I don’t recommend storing it on the counter.


You don’t have to cover this bread pudding recipe while baking, but if you start to see the top burning too quickly you can cover with tinfoil for the remainder of the time. If this happens, check your oven temperature with an oven thermometer to make sure it’s not cooking to hot.


Bread pudding is a lot like other baked goods. If you put a toothpick in, it should come out clean. It should also look more set and less raw, and golden brown on top.


  • 1/2 cup light brown sugar
  • 1 tablespoon all-purpose flour
  • 1 pinch ground cinnamon
  • 1 egg
  • 2 tablespoons butter, melted
  • 1 1/4 cups whole milk
  • 1 pinch salt
  • 1 tablespoon vanilla extract

Whisk everything but the vanilla in a saucepan over medium heat constantly for 10 minutes until thickened enough to coat the back of a spoon.

Remove from heat and add in the vanilla. Serve over the pudding.

Bread Pudding with Vanilla Sauce


  • 1/2 pound unsalted butter
  • 1 cup heavy cream
  • 1 cup brown sugar
  • 1/2 cup chopped toasted pecans

Add the butter, heavy cream and brown sugar to the sauce pan and bring to a boil then reduce to low heat, add in the pecans and cook until the mixture thickens, about 5-7 minutes.


  • Add a splash of bourbon to your pecans for added flavor in the praline sauce. You can also add a dash of cinnamon or nutmeg to either sauce.
  • Make whiskey sauce by adding 1/4 cup whiskey to the praline sauce recipe, and reducing down for a few extra minutes before serving.
  • Make a savory bread pudding by cutting out the sugar and adding cheese, herbs, or garlic instead.
  • I don’t recommend using skim milk for this recipe because the fat is really important for getting a good set with the custard.

Baking pan with bread pudding

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Bread Pudding
5 from 10 votes

Bread Pudding

Bread Pudding is the PERFECT old fashioned dessert for the holidays made with day old bread, half and half, sugar, and vanilla, and only takes 45 minutes to bake!

Course Dessert
Cuisine American
Keyword bread pudding
Prep Time 10 minutes
Cook Time 45 minutes
resting time 1 hour
Total Time 55 minutes
Servings 10 servings
Calories 260 kcal
Author Sabrina Snyder


  • 2 tablespoons unsalted butter more for greasing pan
  • 2 cups half and half
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar
  • 1 pinch salt
  • 1/2 cup raisins optional
  • 4 large eggs beaten
  • 6 cups day old bread cut into 2 inch cubes


  1. Preheat oven to 350 degrees. Butter an 8x8 baking pan with butter and in a large bowl whisk melted butter, half and half, vanilla, sugar, salt, raisins (optional) and eggs together. 

  2. Add in the bread until well combined then put into the 8x8 pan, letting sit for at least an 60 minutes before baking for 40-45 minutes before serving warm or at room temperature.

Recipe Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition Facts
Bread Pudding
Amount Per Serving
Calories 260 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 89mg30%
Sodium 225mg10%
Potassium 208mg6%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 12g13%
Protein 7g14%
Vitamin A 335IU7%
Vitamin C 0.8mg1%
Calcium 109mg11%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. This bread pudding was very good and tasty, of course I did add cinnamon sugar on top before baking. It was very moist and also baked it for 35 minutes and it was perfect. Thank you.

  2. Easy peasy! Great use for leftover hamburger rolls, which we always seem to have. Very dense, rich, and just plain delicious!

  3. I only had about half the amount of bread so i halved the recipe and used a bread dish to bake it in. My mom used to make bread pudding all the time but she passed and i never got her recipe so i never attempted to make one until.i came across yours. This was so easy and quick to make. I added some chocolate chips as i didn’t have raisins. Oh how delicious. I finished nearly half of the pudding. I didn’t add any sauce but its so moist it didn’t need it. Thank you for this recipe.

  4. Delicious…made it with cinnamon bread..and used dried cranberries instead of raisins…best ever bread pudding & easy peasey to throw together. ?

  5. This bread pudding is the best I have ever tasted. My husband loves bread pudding and is never satisfied with what I make. I made your bread pudding and he was raving.