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Bread Pudding is such an easy and mouthwatering dessert. Made with just a few simple ingredients and topped with the most delicious brown sugar sauce, this is the perfect dessert to serve guests.

Piece of Bread Pudding with sauce served on plate. - 4

Bread pudding is one of my very favorites. Whenever I see it on a menu, I go from someone who has no room for dessert to someone who hasn’t eaten in years. It’s just way better than it has any right to be.

The great news is that this bread pudding recipe is incredibly easy to make at home. This delicious recipe comes together with just five ingredients. Then we whip up a three-ingredient brown sugar sauce that you will want to swim in. This is the perfect dessert!

Overhead view of ingredients on countertop for Bread Pudding recipe. - 5

How to Make Bread Pudding

Dry the Bread

The best bread for bread pudding is one that can soak up the custard without falling apart, resulting in a rich, creamy texture. Brioche is an excellent choice due to its soft, airy texture and slightly sweet flavor, which complement the pudding perfectly. Challah, French bread, or baguettes are also options for their sturdy structure and neutral taste.

It’s essential to use day-old or slightly stale bread, as it absorbs the custard more effectively. To dry bread, you can cut it up and leave it out overnight. Otherwise, you can cut it up and bake it at 200 degrees Fahrenheit for 20 minutes.

Overhead view of cubes of bread on baking sheet for Bread Pudding recipe. - 6

Make the Custard

In a large mixing bowl combine the eggs, half and half, sugar, and vanilla extract. Whisk until all the eggs are fully broken down and the mixture is smooth. It might be helpful to use a handheld mixer, but it isn’t necessary.

Overhead view of mixing bowl of ingredients for Bread Pudding recipe. - 7

Add the Bread

Add the dried bread to the egg mixture and toss to combine. Let the bread soak in the custard for 20 minutes.

Overhead view of a mixing bowl of cubes of bread for Bread Pudding recipe. - 8

Bake the Bread Pudding

Pour the bread and custard mixture into the prepared baking pan or casserole dish. Bake for 35 to 45 minutes or until the edges begin to pull away from the sides of the baking dish and the center looks set.

Overhead view of a baking dish of Bread Pudding recipe before baking. - 9

Make the Caramel Sauce

Melt the butter in a small saucepan, then whisk in the heavy cream, brown sugar, and vanilla to the melted butter until the sugar has completely dissolved. Bring to a boil and simmer for five to seven minutes or until it has thickened, stirring occasionally. Serve with your breading pudding.

Overhead view of a saucepan of butter for sauce for Bread Pudding recipe - 10 Overhead view of a saucepan of of boiling ingredients with whisk for Bread Pudding recipe. - 11

Tips and Tricks

  • Be sure to use dry bread. If your bread isn’t stale, you can bake it for 20 minutes. This will help give you the final texture you are looking for.
  • Let the bread soak. Letting the bread cubes soak in the pudding for 20 minutes before baking allows it to absorb all the flavors.
  • Add-in ideas: You could add raisins, chocolate chips, nuts like walnuts or pecans, or dried fruits for extra flavor and texture.
  • Change up the bread. Make this recipe with croissants for Croissant Bread Pudding.
  • How to serve: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
  • How to know when your bread pudding is done. Look for the bread mixture to pull away from the pan it’s in and be set in the middle. Let the dish sit on the counter for 10 minutes before cutting into it to allow it to set.
Baking dish of Bread Pudding with sauce being poured over top. - 12

Storing Leftovers

Store any leftover bread pudding covered in the refrigerator for up to four days in an airtight container. It can be enjoyed cold or reheated in the oven or microwave. As with all recipes, use your best discretion when it comes to leftovers.

Baking dish of Bread Pudding with sauce on top. Fork beside. - 13

If you try this recipe for bread pudding or any of my other recipes, let me know what you think by leaving a comment below!

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Ingredients

Bread Pudding

  • 10 ounces brioche bread dried and cut into 1 1/2 inch cubes, about 8 cups before drying, see note (283.5 grams)
  • 4 large eggs
  • 2 cups half and half read what half in half is and how to replace it here (454 grams or 473.2 ml)
  • 1 cup sugar (198 grams)
  • 2 teaspoons vanilla extract

Brown Sugar Sauce

  • 8 tablespoons unsalted butter (113 grams)
  • 1 cup heavy cream (227 grams or 236.6 ml)
  • 1 cup brown sugar (213 grams)
  • 1 teaspoon vanilla extract

Instructions

Bread Pudding

  • In a large bowl combine the eggs, half and half, sugar, and vanilla extract. Whisk until all the eggs are fully broken down and the mixture is smooth. It might be helpful to use a handheld mixer, but it isn’t necessary. 4 large eggs, 2 cups half and half, 1 cup sugar, 2 teaspoons vanilla extract
  • Add the dried bread and toss to combine. Let the bread sit, soaking in the custard, for 20 minutes. 10 ounces brioche bread
  • Preheat your oven to 350 degrees Fahrenheit. Spray a 2 quart inch baking dish with cooking spray and set aside.
  • Pour the bread and custard mixture into the prepared baking dish.
  • Bake for 35 to 45 minutes uncovered or until the edges of the bread pudding begin to pull away from the sides of the baking dish and the center looks set. Remove from the oven and allow to cool for 10 minutes before cutting into squares.

Brown Sugar Sauce

  • While the bread pudding is cooking, make the sauce. Melt the butter in a small saucepan, then whisk in the heavy cream, brown sugar, and vanilla. Whisk until the sugar has completely dissolved. 8 tablespoons unsalted butter, 1 cup heavy cream, 1 cup brown sugar, 1 teaspoon vanilla extract
  • Bring to a boil, and simmer for 5 to 7 minutes or until it has thickened, stirring occasionally. Pour liberally over baked bread pudding.

Notes

Piece of Bread Pudding with sauce served on plate. - 14

did you make this

Bread Pudding

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Piece of Bread Pudding with sauce served on plate. - 15

Bread Pudding

Ingredients

Bread Pudding

  • 10 ounces brioche bread dried and cut into 1 1/2 inch cubes, about 8 cups before drying, see note (283.5 grams)
  • 4 large eggs
  • 2 cups half and half read what half in half is and how to replace it here (454 grams or 473.2 ml)
  • 1 cup sugar (198 grams)
  • 2 teaspoons vanilla extract

Brown Sugar Sauce

  • 8 tablespoons unsalted butter (113 grams)
  • 1 cup heavy cream (227 grams or 236.6 ml)
  • 1 cup brown sugar (213 grams)
  • 1 teaspoon vanilla extract

Instructions

Bread Pudding

  • In a large bowl combine the eggs, half and half, sugar, and vanilla extract. Whisk until all the eggs are fully broken down and the mixture is smooth. It might be helpful to use a handheld mixer, but it isn’t necessary. 4 large eggs, 2 cups half and half, 1 cup sugar, 2 teaspoons vanilla extract
  • Add the dried bread and toss to combine. Let the bread sit, soaking in the custard, for 20 minutes. 10 ounces brioche bread
  • Preheat your oven to 350 degrees Fahrenheit. Spray a 2 quart inch baking dish with cooking spray and set aside.
  • Pour the bread and custard mixture into the prepared baking dish.
  • Bake for 35 to 45 minutes uncovered or until the edges of the bread pudding begin to pull away from the sides of the baking dish and the center looks set. Remove from the oven and allow to cool for 10 minutes before cutting into squares.

Brown Sugar Sauce

  • While the bread pudding is cooking, make the sauce. Melt the butter in a small saucepan, then whisk in the heavy cream, brown sugar, and vanilla. Whisk until the sugar has completely dissolved. 8 tablespoons unsalted butter, 1 cup heavy cream, 1 cup brown sugar, 1 teaspoon vanilla extract
  • Bring to a boil, and simmer for 5 to 7 minutes or until it has thickened, stirring occasionally. Pour liberally over baked bread pudding.

Notes

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