Custardy baked bread pudding with warm vanilla sauce
Classic Bread Pudding
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Servings
8
1 baking dish
Difficulty
Easy
Cost
Budget
$
Classic Bread Pudding
Custardy baked bread pudding with warm vanilla sauce
★4.8(14)
Torn bread soaked in a rich vanilla custard and baked until golden with crispy edges and a soft, custardy center. Drizzled with warm vanilla or bourbon sauce.
20m
Prep Time
45m
Cook Time
65m
Total Time
8
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Bread pudding transforms stale bread into a luxurious dessert with a crispy golden top and a soft, custardy interior. It's the original comfort food dessert—frugal, forgiving, and fantastic.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This version of Classic Bread Pudding has been refined through testing to ensure consistently excellent results. Baking is where precision meets creativity. This recipe balances the science of ratios and temperatures with the art of flavor, producing a dessert that looks as impressive as it tastes and rewards careful attention to detail.
Ingredients
- 6 cups cubed day-old French bread
- 2 cups whole milk
- 1 cup heavy cream
- 4 eggs
- 3/4 cup sugar
- 2 tsp vanilla extract
Instructions
- 1
Spread bread cubes in a greased 9x13 baking dish.
- 2
Whisk milk, cream, eggs, sugar, vanilla, and a pinch of cinnamon and salt until smooth.
- 3
Pour custard over the bread, pressing gently to submerge. Let soak 20 minutes.
- 4
Bake at 350°F for 40-45 minutes until puffed, golden, and set (a knife inserted in center comes out clean).
- 5
Serve warm drizzled with vanilla sauce (butter, powdered sugar, vanilla, splash of cream heated together).
Serving Suggestions
Ways to Serve This Dish
Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
French breadChallah, brioche, or croissants
Richer breads make an even more decadent pudding
Vanilla sauceBourbon sauce or caramel sauce
Add 2 tbsp bourbon to the warm sauce for a New Orleans classic
Heavy creamFull-fat coconut cream, chilled
Chill the can overnight, scoop out the solid cream, and whip it just like dairy cream. Add a tablespoon of powdered sugar to stabilize the whip.
DepthPantry
Test Kitchen Pick
Vanilla Extract
Helpful Pantry Staple
Why the vanilla matters
For baking and desserts, vanilla is often carrying more aroma than people expect. A better bottle gives the whole recipe a cleaner finish.
This is a small pantry move that usually makes baked goods taste more complete.
- Improves aroma in desserts and bakes
- Useful across cakes, cookies, and breakfast bakes
Vanilla extract is one of the easiest pantry upgrades to keep using.
Shop vanilla extract for this recipeTips & Storage
Pro Tips
Use day-old bread—fresh bread doesn't absorb custard as well and can be gummy.
Let the bread soak at least 20 minutes so every piece is saturated with custard.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. Most baked goods can be frozen for up to 3 months — wrap tightly in plastic wrap then foil.
Reheating
Reheat at 325°F for 15 minutes, then drizzle with fresh warm sauce.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe was tested at least six times to ensure reliable results. Follow the temperatures and times closely for your first attempt, then adjust to your oven on subsequent bakes.
Nutrition Facts
Per serving (120mg) · 8 servings
Calories340
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein8g
Carbohydrates14g
Fat46g
Fiber240mg
Sugar1g
Sodium28g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What bread works best?
- French bread, challah, brioche, or croissants all make excellent bread pudding.
- Can I add mix-ins?
- Chocolate chips, raisins, pecans, or caramel are all fantastic additions.
- Can I reduce the sugar?
- You can typically reduce sugar by up to 25 percent without significantly affecting texture. Beyond that, you may notice changes in browning, moisture, and structure since sugar plays a role in all three. Start with a small reduction and adjust to taste.
- What if I do not have a stand mixer?
- A hand mixer works for most recipes, though creaming may take a bit longer. For some tasks like whipping egg whites, a hand mixer actually gives you more control. In a pinch, vigorous whisking by hand works for simpler batters.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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