Okay, so confession time. There are some recipes that feel like a special occasion, requiring a trip to the fancy grocery store and a whole afternoon dedicated to getting them just right. Then there are other recipes, the ones that are your secret weapon, your go-to when you need something delicious without a fuss. This, my friends, is firmly in the second category. It’s my absolute favorite easy bread pudding, and honestly, the fact that it’s so incredibly simple is part of what makes it so magical. I’ve been making variations of this for years, and it always gets rave reviews, even from people who think they don’t like bread pudding. If you’re anything like me, you might have a stash of slightly stale bread lurking in your pantry right now, just waiting for its moment to shine. Well, this is it! It’s the kind of dessert that feels like a warm hug, perfect for a lazy Sunday morning, a cozy evening treat, or even a potluck where you want to bring something impressive but don’t have hours to spare. Forget those complicated custards; this easy bread pudding is your new best friend in the kitchen.
What is easy bread pudding?
So, what exactly *is* this glorious creation? At its heart, bread pudding is pretty straightforward: stale bread soaked in a rich custard and then baked until golden and delicious. Think of it as the ultimate way to rescue bread that’s seen better days. It’s not fussy, it’s not complicated, and it’s incredibly forgiving. The name “easy bread pudding” isn’t just a label; it’s a promise. It’s designed to be made with ingredients you likely already have on hand, and the steps are so simple you could practically do them with your eyes closed (though I wouldn’t recommend that!). It’s essentially a delightful transformation, turning humble bread into a comforting, custardy dessert that’s both satisfying and surprisingly elegant. It’s a classic for a reason, and this version just makes it accessible to everyone, every day.
Why you’ll love this recipe?
I love bread pudding, and I know you will too. I love it. I’m so addicted to it. I’m addicted.flavor is just out of this world. It’s rich, creamy, and subtly sweet, with a wonderful texture that’s somehow both soft and slightly crisp on top. It’s not overly sweet, which I personally love, allowing the subtle flavors of vanilla and cinnamon to really sing. And the simplicity? Oh, it’s a lifesaver! I’m talking about a recipe that comes together in about 15 minutes of active time. No complicated steps, no special equipment, just pure, unadulterated deliciousness. Plus, it’s ridiculously cost-efficientWhat is the best way to reduce food waste without breaking the bank?versatility is another huge plus. While I’m sharing my favorite way to make it, you can easily customize it with different fruits, nuts, or spices. I’ve made it with apples, berries, even chocolate chips, and it’s always a hit. It’s one of those rare recipes that genuinely works for any meal – a sweet start to the day, a comforting brunch addition, or a crowd-pleasing dessert. What I love most about this easy bread pudding is that it feels both nostalgic and completely modern. It reminds me of childhood but is sophisticated enough for any dinner party. It’s a true kitchen hero!
How to Make Easy Bread Pudding
Quick Overview
This easy bread pudding is all about simplicity and deliciousness. You’ll basically cube your bread, whisk together a simple custard, combine them, add some yummy extras, and bake until it’s puffed up and golden brown. It’s a straightforward process that takes very little effort for a huge reward. You don’t need to be a master baker; you just need a love for good food and maybe a slightly stale loaf of bread. The result is a comforting, rich dessert that tastes like it took hours to make, but trust me, it’s your little secret.
Ingredients
For the Main Batter:
You’ll need about 6 cups of cubed bread. Day-old or slightly stale bread works best because it absorbs the custard without becoming completely mushy. Sourdough, challah, brioche, or even a good country white loaf are all fantastic choices. Avoid super soft white bread unless it’s really stale; it can break down too much. I usually cut mine into 1-inch cubes. Make sure you have about 8 cups of milk (whole milk or 2% is great for richness, but I’ve tested this with almond milk and it actually made it even creamier!). You’ll also need 4 large eggs, 1 cup of granulated sugar (you can adjust this slightly depending on your sweetness preference), 2 teaspoons of pure vanilla extract (don’t skimp on this, it makes a huge difference!), and 1 teaspoon of ground cinnamon. A pinch of salt also helps to balance out the sweetness and bring out the flavors.
For the Filling:
This is where you can get creative! My go-to is usually about 1 cup of fresh or frozen berries (like blueberries or raspberries) or chopped apples. If using apples, I like to toss them with a little extra cinnamon and a squeeze of lemon juice. You can also add a handful of chopped nuts like pecans or walnuts for some crunch. Sometimes, I’ll even toss in a few chocolate chips for an extra decadent treat. Make sure your fruit is prepped – no need to cook it beforehand.
For the Glaze:
This is optional, but I highly recommend it! It adds an extra layer of flavor and a beautiful sheen. For a simple glaze, whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk or cream until it’s smooth and pourable. You can also add a splash of vanilla or a pinch of cinnamon to this too. If you prefer something a bit richer, you can make a caramel sauce or even a simple whipped cream to serve alongside.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheating to 350°F (175°C). While that’s warming up, grab an 8×8 inch baking dish or a similar-sized oven-safe casserole dish. I like to lightly grease mine with butter or cooking spray just to make sure nothing sticks. This little step saves you a lot of hassle later!
Step 2: Mix Dry Ingredients
In a large bowl, combine your cubed bread. If you’re adding any dry mix-ins like chopped nuts (but not fruit yet!), now is a good time to toss them in with the bread cubes. This ensures they get evenly distributed throughout the pudding.
Step 3: Mix Wet Ingredients
In a separate, medium-sized bowl, whisk together the eggs, sugar, vanilla extract, cinnamon, and salt. Whisk until everything is well combined and looks smooth. Then, gradually whisk in the milk until you have a nice, uniform custard mixture. Don’t over-whisk, just make sure it’s all blended.
Step 4: Combine
Pour the wet custard mixture over the bread cubes in the large bowl. Gently toss everything together with a spoon or your hands (yes, hands are the best for this!) until all the bread cubes are coated. Let this mixture sit for about 10-15 minutes, giving the bread a chance to soak up all that delicious custard. This is key for a moist bread pudding!
Step 5: Prepare Filling
If you’re adding fruit or chocolate chips, gently fold them into the soaked bread mixture. Try not to mash the bread too much; you want some nice chunks in there. Make sure the additions are spread out evenly.
Step 6: Layer & Swirl
Pour the bread and custard mixture into your prepared baking dish. Spread it out evenly. If you’re using a topping like a streusel or additional fruit, now’s the time to add it. For a simple swirl, you can dollop some fruit preserves or even a little melted chocolate on top and gently swirl it in with a knife. I usually just mix my berries right in, but a swirl can be pretty!
Step 7: Bake
Pop the dish into your preheated oven. Bake for about 40-50 minutes, or until the top is golden brown and a knife inserted into the center comes out mostly clean (a few moist crumbs are okay, but you don’t want wet batter). The pudding should be puffed up and set. If it’s browning too quickly on top, you can loosely tent it with foil.
Step 8: Cool & Glaze
Once it’s done baking, carefully remove the bread pudding from the oven. Let it cool for at least 10-15 minutes before slicing and serving. This allows the custard to set fully. While it’s cooling, prepare your glaze if you’re using one. Once the bread pudding is slightly cooled, drizzle the glaze over the top. You can do this while it’s still warm or after it has cooled down a bit.
Step 9: Slice & Serve
Cut into generous squares and serve warm. It’s absolutely divine on its own, but a scoop of vanilla ice cream or a dollop of whipped cream takes it to another level. Enjoy the comforting goodness!
What to Serve It With
This easy bread pudding is so versatile, it truly works for any meal and occasion. For breakfast, I love it served warm with a strong cup of coffee and maybe a side of fresh berries. It feels like such a treat to start the day with something so comforting. The sweetness is just enough to satisfy without being overwhelming first thing in the morning. When I’m hosting for brunch, this is always a guaranteed crowd-pleaser. I’ll often add some extra fruit to the top, like sliced peaches or a mix of berries, and serve it with a light dusting of powdered sugar for a more elegant presentation. A glass of mimosa or sparkling cider pairs perfectly. For dessert, it’s a classic, of course! Serve it with a drizzle of caramel sauce or a scoop of really good vanilla bean ice cream. It’s the perfect after-dinner treat that feels special but is so easy to whip up. It also shines as a cozy snack on a chilly afternoon. I’ll often make a smaller batch just for my family, and we’ll enjoy it with a mug of hot chocolate. My family also loves it with a sprinkle of extra cinnamon on top. One of my favorite personal traditions is making a big batch on Saturday nights for a relaxed family movie night – it’s pure comfort!
Top Tips for Perfecting Your Easy Bread Pudding
I’ve made this easy bread pudding more times than I can count, and over the years, I’ve picked up a few tricks that I think make a big difference. First, when it comes to the bread, don’t use fresh bread! I can’t stress this enough. Stale bread is key because it absorbs the custard beautifully without turning into complete mush. If your bread is too fresh, just leave it out on the counter for a day or so, or pop it in a low oven for a few minutes to dry it out a bit. For the mixing advice, don’t be afraid to get your hands in there when combining the bread and custard. Gently tossing ensures every piece of bread is coated. The letting-it-soak step is also crucial; give it at least 10-15 minutes. This helps create that perfectly soft, custardy interior. When it comes to swirl customization, if you’re adding fruit, try not to overmix once it’s in. You want pockets of fruit goodness, not a uniform pink mush. For ingredient swaps, I’ve successfully used evaporated milk or even condensed milk (cut back on sugar if using condensed milk!) for extra richness, but whole or 2% milk is my usual go-to. If you’re dairy-free, almond or oat milk works wonderfully, though the custard might be slightly less rich. For baking tips, keep an eye on your oven. Ovens can vary, so the 40-50 minutes is a guideline. It’s done when the center is set and the top is golden. A slight jiggle is okay, but it shouldn’t be liquid. If it’s browning too fast, a loose tent of foil is your best friend. And for glaze variations, if you want a thicker glaze, just add more powdered sugar. If you want it thinner, add more liquid. A splash of lemon juice in the glaze can also add a nice tang. This recipe is incredibly forgiving, so don’t be afraid to experiment a little!
Storing and Reheating Tips
The great news is that this easy bread pudding stores beautifully, which means you can make it ahead or enjoy leftovers for days. At room temperature, if it’s not covered and the weather is cool, it’s usually fine for a few hours. However, for food safety and best quality, I always recommend storing leftovers in the refrigerator. For refrigerator storage, let the bread pudding cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It should keep well for about 3-4 days. The texture might soften a bit over time, but it’s still delicious. If you plan on freezing it, make sure it’s fully cooled. For freezer instructions, I like to wrap individual portions tightly in plastic wrap, then place them in a freezer-safe bag or container. It can be kept in the freezer for up to 2-3 months. To thaw, transfer it to the refrigerator overnight. Glaze timing advice is important here: I usually prefer to add the glaze just before serving if it’s been refrigerated or frozen, as it can get a bit sticky if left on for too long during storage. Reheating is simple: you can pop individual portions in the microwave for about 30-60 seconds until warmed through, or if you have a larger piece, you can reheat it gently in a 300°F (150°C) oven for about 10-15 minutes. Be careful not to overheat, or it can become rubbery.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite easy bread pudding recipe! It’s one of those dishes that just brings a smile to my face, and I really hope it does the same for you. It’s proof that you don’t need complicated steps or fancy ingredients to create something truly wonderful and comforting. The way the bread soaks up the creamy custard and bakes into a golden, delicious masterpiece is just pure magic. If you love this recipe, you might also enjoy my easy apple crumble or my no-bake cheesecake bars for more simple yet satisfying sweet treats. Give this easy bread pudding a try; I promise you won’t be disappointed. I can’t wait to hear how yours turns out! Let me know in the comments below if you try it, or if you have any favorite additions or variations!
Easy Bread Pudding
Ingredients
Main Ingredients
- 6 slices stale bread cut into 1-inch cubes
- 3 cups milk
- 0.75 cup granulated sugar
- 3 large eggs beaten
- 1.5 teaspoons vanilla extract
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.5 cup raisins optional
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, whisk together the milk and sugar until the sugar is dissolved.
- Stir in the beaten eggs, vanilla extract, cinnamon, and nutmeg.
- Add the cubed bread to the milk mixture and let it soak for about 10-15 minutes, stirring occasionally, until the bread is soft and saturated.
- If using, stir in the raisins.
- Pour the mixture into the prepared baking dish.
- Bake for 45-55 minutes, or until the pudding is set and golden brown on top.
- Let it cool slightly before serving. Serve warm, with whipped cream or a dusting of powdered sugar if desired.
