Name: Homemade Bread Pudding Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 cup raisins; ¼ cup ron; 6 cups French bread (at least a day old, cut into 1-inch cubes); 2 cups milk (divided); 1 large egg; 1 cup sugar; 1 tablespoon vanilla extract; ¼ teaspoon nutmeg; ½ teaspoon cinnamon; 1 ¼ cups heavy cream; ¾ cup milk; 3 tablespoons butter (melted); 3 egg yolks; ¼ cup vanilla sugar (or sugar + 1 teaspoon vanilla beans)

Jump to Recipe

Add Preferred Source

Bread pudding is one of those desserts that feels like a warm hug in every bite. With simple ingredients like day-old bread, milk, and a touch of sugar, you can create something that’s not only easy to make but also incredibly satisfying. Toss in rum-soaked raisins for a sweet, boozy twist, and top it off with a rich, creamy English sauce—it’s a dessert that’s both comforting and a little indulgent.

A close-up of bread pudding with a creamy sauce being lifted from a dish, showcasing the dessert’s rich texture and irresistible appeal. — Bread Pudding. Photo Credit: Pocket Friendly Recipes

This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!

Bread pudding has always been my go-to dessert when I need something simple but impressive. I love making it for gatherings because it’s one of those desserts that everyone gravitates to—warm, inviting, and just the right amount of sweetness. It’s also easy to customize, so whether I’m keeping it classic or adding my own twist, it always feels like a win.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Ingredients for bread pudding arranged on a countertop, including French bread, eggs, milk, heavy cream, sugar, vanilla sugar, cinnamon, nutmeg, vanilla extract, butter, raisins, and rum—a classic setup for homemade bread pudding. — Bread Pudding Ingredients. Photo Credit: Pocket Friendly Recipes

How to Make Easy Bread Pudding with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

Making this bread pudding is simple and so rewarding when you follow my easy steps.

Prep the Raisins

Start by soaking the raisins in rum for 1-2 hours. This gives them a rich, flavorful boost and keeps them plump and juicy.

Preheat

Preheat the oven to 180ºC (350°F).

Soak the Bread

Combine half the milk and the bread cubes in a large mixing bowl. Press the bread into the milk with your hands until the cubes are fully saturated and soft.

Mix the Custard

In a separate bowl, whisk the egg until smooth. Stir in the sugar, vanilla, nutmeg, cinnamon, and the rest of the milk.

Pour this mixture over the soaked bread and add the rum-soaked raisins. Stir gently to combine everything without breaking up the bread too much.

Bake the Bread Pudding

Lightly grease a 9×13-inch baking dish and pour the bread mixture into it. Spread it out evenly, then bake at 350°F (180°C) for 35-45 minutes.

A baking dish filled with delectable bread pudding topped with raisins takes center stage, surrounded by bowls of milk, cinnamon sugar, and an egg on a marble surface. — Pour the bread mixture into the baking dish. Bake for 35-45 minutes.

The edges should be golden brown and just starting to pull away from the dish.

Make the Vanilla Custard

In a saucepan, heat the cream, butter, and vanilla sugar over medium heat until small bubbles form at the edges.

Whisk the egg yolks in a separate bowl, then slowly add ½ cup of the hot cream mixture, whisking constantly to temper the yolks.

Gradually whisk the yolk mixture back into the saucepan. Cook, stirring continuously, until the sauce thickens enough to coat the back of a spoon.

A luscious creamy sauce cascades from a jug, enveloping the warm bread pudding nestled in its round ceramic dish. — Drizzle the vanilla custard over the top.

When the bread pudding is ready, remove it from the oven and serve it warm with vanilla custard drizzled over the top. Enjoy!

A spoon gracefully scoops a luscious serving of warm bread pudding topped with rich, creamy vanilla sauce from a pristine white bowl.

Homemade Bread Pudding Recipe

Author: Mandy Applegate

Bread pudding is the kind of dessert that feels like pure comfort—simple, warm, and completely satisfying. With just a few basic ingredients like day-old bread and milk, you can create something magical, especially when you add rum-soaked raisins and top it with a creamy English sauce. It’s always a hit at gatherings, the kind of dish everyone gravitates to because it just feels so homemade and special. Whether you keep it classic or put your own spin on it, bread pudding never disappoints.

Print Recipe Pin Recipe Rate Recipe

Add Preferred Source

Prep Time: 15

Cook Time: 45

Total Time: 1

Course: Dessert

Cuisine: American

Keyword: Traditional Bread Pudding

Servings:

Calories: 908kcal

Equipment

9×13 Baking dish

Ingredients

1 cup raisins
¼ cup ron
6 cups French bread at least a day old, cut into 1-inch cubes
2 cups milk divided
1 large egg
1 cup sugar
1 tablespoon vanilla extract
¼ teaspoon nutmeg
½ teaspoon cinnamon

For the English cream:

1 ¼ cups heavy cream
¾ cup milk
3 tablespoons butter melted
3 egg yolks
¼ cup vanilla sugar or sugar + 1 teaspoon vanilla beans

US Customary – Metric

Instructions

Combine the raisins and rum in a small bowl. Cover and let them soak for 1-2 hours so the raisins absorb the flavor and soften.
1 cup raisins, ¼ cup ron
Preheat your oven to 350°F (180°C). In a large mixing bowl, add half of the milk and the bread cubes. Press the bread into the milk with your hands until it is soaked through.
2 cups milk, 6 cups French bread
In another bowl, whisk the egg, then mix in the sugar, vanilla, nutmeg, cinnamon, and the remaining milk. Pour this mixture over the soaked bread and gently stir to combine. Add the rum-soaked raisins and fold them in evenly.
1 large egg, 1 cup sugar, 1 tablespoon vanilla extract, ½ teaspoon cinnamon, ¾ cup milk, ¼ teaspoon nutmeg
Lightly grease a 9×13-inch baking pan. Pour in the bread mixture, spreading it evenly. Bake for 35-45 minutes or until the edges are golden brown and pulling away from the pan.

For the Vanilla Custard:

In a small heavy saucepan, heat the cream, butter, and vanilla sugar over medium heat until small bubbles form around the edges.
1 ¼ cups heavy cream, 3 tablespoons butter, ¼ cup vanilla sugar
In a separate bowl, whisk the egg yolks until smooth. Gradually add ½ cup of the hot cream mixture to the yolks while whisking continuously.
3 egg yolks
Slowly return the egg mixture to the saucepan, whisking constantly. Cook over low heat, stirring, until the mixture thickens enough to coat the back of a spoon.
When the bread pudding is ready, remove it from the oven and serve it warm with vanilla custard drizzled over the top.

Notes

Stale Bread Works Best: The best bread for bread pudding is day-old bread, as it soaks up the custard perfectly without turning mushy.
Skip the Rum: If you’re making this for kids or prefer to skip the alcohol, replace the rum with apple juice or leave it out entirely. The raisins will still plump up nicely.
Custard Consistency Matters: When mixing the bread with the custard, ensure it’s well-coated but not overly soupy. This balance ensures a creamy but firm result after baking.
Check for Doneness: The edges should be golden, and the center set but still soft. Overbaking can dry it out.
Make Ahead: Soak the bread and prepare the custard the night before for a quick assembly the next day.
Serve Warm: This dessert is at its absolute best when served warm, fresh out of the oven.

Nutrition

Tried this recipe?Let us know how it was!

Recipe Notes and Expert Tips

I’ve pulled together some practical tips to make this bread pudding a guaranteed success:

Stale Bread Works Best: The best bread for bread pudding is day-old bread, as it soaks up the custard perfectly without turning mushy.
Skip the Rum: If you’re making this for kids or prefer to skip the alcohol, replace the rum with apple juice or leave it out entirely. The raisins will still plump up nicely.
Custard Consistency Matters: When mixing the bread with the custard, ensure it’s well-coated but not overly soupy. This balance ensures a creamy but firm result after baking.
Check for Doneness: The edges should be golden, and the center set but still soft. Overbaking can dry it out.
Make Ahead: Soak the bread and prepare the custard the night before for a quick assembly the next day.
Serve Warm: This dessert is at its absolute best when served warm, fresh out of the oven.

How to Store Leftover Bread Pudding

Storing leftover bread pudding is simple, and it reheats wonderfully for future servings. To keep it fresh, let the pudding cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to three days.

If you want to freeze it, wrap individual portions tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag or container. Bread pudding can be frozen for up to two months, making it a fantastic make-ahead dessert option.

When you’re ready to enjoy it again, reheating is easy. For the best results, warm it in the oven at 325°F. Cover the pudding with foil to retain moisture and heat until warmed through.

If you’re in a hurry, use the microwave, but reheat in short intervals to avoid drying it out. Adding a small splash of milk or a drizzle of cream when reheating can help restore the pudding’s soft and creamy texture.

My Top 3 Money-Saving Tips for This Recipe

Here are a few easy ways to save money while making bread pudding:

Use Leftover Bread: This is the perfect way to use up stale or leftover bread that might otherwise go to waste.
DIY Vanilla Sugar: Make your own by storing a vanilla bean in a jar of sugar for a few days. It’s cheaper and just as delicious.
Buy in Bulk: Stock up on pantry staples like raisins, cinnamon, and sugar to save on future recipes.

What to Serve With Bread Pudding

Bread pudding pairs beautifully with a drizzle of caramel or butterscotch sauce, a scoop of vanilla ice cream, or a dollop of whipped cream. For a festive touch, sprinkle it with powdered sugar or add some fresh berries on the side.

More Easy Dessert Recipes for You to Try at Home

If you love dessert as much as I do, then you should check out these recipes.

Best Bread Pudding Recipe