This warm, custardy Bread Pudding transforms yesterday's bread into something sweet and comforting, with cinnamon-spiced custard soaking into every tender bite and little pockets of melted chocolate throughout. I started making this after watching my grandma rescue a forgotten loaf from the counter, and now it's my go-to when I need an easy dessert that feels like a warm hug. It's simple to throw together with ingredients you probably already have, and the crunchy cinnamon-sugar crust on top makes it taste almost bakery-worthy.
If you're looking for more cozy comfort food, you might also love my Easy Savory Oatmeal Recipe for a hearty morning start, or try the Best Golden Milk Overnight Oats Recipe or Best Golden Milk Overnight Oats Recipr for a hands-off breakfast option.
The smell while it bakes is incredible vanilla and cinnamon filling your whole kitchen.
Why You'll Love This Bread Pudding
This homemade bread pudding checks all the boxes for an easy, crowd-pleasing dessert. Here's what makes it worth making:
It uses leftover bread. Got a few slices going stale? This recipe is basically designed for them. Day-old bread actually works better because it soaks up the custard without turning to mush.
Simple ingredients, big flavor. You probably have everything already eggs, half and half, sugar, cinnamon, vanilla. The chocolate chips are optional but highly recommended.
Minimal effort required. There's no complicated technique here. You mix, you soak, you bake. Even beginners can nail this traditional bread pudding recipe on the first try.
That crunchy cinnamon-sugar top. The topping caramelizes in the oven and creates this sweet, crispy crust that contrasts perfectly with the soft custard underneath.
Tastes amazing warm or cold. Serve it fresh from the oven for maximum comfort, or chill it overnight for a denser, more custardy texture. Both ways are delicious.
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Bread Pudding Ingredients
Here's what you'll need to make the best bread pudding dessert.
See Recipe Card Below This Post For Ingredient Quantities
For the Bread Pudding:
Butter : Used to grease the dish and add richness to the custard. Melted butter blends smoothly into the egg mixture and keeps everything tender.
Day-old bread : The star of the show. Stale or day-old bread absorbs the custard better than fresh bread without falling apart. Any kind works—white, whole wheat, brioche, even leftover dinner rolls.
Large eggs : Bind everything together and create that classic custardy texture. They help the pudding set as it bakes.
Half and half : Adds creaminess and richness to the custard. You can substitute with whole milk if needed, though the texture will be slightly lighter.
Sugar : Sweetens the custard and balances the warm spices. Not too much, not too little—just right for a comforting dessert.
Cinnamon: Brings warmth and cozy spice to every bite. It pairs beautifully with the vanilla and makes your kitchen smell amazing.
Vanilla extract : Adds depth and a sweet aroma that complements the cinnamon. Use pure vanilla if you have it.
Salt : A tiny amount that balances the sweetness and enhances all the other flavors.
Chocolate chips : Optional but so good. They melt into little pockets of chocolatey goodness throughout the pudding.
For the Cinnamon Sugar Topping:
Sugar : Creates a sweet, crunchy crust on top when it caramelizes in the oven.
Cinnamon : Adds extra warmth and spice to the topping.
How To Make Bread Pudding
Follow these simple steps to make the perfect easy bread pudding recipe.
Prepare the bread: Tear the day-old bread into 1" pieces. Spread them out on a parchment-lined baking sheet and let them dry out, but don't let them get too hard. You want them slightly stale so they soak up the custard beautifully.
Grease the baking dish: Liberally grease a baking dish with about ½ tablespoon of butter, making sure to coat the bottom and sides. Melt the remaining butter in a small saucepan or microwave, allowing it to cool slightly but not solidify.
Make the custard: In a large mixing bowl, whisk together the eggs, half and half, vanilla extract, ⅔ cup of sugar, 2 teaspoon of cinnamon, and salt until smooth. Slowly stream in the melted butter, whisking constantly to incorporate it evenly without scrambling the eggs.
Soak the bread: Add the pieces of bread to the egg mixture, a few handfuls at a time, tossing gently to coat each piece in the custard. Let the mixture soak for 1 to 2 minutes so the bread can absorb as much of that sweet, creamy custard as possible.
Assemble the bread pudding: Transfer half of the soaked bread to the prepared baking dish, spreading it evenly. Sprinkle in the chocolate chips and any other desired mix-ins like raisins or nuts. Cover with the remaining soaked bread, scraping any leftover custard from the bowl over the top. Tuck any visible chocolate chips into the bread to prevent them from burning.
Soak the mixture: Cover the casserole dish with aluminum foil. Let it soak at room temperature for at least 30 minutes, or up to 2 hours if you have time. For even deeper flavor, you can refrigerate it overnight.
Preheat the oven: Preheat your oven to 375°F. If you refrigerated the dish overnight, allow it to sit at room temperature for about 15 minutes before baking to avoid shocking a cold glass dish with sudden heat.
Bake covered: Place the covered dish in the oven and bake for 30 minutes. This initial covered baking helps the custard set without the top browning too quickly.
Prepare the topping: While the bread pudding bakes, mix together the sugar and cinnamon for the topping in a small bowl. Set it aside.
Finish baking: After 30 minutes, carefully remove the foil and sprinkle the cinnamon-sugar topping evenly over the pudding. Continue baking, uncovered, for another 20 to 25 minutes or until the top is golden brown and has a lovely crunchy texture. The edges should look set, and the center should be just slightly jiggly.
Let it cool for at least 10 minutes before serving. It's incredible warm, with the custard still soft and the chocolate melty.
Equipment For Bread Pudding
Parchment paper: Lines your baking sheet when drying out the bread pieces.
Small saucepan or microwave-safe bowl: For melting the butter quickly and easily.
Whisk: Helps blend the eggs, cream, and spices into a smooth custard.
Large mixing bowl: Holds all your bread and custard mixture with room to toss everything together.
Baking dish: A 9x13-inch dish or similar size works perfectly for this recipe.
Aluminum foil: Covers the dish during the first part of baking to help the custard set evenly.
Small bowl: For mixing your cinnamon-sugar topping.
Substitutions and Variations
This classic bread pudding is flexible. Here are some ways to customize it:
Bread options: Use whatever bread you have—French bread, challah, croissants, or even leftover cinnamon rolls. Richer breads like brioche make an extra decadent pudding.
Milk swap: Replace half and half with whole milk for a lighter version, or use heavy cream for something even richer and more indulgent.
Add-ins: Swap chocolate chips for raisins, dried cranberries, chopped pecans, or diced apples. You could even add a tablespoon of bourbon or rum to the custard for a grown-up twist.
Spice it up: Add a pinch of nutmeg or cardamom along with the cinnamon for extra warmth.
Make it vegan: Use plant-based milk, vegan butter, and a flax egg substitute, though the texture will be slightly different.
Storage Your Bread Pudding
Room temperature: This warm bread pudding is best enjoyed fresh, but it can sit at room temperature, covered, for up to 2 hours.
Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. The pudding will firm up as it chills, which some people actually prefer.
Freezer: You can freeze bread pudding for up to 2 months. Wrap individual portions tightly in plastic wrap, then place in a freezer-safe container. Thaw overnight in the fridge.
Reheating: Warm individual servings in the microwave for 30 to 45 seconds, or reheat the whole dish in a 325°F oven for about 15 minutes until warmed through.
Serving Suggestions
Here are some cozy ways to serve your bread pudding with chocolate chips:
Vanilla ice cream: A scoop of cold vanilla ice cream melting over warm bread pudding is hard to beat. The contrast in temperature makes every bite exciting.
Caramel sauce: Drizzle warm caramel sauce over the top for extra sweetness and a gorgeous presentation.
Whipped cream: A dollop of fresh whipped cream adds lightness and a touch of elegance.
Fresh berries: Serve with a handful of fresh raspberries or strawberries on the side for a pop of color and tartness.
Expert Tips
Use stale bread. Fresh bread turns mushy when soaked. Day-old or slightly stale bread holds its shape better and creates a better texture.
Don't skip the soaking time. Letting the bread sit in the custard for at least 30 minutes makes a huge difference. The bread absorbs more flavor and the pudding bakes up creamier.
Watch the baking time. Every oven is different. Start checking at 20 minutes for the final uncovered bake. You want the top golden and crunchy but not burned.
Let it rest before serving. Give the pudding at least 10 minutes to set after baking. It'll be easier to cut and less likely to fall apart.
Make it ahead. You can assemble this leftover bread recipe the night before, refrigerate it, and bake it fresh the next day. Perfect for holidays or brunch.
FAQ
What's the difference between bread pudding and bread and butter pudding?
Bread and butter pudding is a British version where sliced bread is buttered, layered in a dish, and baked with custard. Bread pudding is more rustic torn bread pieces tossed in custard and baked until soft and custardy. Both are delicious, but bread pudding tends to be less structured and more casual. My family prefers the torn bread method because it soaks up more custard.
What are the ingredients in bread pudding?
The basic ingredients are day-old bread, eggs, milk or cream, sugar, and flavorings like vanilla and cinnamon. Many recipes add butter for richness and mix-ins like raisins, chocolate chips, or nuts. It's one of those simple bread pudding recipes that doesn't require anything fancy.
What exactly is bread pudding?
Bread pudding is a baked dessert made by soaking stale bread in a sweetened custard mixture (eggs, milk, sugar, and spices) and baking until set. It's a comfort food classic that transforms leftover bread into something warm, sweet, and satisfying. Think of it as a cross between French toast and a soft, custardy cake.
What's the best kind of bread to use for bread pudding?
Day-old bread with a sturdy texture works best. French bread, challah, brioche, sourdough, or even plain white sandwich bread all work well. Avoid very soft or thin breads that might dissolve. Richer breads like challah or brioche make an extra decadent pudding, while heartier breads like sourdough add nice texture. Whatever you use, make sure it's at least a day old.
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Pairing
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Bread Pudding
Ingredients
- 3 tablespoon butter divided, use for greasing and melting
- 8 cups day-old bread torn into 1" pieces, preferably slightly stale
- 3 large eggs for custard base
- 2 cups half and half or 1 cup milk + 1 cup heavy cream
- ⅔ cup sugar for custard mixture
- 2 teaspoon cinnamon for custard
- 1 teaspoon vanilla extract adds sweetness and aroma
- ¼ teaspoon salt balances sweetness
- ¼ cup chocolate chips for added sweetness and texture
Cinnamon Sugar Topping:
- 1 tablespoon sugar for topping
- ½ teaspoon cinnamon for topping
Instructions
-
Tear the day-old bread into 1” pieces and spread them out on a parchment-lined baking sheet to dry out slightly.
- Liberally grease a baking dish with about ½ tablespoon of butter. Melt the remaining butter in a small saucepan or microwave and allow it to cool slightly.
-
In a large mixing bowl, whisk together the eggs, half & half, vanilla extract, sugar, cinnamon, and salt until well combined. Slowly stream in the melted butter, whisking constantly to incorporate.
- Add the bread pieces to the custard mixture a few handfuls at a time, tossing gently to coat. Let it sit for 1-2 minutes to soak up the custard.
- Transfer half of the soaked bread to the prepared baking dish. Sprinkle the chocolate chips and any other mix-ins on top, then cover with the remaining soaked bread. Scrape any leftover custard mixture into the dish and tuck in any chocolate chips visible on top to prevent burning.
- Cover the baking dish with aluminum foil and let the pudding soak at room temperature for at least 30 minutes (or up to 2 hours). For overnight soaking, refrigerate the dish.
- Preheat the oven to 375℉ (190°C). If the bread pudding has been refrigerated, let it warm slightly before placing it in the oven to prevent a glass dish from cracking.
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Bake the bread pudding, covered, for 30 minutes. Meanwhile, mix the cinnamon and sugar for the topping in a small bowl.
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Remove the foil and sprinkle the cinnamon-sugar topping evenly over the pudding. Continue baking, uncovered, for another 20-25 minutes or until the top is golden and crunchy.
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