Old-Fashioned Bread Pudding

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This old-fashioned bread pudding is pure comfort in a baking dish: cubes of day-old challah or French bread soaked in a cinnamon vanilla custard, studded with plump raisins and baked until puffed, golden and caramelized on top. Each warm square is finished with a silky homemade vanilla sauce.

It is a frugal classic that turns stale bread into a dessert everyone remembers. The custard takes 10 minutes to stir together, the oven does the rest, and the sauce is ready in about 5 minutes on the stove.

Why You’ll Love This Old-Fashioned Bread Pudding

• Uses up day-old bread: stale bread soaks up the custard best.
• Simple pantry ingredients: bread, milk, eggs, sugar, butter and spices.
• Crisp top, custardy middle: a cinnamon sugar top caramelizes in the oven.
• Warm vanilla sauce: a quick, egg-free sauce turns it into a special dessert.
• Make ahead friendly: assemble it early and bake when you are ready.
• Feeds a crowd: one 9-inch pan makes 9 generous squares.

Ingredients You’ll Need

For the Bread Pudding

• 6 cups day-old bread, cubed: challah or French bread is ideal. Brioche makes it richer; sandwich bread works but turns softer.
• 2 cups whole milk: for a richer pudding, replace 1/2 cup with heavy cream.
• 3 large eggs: they set the custard. Room-temperature eggs mix in more evenly.
• 1/2 cup white sugar: sweetens the custard.
• 1/4 cup brown sugar, packed: adds a gentle caramel flavor.
• 1/4 cup unsalted butter, melted: plus a little extra for the pan.
• 2 tsp vanilla extract: the heart of the flavor.
• 1 tsp ground cinnamon and 1/4 tsp ground nutmeg: classic warm spices.
• 1/4 tsp salt: balances the sweetness.
• 1/2 cup raisins: dark or golden. Dried cranberries or chopped dates are good swaps.

For the Cinnamon Sugar Top

• 1 tbsp white sugar mixed with 1/2 tsp cinnamon: sprinkled on before baking for a crackly, caramelized crust.

For the Vanilla Sauce

• 1/4 cup unsalted butter
• 1/2 cup white sugar
• 1 tbsp cornstarch: thickens the sauce without eggs.
• 1 cup whole milk or half-and-half: half-and-half makes it creamier.
• 1 tsp vanilla extract and a pinch of salt

How to Make Old-Fashioned Bread Pudding

Give the bread a few minutes to soak up the custard before baking. That short rest is the secret to a pudding that is creamy all the way through.

Prep the Bread

1. Heat the oven to 350°F and butter an 8×8 or 9×9-inch baking dish.
2. If your bread is still soft, spread the cubes on a baking sheet and toast them for 8 to 10 minutes to dry them out.
3. Spread the bread cubes in the dish and scatter the raisins over and between them.

Make the Custard

1. In a large bowl, whisk the eggs, white sugar and brown sugar until smooth.
2. Whisk in the milk, melted butter, vanilla, cinnamon, nutmeg and salt.
3. Pour the custard evenly over the bread and press the cubes down gently so they all get soaked.
4. Let it stand for 15 to 20 minutes, pressing once or twice, until most of the custard is absorbed.

Bake

1. Sprinkle the cinnamon sugar evenly over the top.
2. Bake for 40 to 45 minutes, until puffed, golden and set in the center. A knife inserted near the middle should come out clean.
3. Let it cool for 10 minutes before cutting.

Make the Vanilla Sauce

1. Melt the butter in a small saucepan over medium heat.
2. Whisk the sugar and cornstarch together, then whisk them into the butter.
3. Slowly whisk in the milk and cook, stirring constantly, for 3 to 5 minutes until the sauce bubbles gently and thickens.
4. Remove from the heat and stir in the vanilla and a pinch of salt. Spoon warm over each serving.

Because the custard is made with eggs, bake until the center is fully set. The USDA notes that dishes containing eggs should reach 160°F, so an instant-read thermometer in the middle is an easy way to check.

Expert Tips for the Best Old-Fashioned Bread Pudding

• Use stale bread: dry bread soaks up custard without turning mushy. Cornell Cooperative Extension’s tips for storing bread even suggest turning stale loaves into bread pudding.
• Do not skip the soak: 15 to 20 minutes gives a creamy, even texture.
• Press, do not stir: gently pressing keeps the cubes intact and soaked.
• Check early: ovens vary, so start checking at 35 minutes.
• Cover if browning fast: tent loosely with foil for the last 10 minutes if the top darkens too quickly.
• Whisk the sauce constantly: it keeps the cornstarch smooth and lump-free.
• Rest before slicing: 10 minutes out of the oven lets the custard settle so squares hold their shape.

Bread Pudding vs French Toast Casserole

Both start with bread soaked in an egg and milk custard, but they are made for different moments. French toast casserole is usually a breakfast dish, often less sweet and served with maple syrup, much like our grab-and-go cinnamon sugar French toast muffins.

Old-fashioned bread pudding is a dessert. It has a higher ratio of sugar and spice, often includes raisins, and is finished with a sweet vanilla sauce. The texture is softer and more custardy in the middle, with a caramelized top. If you love a silky vanilla custard, you will also enjoy these Italian cream puffs with custard filling.

Bread pudding also has a long history as a thrifty home dessert. Generations of cooks turned leftover loaves into something special, which is why this simple recipe still tastes like grandma’s kitchen.

Variations

• Apple cinnamon: add 1 cup diced apple with the raisins. For another cozy apple dessert, try these easy apple crumb bars.
• Chocolate chip: swap the raisins for semi-sweet chocolate chips.
• Pecan praline: sprinkle chopped pecans and extra brown sugar on top before baking.
• Rum raisin flavor: soak the raisins in warm water with 1/2 tsp rum extract for 10 minutes, then drain.
• Caramel sauce: serve with warm caramel sauce instead of vanilla sauce.
• Orange zest: add the zest of one orange to the custard for a bright note.

What to Serve With It

Serve old-fashioned bread pudding warm with the vanilla sauce, a scoop of vanilla ice cream or a dollop of lightly whipped cream. A cup of coffee or hot tea is the perfect partner. For holidays, add a sprinkle of toasted pecans and a light dusting of cinnamon right before serving.

Planning a cozy dessert spread? Pair it with a plate of Golden Cinnamon Glazed Apple Fritter Bites and a tin of Old-Fashioned Fruitcake Cookies.

Make Ahead and Freezing

Make ahead: assemble the pudding, cover and refrigerate for up to 24 hours. Let it sit at room temperature for 20 minutes, add the cinnamon sugar, and bake, adding 5 to 10 minutes if needed.

Freezing: freeze the baked, cooled pudding in squares or whole, wrapped well, for up to 3 months. Thaw overnight in the refrigerator. The sauce can be frozen separately for up to 1 month.

Storage and Reheating

Store leftover bread pudding covered in the refrigerator for up to 4 days. Keep the sauce in a separate jar for up to 5 days.

Reheat individual squares in the microwave for 30 to 45 seconds, or warm the whole dish covered with foil at 325°F for 15 to 20 minutes. Rewarm the sauce on the stove or in the microwave, whisking in a splash of milk if it has thickened.

Frequently Asked Questions

What is the best bread for old-fashioned bread pudding?

Challah, brioche or French bread give the best texture. They are sturdy enough to soak up custard without falling apart.

Can I use fresh bread?

Yes, but dry it in the oven first. Toast the cubes at 350°F for 8 to 10 minutes so they absorb the custard instead of turning soggy.

Why is my bread pudding soggy?

The bread was too fresh, the pudding was underbaked, or there was too much liquid. Use day-old bread and bake until the center is set.

Can I make it without raisins?

Absolutely. Leave them out or replace them with chocolate chips, dried cranberries or chopped nuts.

Should old-fashioned bread pudding be served warm or cold?

It is most comforting served warm with vanilla sauce, but many people love it chilled straight from the fridge too.

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