Bread Pudding Recipe

4.80 from 5 votes

This old-fashioned bread pudding recipe is simple to make and so delicious. It's a great holiday breakfast or dessert!

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time55

Soak Time30

Total Time1 35

Course: Breakfast, Dessert

Cuisine: American

Servings:

Preheat oven to 350°F.
Slice the bread into 2-inch cubes and spread them out on a baking sheet. Bake for 10 minutes, until the bread feels dry but is not browned.
1 (1-pound) loaf brioche bread
Grease a 9x13-inch baking pan with butter. Add the bread to the dish and spread it out into an even layer.
In a large bowl, whisk the milk, melted butter, vanilla extract, sugar, cinnamon, salt, and eggs together.
4 cups milk, ¼ cup unsalted butter, 1 tablespoon pure vanilla extract, ⅔ cup granulated sugar, 1 teaspoon ground cinnamon, ¼ teaspoon kosher salt, 4 large eggs
Pour the liquid mixture over the bread. Use a spatula to wiggle the bread around and let it soak into all the cracks between the bread cubes.
Let the mixture sit at room temperature for 30 minutes to absorb the liquid. You can also cover it and refrigerate it overnight.
Bake for 45 minutes, until set and golden brown on the top. Let cool for 5 minutes before serving with powdered sugar, maple syrup, and/or fresh berries, if desired.
Powdered sugar, Maple syrup, Fresh berries

Storage: Store bread pudding in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.