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Delicious homemade bread pudding served in a bowl with a sprinkle of cinnamon.

Bread Pudding

A heartwarming dessert that transforms leftover bread into a delightful treat, infused with vanilla and cinnamon flavors, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the bread pudding
  • 8 cups stale bread, cut into 1-inch chunks Use any bread you love.
  • 2 cups whole milk Can substitute with almond milk or oat milk.
  • 4 large eggs Can be replaced with flax eggs for a vegan version.
  • 1 cup sugar Consider brown sugar for a caramel-like flavor.
  • 4 tablespoons butter Can use coconut oil for a dairy-free version.
  • 2 teaspoons vanilla extract Ensure it’s pure for the best flavor.
  • 1 teaspoon cinnamon Adjust to taste.
  • 0.5 teaspoon nutmeg Adjust to taste.
For the vanilla sauce
  • 2 tablespoons butter
  • 0.5 cup sugar
  • 1 cup heavy cream
  • 2 teaspoons vanilla extract

Method
 

Preparation
  1. Grease an 8×8-inch casserole dish and set aside.
  2. Cut bread into 1-inch chunks and spread evenly in the bottom of the casserole dish.
  3. In a large bowl, whisk together the milk, eggs, sugar, butter, vanilla extract, cinnamon, and nutmeg. Pour the mixture evenly over the bread, ensuring all the bread is soaked.
  4. Let the bread sit for 20-25 minutes to absorb the milk and egg mixture.
  5. Preheat the oven to 350°F (176°C).
Cooking
  1. Bake for 50-55 minutes until set and jiggly in the center. If the center is not fully risen, it may need additional bake time.
Making the Vanilla Sauce
  1. In a medium saucepan, melt the butter on low heat. Add sugar, cream, and vanilla extract.
  2. Cook slowly over low heat, stirring until the mixture coats the back of a spoon.
  3. Remove from heat and serve warm over the bread pudding.

Notes

Serve warm, optionally dusted with powdered sugar or drizzled with vanilla sauce. Can be paired with vanilla ice cream or fresh berries. Store leftovers in the fridge for 3-5 days and reheat before serving. Bread pudding can be frozen for up to three months.