This masterpiece of a Bread Pudding Recipe is the kind of dessert you don’t know you need until you take the first bite. Trust me, it’s that good.
I don’t know what it is about bread pudding that makes people go quiet after the first bite, but it happens every time. Maybe it’s the custard. Maybe it’s the warm cinnamon and vanilla. Maybe it’s the way the bread soaks up all that richness and turns into something velvety, tender, and golden at the edges.
Or maybe—maybe it’s because bread pudding feels like something your grandmother would’ve made. Like a classic you didn’t know you missed.
The funny part? I used to hate bread pudding.
Not because of the texture. Not because of the custard.
Because of raisins.
My grandmother made hers the traditional way, and it was beautiful. Her egg custard? Legendary. But the moment I spotted raisins tucked between those warm, spiced layers, my soul said no. So for years, I just assumed bread pudding wasn’t for me.
Until I decided to create my own masterpiece of a recipe for bread pudding.
A Bread Pudding Recipe for the People (Hold the Raisins)
When a work function called for a classic, cozy dessert that felt nostalgic and shareable, I knew exactly what to bring. Bread pudding checks all the boxes: it’s comforting, easy to make, budget-friendly, and unexpectedly luxurious when you get it right. And honey—this batch? I got it right.
I made a big pan using a combination of breads I already had on hand. Some brioche. Some white. I even toasted a few slices to add depth and texture. Let me be honest: I don’t think bread pudding should be bound to just one type of bread. You’re working with what’s available, especially if you’ve got kids. (Not saying I’d make an entire bread pudding out of hot dog buns… but I also wouldn’t not.)
Some of the bread was toasted, some wasn’t. That contrast gave me a beautiful finish—both visually and flavor-wise. A crisp top. A soft, custardy center. No raisins.
Just eggs, cream, vanilla, spice, and love.
This Bread Pudding Works Overtime
This isn’t just an after-dinner treat. This is breakfast.
This is a midday snack. This is a secret late-night fork-to-the-dish moment.
Bread pudding is brunch-worthy—yes, really. Serve it warm with coffee and it absolutely belongs on the same table as quiche or monkey bread (and yes, I link both recipes in case you’re building your dream brunch board). It’s beautiful at baby showers, work potlucks, or right in your kitchen on a rainy Sunday. It also happens to be one of those desserts that tastes even better the next day, straight from the fridge.
And don’t get me started on the caramel sauce I pair with it. (Trust me, you’ll want to pour it over everything—grab the full caramel sauce recipe here).
Toddler-Approved… Sort Of
And if you’re wondering if it’s picky eater friendly?
Well, my daughter refused to eat the slice I put on her own plate.
But the moment I sat down with mine?
She climbed into my lap and ate it bite-for-bite like it was the best thing she’d ever tasted. Somehow, food just tastes better when it’s on mommy’s plate.
So yes—it’s kid-tested and mom-approved… as long as you’re the one holding the fork.
Final Thoughts (And a Little Kitchen Love)
This bread pudding is proof that simple things can be deeply satisfying. It’s a dish that makes you pause, breathe, and maybe even smile at how something so humble can feel like a warm hug.
And if this recipe brought a little joy into your kitchen, don’t forget to inspire the cook—your support means the world to me and helps me keep sharing recipes that bring comfort and connection to your table.
Until next time, keep your oven warm and your heart full.
With love and vanilla-scented memories,
—Camille
Bread Pudding (without Raisins)
24
servings30
minutes1
hour5
minutes1
hour35
minutesKeep the screen of your device on
Ingredients
10 – 12 cups stale bread, cubed (brioche, challah, or French bread)
6 large eggs
4 cups whole milk
2 cups heavy cream
1 1/2 cups granulated sugar
1/2 cup light brown sugar
1 tbls pure vanilla extract
1 tsp ground cinnamon
1/2 tsp freshly grated or ground nutmeg
1/2 tsp salt
4 tbls unsalted butter, melted
Butter for greasing baking dish
Directions
- Cube the bread and let it dry overnight, or toast in a 300°F oven for 10–15 minutes until slightly crisp but not browned.
- In a large mixing bowl, whisk together eggs, milk, cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, salt, and melted butter until smooth.
- Add bread cubes to the custard and gently fold. Let soak for at least 30–45 minutes, stirring once or twice to ensure full absorption. A small amount of liquid remaining is fine.
- Preheat the oven to 350°F. Butter a deep 9×13-inch baking dish (or two smaller dishes).
- Pour the bread mixture into the prepared dish and bake for 55–65 minutes, until the center is just set and the top is golden brown. Tent with foil halfway through if it browns too quickly.
- Let the pudding cool for 15–20 minutes before serving to allow the custard to set.
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