Classic Old-Fashioned Bread Pudding Recipe (4 Servings)

Time Needed:

• Prep: 20 minutes
• Cook: 45 minutes
• Total: 1 hour 5 minutes

Key Points:

• Rich, custardy dessert made with simple pantry staples
• Perfect use for day-old bread
• Make-ahead friendly dessert
• Customizable with different mix-ins

Why You’ll Love This Recipe

Nothing brings comfort like a warm bowl of old-fashioned bread pudding. This recipe transforms simple ingredients into a rich, custardy dessert that’s both budget-friendly and deeply satisfying. Whether you’re looking to use up leftover bread or create a cozy dessert for your family, this recipe serves 4 people perfectly.

Equipment Needed

• 8×8 inch baking dish
• Medium mixing bowl
• Small saucepan
• Whisk
• Measuring cups and spoons
• Knife
• Cutting board

Ingredients

For the Pudding:

• 4 cups day-old white bread cubes (about 6-8 slices)
• 2 cups whole milk
• 3 large eggs
• 1/2 cup granulated sugar
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

For the Vanilla Sauce:

• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

Step-by-Step Instructions

Before You Start

1. Gather Your Tools and Ingredients

• Read through the entire recipe
• Place all equipment on your counter
• Measure all ingredients and set them out
• Take eggs and milk out of refrigerator 30 minutes before starting
• Check your oven rack is in the middle position

1. Prepare Your Work Area

• Clear and clean your counter space
• Have a kitchen timer ready
• Keep a clean kitchen towel handy
• Place a cooling rack nearby

Preparation Phase

3. Preheat the Oven

• Set oven to 350°F (175°C)
• Wait at least 10 minutes for it to fully heat
• Tip: Many ovens beep before they’re fully heated – wait extra 5 minutes

3. Prepare the Bread

• Remove crusts if they’re very hard
• Cut bread into even 1-inch cubes (size of a sugar cube)
• Measure 4 cups of cubes, packing them loosely
• If bread is fresh, spread cubes on a baking sheet and toast in oven for 5-10 minutes until dry

3. Prepare the Baking Dish

• Use room temperature butter
• Coat every corner and side of the dish
• Don’t miss any spots – this prevents sticking
• Use a paper towel to spread butter evenly

Assembly Steps

6. Arrange the Bread

• Place bread cubes evenly in the buttered dish
• Don’t press down yet
• Make sure layer is even
• Fill corners and edges

6. Heat the Milk (Scalding)

• Pour milk into saucepan
• Place over medium heat
• Watch carefully – don’t walk away
• Look for small bubbles around the edges
• Remove immediately when bubbles appear
• Let cool for 5 minutes, stirring occasionally
• Test temperature with your finger – should feel warm, not hot

6. Prepare the Custard Mixture

• In your mixing bowl, crack eggs one at a time
• Check for shells
• Whisk eggs until frothy (about 1 minute)
• Add sugar gradually while whisking
• Test milk temperature – should be warm, not hot
• Pour warm milk in slowly while whisking
• Add melted butter in a thin stream
• Add vanilla, cinnamon, and salt
• Whisk until everything is well combined

6. Combine Bread and Custard

• Pour 1/3 of the custard mixture over bread
• Let it soak for 1 minute
• Add another 1/3 and wait
• Add final 1/3
• Use back of spoon to gently press bread
• Every piece should be coated
• Let stand 15 minutes, pressing occasionally

Baking Phase

10. Bake the Pudding
    • Place in preheated oven
    • Set timer for 45 minutes
    • Don’t open oven door for first 30 minutes
    • Check at 40 minutes – top should be golden brown
    • Test with knife in center – should come out clean
    • If wet, bake 5 more minutes and check again

Vanilla Sauce Preparation

11. Prepare the Sauce (start when pudding has 15 minutes left)
    • Cut butter into tablespoon-sized pieces
    • Use medium saucepan
    • Melt butter over medium-low heat
    • Watch for foaming to subside
    • Add sugar and cream
    • Whisk constantly
    • Heat until bubbles appear at edges
    • Remove from heat immediately
    • Stir in vanilla
    • Keep warm on lowest heat setting

Finishing Steps

12. Check for Doneness
    • Look for golden brown top
    • Edges should be slightly pulled away
    • Insert knife in center – should be clean
    • Give dish gentle shake – center should be set
    • Internal temperature should reach 160°F
13. Cooling and Serving
    • Remove from oven carefully
    • Place on cooling rack
    • Let cool 10-15 minutes
    • Sauce should be warm but not hot
    • Drizzle sauce over each serving
    • Best served warm

Troubleshooting Tips

• Too dry? Bread cubes should be stale but not rock-hard
• Too wet? Let stand longer before baking
• Uneven texture? Press bread down more evenly
• Browning too fast? Cover with foil

Variations & Substitutions

• Bread options: French bread, brioche, croissants
• Mix-ins: Raisins, dried cherries, chocolate chips
• Spices: Nutmeg, pumpkin pie spice, cardamom
• Milk alternatives: Half-and-half, non-dairy milk
• Sugar options: Brown sugar, maple syrup

Storage & Reheating

• Refrigerate: Up to 4 days in airtight container
• Reheat: Microwave individual portions 30-60 seconds
• Oven reheat: 350°F for 10-15 minutes
• Sauce storage: Up to 1 week refrigerated

Safety Notes & Tips

• Don’t use very fresh bread – it gets too mushy
• Check milk temperature before adding eggs
• Never skip the cooling time for heated milk
• Always check internal temperature (160°F)
• Keep vanilla sauce warm, not hot
• Let cool 10 minutes before serving

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Perfect for special occasions or whenever you need a comforting dessert, this old-fashioned bread pudding recipe brings warmth to any table. Each serving provides a perfect balance of crispy top and creamy center.