An old-fashioned bread pudding recipe that is still just as delicious as ever! Once you learn how easy it is to make bread pudding, you’ll be whipping some up any time you have a bit of extra bread to use up.
Any kind of bread can be used to make this easy bread pudding recipe, and it’s a great way to turn slightly stale bread into something amazing and delicious. I like to use a loaf of brioche because it’s a bit sweet, but French baguette, Italian bread, or even regular sandwich bread can be transformed into a tasty dessert with this simple recipe.
Fresh berries are baked into this recipe, turning into sweet, tart, jam-like bites throughout. If you like berry desserts, make sure that you try my homemade Blueberry Pie recipe and Strawberry Scones too.
Why You’ll Love This Recipe
- An Easy Bread Pudding Recipe: There’s not much to this easy recipe at all. Just mix everything together in a pan and bake until it’s browned and set. It comes out perfectly every time.
- Fresh Berries: Of all the varieties of bread pudding, I enjoy this one that includes fresh berries the best. Berries add bright and tangy flavor to this rich custard dessert.
- Great for Guests: Having a dinner party? This dessert can serve up to 12 people, and is very impressive, especially when topped with a sweet and creamy vanilla sauce.
Complete list of ingredients and amounts can be found in the recipe card below.
- Slightly Stale Bread: I’m using Brioche to make this bread pudding. I like the sweetness and the light texture of it. You can use any type of bread that you like in this recipe though, they all work! Often, bread that is slightly stale or dry makes the best bread pudding. Use a bread knife to cut the bread into cubes sized between 1 and 2 inches.
- Butter: Use this to grease the pan. The buttery edges of your bread pudding will be crispy and delicious. The corner pieces are my favorite!
- Fresh Berries: You’ll need two cups of fresh berries. Any type of berries will do. Here I’m using half blueberries and half raspberries. Strawberries or blackberries are tasty in bread pudding as well. There’s no need to cook the berries first, they will cook into the pudding.
- Eggs: 4 whole eggs are what turns all of these ingredients into a sturdy, solidified pudding.
- Milk and Cream: A mixture of whole milk and heavy whipping cream makes this bread pudding recipe rich and creamy.
- Sugar and Vanilla Extract: These two things turn a loaf of bread into dessert by adding warm bakery flavor and the right amount of sweetness.
If your bread is fresh, pop it in a 100°F/40°C oven for a few minutes to dry it out before mixing up your bread pudding!
How to Make Bread Pudding
- Fill the Pan: Preheat the oven to 350°F/180°C, and butter the inside of a 9×13 inch baking pan. Add the cubed bread and berries to your pan.
- Make the Batter: In a bowl, whisk together the eggs, milk, cream, sugar and vanilla to create a creamy custard.
- Soak: Pour the mixture over the bread and berries, coating each piece of bread. Allow the mixture to sit for 10 – 15 minutes at room temperature so that the bread soaks up the liquid.
- Bake: Bake in the pre-heated oven for 40 minutes. Serve with a creamy vanilla sauce, or dust with powdered sugar.
Bread Pudding Tips and Tricks
Buttering the Pan: This step creates the best outer edges to your pudding, plus makes it easy to remove from the pan. Don’t skip it!
Add a Delicious Sauce: Make my amazing Vanilla Sauce to pour over individual servings of this bread pudding recipe.
Try Individual Servings: Instead of using a 9×13 inch pan, divide the ingredients into ramekins. Bake for 30-35 minutes.
What to Serve with Bread Pudding
I like to serve this old-fashioned dessert with a tasty homestyle dinner. It’s the perfect ending to a Sunday family meal! Try some of these filling, family friendly dinner recipes.
Make the whole meal on one pan with my Sheet Pan Garlic Butter Salmon recipe. It’s my go-to for an easy dinner party or a quick and healthy weeknight meal.
Similar to a cake, you can check to be sure that your bread pudding is done by inserting a clean knife into the center of the pan. If it comes out clean, the pudding is ready!
You can eat bread pudding hot or cold, it’s delicious either way.
Make a delicious vanilla sauce! A sweet creme anglaise is the perfect topping for this dessert, and you can make it in just a few minutes.
Any leftover bread pudding can be stored in an airtight container in the refrigerator for up to 5 days. Enjoy leftovers cold, or gently reheat.
This easy bread pudding recipe is perfect for any occasion! Make sure to Pin it so you can easily find it the next time you need it.
- 1 tablespoon butter softened, to grease the pan
- 8 cups 2-inch pieces of bread I used brioche but any other bread can be used. Note 1
- 2 cups mixed fresh berries
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy whipping cream
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
- Preheat the oven to 350°F/180°C, and butter the inside of a 9×13 inch baking pan. Add the bread and berries to your pan.
- In a bowl, whisk together eggs, milk, cream, sugar, and vanilla.
- Pour the mixture over the bread and berries, and allow to sit for 10-15 minutes at room temperature.
- Bake for 40 minutes. Serve with vanilla sauce or just dust with powdered sugar.
- If your bread is fresh, pop it in a 100°F/40°C oven for a few minutes to dry it out before mixing up your bread pudding.
- Storing: Any leftover bread pudding can be stored in an airtight container in the refrigerator for up to 5 days. Enjoy leftovers cold, or gently reheat.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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