Bread Pudding

filed under: Bread · Breakfast · Dessert on June 20, 2020

Bread Pudding is dense and flavorful comfort food that is loaded with pieces of brioche and plump raisins, baked, and topped with a sweet homemade vanilla glaze. For another delicious bread recipe, try my 5 Ingredient Monkey Bread!

Old Fashioned Bread Pudding

Centuries ago, people would look for ways to not waste any leftover food, including bread, which led to bread pudding. It was referred to as ‘poor man’s pudding’, but has evolved to be included in many upscale restaurants as a dessert. With all the variations of bread pudding recipes, it’s fun to play around with the recipe and try other kinds of bread and added ingredients.

White Plate with Old Fashioned Bread Pudding Piece on it with One Bite Removed

Bread Pudding Ingredients

There are two main parts to the recipe–the bread pudding and vanilla glaze.

Brioche bread: I chose to use brioche, a French bread, in this recipe. It is somewhat of a pastry and bread combo that tasted amazing in this recipe!

Raisins: Raisins are optional.

Pouring Glaze over Bread to Make Bread Pudding

Preparing the Bread

Before you add ingredients and bake bread pudding, let the bread sit out overnight.

Cut up the bread into 1-inch pieces and place the pieces in a single layer in a 9×13-inch greased baking pan. Letting the bread sit out overnight, uncovered, will harden it a bit (which is what you want).

How to Make Bread Pudding

After the bread has slightly hardened overnight, add the raisins and gently fold them in with the bread. In a medium bowl, whisk together the eggs, milk, both sugars, cinnamon, and vanilla. Pour this mixture over the bread and press it down to coat the bread. Let the bread soak for about 20 minutes.

While the bread is soaking, preheat the oven to 350°F. After the 20 minutes, bake the bread pudding for 35-40 minutes, or until an inserted toothpick comes out clean and the internal temperature is 160°F. The bread pudding will come out a little jiggly but will firm up a bit. Meanwhile, make the vanilla glaze to pour over the bread pudding.

Overhead Image Showing Baking Bread Pudding with Raisins

How to Make Vanilla Glaze

This glaze was just the right amount of sweetness to add to the bread pudding. It wasn’t too overpowering, and it made this recipe more of a dessert. To make the glaze, add the butter, sugar, and heavy whipping cream in a saucepan. Heat up the ingredients over medium heat, stirring until it begins to thicken. Stir in the vanilla and pour the glaze over the baked bread pudding. Let it cool for a few minutes before cutting and serving.

How to Store Bread Pudding

To store leftovers, keep the pudding in an airtight container in the refrigerator for up to five days. If you are planning to freeze the pudding, freeze it WITHOUT the vanilla glaze.

Let it come to room temperature before cutting it into individual pieces. Wrap each piece in plastic wrap and aluminum foil, or store the pieces in airtight, freezer-safe containers. Label and date the containers; the pudding will last up to three months.

Spatula Picking up Piece of Bread Pudding from Pan

Variations to Bread Pudding

As I mentioned, there are lots and lots of bread pudding recipes because of the versatility of the recipe. Here are a few things you could try:

  • Use different kinds of bread (like cinnamon rolls, baguettes, artisan, or white bread).
  • Toast the stale bread pieces in the oven for a few minutes before adding the custard ingredients.
  • Make individual bread puddings by dividing the bread and custard evenly between ramekins before baking. Just be sure to check them after 20 minutes or so since the bake time may be a bit different.
  • Add granola, dried fruit, cereal, or even marshmallows!
  • Top with ice cream, caramel, or a whiskey sauce.

Very Close Piece of Old Fashioned Bread Pudding with Raisins on White Plate

Looking for More Sweet Bread Recipes?

Old Fashioned Buttermilk Sweet Bread

Apple Pull-Apart Bread

Orange Monkey Bread

Apple Fritter Monkey Bread

4.91 from 11 votes
Bread Pudding
Prep Time
10 mins
Cook Time
40 mins
Resting Time
12 hrs 20 mins
Total Time
13 hrs 10 mins

Bread Pudding is dense and flavorful comfort food that is loaded with pieces of brioche and plump raisins, baked, and topped with a sweet homemade vanilla glaze.

Course: Breakfast, Dessert
Cuisine: American
Keyword: Bread Pudding
Servings: 12
Calories: 270 kcal
Author: Amanda
  • 1 loaf brioche bread, cut or torn into 1" pieces
  • ½ cup raisins
  • 5 large eggs
  • 2 cups (490g) whole milk
  • ½ cup (100g) brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla
Vanilla Glaze
  • ½ cup  (1 stick or 113g) unsalted butter
  • ½ cup (100g) granulated sugar
  • ½ cup (119g) heavy whipping cream
  • 1 tablespoon vanilla
  1. Place bread in an even layer in a greased 9 x 13 baking dish. Let bread sit out, uncovered, overnight to harden slightly.

  2. Pour raisins over bread and fold in slightly.

  3. In a medium bowl whisk together eggs, milk, sugars, cinnamon, and vanilla. Once mixed, pour over bread. Press down to coat all bread. Let soak for 20 minutes.

  4. After soaking, preheat oven to 350°F.

  5. Bake 35-40 minutes or until a toothpick in the center comes out clean (or internal temperature is 160°F).

  6. After the bread pudding has baked for about 10 minutes, start making the vanilla glaze. The glaze takes about 20 minutes to thicken.

Vanilla Glaze
  1. In a saucepan, add butter, sugar, and heavy whipping cream. Set over medium heat and stir frequently until the mixture begins to thicken (about 20 minutes).

  2. Stir in vanilla and remove the mixture from heat.

  3. Pour glaze over the top of the bread pudding.

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  • Suzanne Alligood says:

    I was wondering how many cups of bread a loaf of brioche would yield? It would be helpful in case one would like to substitute another type of bread. I would like to use cinnamon bread or a cranberry walnut bread. Thanks

    • Amanda Rettke says:

      Great question… will remake and measure it out.

  • Dora Cooper says:


  • K C Hanson says:


  • Magee Peirce says:

    I’m not really a baker… more of a cook. Although since my husband passed away, cooking for just one is not fun. It’s something that most widows deal with.. .so then our fight is to eat healthy instead of whatever we can grab. Sorry.. got off topic. However, the bread pudding is something that perked my interest. One winter, my mother added some rum to the glaze (she was also making fruitcake from stretch.. which I also loved). That pudding was really good. 🙂

  • Marilyn says:

    Will have to try this

  • Sandy Thrift says:

    This is not bread pudding as known in UK. Here we soak stale bread in water, squeeze it out then add fruit, suet and spices & it bakes fairly solidly.

    • Amanda Rettke says:

      Hi Sandy, I live in the US so I am sharing the common recipe used here. 🙂

  • Margaret Jones says:

    I made this same receipt and used regular stale white bread and it was GREAT.I called for 4 cups of French and I used 8 cups cut into squares and toasted in oven. The vanilla sauce was great also,as this was my first time making bread pudding and I chose this receive as I had everything I needed to use in my pantry. Thanks for sharing this receive.

  • Debra Thomas says:

    Can’t wait to try them for Christmas for the family holiday season table thank you so much for something new.

  • Lonnie Hall says:

    Great recipe. Luv it❤️

  • Virginia Agrusa says:

    I made this recipe and was delicious. Only had white country bread and baked in oven for few minutes and came out great. Didn’t have whipping cream for glaze and had to use half & half. Still came out delicious. Haven’t had in years but my Mom made alot when young. This was great. Can’t wait to make again.

  • Jane says:

    I made your bread pudding just as directed and it was delicious. I thought about leaving out the vanilla glaze but I’m glad I didn’t. It was like a frosting but not too sweet. I want to make this again with some chocolate chips. What do you think?

  • Traci says:

    You can also use croissants. If you add a little Irish whiskey to the glaze while it’s on the stove, it adds a lot of flavor. It’s best served warm with a scoop of ice cream.

  • darla says:

    can you use left over french bread?? I have a bunch from a brunch.

    • Elizabeth Keeney says:

      Hi, darla! I work with iambaker and am happy to help with questions. Yes, perfect. Have a great day!

  • Jerrel Hanvey says:

    I love your recipes

  • Liz Santoro says:

    I was raised in the UK and B P differs in different areas. My mother was from Yorkshire and she made Bread and Butter pudding. It consists of , stale bread slices cut in half. Butter the bread and arrange in a rectangular pan or dish, layering and just overlapping. Add a handful raisinsto the bread. Beat together egg and milk, add sugar to required sweetness. Pour over bread, sprinkle with sugar, let soak half an hour. Bake. Serve with Birds Custard.

  • Samia says:

    Bread pudding is awesome!

  • Barb says:

    Has anyone used toasted bread? Or would that make it too dry?

  • BettyJo Funkhouser says:

    I put Brandy in my vanilla sauce about 1/2 cup + a pinch!!!have not tasted it yet still in individual silicone mini loaf pans…Cooling off and drinking up that Wobble sauce!!!! I hope they taste as good as they looks!!!! I’ so proud of them glad I saw your Recp. on Facebook and said I’m trying this!!! thank you I have also made your chocolate no bake Cherry bars with a
    dietic spin on it and it turned out yummie!!!!

  • BettyJo Funkhouser says:

    five stars +++

  • sandra raciti says:

    it was a perfect storm;i was stressed(baking cooking calm me)the weather was autumnal, and this sounded good. it is GREAT! i added choc.chips and rum soaked raisins. i goofed and put all the ingred. in saucepan for glaze at same time… it was dark in colour, then i said what the heck and added a touch of the rum from the raisin soak. it may not be perfect but is is SOO GOOD! THANK YOU for sharing! <3

  • Donna fasulo says:

    Does the bread pudding need to be in refrigerator after done

    • Elizabeth Keeney says:

      Hi, Donna! I work with iambaker and am happy to help with questions. To store leftovers, keep the pudding in an airtight container in the refrigerator for up to five days. Have a great day!

  • Rene Johnson says:

    I didn’t use the bread pudding part os the recipe but the sauce recipe is awesome!!!

  • Roberta June Krech says:

    Made this several times. 4 dollar loaf of brioche from aldis.

    Today I forgot the vanilla in the glaze.

    Still looks amazing

    Love your recipes. LOVE that you are a Minnesotan.

  • Maria Sierra says:

    Dear Amanda , I am from Honduras, and I really enjoy baking your recipes, you helped me be a better mom, wife and host. Thank you so much for this page. We it up!!

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.