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.
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.
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.
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.
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.
Looking for More Sweet Bread Recipes?
Old Fashioned Buttermilk Sweet Bread
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.
- 1 loaf brioche bread, cut or torn into 1" pieces
- 1/2 cup raisins
- 5 large eggs
- 2 cups (490g) whole milk
- 1/2 cup (100g) brown sugar
- 1/4 cup (50g) granulated sugar
- 1 teaspoon cinnamon
- 2 teaspoons vanilla
- 1/2 cup (1 stick or 113g) unsalted butter
- 1/2 cup (100g) granulated sugar
- 1/2 cup (119g) heavy whipping cream
- 1 tablespoon vanilla
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Place bread in an even layer in a greased 9 x 13 baking dish. Let bread sit out, uncovered, overnight to harden slightly.
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Pour raisins over bread and fold in slightly.
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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.
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After soaking, preheat oven to 350°F.
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Bake 35-40 minutes or until a toothpick in the center comes out clean (or internal temperature is 160°F).
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After the bread pudding has baked for about 10 minutes, start making the vanilla glaze. The glaze takes about 20 minutes to thicken.
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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).
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Stir in vanilla and remove the mixture from heat.
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Pour glaze over the top of the bread pudding.
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
Great question… will remake and measure it out.
LADY THIS IS NOT OLD TIME BREAD OUDDING I AM 88 AND TO THIS DAY IMAKE BREAD PUDFING . OTIME BREAD PUDDING WAS MADE WITH THE BISCUITS left from Breakfast
YUM
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. 🙂
Will have to try this
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.
Hi Sandy, I live in the US so I am sharing the common recipe used here. 🙂
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.
Can’t wait to try them for Christmas for the family holiday season table thank you so much for something new.
Great recipe. Luv it❤️