Bread Pudding is such an easy and mouthwatering dessert. Made with just a few simple ingredients and topped with the most delicious brown sugar sauce, this is the perfect dessert to serve guests.
Bread pudding is one of my very favorites. Whenever I see it on a menu, I go from someone who has no room for dessert to someone who hasn’t eaten in years. It’s just way better than it has any right to be.
The great news is that bread pudding is incredibly easy to make at home. This delicious recipe comes together with just five ingredients. Then we whip up a three-ingredient brown sugar sauce that you will want to swim in. This is the perfect dessert!
How to Make Bread Pudding
Here is a brief overview of how this easy bread pudding recipe with sauce comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Make the pudding. In a large bowl combine the eggs, half and half, sugar, and vanilla extract. Whisk until all the eggs are fully broken down and the mixture is smooth. It might be helpful to use a handheld mixer, but it isn’t necessary.
- Add the bread. Add the dried bread to the egg mixture and toss to combine. Let the bread soak in the custard for 20 minutes.
- Bake the bread pudding. Pour the bread and custard mixture into the prepared baking pan. Bake for 35 to 45 minutes or until the edges begin to pull away from the sides of the baking dish and the center looks set.
- Make the sauce. Melt the butter in a small saucepan, then whisk in the heavy cream, brown sugar, and vanilla until the sugar has completely dissolved. Bring to a boil and simmer for five to seven minutes or until it has thickened, stirring occasionally.
- Put it all together. Pour liberally over baked bread pudding. Enjoy!
Best Bread For Bread Pudding
The best bread for bread pudding is one that can soak up the custard without falling apart, resulting in a rich, creamy texture. Brioche is an excellent choice due to its soft, airy texture and slightly sweet flavor, which complement the pudding perfectly. Challah, French bread, or baguettes are also options for their sturdy structure and neutral taste, allowing the custard flavors to shine.
It’s essential to use day-old or slightly stale bread, as it absorbs the custard more effectively. To dry bread, you can cut it up and leave it out overnight. Otherwise, you can cut it up and bake it at 200 degrees Fahrenheit for 20 minutes.
For the sake of clarity, you are looking for 10 ounces of fresh brioche bread. Then you will cut it, and dry it out. It will weigh less than 10 ounces once it is dried, so the weight here refers to the fresh bread.
Bread Pudding Sauce
One of the key element that makes this the best bread pudding recipe is the luscious sauce drizzled over the top. Like a caramel sauce and made with brown sugar, butter, vanilla, and half and half, this sauce for bread pudding brings a rich velvety texture and deep caramel flavor that is so delicious.
It seeps into the bread pudding, ensuring each bite is a delightful combination of sweet and savory, making it an absolute must-have for this classic dessert. Be sure to refer to the recipe card below for the full recipe and all measurements.
Half and Half
In the United States, we have a dairy product called half and half, which is essentially a mixture of half heavy cream and half whole milk. If you can’t find half and half, combine 1/2 cup heavy cream with 1/2 cup whole milk.
Tips and Tricks
- Be sure to use dry bread. If your bread isn’t stale, you can bake it for 20 minutes. This will help give you the final texture you are looking for.
- Let the bread soak. Letting the bread cubes soak in the pudding for 20 minutes before baking allows it to absorb all the flavors.
- Add-in ideas: You could add raisins, chocolate chips, nuts like walnuts or pecans, or dried fruits for extra flavor and texture.
- How to serve: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Knowing When Bread Pudding is Done
Look for the bread mixture to pull away from the pan it’s in and be set in the middle. Let the dish sit on the counter for 10 minutes before cutting into it to allow it to set.
Storing Leftovers
Store any leftover bread pudding covered in the refrigerator for up to four days. It can be enjoyed cold or reheated in the oven or microwave. As with all recipes, use your best discretion when it comes to leftovers.
Other Great Dessert Recipes
If you try this recipe for bread pudding or any of my other recipes, let me know what you think by leaving a comment below!
Bread Pudding
Ingredients
Bread Pudding
- 10 ounces brioche bread dried and cut into 1 1/2 inch cubes (283.5 grams)
- 8 large eggs
- 2 cups half and half read what half in half is and how to replace it here (454 grams or 473.2 ml)
- 1 cup sugar (198 grams)
- 2 teaspoons vanilla extract
Brown Sugar Sauce
- 8 ounces unsalted butter (113 grams)
- 1 cup heavy cream (227 grams or 236.6 ml)
- 1 cup brown sugar (213 grams)
- 1 teaspoon vanilla extract
Instructions
Bread Pudding
- In a large bowl combine the eggs, half and half, sugar, and vanilla extract. Whisk until all the eggs are fully broken down and the mixture is smooth. It might be helpful to use a handheld mixer, but it isn't necessary.8 large eggs, 2 cups half and half, 1 cup sugar, 2 teaspoons vanilla extract
- Add the dried bread and toss to combine. Let the bread sit, soaking in the custard, for 20 minutes.10 ounces brioche bread
- Preheat your oven to 350 degrees Fahrenheit. Spray a 2 quart inch baking dish with cooking spray and set aside.
- Pour the bread and custard mixture into the prepared baking dish.
- Bake for 35 to 45 minutes uncovered or until the edges of the bread pudding begin to pull away from the sides of the baking dish and the center looks set. Remove from the oven and allow to cool for 10 minutes before cutting into squares.
Brown Sugar Sauce
- While the bread pudding is cooking, make the sauce. Melt the butter in a small saucepan, then whisk in the heavy cream, brown sugar, and vanilla. Whisk until the sugar has completely dissolved.8 ounces unsalted butter, 1 cup heavy cream, 1 cup brown sugar, 1 teaspoon vanilla extract
- Bring to a boil, and simmer for 5 to 7 minutes or until it has thickened, stirring occasionally. Pour liberally over baked bread pudding.
Notes
Sheri Marty says
The Bread Pudding recipe Is awesome can not wait to make it!!!
I hope you love it!
Steve Maxwell says
How small of pieces do you cut the bread up is it like down in little squares slices then you crumble it? Thank you for your time.
That definitely could be more clear in the directions. I will update it. It is cut into cubes and then combined with the batter and you let it soak. There are photos of this step in the post. I hope that helps!