This classic, custardy bread pudding is spiced with the perfect blend of cinnamon and nutmeg and baked over a rich, syrupy vanilla butter sauce at the bottom of the pan. It’s an all-in-one recipe that’s easy to make ahead and just the thing for a comforting breakfast or dessert.
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Oh how I love this bread pudding recipe! It’s everything you want it to be: soft and custardy in the center, gently puffed on top, and infused with just the right amount of cinnamon, nutmeg, and vanilla. What makes it truly special though, is the vanilla butter sauce that melts into the bottom of the pan as it bakes, creating a caramel-like layer that soaks into the bread and makes each bite feel decadent and old-fashioned in the best way.
This bread pudding is one of those humble, timeless recipes that somehow manages to feel both cozy and celebratory, whether you serve it for breakfast on a slow weekend morning alongside Homemade Breakfast Sausage and a big cup of coffee, or dress it up with Homemade Whipped Cream or vanilla ice cream for dessert. It’s simple, unfussy, and just darn delicious.
For those who like it a little extra sweet, try my French Toast Casserole recipe, which is basically this bread pudding plus a wicked good crumb topping. Enjoy!
Bread Pudding Ingredients
One of the best parts about this recipe is you probably already have most (or all) of the ingredients on-hand already! Here’s what you need:
- Brioche loaf – brioche is the best for bread pudding because its rich, buttery, eggy texture soaks up the custard really well without becoming mushy. It stays tender and soft while baking, giving the pudding a creamy, luxurious mouthfeel…and amazing taste! Use fresh, not stale (day-old) brioche.
- Light brown sugar – light brown sugar adds both sweetness and hints of molasses flavor, used in the custard and the bottom-of-the-pan vanilla butter sauce.
- Unsalted butter – for that amazing butter sauce, you’ll need BUTTER!
- Large eggs – you can’t make custard without eggs!
- Vanilla extract – vanilla makes everything better.
- Cinnamon – cinnamon provides that classic, warm, comforting flavor.
- Nutmeg – nutmeg adds a subtle warm complexity, balancing the sweetness and cinnamon.
- Salt – salt enhances flavor!
What Bread Is Best for Bread Pudding?
You really can’t beat brioche for bread pudding! It’s easiest to use a loaf that you cut into 1” cubes, but you can also use pre-sliced brioche or even torn brioche rolls or buns. Brioche is rich and buttery and soaks up the custard so well. If you can’t find it, challah is a good substitute!
P.S. I use fresh, not stale brioche. Fresh brioche creates soft, tender, evenly soaked bread pudding!
How to Make Bread Pudding
Believe it or not, this masterpiece is actually super easy to make! Here are the steps with photos to help you. For the full recipe, see the recipe card below!
Make vanilla butter sauce layer. Mix ¾ cup brown sugar, butter, and ½ teaspoon vanilla together. Spread evenly in the bottom of a 9×13” greased baking dish.
Add bread. Add brioche cubes in a single layer.
Make custard. Whisk the milk, eggs, ¼ cup brown sugar, 1 teaspoon vanilla, cinnamon, nutmeg, and salt.
Add custard. Pour the milk mixture evenly over the bread cubes. Do not stir.
Let soak. Let stand for 15 minutes.
Bake. Bake for 40-46 minutes at 375℉ until golden and the custard is set.
Enjoy! Cool for 5 minutes before digging in!
How to Make the Built-In Vanilla Butter Sauce
The classic sauce for bread pudding is a simple vanilla or caramel sauce. And guess what? Instead of having to make your sauce separately on the stovetop, my bread pudding recipe includes a vanilla caramel-like butter sauce that’s made right on the bottom of the pan.
All you need is melted butter, brown sugar, and vanilla (listed in the ingredients) and when the bread pudding is baking, the mixture will thicken into a deliciously syrupy vanilla butter sauce on the bottom of the pan without any extra hassle!
FAQs
Nope! I actually recommend using fresh brioche (not stale) for a soft, deliciously custardy bread pudding.
Yes! Make it up to 4 days in advance, storing tightly covered in the fridge once cooled completely.
Yes! Cool completely before freezing, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Bread pudding reheats really well! Warm, in increments of 30 seconds in the microwave. Or warm in a 350-degree oven, covered, until heated through.
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If you’ve tried this Bread Pudding Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
BEST Easy Bread Pudding Recipe
Equipment
- 9×13" baking dish
Ingredients
- 12 ounce brioche loaf, cut into 1” rustic cubes (fresh not stale)
- 2 cups whole milk
- 1 cup light brown sugar, packed
- 6 tablespoons unsalted butter, melted
- 4 large eggs, lightly beaten
- 1 ½ teaspoons vanilla extract
- 1 ¼ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Instructions
- Grease a 9×13” baking dish. Preheat oven to 375℉.
- Mix ¾ cup brown sugar, butter, and ½ teaspoon vanilla together. Spread evenly on the bottom of the baking dish.
- Add brioche cubes in a single layer.
- Whisk well together the milk, eggs, ¼ cup brown sugar, 1 teaspoon vanilla, cinnamon, nutmeg, and salt. The cinnamon/nutmeg may be somewhat clumpy.
- Pour the milk mixture evenly over the bread cubes, so that each cube is moistened. Do not stir.
- Let stand for 15 minutes.
- Put a piece of foil on your oven rack to catch any drips, and place the baking dish on top of it. Bake for 40-46 minutes until golden, puffy, and the custard is set but slightly jiggly.
- Bread will puff in oven and sink as it cools. Wait 5 minutes before slicing and enjoying!
Video
Notes
- Want to add in raisins or chocolate chips? Sprinkle them on top of the bread, tucking gently into the layers to prevent burning, before adding the milk mixture. If you want plumper raisins, soak them in warm water or rum for 10 minutes first!
- No need to make a separate sauce! This recipe include a built-in vanilla butter sauce on the bottom of the bread pudding.
- Can’t find a brioche loaf? You can use brioche rolls or a challah loaf!
- Need to use dairy-free milk? No problem. Just make sure it’s unsweetened.
- Browning too quickly? Loosely lay a piece of foil on top towards the end of baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this as a shareable treat that I can make ahead. Brought it to a potluck brunch with friends and everyone went back for seconds!
Or thirds? HA! Thanks for letting me know!
Grace
OMG the built-in butter sauce at the bottom is INCREDIBLE! What a cool idea. Hands-down best bread pudding!
Yay!! Agreed the sauce makes it!
Happy Holidays,
Grace
I love french toast and I find every excuse possible to eat more of it. A friend recommended I make bread pudding which is similar and OMG this recipe did not disappoint. No judgement…I may eat this for breakfast too…
HA! I eat it for breakfast too! Perfect breakfast LOL. Happy Holidays!
Grace