Go Back
+ servings
Print
Creamy custard being poured over pulled bread pieces to create the most amazing easy bread pudding.

Easy Bread Pudding Recipe

This bread pudding recipe is simple and amazing. Made with creamy, rich vanilla custard, this bread pudding is simply perfect.

Prep Time 1 hour 15 minutes
Cook Time 50 minutes
Total Time 2 hours 5 minutes
YIELD 1 9x13-inch pan (8-10 servings)
Author Stephanie @ Pretty.Simple.Sweet.

Ingredients

  • 450 g/16oz/16 slices 2-inch thick/one loaf day-old bread*
  • 1 cup (100g) pecans (or raisins, chocolate chips, cranberries, etc.)
  • 6 large eggs
  • 1 cup (200g) granulated sugar
  • 4 cups (960 ml) heavy cream (or milk, half & half, or a combination)
  • 1 tablespoon pure vanilla extract

Instructions

  1. Grease a 9x13-inch pan, and set aside.
  2. Cut bread into 2-inch cubes. In a large bowl, mix together bread cubes and pecans. Place the mixture evenly in the pan. Note: if using pecans, lightly toast them with butter in a saucepan on the stove for a few minutes first.

  3. In a medium bowl, whisk eggs and sugar. Add cream and vanilla extract, and whisk to combine. Pour cream mixture over bread mixture in the pan until completely covered. Gently press down the bread cubes to fully cover with custard. It's best to let the bread pudding sit for 1 hour, covered, at room temperature, but if you're in a hurry, you can bake it right away.

  4. Preheat oven to 325°F/160°C. Bake for 40-50 minutes or until custard has set and the top is golden brown. If the top is browning too fast, cover loosely with aluminum foil. Don’t over bake or the bread will be dry. Let the pudding cool slightly before serving.

  5. Bread pudding can be served warm or cold. It is best the same dat it's made.

Recipe Notes

*For the bread I prefer Challah, but you can also use French bread, brioche, or Panettone.
*The recipe can be halved to fit an 8x8-inch pan. Bake for 35-40 minutes.
*Try serving this with a delicious homemade vanilla sauce drizzle
*Variation: Creme Brulee Bread Pudding

For special occasions, I like to caramelize the top of the bread pudding like in creme brulee. This might slightly burn the edges of the bread, but don’t worry about it – the end product won’t taste burnt at all. Since bread pudding is very soft, the caramelized top gives it the perfect crunch.