Easy Bread Pudding

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Easy Bread Pudding is one of our favorite dessert recipes.   

This delicious dish is just like Grandma used to make, the perfect bread pudding with simple classic flavors. 

We add in raisins (or pecans) and top with a little bit of ice cream and caramel for the perfect end to any meal!

I have partnered with Sara Lee® Bread to bring you the best bread pudding recipe ever

Bread pudding with ice cream on a place

Easy Bread Pudding

Bread pudding is a classic dessert that is simple to make with very few ingredients and everyone always loves it!

What is bread pudding?! A traditional bread pudding is made with cubed bread tossed in a simple custard (egg/milk mixture) and baked until golden. There are definitely other types of bread pudding (like the Pumpkin Bread Pudding we serve each fall) but there really is nothing like the classic version.

To make a great bread pudding recipe, having the right ratio of bread to custard is essential to get the right texture. While the ratio is important, the bread you use in your bread pudding can also make or break your dish. 

Pouring butter over a pan of bread pudding before baking

This dish is simple and doesn’t require a lot of ingredients so using quality ingredients really makes it shine.

Since the bread is the base of this recipe, it’s really important to use a great bread! You want a bread that will stand up well (so your dish doesn’t get mushy) and that has great flavor and texture on its own so it actually adds to the flavor of the dessert.  

 The texture of Sara Lee® Artesano™ Golden Wheat Bread is light enough to absorb all of the creamy custard, and sliced thickly enough to retain that great texture while you bake it! ! I love using this Artesano Golden Wheat Bread because it has a touch of honey, olive oil and sea salt and is made without the use of high fructose corn syrup, artificial colors, or artificial flavors! It’s the perfect base for this delicious homemade bread pudding recipe!

ingredients for bread bread pudding on a board

Bread Pudding Sauce

This dessert is often served with a bread pudding sauce. A lot of old fashioned bread pudding recipes add in a rum sauce, but I found that my homemade caramel sauce  is the perfect kid friendly drizzle!

My kids absolutely adored this recipe; the proof was in the pudding! :)

How to Make Bread Pudding

Bread pudding is really simple to make! I start by cutting my bread into cubes and letting it bake a few minutes while I mix the custard mixture.   This is very similar to a French toast mixture, usually containing eggs, milk, and cinnamon. 

Simply toss the bread pudding with the custard mixture (to make sure every morsel gets coated) and spread it into your pan.  A little drizzle of butter before baking adds great flavor!

We love raisins but if raisins aren’t your thing, you can substitute pecans, walnuts or coconut.

Golden Bread pudding in a white pan

Bread pudding can be served warm or room temperature. If you happen to have leftovers (which never happens around here) cover it tightly and store it in the refrigerator for up to 3 days. Leftover bread pudding can be frozen for up to 3 months, I keep it in single serving size to make it easy to defrost and enjoy!

4.5 from 4 votes
Review Recipe

Easy Bread Pudding

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 9 servings
Author Holly Nilsson
Course Dessert
Cuisine American
Easy Bread Pudding soft bread baked in a delicious custard for the perfect classic dessert.


  • 10 slices Artesano Golden Wheat Bread
  • 1/2 cup raisins
  • 3 eggs
  • 1 3/4 cups light cream
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 2 tablespoons butter melted

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  1. Preheat oven to 350 degrees F. Butter an 8 inch baking dish.

  2. Cut bread into 1″ pieces and place on a baking sheet. Bake 4 minutes (or until slightly dried) and cool.

  3. Meanwhile, in a medium bowl whisk together eggs, cream, sugar, vanilla and cinnamon.

  4. Pour the egg mixture over the bread. Add raisins and toss lightly. (I recommend using your hands for this to avoid bread breaking up).

  5. Place the bread mixture in baking dish. Drizzle butter over the mixture.

  6. Bake 35 – 40 minutes until a knife inserted in the center comes out clean.

  7. Serve warm or room temperature

Nutrition Information
Calories: 191, Fat: 5g, Saturated Fat: 2g, Cholesterol: 61mg, Sodium: 171mg, Potassium: 171mg, Carbohydrates: 31g, Fiber: 2g, Sugar: 13g, Protein: 6g, Vitamin A: 3.1%, Vitamin C: 0.5%, Calcium: 5.1%, Iron: 7%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword bread pudding

This is a sponsored conversation written by me on behalf of Sara Lee® Bread. The opinions and text are all mine.

Bread Pudding served on a plate topped with ice cream

Easy Bread Pudding is one of our favorite dessert recipes. This delicious dish is just like Grandma used to make, the perfect bread pudding with simple classic flavors. #spendwithpennies #breadpudding #easyrecipe #simpleingredients #classicrecipe #puddingrecipe #oldfashionedrecipe #bestpuddingrecipe

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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  1. I plan to serve this in the morning . Can I make it the night before and cookand serve at room temperature in the morning?

    1. I am sorry it turned out dry! Next time, make sure you have a little more liquid added to the bread. They should be moist before you bake. Enjoy!

  2. Great recipe! Since it’s Christmas and all I used Almond Breeze eggnog instead of light cream. (more figure friendly too.) Also used almond extract instead of vanilla and fresh ground nutmeg instead of cinnamon, actually did just a titch of cinnamon on the top. Since I was making it for someone that can’t do gluten, I used gluten free lemon meringue muffins. I did another batch for my family all the same except used blueberry bagels. I toasted both the muffins and the bagels for a few minutes first, just like you direct with the bread. I topped these beauties with caramel and a light cream sauce of eggnog with a tiny shot of maple bourbon. A little scoop of butter pecan ice cream and we’re in heaven.

    1. Your modifications sound delicious, especially the eggnog (plus I love almond milk)!! Thank you for sharing your ideas, I’ll definitely be trying this with eggnog! Merry Christmas!

  3. Do you need to put the dish with the indredients in it and put the dish in a pan of water to cook. The reason I ask is that the last bread pudding I made that’s what had to be done. Please let me know as I want to make yours today for our thanksgiving.

  4. Made this tonight with 2 kinds of leftover bread, one of which was leftover hot dog buns. I used only the brown sugar and left out the white – yes, that meant half the sugar. In place of cream I used one 12oz can of evaporated milk and a 1/4C 1% milk. Added about 1/4C broken pecan halves. It was a hit served with vanilla ice cream! Thanks for the easy recipe.

  5. Although I agree that artesano bread is thick and vent enough to withstand the liquid and baking, we rarely have any leftover from which to make bread pudding! I use an assortment of Breads and put the heels in the freezer until I’m ready to pull it out and let them dry.

  6. aww I’m truly salivating when seeing your caramel sauce, it looks so good and so does the bread pudding. However, I think we can also use the honey for the pudding isn’t it? It must be tasty, I guess!

  7. When my kids were growing up, I used to put all leftover heels of bread and different bread remains in a bag and when I had enough, I would add eggs and sugar and raisins and milk etc. and bake this. This recipe was given to me by my mother-in-law at the time. To this day, my kids remember the ole bread pudding.