The Best Bread Pudding
A classic recipe, this recipe for the best Bread Pudding is easily made with chunks of French bread coated in a delicious custard! Perfect for a dessert, breakfast or brunch!
A CLASSIC AND EASY DESSERT
Got some leftover bread going stale? I have just the recipe for you! Bread Pudding has been a favorite sweet recipe for centuries just to use up stale bread that is going a bit hard. There are so many different flavors that you can make but this classic one is where you need to start. It is actually pretty quick to put together and I make it pretty often because I somehow always end up letting bread go stale that I meant to use! Also, if you’ve never tried bread pudding before, it is absolutely a must-make!
FREQUENTLY ASKED QUESTIONS
Absolutely! If you still want the flavor of the alcohol in the bread pudding then you can add 1 Tablespoon of vanilla extract and 1 Tablespoon of rum extract or you can just use the vanilla if you are wanting to omit the flavor all together.
Yes. Traditionally this was a recipe made with leftover stale bread. You want a sturdy bread that can hold up to the liquids without it turning to mush. So any other type of firm bread like Italian bread, challah, etc. will work. I would not recommend brioche or a sandwich bread for this.
Traditional bread pudding has raisins. However, if you don’t like them, just leave them out or substitute with dried cranberries (Craisins).
I suggest using something with at least 2% fat or higher. Trying to use a thinner milk (like skim milk) is just not going to give you the same results. You could even use half and half.
This can be stored covered in the dish or in an airtight container in the refrigerator where it will keep for up to 5 days. This can also be frozen, I recommend not freezing with the glaze. Wrap in plastic wrap and then a layer of foil and it will keep for up to 3 months. Let defrost in the refrigerator and you can reheat in the oven covered until heated through. Make your glaze and then serve.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- stale French Bread – this recipe works for nearly all bread except for maybe sandwich bread. Unfortunately most sandwich bread is just too soft and just not thick enough to absorb all the liquids. Unless you have some homemade bread without any preservatives then that might work. Ideally you want something nice, thick and sturdy (to really absorb all the liquids we’re adding.)
- rum – this is a traditional ingredient in bread pudding but you don’t have to use it if you don’t want. You don’t need to replace it with anything. You could also use a run extract or substitute with another flavored extract if you prefer.
- sugar – you can use a sugar substitute if you prefer.
- raisins – if you don’t like them, just leave them out. You don’t need to replace with anything. Dried cranberries would work nicely here.
- vanilla extract
- salted butter – it needs to be real butter, not margarine like Country Crock. Margarine is just oil and will keep this dessert from setting up properly.
- milk
- powdered sugar
- eggs – if you have time, allow the eggs to come to room temperature. This allows them to incorporate into the mixture much easier.
HOW TO MAKE THE BEST BREAD PUDDING
Preheat the oven to 350F degrees. Spray a 2-quart casserole dish (or an 8×8 square baking dish) with nonstick cooking spray. Cut or rip the french loaf into bite size pieces. In a large skillet over medium heat, melt the 1/2 cup of butter then gently brown the bread (until golden brown and crusty.) The bread will absorb all of the butter in the pan. Just continuously stir.
When all the butter is absorbed, pour the bread into the baking dish. Sprinkle the raisins evenly over the bread.
In a large bowl whisk together the milk, eggs, sugar, extract, and rum. Pour over the bread and raisins in the casserole dish.
Bake for 1 hour, checking at the 40 minute mark. The casserole is done when the liquid is set, top has browned, and is pulling away from the side of the casserole dish. To make the glaze, combine ingredients with a whisk and pour over the warm bread pudding.
Then enjoy!
CRAVING MORE?
- Homemade Banana Pudding
- Chocolate Covered Strawberry Bread Pudding
- Air Fryer Bread Pudding
- Pineapple Bread Pudding
- Crock Pot Bread Pudding
- Banana Bread Pudding
Originally published: December 2021
Updated photos & republished: March 2025
The Best Bread Pudding (+Video)
Ingredients
- 1 long loaf of French Bread
- ½ cup (1 stick) salted butter
- 1 cup raisins
- 4 cups milk
- 4 large eggs
- 2 cups granulated sugar
- 2 Tablespoons vanilla extract
- ½ cup dark rum or whisky (can use rum extract or skip it altogether and add additional 1/2 cup of milk)
Glaze:
- ½ cup (1 stick) salted butter, melted and cooled
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350F degrees. Spray a 2-quart casserole dish (or an 8×8 square baking dish) with nonstick cooking spray.
- Cut or rip 1 long loaf of French Bread into bite size pieces.
- In a large skillet over medium heat, melt ½ cup (1 stick) salted butter then gently brown the bread (until golden brown and crusty.) The bread will absorb all of the butter in the pan. Just continuously stir.
- When all the butter is absorbed, pour the bread into the 2-quart casserole dish. Sprinkle 1 cup raisins over the bread.
- In a large bowl mix 4 cups milk, 4 large eggs, 2 cups granulated sugar, 2 Tablespoons vanilla extract and ½ cup dark rum or whisky.
- Pour over the bread and raisins in the casserole dish.
- Bake for 1 hour, checking at the 40 minute mark. The casserole is done when the liquid is set, top has browned, and is pulling away from the sides of the casserole dish.
- To make the glaze, combine ½ cup (1 stick) salted butter, melted and cooled with 2 cups powdered sugar and pour over the warm bread pudding.
- Then serve warm (it can also be served room temperature.)
Video
Notes
- The glaze can be poured over the whole dish or over each individual slice.
- You can leave out the alcohol and replace with 1 Tablespoon vanilla extract and 1 Tablespoon rum extract.
- Various breads can be used for this such as french (like we used) brioche, challah and texas toast.
- This can be frozen, see tips above on how to do that.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Would sourdough bread work?
Possibly! I haven’t personally tried it so I can’t tell you from experience. It would definitely have to be an experimentation on your part
The best bread pudding I’ve ever made. I had no rum or whiskey and substitute cranberries. This recipe is my go to.
Could you make this with chocolate chips instead of raisins? I’ve seen other recipes online for chocolate bread pudding, but I don’t want an overly chocolate pudding; just a few chips for extra flavor.
I don’t see why you couldn’t! I haven’t personally tested that myself but I’d love to know how it turns out for you!
Fantastic recipe – turned out great for me. Thank you!
Yummy ,, this recipe is almost like my Mum’s and my Nanny’s recipe. we are English, Irish, and Scottish. so we had to make it delicious to feed a bunch of different palettes. this recipe was great. Thank You
Delicious hubby loved it too
I’ve made traditional bread pudding a number of times, it’s a staple at most Southern family gatherings. However, it’s Spring and while I was craving a good bread pudding, I also craved something lighter and fruity. So…. I substituted 1 cup raisins for 2/3 cup diced Mediterranean Apricots and 1/2 cup Craisins AND I substituted the rum for Chardonnay wine. It’s in the oven baking now, but if the smells drifting from my oven are any indication, this little “experiment” is going to be a family favorite. This bad boy is dangerous!
I ended up switching to a 9×13 pan and it worked beautifully. I also had golden raisins on hand and they were lovely. Just my two cents on an otherwise delicious recipe.
My first time to make bread pudding & I’m glad I followed your recipe because it was delicious! I used croissants so the buttery taste added to the flavor. Thank you for sharing your recipe!
I make Amish friendship bread every 10 days. I had some leftover banana kind, cinnamon kind, and a little bit of blueberry kind so I have cubed all that up and follow the recipe accordingly I did not put the raisins in (keeping it kid friendly…lol) so it’s in the oven now we shall see. Never have I ever made bread pudding
That is definitely an interesting combo of flavors LOL. I am interested how all of that will turn out together!
It was very good wish I could show you all the photo it was as pretty as it was good thanks for this easy recipe I will use again..
Yay!! Thanks so much for coming back to let me know!!
That’s so awesome – love it!
What a combination of flavors!
So good. Great recipe!
Very Delicious! I used bread rolls we I had leftover from Thanksgiving! Worked out great!
Delicious!!
Made this for Thanksgiving. Turned out excellent and loved by all!
love this recipe!
Best bread pudding ever! There is nothing better than an old version of this favorite desert
My husband said this is now his favorite bread pudding and throw all other recipes away. I was a little surprised that there was no cinnamon added but it worked. Very good!
wonderful
Question on the glaze. Is there suppose to be milk/water along with the butter and powdered sugar? The recipe states that if glaze seizes, additional milk/water may be, or is that in case it seizes up.
The glaze is just melted butter and powdered sugar. If you feel it is too thick for your tastes, just add a little bit of milk or water to thin it out some. 🙂
My glaze came out thick… had to add a little water to make it look like a glaze 🙂
Otherwise great recipe!
Thanks!