Bread Pudding

Bread Pudding

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"This is one of my favorite desserts. The sauce makes the dessert! I don't use raisins, but a lot of people like to add them in."
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1 h 10 m servings 349 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 38.1g
  • 12%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 256 mg
  • 85%
  • Sodium:
  • 262 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Butter an 8x8 inch glass baking dish. Soak bread in hot milk for five minutes. Stir in 3/4 cup sugar, 1 tablespoon butter, salt, eggs, and 1 teaspoon vanilla. Pour into the baking dish.
  3. Line a roasting pan with a damp kitchen towel. Place baking dish on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake for 60 minutes. Cool on wire rack.
  4. While pudding cools, combine 1 cup sugar, 1/2 cup butter, cream, and 1 teaspoon vanilla in a large saucepan. While stirring, bring to a boil. Reduce heat to low, and stir 3 minutes more. Spoon over warm bread pudding.


  1. 251 Ratings

Most helpful positive review

I am always asked to make this again...there is never enough! I used 5 cups fresh french bread, cut out one of the eggs, and did what an earlier reviewer suggested: use half brown sugar and half...

Most helpful critical review

I am a bread pudding expert! This is not a good recipe. It's an egg custard with bread, and not a whole lot of substance. The egg taste really came through. The sauce was good but not a lot of ...

I am always asked to make this again...there is never enough! I used 5 cups fresh french bread, cut out one of the eggs, and did what an earlier reviewer suggested: use half brown sugar and half...

Awesome recipe. The sauce is definitely a winner and should be used warm. I added cinnamon and nutmeg to bread pudding and also used nutmeg in the sauce. Incredible! Cooks well not in a water ba...

I've been using this recipe for 6+ yrs & it is my most requested recipe. I make it for comfort food. It is a custard-like pudding, not thick & dry (although I do add a little extra bread. I use ...

Before I made this recipe I read all the comments, so instead of using an 8x8 I used an 8x11 pan. The pudding was still moist but not watery. We loved it!!! The sauce was perfect, did not cha...

This was the first bread pudding I've ever made. I took it to work and my co-workers loved it. My supervisor said it was the best thing he had put in his mouth in a long time. I used raisin b...

I did add 1 tsp. nutmeg and 1 tsp. cinnamon to the bread pudding. Used french bread (approximately four cups). Will probably eliminate crust of french bread. Pudding was GREAT...sauce was GREAT ...

This bread pudding is the BEST ever! My new favorite recipe! Since I didn't use the full carton of heavy cream (the recipe calls for a 1/2 cup) I whipped what was left into whip cream to use o...

This is a nice, moist bread pudding. Putting the bread in boiling milk prevents having the chunks of dry bread that sometimes occur with other bread puddings. I added 1 tsp cinnamon and 1/2 tsp ...

i have never had bread pudding b4 and i dont like rice pudding (b-cause of the texture) but this was very yummy! the sauce is FABULOUS! i used day old cinnamon bread and sprinkled nutmeg on to...

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