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+ servings

Bread Pudding

close up shot of Bread Pudding in a baking dish
Bread pudding is a classic dessert made with cubed bread and rich custard, baked to perfection and topped off with a gooey caramel sauce.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Bread, Breakfast, Dessert
Cuisine American
Servings 10
Calories 493 kcal



  • 4 cups French or Italian bread, stale is best
  • 8 large eggs
  • 3 cups whole milk
  • 1 cup sugar
  • 1 cup light brown sugar, tightly packed
  • 1 teaspoon vanilla extract
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 4 tablespoons butter, melted

Caramel Sauce

  • ½ cup light brown sugar, tightly packed
  • ½ cup heavy cream
  • ½ teaspoon vanilla extract
  • 4 tablespoons butter


  • Preheat the oven to 350°F.
  • Prepare a 9 x 13 dish by spraying with nonstick spray.
  • Spread the cubed bread evenly in the bottom of the baking dish.
  • In a large mixing bowl, whisk together the eggs, milk, both sugars, vanilla extract, cinnamon, and nutmeg. Mix until all ingredients are well incorporated.
  • Pour the egg mixture over the bread cubes. Allow this to sit for about 10 minutes.
  • After the bread mixture has set for 10 minutes, drizzle the 4 tablespoons of melted butter on top of the soaked bread cubes.
  • Place the baking dish in the oven and bake for 45 minutes.
  • While the bread pudding is baking, in a medium sized saucepan, combine the light brown sugar, heavy cream, and butter to make your caramel sauce. Heat this mixture over medium heat.
  • Whisking intermittently, cook the caramel mixture for 5 to 6 minutes.
  • Remove the caramel sauce from the heat and whisk in the ½ teaspoon of vanilla extract.
  • Pour the caramel sauce over the bread pudding, immediately after removing the pudding from the oven. Serve while warm.


  • If the only bread you have is fresh but you really want to make this recipe, then bake 250°F for 10 minutes on a sheet after cubing. This will help dry it out so it can soak up more custard.
  • Cut the bread into 1-inch pieces with a serrated bread knife for just the right size for this recipe.
  • If any pieces of bread haven't soaked up the mixture, just press them down into the liquid on the bottom of the pan to make sure they are coated. 
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your bread pudding as the suggested baking time approaches.


Calories: 493kcalCarbohydrates: 63gProtein: 9gFat: 24gSaturated Fat: 13gCholesterol: 197mgSodium: 225mgPotassium: 229mgFiber: 1gSugar: 59gVitamin A: 793IUCalcium: 146mgIron: 1mg