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Top-down view of a white 8x8-inch ceramic baking dish being greased with melted unsalted butter using a silver brush. The butter is in a small white bowl on a white marble countertop. The scene indicates preparation to bake bread pudding with a focus on cleanliness and minimalism in the cooking environment.

Bread Pudding Recipe

This classic bread pudding is soft, custardy, and filled with warm cinnamon and vanilla flavors. It's the perfect way to transform leftover bread into a comforting, homemade dessert with minimal effort.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method

Ingredients
  

  • 6 slices day-old bread torn into small pieces
  • 2 tablespoons unsalted butter melted
  • ½ cup raisins Optional
  • 2 cups milk
  • ¾ cup white sugar
  • 4 large eggs beaten
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Baking dish (8x8-inch or similar)
  • Oven
  • Spatula or Spoon

Method
 

  1. Preheat the oven to 175°C (350°F) and grease a baking dish with butter.
    Top-down view of a white 8x8-inch ceramic baking dish being greased with melted unsalted butter using a silver brush. The butter is in a small white bowl on a white marble countertop. The scene indicates preparation to bake bread pudding with a focus on cleanliness and minimalism in the cooking environment.
  2. Tear day-old bread into small pieces and place them in the dish. Drizzle melted butter over the bread.
    Top-down view of a white ceramic baking dish filled with torn pieces of day-old bread, as melted unsalted butter is being drizzled over it using a silver spoon. The bread pieces are irregularly shaped for a rustic texture. The setup is placed on a clean white marble countertop to highlight baking preparation.
  3. Sprinkle raisins evenly over the bread (optional).
    Top-down view of raisins being sprinkled over torn bread pieces arranged in a buttered white ceramic baking dish. The raisins add sweetness and chewy texture to the pudding. A small white bowl with extra raisins sits nearby. All items are neatly placed on a white marble countertop, creating a clean baking environment.
  4. In a bowl, whisk together milk, eggs, sugar, cinnamon, and vanilla until well combined.
    Top-down view of a large glass mixing bowl placed on a white marble countertop, filled with milk, beaten eggs, white sugar, cinnamon, and vanilla extract being whisked together with a silver whisk. This mixture forms the flavorful custard base for the bread pudding, ensuring a rich and creamy texture when baked.
  5. Pour the mixture evenly over the bread and let it soak for 5 minutes.
    Top-down view of the whisked custard mixture being poured from a glass bowl over torn bread and raisins in a white ceramic baking dish. The bread begins to soak, absorbing the rich liquid. All ingredients and utensils are set over a clean white marble countertop, capturing the soaking step before baking.
  6. Bake for 45 minutes or until the top is golden brown and a knife inserted comes out clean.
  7. Let it cool slightly before serving. Serve warm with a drizzle of caramel or a scoop of vanilla ice cream.
    Top-down view of a freshly baked bread pudding in a white ceramic dish, golden brown on top and cooling slightly on a white marble countertop. A silver knife rests nearby, having come out clean after testing doneness. The dish looks rich, comforting, and ready to be served warm with toppings.