Bread pudding was one of the first dishes I taught myself after college. It marked the moment cooking shifted from curiosity to affection. I fell for its quiet flavors, gentle and familiar like French toast mornings.
Its texture is dense yet yielding, spongy, and almost creamy at the center. It feels humble, yet somehow celebratory, rustic without ever feeling plain. Somehow, it also rescues forgotten bread, giving stale slices a second life.
Bread pudding traces back to England, where I tasted it first. Still, it feels born of Southern kitchens and country hands. It carries the same comfort as stuffing, its savory cousin of Thanksgiving tables.
Bread Pudding Ingredients
Unsalted butter
Bread
Eggs
Vanilla extract
Granulated white sugar
Cinnamon
How to make the most delicious Bread Pudding in the World
Tear the bread into bite-sized pieces and scatter them into a greased baking dish.
Melt the butter until smooth and fragrant.
Drizzle half of it slowly over the bread.
In a medium bowl, combine the eggs, milk, sugar, vanilla, and cinnamon.
Whisk thoroughly until the mixture looks silky and unified.
Make sure the eggs are fully broken down.
Stir in the remaining butter after it cools slightly.
Pour the custard over the bread pieces.
Gently press them down so every piece absorbs the mixture.
The bread will bounce back a bit, and that’s perfectly fine.
Bake at 350°F for 40 to 45 minutes until set.
The pudding will rise and swell as it finishes baking.
Once out of the oven, it gently relaxes and sinks back.
Let it rest for 10 to 12 minutes before cutting.
Almost any bread works here, though sourdough adds extra character.
Sandwich slices, hot dog buns, or dinner rolls all do the job well.
Stale bread matters most because it absorbs the custard properly.
That soaking creates the soft, spongy texture everyone loves.
If your bread is fresh, toast it briefly until dried.
Swap in brown sugar for up to half the sweetness to deepen the flavor.
Add raisins for a classic, old-fashioned touch.
A simple glaze is traditional but optional.
Whisk powdered sugar with vanilla and enough milk to pour.
Or finish with a light dusting of powdered sugar instead.
Clear Instructions on how to make Bread Pudding
Pull the bread apart into small, uneven pieces.
Lightly butter or grease a baking dish and spread the bread inside.
Melt the butter until liquid and glossy.
Drizzle half of it evenly over the bread.
In a medium bowl, combine eggs, milk, sugar, vanilla, and cinnamon.
Whisk until smooth, fully blending the yolks and whites.
Stir in the remaining butter once it cools slightly.
Pour the custard mixture over the bread.
Gently press the pieces so they absorb the liquid.
They may rise back up, and that is completely fine.
Bake at 350°F for 40 to 45 minutes until cooked through.
The pudding will rise and swell near the end.
After leaving the oven, it gently collapses and settles.
Let it cool for 10 to 12 minutes before slicing.
