Amazing 1-Bowl bread pudding Bliss

Oh, I am so glad you stopped by my little corner of the internet today. If you’re looking for that deep, soul-settling kind of dessert, you’ve found it. There is nothing quite like the warmth and nostalgia that comes from a perfect spoonful of bread pudding, rich and soft, pulling memories right back to my childhood kitchen. Forget those dry, sad versions you might have tried before—we are making the best homemade bread pudding here, guaranteed to be incredibly moist. Mastering these simple, classic comfort recipes is where I found my own pure cooking joy, and I know sharing this recipe will bring yours, too!

Why This Homemade Bread Pudding is Your New Comfort Food Dessert Favorite

Listen, if you only bake one pudding this year, make it this one. This isn’t just dessert; it’s a trip back in time to the very best family dinners. I promise you, this homemade bread pudding sinks deep into that classic comfort food category. It’s rich, slightly spiced, and incredibly satisfying.

What makes this recipe shine above the rest? It’s all about that luxurious texture. You will absolutely fall in love with it.

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• It’s intentionally designed to be incredibly moist—no dry edges allowed!
• The custard soaking time ensures every cube of bread melts in your mouth.
• It captures that warm, soul-soothing feeling you get from a true comfort food dessert.

Achieving the Creamy Dessert Texture in Your Bread Pudding

We avoid that disappointing, spongy texture because we use a smart dairy blend. I combine regular whole milk with heavy cream for the custard base. That extra fat content is what really elevates the whole dish, turning a simple bread and egg soak into a truly creamy dessert experience when baked. Trust me on the cream; it makes all the difference in this classic bread pudding.

Essential Ingredients for the Best Bread Pudding

Okay, let’s talk about what goes into this masterpiece. You want to gather everything first—that’s my golden rule for stress-free baking! We are separating these into two main groups: the pudding base and the amazing sauce that goes on top. For the pudding itself, you need 4 large eggs and about 10 cups of stale bread, which you’ll cut into nice 1-inch cubes. Don’t forget the sweetness from 1 cup of granulated sugar, and of course, the cozy spices: cinnamon and nutmeg, plus a pinch of salt.

The liquid magic comes from 2 cups of whole milk mixed with 1 cup of heavy cream and that splash of vanilla extract. If you want to toss in some extra cheer, I always add about 1/2 cup of raisins; they plump up beautifully during baking. Then, for the sauce, it’s pure decadence: butter, more sugar, more cream, and a final hit of vanilla and salt.

Ingredient Notes and Stale Bread Tips for Perfect Bread Pudding

I can’t stress this enough: the bread needs to be stale! If you use soft, fresh bread, you’ll end up with a soggy mess at the bottom. Stale bread acts like a sponge, ready to soak up all that beautiful custard without collapsing. Day-old bakery bread works perfectly, or you can certainly slice it and leave it out overnight. This technique is the secret to great dessert using stale bread.

Also, a quick note on the sauce if you’re feeling adventurous: if you want an adult version, when you make the sauce later, simply swap out 2 tablespoons of the heavy cream for 2 tablespoons of good bourbon. It gives the whole bread pudding an incredible depth. Keep that bourbon swap in your back pocket!

Step-by-Step Instructions for Classic Bread Pudding

Ready to assemble this beauty? First things first: get that oven warming up to 350°F (175°C). Lightly grease your 9×13 inch baking dish—I usually run a little butter around the edges so nothing decides to stick after all that effort!

Next, scatter those gorgeous bread cubes evenly across the dish. If you opted for the raisins or cranberries, sprinkle them on now. This next part is where the magic starts! In a big bowl, whisk up your eggs, cup of sugar, cinnamon, nutmeg, and salt until they’re totally unified. Then, slowly stream in the milk, heavy cream, and vanilla extract. You want a silky smooth custard.

Here is the most crucial part, so listen up! Slowly pour that custard mixture right over the bread. Once it’s all in there, gently press the bread down with the back of a spatula. You need to help it soak it all up! Let that sit there for a full 20 minutes. Yes, the full 20 minutes! That soaking time is non-negotiable if you want that perfectly creamy result. After that rest, pop it into the oven for about 45 to 55 minutes, until it’s golden brown and a knife comes out mostly clean. I always check near the center just to be sure we avoided disaster! Learning to bake bread properly really helps with the texture of this bread pudding, too.

Making the Warm Vanilla Sauce for Your Bread Pudding

While that delicious baked pudding is getting happy in the oven, we are whipping up the sauce. This is what takes it from great to unbelievably decadent. Grab a small saucepan and melt that stick of butter over medium heat. Once it’s melted, stir in 1 cup of sugar and your heavy cream. Bring this mixture up to a gentle boil, but you have to stir it constantly so nothing burns on the bottom!

Let it simmer, stirring the whole time, for exactly 2 minutes. Once those two minutes are up, pull it right off the heat. Stir in the vanilla extract and a final pinch of salt. Keep this gorgeous bread pudding with vanilla sauce warm right until serving time. Those two minutes of simmering are key to the perfect consistency!

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Tips for Success: Crafting the Ultimate Bread Pudding

Now you know the ingredients and the basic structure, but trust me, a few little tricks make this the absolute best bread pudding you’ll ever pull out of your oven. If you’re worried about those crispy, dry edges we sometimes get with baked desserts, here’s my move: After the pudding is done baking, I tent it loosely with foil for about 15 minutes while it cools down just a touch. This traps residual steam, evening out the temperature and preventing the top from getting too hard.

Also, don’t be tempted to over-press the bread when you pour the custard in! You want it mostly submerged, but you need air pockets for that creamy lift. It’s about gentle encouragement, not brute force. This simple pause keeps the pudding from turning into dense goo. If you follow that soaking rule and use the foil trick, you’re set for a five-star bake every time. It makes hosting so easy when preparing for easy entertaining!

Serving Suggestions for Your Warm Dessert Bread Pudding

The moment of truth! Serving this bread pudding is almost as joyful as baking it. My absolute favorite way, as you know, is warm. Not piping hot straight from the oven—let it rest for 10 to 15 minutes first—but definitely warm. That warmth lets the custard stay molten inside and makes the vanilla sauce (which should also be warm!) drizzle beautifully over the top. It truly transforms it into the ultimate warm dessert experience.

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If you are going full-on decadent, a little scoop of vanilla bean ice cream melting right into the warm sauce is non-negotiable for me. The contrast between the cool, creamy ice cream and the spicy, warm pudding is just heavenly. It’s a showstopper on its own, but if you happen to be making something nutty, like my pecan pie bars here, sometimes a tiny dollop of whipped cream on the side is nice, too. But honestly? Just load up on that vanilla sauce. That’s the main event!

Storage and Reheating Instructions for Leftover Bread Pudding

This baked pudding is actually fantastic the next day, which is rare for custard bakes! Cover any leftover bread pudding tightly with plastic wrap or foil. I really suggest you keep any extra vanilla sauce separate in its own airtight container in the fridge, too. That keeps the pudding from getting soggy.

When you want a serving, the microwave is your best friend for speed. Just zap it for 30 to 45 seconds until it’s warm through—don’t overheat it, or it gets tough! If you’re reheating a whole piece, wrap it loosely in foil and pop it in a 325°F oven for about 15 minutes. Warm up your sauce gently on the stove until it’s pourable again. A day-old slice with warm sauce is just pure bliss!

Frequently Asked Questions About This Bread Pudding Recipe

I totally get it! When you’re ready to bake, you need quick answers. We’ve all been there—staring at a recipe wondering if we can substitute this or that. Hey, I’m happy to answer the common questions I get about making this bread pudding recipe the easiest and best way possible so you get that perfect, moist result every single time. Don’t worry if you don’t have fancy ingredients; we can make this work! For those busy nights when you still want something special, you can check out my quick meals over at my weeknight dinner section.

Can I make this Old Fashioned Bread Pudding ahead of time?

You absolutely can make this old fashioned bread pudding ahead of time, which is fantastic for holiday baking stress relief! You don’t want to bake it fully and then reheat it—that risks drying it out. Instead, prep everything up to the point where you pour the custard over the bread and press it down. Cover the whole dish tightly with plastic wrap and stick it in the fridge. It’s best if it soaks for at least an hour, but honestly, letting it soak overnight in the fridge works great for flavor development. Just pull it out about 30 minutes before you plan to bake so it’s not fridge-cold when it hits the hot oven.

What is the best type of bread for this Cinnamon Dessert?

While standard white loaf bread works fine if it’s totally stale, if you want to really treat yourself and elevate this into a truly decadent bread pudding, you need to upgrade the bread base! I highly recommend using day-old brioche or challah bread. Why? They already have eggs and usually more butter baked into them, which gives the final product an even richer, slightly fluffier crumb that holds up wonderfully to the custard. It moves it straight into that top-tier category for a rich cinnamon dessert!

Do I absolutely have to make the warm vanilla sauce?

Oh, the sauce question! Look, you can technically skip it, but I wouldn’t recommend it if you’re looking for the best bread pudding experience. The sauce is what keeps the whole dish feeling luxurious and moist. If you absolutely must skip it, make sure you use the bourbon substitution for creaminess in the base, and at the very least, dust the top heavily with powdered sugar right before serving. But seriously, take the extra 10 minutes to make the sauce; dipping your spoon into that warm vanilla magic is what makes this simple easy bread pudding memorable!

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Nutritional Estimate for Your Decadent Bread Pudding

Okay, I know sometimes we want to know what we’re digging into, right? While I focus way more on flavor than counting calories in my kitchen—because joy is the main ingredient, after all—I did run the numbers for this incredible bread pudding recipe so you have a general idea of what you are dealing with.

Keep in mind this is just an estimate based on the core components, especially since we are using rich ingredients like cream for that amazing texture. If you load it up with extra sauce, those numbers are going up, but that’s a trade-off for pure comfort food bliss!

For one serving of this decadent bread pudding, here is what the estimate looks like:

• Calories: 450
• Protein: 12g
• Fat: 22g (This is where the cream shines!)
• Saturated Fat: 13g
• Carbohydrates: 58g
• Sugar: 45g (Totally worth it, I promise.)
• Sodium: 320mg

These numbers definitely stamp this as a treat! It’s a rich baked pudding meant for savoring slowly alongside a cup of coffee. Don’t look too closely at the sugar count; just focus on that creamy bite and the joy it brings. This is a dessert you make when you want something special, not Tuesday night fare!

Share Your Pure Cooking Joy

I poured my heart into making sure this bread pudding recipe delivers that warm, soul-soothing satisfaction you deserve. Now that you’ve gone through the steps and pulled that glorious, saucy dessert out of your oven, I really want to hear from you! Did you use brioche? Did you sneak in that bourbon during the sauce stage? Tell me everything!

Leaving a rating helps others know this recipe is worth their time, and comments let me know what parts you loved most. It builds this amazing little community here at Pure Cooking Joy, and I genuinely love seeing your successes. Head over to my about page if you want to learn more about why I believe so much in sharing these simple moments.

If you snap a photo of your beautifully drenched slices, tag me on social media! I look for everyone’s creations. You can find me hanging out with other home cooks over on Facebook at Pure Cooking Joy. Honestly, seeing your happy faces—or just your delicious table!—makes all the recipe testing worth it. Happy baking, friends!

Grandma’s Classic Bread Pudding with Warm Vanilla Sauce

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I am so glad you are here to make this incredibly moist and comforting bread pudding. This recipe transforms stale bread into a decadent dessert, topped with a simple, rich vanilla sauce. It is pure cooking joy.

• Author: purejoyalex
• Prep Time: 25 min
• Cook Time: 55 min
• Total Time: 1 hour 20 min
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 10 cups stale bread, cut into 1-inch cubes (about 1 standard loaf)
• 4 large eggs
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup raisins or dried cranberries (optional)
• For the Vanilla Sauce:
• 1/2 cup (1 stick) unsalted butter
• 1 cup granulated sugar
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

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Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
2. Place the bread cubes evenly in the prepared baking dish. If using, sprinkle the raisins or cranberries over the bread.
3. In a large bowl, whisk together the eggs, 1 cup sugar, cinnamon, nutmeg, and salt until well combined.
4. Slowly whisk in the milk, heavy cream, and vanilla extract until the custard mixture is smooth.
5. Pour the custard mixture slowly and evenly over the bread cubes. Gently press the bread down to help it soak up the liquid. Let the mixture sit for 20 minutes to fully absorb the custard.
6. Bake for 45 to 55 minutes, or until the top is golden brown and a knife inserted near the center comes out clean.
7. While the pudding bakes, prepare the vanilla sauce. In a small saucepan, melt the butter over medium heat.
8. Stir in the 1 cup sugar and heavy cream. Bring the mixture to a gentle boil, stirring constantly. Reduce the heat and simmer for 2 minutes without stirring.
9. Remove the sauce from the heat. Stir in the vanilla extract and a pinch of salt.
10. Let the bread pudding cool slightly before serving warm with a generous drizzle of the warm vanilla sauce.

Notes

• Using stale or slightly dry bread is key; it prevents the pudding from becoming mushy and helps it absorb the custard better.
• If you prefer a bourbon sauce, substitute 2 tablespoons of bourbon for 2 tablespoons of the heavy cream in the sauce recipe.
• For an extra rich flavor, use brioche or challah bread instead of standard white bread.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 45g
• Sodium: 320mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 9g
• Trans Fat: 0.5g
• Carbohydrates: 58g
• Fiber: 2g
• Protein: 12g
• Cholesterol: 150mg