Homemade Bread Pudding Recipe

Bake a delicious homemade bread pudding, rich with a pudding sauce and homemade sweet bread. This delectable homemade bread pudding recipe is a must have for breakfast or dessert.

Baked with cinnamon and raisins, these custard covered cubed bread pieces create a sweet and fluffy dish to add to any holiday or morning meal. This homemade bread pudding recipe has been my go to recipe for breakfast and shared dessert.

I love being able to use my homemade bread to create delicious meals to feed my family. I have made this recipe the last few months roughly 10 times. It has been the perfect dish to bring to Bible studies, mornings with friends, breakfast for guests, and an easy at home morning meal.

Prepare this homemade bread pudding the night before, and pop it in the oven for an easy breakfast or treat. Allowing the ingredients to sit and soak overnight, creates a richer and more delicious flavor. Easy way to feed the family for busy holiday mornings too, or create an inexpensive meal!

How to Make Homemade Bread Pudding

Tips for Making Homemade Bread Pudding

• Make this homemade bread pudding recipe using homemade bread. I make this recipe using my Braided Sweet Bread recipe. My Brioche Bread recipe is also a great bread to use for this recipe. Both are made with additional butter and eggs to create a fluffy bread.

• Whisk the eggs with a hand or stand mixer until it becomes fluffy before adding additional ingredients. (I forgot to do this in the video, but it helps to create a fluffier and more airy bread pudding.)

• If you are not a fan of raisins, you can substitute them for any dried or fresh fruit. Cranberries, blueberries, and apple chunks are also great and tasty options.

Homemade Bread Pudding Recipe FAQ

Can you make this recipe dairy or gluten free? Absolutely! For a gluten-free option, just replace the bread with gluten free bread. The sauce and custard is already gluten free! For a dairy-free option, replace the butter and milk with a dairy-free option. I have made this recipe using “Country Crock Plant Butter” and vanilla almond milk. My “Braided Sweet Bread” recipe is a great dairy-free bread option, since it does NOT contain milk.

Why are the bread cubed pieces so big? Because the bread will naturally start to “dissolve” or “fall apart” once it is mixed in with the liquid custard, the bigger pieces will help to avoid this. When mixing the custard in with the bread, try to avoid overworking the pieces. Using stale or older bread can also help to eliminate the bread dissolving.

Can I prepare this dish the night before? Yes! I have made this dish many times by preparing it the night before, or even earlier in the day. Wait to make the sauce until after it is baked or while the bread pudding is baking. Sitting overnight or all day allows the cinnamon spice and sweetness to really absorb in the bread, creating a richer dish.

Ingredients

Bread Pudding

• 1 loaf of homemade bread
• 3 cups milk (preferably whole milk)
• 1/4 cup (half a stick) of melted butter
• 1 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 teaspoons vanilla
• 4 eggs (whisk with a hand or stand mixer until fluffy – then add other ingredients)
• 1/2 cup raisins (or any other dried or fresh fruit)

Sauce

• 1 cup heavy whipping cream
• 3 tablespoons corn starch
• 1/2 cup sugar
• 1/2 cup powdered sugar
• 1 tablespoon vanilla

Homemade Bread Pudding Recipe

1. Preheat oven to 350 degrees F.
2. Whisk eggs using a hand or stand mixer in a large bowl. Mix until fluffy (roughly 3-4 minutes).
   • 4 eggs
3. Cube 1 loaf of homemade (or store bought) bread. Make sure you cube bread in big sized pieces (roughly 2 inches).
4. Add milk, sugar, cinnamon, salt, and vanilla to fluffy eggs.
   • 3 cups milk
   • 1 cup sugar
   • 1 teaspoon cinnamon
   • 1/2 teaspoon salt
   • 2 teaspoons vanilla
5. Place cubed bread into custard bowl. Mix the bread pieces in the custard with your hands carefully. Try to avoid overworking the pieces, but ensure all pieces are thoroughly coated.
6. Using butter (roughly 2 tablespoons) grease a 9×13 baking dish. Pour bread and custard into the greased baking dish.
7. Sprinkle raisins overtop of the bread pudding, and press raisins down into the bread pudding.
8. Bake uncovered for 50 minutes.
9. With 10 minutes remaining begin to make the bread pudding sauce.
10. Whisk corn starch into cream in a small to medium sauce pan. Once dissolved, turn stove on to medium high heat.
    • 1 cup heavy cream
    • 3 tablespoons corn starch
11. Add sugars and vanilla. Whisk constantly until the sauce thickens.
    • 1/2 cup sugar
    • 1/2 cup powdered sugar
    • 1 tablespoon vanilla
12. Pour sauce over hot baked bread pudding. Serve and enjoy!

Find More Recipes

• Traditional Cinnamon Rolls
• Baked French Toast Casserole
• Einkorn German Pancake Recipe

Pin It