Simple Bread Pudding

By Mark Bittman

Updated Dec. 28, 2025

Simple Bread Pudding
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
45 minutes
Cook Time
30 to 45 minutes
Rating
5(7,746)
Comments
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This recipe is proof-positive that leftover bread can easily be converted to dessert without much work. There’s room for customization here: Consider adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice and cardamom. Bread pudding makes a great brunch dish, served with fresh fruit compote. Or add a handful of chocolate chips before baking for a decidedly more decadent outcome.

Featured in: Turning Leftovers Into Dessert

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Ingredients

Yield:6 to 8 servings
  • 2cups milk
  • 2tablespoons unsalted butter, plus more for greasing pan
  • 1teaspoon vanilla extract
  • ⅓cup granulated sugar
  • Pinch salt
  • ½loaf sweet egg bread like challah or brioche, cut into 2-inch cubes (5 to 6 cups)
  • 2eggs, beaten
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

198 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 1 gram dietary fiber; 12 grams sugars; 6 grams protein; 174 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with the cubed bread.

  2. Step 2

    Add eggs to cooled milk mixture and whisk; pour mixture over bread.

    Image of milk mixture being poured over bread for making simple bread pudding
  3. Step 3

    Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.

    Image of a scoop of bread pudding on a plate with powdered sugar for making simple bread pudding.

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FAQS

  1. To make it a truly special dessert, provide bowls of crème anglaise, caramel sauce, vanilla ice cream or whipped cream (or all four!) for topping individual portions at the table.

Ratings

5 out of 5
7,746 user ratings
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Comments

Patricia

5-6 cups of bread require more than 2 cups of milk & 2 eggs. You can't fit 5-6 cups of bread in a 4-6 cup baking dish. So, * 5-6 cups bread * 1 quart milk * 4 eggs * 2 teaspoons vanilla extract ... in a 2.5-quart casserole dish.

Louisanova

Make sure to let the bread soak in the egg-milk mixture; about an hour or more is perfect. Then it will become a beautiful custard.

Kim

I agree that letting the mixture soak for a while improves the result. Also doubling the eggs, 4 rather than 2, makes for a better custards pudding.

Mo

Is it possible to make this without eggs?

hw

2 inch cubes are far too large and, as others have mentioned, the bread to custard ratio is way off.

Deborah

I added an extra egg, used oat milk and added cinnamon generously. Also soaked cranraisins but won't soak next time. The crunch is nice. I used bread from a botched bread making attempt. Why waste it, right? But it was dense bread so not the best outcome. I had just made a light dressing for a chopped salad and it was perfect as a sauce- OJ, dijon, honey, grated ginger and plain yogurt. Amazing! The sauce did it. Next time, I'll use regular dried bread. 45 mins baking time.

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