Warm, comforting, and irresistibly delicious, Bread Pudding will definitely satisfy your sweet tooth! With its rich, custardy texture and vanilla caramel topping, it’s a must-make sweet treat that can be served for dessert or breakfast.

overhead view of bread pudding topped with vanilla caramel sauce ready to serve on a small dish with a gold spoon

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Why You Will Love This Bread Pudding

It’s super easy to make. Bread Pudding is such a simple dessert or breakfast, but something about it makes it seem like you’ve spent hours on it (when you definitely have not!).
It’s the ultimate comfort food. Whether it’s a cozy family breakfast or a treat-yourself kind of night, the warm, spiced goodness of bread pudding just feels like a warm hug.
It tastes like donuts. Maybe this is just a me thing, but this particular Bread Pudding recipe with a vanilla caramel sauce makes me think of donuts! Everyone I serve this recipe to loves the flavor.

Ingredients Needed for the Best Bread Pudding

Ingredient quantities for this easy bread pudding dessert recipe are located in the recipe card at the end of the post.

French bread (at least one day old)
Brown sugar
Sugar
Cinnamon
Eggs
Butter
Heavy whipping cream
Water
Vanilla extract

Yes, this delicious dessert requires only nine simple ingredients! 🍞

How To Make Bread Pudding (Quick Overview)****

The steps below are just a quick overview of how to make the pudding. The full process in detail is located in the recipe card at the end of the post.

First, make sure that your French bread is at least one day old. You don’t want to use fresh bread in bread pudding because it will just soak up all of the pudding and you won’t have a firm texture. Trust me, it’s worth the wait!

In a mixing bowl, stir together brown sugar and cinnamon.

Add the beaten eggs, melted butter…

As you’ll see in the recipe, I add an extra egg yolk. I think this helps make the custard just a little creamier.

overhead view of egg, milk, and sugar in a silver mixing bowl

… heavy whipping cream, water, and vanilla extract, then whisk until smooth.

Many bread pudding recipes call for milk, but I prefer using equal parts heavy whipping cream and water to make the end result richer. If you don’t have heavy whipping cream on hand, feel free to substitute both the heavy whipping cream and water with milk.

overhead view of milk mixture thoroughly combined in a mixing bowl

Toss in the cubed bread and gently mix to coat. Loosely cover the bowl and refrigerate it for 45 minutes.

small chunks of dried bread added to the mixing bowl ready to be tossed to lightly coat with milk mixture

After 45 minutes, remove the dish from the fridge and turn your oven to 350°F.

If you need to wait a little longer, you can let the bread soak for as long as overnight if you’d like.

While the oven heats up, pour the bread mixture into a 9” x 13” casserole dish.

bread and milk mixture added to large casserole dish ready to be placed into the oven

When your oven has finished preheating, add the casserole dish and bake uncovered for 35-40 minutes, or until a knife inserted about an inch from the edge comes out clean (the center will still be a little jiggly).

Take it out of the oven.

overhead view of bread pudding removed from the oven and cooling

Now it’s time to make the sauce. I didn’t take process photos of the sauce, but rest assured, it’s super easy to make! (Just follow the recipe in the recipe card at the end of the post.)

overhead view of bread pudding topped with vanilla caramel sauce ready to be served

You can choose to pour the sauce over the entire dish before cutting it into slices, or you can pour it over each serving individually. Note that you don’t have to use all of the sauce; use as much or as little as you’d like!

Sometimes I put the sauce in a container with a pouring spout and let people pour their desired amount over their piece, just like they would with syrup.

sideview of bread pudding ready to serve and topped with caramel vanilla sauce on a small serving dish

Enjoy! Bread pudding is often served warm, but some people love it cold too.

How to Store Bread Pudding

If you have leftovers, this dish can be stored in an airtight container in the refrigerator for up to three days. It can also be frozen for up to two months.

No-Bake Dessert Recipes

If you’d prefer to skip the oven and make a no-bake dessert instead, I have plenty of easy no-bake desserts to choose from! Give these a try:

Make the ultimate no-bake treat with this banana pudding recipe! Creamy, filling, and loved by everyone!
Impress with this irresistible cheesecake fluff recipe! Perfect for gatherings, parties, or as an easy Christmas dessert or Halloween treat. Feeling adventurous? Try brownie cheesecake fluff for an indulgent twist.
Need a holiday dessert? This no-bake peanut butter pie is creamy, dreamy, and so easy.
Craving something rich? Dive into this cherry no-bake cheesecake. It’s so good, you’ll wish you made two!
Add zing with this no-bake key lime cheesecake. Sweet, tangy, and light, it’s oven-free and irresistibly delicious.
Your new favorite dessert: no-bake cookies. Quick, easy, and perfect for any occasion, they’ll disappear in minutes!
Love peanut butter? These peanut butter balls are dangerously delicious and unbelievably simple. One of the best no-bake desserts, they’ll have everyone asking for more!

overhead view of banana pudding in a glass casserole dish with a portion size removed — **Banana Pudding**

sideview of no bake peanut butter pie using cool whip topped with chopped reese's cups and whipped cream and one bite taken out — **Banana Pudding**

I hope you love this indulgent bread pudding! Although it’s packed with sweetness, the French bread helps mellow it out, making it the perfect balance of flavors.

overhead view of bread pudding topped with vanilla caramel sauce ready to serve on a white serving dish

More Dessert Recipes

If your sweet tooth isn’t fully satisfied yet, I have plenty of other sweets to choose from! Here are some of my favorites:

Take a trip down memory lane with this fresh and heavenly strawberry shortcake recipe. Sweet nostalgia meets new traditions that everyone will adore!
Craving ultimate comfort food? This apple crisp recipe is warm, delicious, and the coziest dessert you’ll ever make.
Wow your guests with these homemade carrot cake cupcakes. They’re moist, packed with flavor, and totally irresistible.
Make this simple and classic chocolate pie that will always get devoured wherever you serve it!
You can’t go wrong with classic chocolate chip cookies. They’re always a crowd favorite for parties, family nights, or game day.
These classic peanut butter cookies are a must-bake treat. Whether for Christmas cookie swaps or summer picnics, they’re always a hit!

sideview of strawberry shortcake ready to serve with a small bowl of strawberries in the background — **Strawberry Shortcake**

overhead view of serving of apple crisp topped with a scoop of ice cream on a white dish with gold spoon — **Strawberry Shortcake**

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Bread Pudding

Warm, comforting, and irresistibly delicious, Bread Pudding will definitely satisfy your sweet tooth!

Servings

Course Dessert

Cuisine American, Western

Keyword easy

Prep Time 15

Cook Time 35

Chill Time 45

Total Time 1 35

Ingredients

Bread Pudding Ingredients

7 cups day-old French bread (cut into 1" cubes)
3/4 cup brown sugar
1 tsp cinnamon
4 eggs + 1 yolk (beaten)
2 tbsp butter (melted)
1 1/4 cups heavy whipping cream
1 1/4 cups water
1 tsp vanilla extract

Vanilla Caramel Sauce Ingredients

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 tsp cinnamon
1/2 cup heavy whipping cream
1 tsp vanilla

Instructions

Bread Pudding Instructions

To a mixing bowl, add brown sugar and cinnamon. Stir to combine.
Add beaten eggs, melted butter, heavy whipping cream, water, and vanilla extract and whisk together.
Add cubed bread and gently toss to coat. Cover and place in the refrigerator for 45 minutes.
Remove dish from the fridge and turn on the oven to 350 F.
While the oven is preheating, pour the bread mixture into a 9" x 13" casserole dish.
Bake uncovered for 35 to 40 minutes, or until a knife inserted 1" from the edge of the casserole comes out clean (the middle will still be slightly jiggly).
Remove from oven and immediately prepare the Vanilla Caramel Sauce.

Vanilla Caramel Sauce Instructions

In a saucepan, melt the butter on low and add sugar, brown sugar, and cinnamon. Stir to thoroughly combine.
Add heavy whipping cream and bring to a boil. Then, reduce the heat to a simmer and simmer for 5 minutes.
Remove from heat. Cool for 10 minutes, then add vanilla extract.
Serve the sauce drizzled over the entire dish or over individual pieces. Add as much or as little as you’d like – you don’t need to use all of the sauce.

Notes

You can substitute the heavy whipping cream and water in the Bread Pudding Ingredients (2 1/2 cups total) with milk if you don’t have heavy whipping cream on hand.

Nutrition Estimates (Per Serving)

Nutrition Disclaimer

Nutrition Estimates are per serving and included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed.