Old-Fashioned Bread Pudding

You know those desserts that make your whole house smell like a warm hug? That's exactly what happened last Sunday when I pulled this old-fashioned bread pudding out of the oven. Bradley actually looked up from his phone (a miracle!) and asked if he could have some before dinner. John wandered into the kitchen three times asking "Is it ready yet?"

Here's the thing about bread pudding – it's one of those recipes I learned to make during my cooking school days, but I've tweaked it over the years to make it even better for my Nashville kitchen. What I love most is how it transforms day-old bread into something absolutely incredible. The custard soaks into every piece, creating this perfect balance of soft, custardy center and golden, slightly crispy top.

I started making this recipe regularly about two years ago when Amy asked me to teach her how to "not waste food." She'd noticed we sometimes had leftover bread, and this became our special Sunday afternoon project together. Now she insists on adding the raisins herself (though Bradley still picks them out – teenagers, right?).

If you're looking for another comfort dessert that uses simple ingredients, you might want to check out my Carrot Cake Muffins recipe too!

Jump to:

• Why You'll Love This Recipe
• Ingredients for Old-Fashioned Bread Pudding
• How to Make This Bread Pudding Recipe
• Storage and Reheating Tips
• Tips for the Best Bread Pudding
• Old-Fashioned Bread Pudding FAQs
• Recipes You May Like
• Time to Make This Classic Dessert
• Old-Fashioned Bread Pudding

Why You'll Love This Recipe

Quick to prep – Just 15 minutes of active work, then the oven does the rest while you relax.

Uses everyday ingredients – No fancy shopping trips needed. Everything's probably already in your kitchen.

Perfect texture every time – That ideal combination of creamy custard inside with a golden, slightly crispy top.

Make-ahead friendly – Assemble it the night before and pop it in the oven when you're ready.

Customizable toppings – Raisins are traditional, but you can switch them up based on what your family likes.

Comforting and nostalgic – It's the kind of dessert that reminds you of grandma's kitchen (in the best way).

Ingredients for Old-Fashioned Bread Pudding

Here's what you'll need to make this classic dessert:

• 2 eggs
• 2 ½ cups milk
• 1 teaspoon cinnamon
• ⅛ teaspoon ground cloves
• 3 teaspoon vanilla extract
• ¾ cup sugar
• 1 orange (zested)
• 4 tablespoon butter (melted)
• 5 cups egg-based bread like challah or sweet bread, cubed into 1" pieces
• ½ cup raisins for topping

The secret to really good bread pudding is using the right bread. Challah or brioche work beautifully because they're already slightly sweet and have that rich, eggy texture. I usually pick up a loaf from our local bakery on Saturday, let it sit out overnight, and use it Sunday afternoon. Day-old bread is actually better than fresh because it absorbs the custard mixture without getting too soggy.

That orange zest? Trust me on this one. It adds just a hint of brightness that makes people wonder what your secret ingredient is. John always asks if I used some fancy extract, and I just smile and tell him it's love (and one orange from the fruit bowl).

How to Make This Bread Pudding Recipe

Prepare Your Baking Dish

1. Spray your 9×13 baking dish with nonstick spray to prevent sticking.
2. If you want a deeper, more traditional bread pudding, use a 7×10 baking dish instead.

(I learned this the hard way my first time making it – I forgot the spray, and let's just say cleanup was not fun!)

Mix the Custard Base

3. In a mixing bowl, whisk together the eggs, milk, cinnamon, ground cloves, vanilla extract, sugar, orange zest, and melted butter.
4. Keep whisking until everything is well combined and you don't see any streaks of egg.

The milk and eggs create that classic custard texture that makes bread pudding so special. During my cooking school days, we learned that this ratio is key – too much milk and it's soupy, too little and it's dry.

Soak the Bread

5. Add your cubed bread to the prepared baking dish, spreading it out evenly.
6. Pour the egg mixture over the bread cubes, making sure to cover all the pieces.
7. Use a spoon to gently press down any bread cubes that are sticking up too high.
8. Let the mixture sit for 30 minutes at room temperature so the bread can really soak up all that custard.

This soaking time is really important! I usually set a timer and use those 30 minutes to start dinner prep or help Amy with homework. Last week, Bradley tried to sneak a piece of the soaked bread before baking (he said he wanted to "test the flavor") – I had to shoo him away from the dish!

Bake to Perfection

9. Preheat your oven to 350°F while the bread is soaking.
10. Once the 30 minutes are up, place the dish in the oven.
11. Bake for 40-50 minutes, until the top turns golden brown and the center is set but still has a slight jiggle.
12. Check it around the 40-minute mark by gently shaking the pan – if the center moves like jello, it needs more time.

The smell that fills your kitchen during these 40 minutes is absolutely incredible. It's warm cinnamon, sweet vanilla, and that hint of orange all mixed together. Our neighbors have actually asked what I'm baking because the smell drifts outside!

Cool and Serve

13. Remove the bread pudding from the oven and let it cool for about 1 hour.
14. This cooling time lets everything set properly and makes it much easier to slice.
15. Sprinkle the raisins on top just before serving.
16. Cut into squares and serve warm or at room temperature.

I know waiting that hour is tough (John struggles with it every single time), but it's worth it. The pudding needs time to set, or you'll end up with a beautiful-looking dessert that falls apart when you try to serve it.

Storage and Reheating Tips

Store any leftovers covered in the refrigerator for up to 4 days. (Though honestly? It rarely lasts that long in our house.)

To reheat, I usually pop a piece in the microwave for about 30 seconds. You can also warm it in a 300°F oven for about 10 minutes if you want that fresh-baked texture back.

The flavors actually get even better the next day as everything melds together. Amy loves taking a piece for her lunchbox, and Bradley has been known to eat it cold straight from the fridge for breakfast (I pretend I don't see him doing this).

Tips for the Best Bread Pudding

Use slightly stale bread – Fresh bread gets too mushy. Let your bread sit out overnight, or toast fresh bread cubes lightly in a 300°F oven for 10 minutes.

Don't skip the soaking time – Those 30 minutes really matter. The bread needs time to absorb the custard fully.

Check for doneness carefully – The center should still have a tiny bit of jiggle when you take it out. It'll continue cooking as it cools.

Adjust the sweetness – If your bread is already very sweet, you can reduce the sugar to ½ cup instead of ¾.

Try different add-ins – Chocolate chips, pecans, or dried cranberries work beautifully if raisins aren't your thing. Bradley votes for chocolate chips every time.

Serve it with something creamy – A dollop of whipped cream, a scoop of vanilla ice cream, or even a drizzle of heavy cream takes this over the top.

Want to know what I learned after making this recipe about 20 times? The type of vanilla you use actually makes a difference. Real vanilla extract gives you a much richer flavor than imitation. I switched about a year ago, and John immediately noticed (he thought I'd added a secret ingredient!).

Old-Fashioned Bread Pudding FAQs

Recipes You May Like

• Pumpkin Roll Cake – Another impressive-looking dessert that's easier to make than you'd think
• Rice Krispie Treats Recipe – When you need something sweet that takes almost no time at all
• Carrot Cake Muffins – Perfect for breakfast or dessert, and the kids love helping make these

Time to Make This Classic Dessert

This old-fashioned bread pudding has become one of our family's go-to desserts. It's simple enough to make on a regular Sunday, but special enough to serve to guests. The combination of warm cinnamon, sweet custard, and that hint of orange makes it feel like a hug in dessert form.

Give it a try this week and let me know how your family likes it! Save this recipe on Pinterest so you can find it again when you need a comforting, crowd-pleasing dessert.

Happy baking, and here's to many more delicious memories with your loved ones!

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