This homemade bread pudding recipe is much like an overnight french toast casserole. Baked in a baking dish, day-old bread and milk and egg mixture are baked together until the bread is soft and velvety and the top is golden. Make sure to see the other homemade bread recipes!
I love homemade bread. Thank goodness gluten doesn’t bother me or I’d be in trouble! The best recipes can be made better with homemade bread. Like when my mother-in-law makes her Moroccan lentils and serves it up with homemade bread on the side. Oh sweet deliciousness! So heavenly.
My kids were sooooo excited for this recipe. The aroma of vanilla and cinnamon is super inviting and with one bite of warm, soft custardy bread you will be hooked.
As I was making this, my 7 year old could not wait for it to be done. He was asking for it before it even went into the oven.
I love that this recipe can be adapted in so many ways. You can make this into an apple pie bread pudding and my grandma even made a pumpkin bread pudding one year for Thanksgiving! SO delicious.
While my kids were bouncing off the walls with impatience for this impromptu weekday dessert, I thought of how great this is to serve as a dessert as well as a fancy breakfast. You can whip this up on a weeknight to bring into the office or to a friend for a special treat! This type of dish is my go-to for holiday breakfasts since you can make it the night before, let it sit in the fridge overnight and bake it in the morning.
Now go make it.
Easy Homemade Bread Pudding Recipe
- 6 slices day-old bread
- 2 tablespoons butter (melted)
- 1/2 cup raisins (optional)
- 4 eggs (beaten)
- 2 cups milk
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C).
- Break bread into small pieces or cut into cube and place in an 8 inch square baking pan.
- Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
- In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed.
- Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
- Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.