Classic Bread Pudding

This post may contain affiliate links.

Classic Bread Pudding is a recipe that everyone should have in their collection!

slice of bread pudding on a plate

There is nothing fancy about this bread pudding, and that’s a good thing. Classic Bread Pudding is sturdy when you slice it, it’s custard-like, and it’s packed with cinnamon and raisins. That’s this bread pudding recipe. 

It’s delicious when eaten nice and warm out of the oven, and it’s just as good eating it chilled as a hand-held dessert. Leftovers of this delicious sweet treat will be good for a few days.

stack of bread used for bread pudding

What’s the best kind of bread to use for bread pudding?

For a really basic bread pudding, it’s best to use just general white bread. I recommend you buy a loaf that’s labeled as “thick white bread.” You should also be able to spot a loaf of “Texas Toast,” which is often used to make garlic bread or French toast.

making bread pudding- putting bread cubes and topping in a casserole dish

How to make Classic Bread Pudding:

Be sure to scroll to the end of this post to print out the complete recipe so you can make this at home. The bread slices are cut into chunks and sprinkled into a casserole dish. A simple topping is made by combining raisins, sugar and cinnamon. The topping is then sprinkled evenly over the chunks of bread.

making bread pudding- adding the egg custard to bread cubes in a baking dish

The custard is a mix of eggs, sugar, vanilla, half and half and heavy cream. That’s whisked together and then poured over the sugared bread chunks in the pan. To make the best Classic Bread Pudding, you want the bread to be soaked in the custard. So make it a point to push all of the bread chunks down into the liquid.

Baking the bread pudding:

The bread pudding bakes for about an hour. Here’s a special note about how to bake the bread pudding. You’ll set the casserole dish into a rimmed baking sheet that has water in it. This means it will be baking in a water bath. This is important for the best outcome of the texture of the bread pudding.

Using a spatula to serve Classic Bread Pudding

When it’s done baking, the custard will no longer be jiggly. Give the bread pudding a chance to sit for a while before you cut it. You’ll end up getting nice, clean slices.

stack of bread pudding slices

Have you ever been to a 50’s-type diner where they sell classic desserts like bread pudding? This is the kind of bread pudding you’d find in one of those old-time diners. It’s classically delicious. Enjoy!

Here are a few more bread pudding recipes you might like to try:

slice of bread pudding on a plate
Print Pin
Save Recipe

Classic Bread Pudding

Great, classic dessert recipe!
Prep Time 20 minutes
Cook Time 1 hour
Servings 12 servings
Calories 350kcal
Course Dessert
Cuisine American
Keyword bread pudding, classic



  • 7 large eggs
  • cups granulated white sugar
  • 1/2 teaspoon vanilla extract
  • 3 cups half and half cream
  • 1 cup heavy whipping cream
  • 6 thick slices white bread


  • 1/2 cup packed raisins
  • 1/4 cup granulated white sugar
  • 2 teaspoons ground cinnamon


  • Preheat oven to 350 degrees F.
  • In medium-sized bowl, whisk together the eggs, sugar and vanilla until the sugar is dissolved. Do not whip. Add the half and half and heavy cream slowly to the egg mixture until well blended.
  • Mix the topping ingredients in small bowl until well blended.
  • Cut the white bread into 1x1-inch pieces and place them in a buttered 9x13-inch baking pan. Sprinkle the topping mixture evenly over the bread. Pour the liquid mixture on top, pushing the bread down when it begins to float. Soak the bread well.
  • Cover the pan with foil and place onto a rimmed sheet pan filled with water. Bake for 1 hour, or until the bread pudding is firm on top and no liquid is showing. Take out of the oven, and remove the foil from the pan. Let cool and serve.


Serving: 1serving | Calories: 350kcal | Carbohydrates: 42g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 158mg | Sodium: 78mg | Potassium: 184mg | Fiber: 1g | Sugar: 25g | Vitamin A: 663IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg
More Classic Recipes...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate This Recipe