14 Easy Bread Pudding Recipes

Custardy, comforting, and the best use for day-old bread ever invented. These fourteen bread puddings span classic vanilla, chocolate, apple, pumpkin, and savory versions for every craving.

Below you’ll find 14 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Classic Vanilla Bread Pudding

The timeless custardy pudding with warm vanilla sauce.

Ingredients

• 8 cups cubed day-old French bread
• 4 eggs
• 2 cups milk
• 1 cup heavy cream
• 3/4 cup sugar
• 2 tsp vanilla
• 1 tsp cinnamon
• Vanilla sauce, for serving

Instructions

1. Preheat the oven to 350°F and grease a 9×13 dish.
2. Whisk the eggs, milk, cream, sugar, vanilla, and cinnamon.
3. Add the bread cubes and soak 20 minutes.
4. Pour into the dish.
5. Bake 45 to 50 minutes until puffed and golden.
6. Serve warm with vanilla sauce.

2. Double Chocolate Bread Pudding

Decadent chocolate custard studded with melty chocolate chips.

Ingredients

• 8 cups cubed brioche
• 4 eggs
• 2 cups milk
• 1 cup heavy cream
• 3/4 cup sugar
• 1 cup chocolate chips
• 2 tsp vanilla
• 1/4 cup cocoa powder

Instructions

1. Preheat the oven to 350°F and grease a 9×13 dish.
2. Warm the milk and cream; whisk in the cocoa until smooth.
3. Whisk in the eggs, sugar, and vanilla.
4. Toss with the brioche and chocolate chips; soak 20 minutes.
5. Pour into the dish.
6. Bake 45 minutes; serve with whipped cream.

3. Pumpkin Bread Pudding

Fall-spiced pumpkin custard baked into pillowy bread.

Ingredients

• 8 cups cubed French bread
• 4 eggs
• 2 cups milk
• 1 cup heavy cream
• 1 cup pumpkin puree
• 3/4 cup brown sugar
• 2 tsp pumpkin pie spice
• 1 tsp vanilla

Instructions

1. Preheat the oven to 350°F and grease a 9×13 dish.
2. Whisk the eggs, milk, cream, pumpkin, brown sugar, spice, and vanilla.
3. Add the bread and soak 20 minutes.
4. Pour into the dish.
5. Bake 45 to 50 minutes until set.
6. Serve with maple whipped cream.

4. Caramel Apple Bread Pudding

Juicy apples and rivers of caramel in a cinnamon custard.

Ingredients

• 8 cups cubed sourdough
• 4 eggs
• 2 cups milk
• 1 cup heavy cream
• 3/4 cup sugar
• 2 cups diced apples
• 1 tsp cinnamon
• 1/2 cup caramel sauce

Instructions

1. Preheat the oven to 350°F and grease a 9×13 dish.
2. Whisk the eggs, milk, cream, sugar, and cinnamon.
3. Fold in the bread and apples; soak 20 minutes.
4. Pour into the dish.
5. Bake 45 minutes until golden.
6. Drizzle generously with caramel sauce.

5. Lemon Berry Croissant Pudding

Buttery croissants with bright lemon and jammy berries.

Ingredients

• 8 cups cubed croissants
• 5 eggs
• 2 cups half-and-half
• 3/4 cup sugar
• 1 tbsp lemon zest
• 1 tsp vanilla
• 2 cups mixed berries
• Powdered sugar, for dusting

Instructions

1. Preheat the oven to 350°F and grease a 9×13 dish.
2. Whisk the eggs, half-and-half, sugar, lemon zest, and vanilla.
3. Fold in the croissant pieces and berries; soak 15 minutes.
4. Pour into the dish.
5. Bake 40 minutes until puffed.
6. Dust with powdered sugar.

6. Bourbon Pecan Bread Pudding

New Orleans-style with bourbon sauce and toasted pecans.

Ingredients

• 8 cups cubed challah
• 4 eggs
• 2 cups milk
• 1 cup heavy cream
• 3/4 cup brown sugar
• 1/2 cup bourbon
• 1 tsp vanilla
• 1 cup pecans, toasted

Instructions

1. Preheat the oven to 350°F and grease a 9×13 dish.
2. Whisk the eggs, milk, cream, brown sugar, bourbon, and vanilla.
3. Fold in the challah and pecans; soak 20 minutes.
4. Pour into the dish.
5. Bake 45 to 50 minutes.
6. Serve with extra warm bourbon sauce.

7. Savory Ham and Cheese Bread Pudding

A dinner-worthy savory pudding with ham and two cheeses.

Ingredients

• 8 cups cubed Italian bread
• 6 eggs
• 2 cups milk
• 1 cup heavy cream
• 1 1/2 cups shredded mozzarella
• 1/2 cup Parmesan
• 1 cup diced ham
• 1 tsp Italian seasoning

Instructions

1. Preheat the oven to 350°F and grease a 9×13 dish.
2. Whisk the eggs, milk, cream, and Italian seasoning.
3. Fold in the bread, ham, and cheeses; soak 20 minutes.
4. Pour into the dish.
5. Bake 45 minutes until puffed and golden.
6. Rest 10 minutes before slicing.

8. Cinnamon Raisin Bread Pudding

Swirls of cinnamon bread with plump raisins and tangy glaze.

Ingredients

• 8 cups cubed cinnamon raisin bread
• 4 eggs
• 2 cups milk
• 1 cup heavy cream
• 1/2 cup sugar
• 1 tsp vanilla
• 1/2 cup raisins
• Cream cheese glaze, for topping

Instructions

1. Preheat the oven to 350°F and grease a 9×13 dish.
2. Whisk the eggs, milk, cream, sugar, and vanilla.
3. Fold in the bread and raisins; soak 20 minutes.
4. Pour into the dish.
5. Bake 45 minutes.
6. Drizzle with cream cheese glaze.

9. Coconut White Chocolate Bread Pudding

Tropical coconut custard with melty white chocolate.

Ingredients

• 8 cups cubed French bread
• 4 eggs
• 2 cups coconut milk
• 1 cup heavy cream
• 3/4 cup sugar
• 1 tsp vanilla
• 1 cup toasted coconut
• 1/2 cup white chocolate chips

Instructions

1. Preheat the oven to 350°F and grease a 9×13 dish.
2. Whisk the eggs, coconut milk, cream, sugar, and vanilla.
3. Fold in the bread, coconut, and white chocolate chips; soak 20 minutes.
4. Pour into the dish.
5. Bake 45 minutes until golden.
6. Top with extra toasted coconut.

10. Cinnamon Bagel Bread Pudding

Chewy bagels transform into a dense, cinnamon-swirled pudding.

Ingredients

• 8 cups cubed day-old bagels
• 5 eggs
• 2 cups milk
• 1 cup heavy cream
• 1 cup brown sugar
• 2 tsp cinnamon
• 1 tsp vanilla
• Maple syrup, for serving

Instructions

1. Preheat the oven to 350°F and grease a 9×13 dish.
2. Whisk the eggs, milk, cream, brown sugar, cinnamon, and vanilla.
3. Fold in the bagel cubes; soak 30 minutes (bagels are dense).
4. Pour into the dish.
5. Bake 50 minutes until set.
6. Serve with warm maple syrup.

11. Blueberry Cornbread Pudding

Southern cornbread pudding bursting with blueberries.

Ingredients

• 8 cups cubed cornbread
• 4 eggs
• 2 cups milk
• 1 cup heavy cream
• 1/2 cup sugar
• 1 tsp vanilla
• 1 cup blueberries
• Lemon glaze, for drizzling

Instructions

1. Preheat the oven to 350°F and grease a 9×13 dish.
2. Whisk the eggs, milk, cream, sugar, and vanilla.
3. Fold in the cornbread and blueberries; soak 20 minutes.
4. Pour into the dish.
5. Bake 45 minutes until golden.
6. Drizzle with lemon glaze.

12. Holiday Eggnog Bread Pudding

Christmas in a dish: creamy eggnog custard with nutmeg.

Ingredients

• 8 cups cubed brioche
• 4 eggs
• 2 cups eggnog
• 1/2 cup sugar
• 1 tsp nutmeg
• 1 tsp vanilla
• 1/2 cup rum (optional)
• Whipped cream, for serving

Instructions

1. Preheat the oven to 350°F and grease a 9×13 dish.
2. Whisk the eggs, eggnog, sugar, nutmeg, vanilla, and rum if using.
3. Fold in the brioche; soak 20 minutes.
4. Pour into the dish.
5. Bake 45 minutes until puffed.
6. Serve with whipped cream and nutmeg.

13. Spinach Artichoke Bread Pudding

The beloved dip reimagined as a savory brunch bake.

Ingredients

• 8 cups cubed French bread
• 6 eggs
• 2 cups milk
• 1 cup heavy cream
• 1 cup shredded cheddar
• 1/2 cup Parmesan
• 2 cups fresh spinach
• 1/2 cup sun-dried tomatoes

Instructions

1. Preheat the oven to 350°F and grease a 9×13 dish.
2. Whisk the eggs, milk, and cream with salt and pepper.
3. Fold in the bread, spinach, sun-dried tomatoes, and cheeses; soak 20 minutes.
4. Pour into the dish and top with Parmesan.
5. Bake 45 minutes until golden.
6. Rest 10 minutes before serving.

14. Pineapple Coconut Bread Pudding

Sweet Hawaiian rolls with juicy pineapple and coconut.

Ingredients

• 8 cups cubed Hawaiian rolls
• 4 eggs
• 2 cups milk
• 1 cup heavy cream
• 3/4 cup sugar
• 1 can (20 oz) crushed pineapple, drained
• 1 tsp vanilla
• 1/2 cup shredded coconut

Instructions

1. Preheat the oven to 350°F and grease a 9×13 dish.
2. Whisk the eggs, milk, cream, sugar, and vanilla.
3. Fold in the rolls, pineapple, and coconut; soak 20 minutes.
4. Pour into the dish.
5. Bake 45 minutes until golden and set.
6. Serve warm with vanilla ice cream.