30 Easy Bread Pudding Recipes for Cozy Nights

Listen, there’s something about bread pudding that just hits different on a rainy evening. Maybe it’s the way that custardy goodness soaks into every nook and cranny of stale bread, or how your kitchen smells like cinnamon and vanilla heaven while it bakes. Whatever it is, I’m here for it—and I’m guessing you are too.

Bread pudding gets a bad rap sometimes. People think it’s this fancy, complicated dessert that requires culinary school credentials. But honestly? It’s one of the most forgiving recipes you’ll ever make. Stale bread? Perfect. Random leftover croissants? Even better. That brioche that’s been sitting on your counter for three days? Gold.

I’ve spent way too much time (and eaten way too many servings) testing bread pudding variations, and I’m breaking down 30 of my absolute favorites. We’re talking classic comfort food, creative twists, and everything in between. Trust me, by the end of this, you’ll be that person who actually gets excited about leftover bread.

Why Bread Pudding Is Actually Genius

Before we dive into the recipes, let’s talk about why bread pudding deserves more respect. This dessert dates back to 11th-century England, where frugal cooks realized they could transform rock-hard stale bread into something magical. They called it “poor man’s pudding” back then, which is hilarious considering how some fancy restaurants charge $12 for a slice now.

The beauty of bread pudding is in its simplicity. You’re basically making a custard (eggs, milk, sugar) and letting bread soak it all up before baking. That’s it. The base recipe is stupidly simple, but the variations are endless. Want chocolate? Throw it in. Bourbon sauce? Absolutely. Fresh fruit? Why not.

Nutritionally speaking, bread pudding provides carbs from the bread, protein and calcium from eggs and milk, though it can be high in sugar depending on how you make it. But here’s the thing—you can easily lighten it up with some smart swaps (more on that later).

The Essential Bread Pudding Formula

Here’s what you need to know about the basic ratio. For every 4 cups of cubed bread, you want about 2 cups of liquid (milk, cream, or a combo), 3-4 eggs, and 1/2 to 3/4 cup sugar. Everything else is just playing around with flavors.

I usually mix my custard in a large bowl, whisk it until it’s smooth, then dump my bread cubes in and let them hang out for at least 20 minutes. Some people let it sit for an hour. IMO, 30 minutes is the sweet spot—enough time for the bread to soak up the custard without turning into complete mush.

The 8×8 baking dish I use has been my ride-or-die for years. It’s the perfect size for most bread pudding recipes, and it heats evenly without any weird hot spots.

Classic Bread Pudding Recipes That Never Miss

Traditional Vanilla Bread Pudding

Let’s start with the OG. This is the bread pudding your grandma probably made, and there’s a reason it’s stood the test of time. Cubed white bread, vanilla extract, a sprinkle of nutmeg, and maybe some raisins if you’re feeling fancy. Get Full Recipe.

I swap regular sugar for vanilla bean paste sometimes because the little vanilla specks make it look way more gourmet than it actually is. It’s the small details, you know?

Bourbon Bread Pudding with Whiskey Sauce

This is New Orleans-style all the way. The pudding itself has a splash of bourbon, and then you drizzle it with a whiskey sauce that’s basically butter, cream, sugar, and more bourbon. It’s not subtle. It’s not trying to be. If you want to check out more indulgent desserts, these classic chocolate desserts might be up your alley too.

Fair warning: this one’s definitely adults-only. The alcohol doesn’t completely cook out, so save it for after the kids go to bed.

Cinnamon Raisin Bread Pudding

Using cinnamon raisin bread for this is kind of cheating, but in the best way possible. You get built-in sweetness and spice, so you can actually cut back on the added sugar. I learned this trick from a baker friend, and it’s been a game-changer.

Speaking of easy shortcuts, if you love simple desserts, you’ll definitely want to browse these 5-ingredient desserts—they’re perfect for when you want something sweet without the fuss.

Chocolate Lovers’ Bread Pudding Collection

Double Chocolate Chip Bread Pudding

Chocolate bread pudding is basically a warm, gooey hug. I use a combination of cocoa powder in the custard and chocolate chips scattered throughout. When it comes out of the oven, those chocolate chips are all melty and amazing. Get Full Recipe.

The mini chocolate chips I get from my local bulk store work way better than regular-sized chips because they distribute more evenly and you get chocolate in every single bite.

White Chocolate Raspberry Bread Pudding

This combo is chef’s kiss. The tartness from the raspberries cuts through the sweetness of white chocolate perfectly. I use frozen raspberries half the time because they’re cheaper and honestly work just as well. Just don’t thaw them first or you’ll end up with a pink, soggy mess.

For more creative chocolate combinations, check out these brownie recipes for chocolate lovers—they’ll satisfy that chocolate craving in different ways.

Mexican Chocolate Bread Pudding

Adding cinnamon, cayenne, and a touch of espresso powder to chocolate bread pudding gives it this amazing depth. It’s inspired by Mexican hot chocolate, and it’s honestly one of my favorite variations. The little kick of heat at the end? Unexpected but perfect.

Fruit-Forward Bread Pudding Recipes

Apple Cinnamon Bread Pudding

This tastes like apple pie and bread pudding had a baby. Dice up a couple of tart apples (Granny Smith works great), toss them with cinnamon and a little brown sugar, and fold them into your bread mixture. The apples soften as it bakes and release their juices into the custard.

I usually serve this with a caramel sauce drizzled on top because apparently, I have no chill when it comes to dessert.

Blueberry Lemon Bread Pudding

Light, bright, and perfect for spring or summer. The lemon zest in the custard keeps it from being too heavy, and fresh blueberries burst while baking, creating these little pockets of jammy goodness. Get Full Recipe.

If you’re into lighter, fruit-based desserts, you might also love these low-calorie fruit desserts that still taste indulgent.

Peach Bourbon Bread Pudding

Southern comfort at its finest. Fresh peaches (or even canned if that’s what you have—I won’t judge) soaked in a little bourbon, then mixed into a vanilla custard. This is what summer tastes like.

The trick here is to not add too much liquid from the peaches. Drain them well, or your pudding will be soggy instead of custardy. Trust me on this one—I learned the hard way.

Strawberry Cheesecake Bread Pudding

I know, I know, this sounds extra. But hear me out. You make regular bread pudding, then swirl in some cream cheese that’s been mixed with sugar and vanilla. Add diced strawberries. It tastes exactly like strawberry cheesecake but way easier to make.

The hand mixer makes quick work of getting the cream cheese smooth enough to swirl. You don’t need anything fancy—just something to beat out the lumps.

Creative & Unexpected Variations

Croissant Bread Pudding

Using day-old croissants instead of regular bread takes this dessert to a whole new level. The buttery, flaky layers create this incredible texture that’s part bread pudding, part fancy French pastry. FYI, this is the one I make when I’m trying to impress people.

You can find similar decadent ideas in these desserts made with coconut milk—they’ve got that same rich, luxurious vibe.

Pumpkin Spice Bread Pudding

Basic? Maybe. Delicious? Absolutely. Mix pumpkin puree into your custard, add all the warm spices (cinnamon, nutmeg, ginger, cloves), and you’ve got fall in a baking dish. I make this from September through January with zero shame.

Salted Caramel Pretzel Bread Pudding

Sweet and salty in the best way. Crushed pretzels mixed with bread cubes, caramel sauce swirled throughout, and a sprinkle of sea salt on top. It’s got this addictive quality where you keep going back for “just one more bite.”

I use those mini pretzel twists because they’re easier to break up and distribute evenly. Plus, they come in a resealable bag, which means I don’t eat the entire bag in one sitting. Theoretically.

Nutella Stuffed Bread Pudding

Okay, so technically you’re not stuffing anything, but you do dollop spoonfuls of Nutella between layers of bread before adding the custard. As it bakes, the Nutella melts and creates these incredible chocolate-hazelnut pockets. Get Full Recipe.

If Nutella isn’t your thing, any chocolate hazelnut spread works. Sometimes I use almond butter for a different twist.

Healthier Bread Pudding Options (Yes, Really)

Greek Yogurt Bread Pudding

Swapping some of the cream for Greek yogurt adds protein and cuts down on fat without sacrificing that creamy texture. I usually do a 50/50 split—half milk, half yogurt. You literally can’t tell the difference taste-wise.

For more protein-packed desserts that don’t taste like diet food, these protein-packed desserts are legit good.

Whole Wheat Bread Pudding with Honey

Using whole wheat bread adds fiber, and honey as a natural sweetener brings a different flavor profile than white sugar. It’s slightly nutty, definitely wholesome, but still feels like a treat.

These desserts made with natural sweeteners follow the same philosophy if you’re trying to cut back on refined sugar.

Banana Bread Pudding (Made With Actual Banana Bread)

Got leftover banana bread? Use it for bread pudding. It’s already sweet and flavorful, so you can cut the sugar in your custard by at least half. Plus, it’s a great way to use up banana bread that’s gone a bit stale.

Holiday & Special Occasion Bread Puddings

Eggnog Bread Pudding

Christmas in a dish. Swap half the milk for eggnog, add a little rum extract (or actual rum if you’re feeling festive), and top with whipped cream. It’s ridiculously easy and tastes like the holidays.

For more holiday dessert inspiration, check out these no-bake holiday desserts—perfect for when you’re already stressed about cooking.

Hot Cross Bun Bread Pudding

Easter-specific but so good. Hot cross buns are already spiced and have dried fruit in them, so they’re perfect for bread pudding. The little crosses on top get crispy and caramelized in the oven, which is weirdly satisfying.

Gingerbread Bread Pudding

Using gingerbread instead of regular bread brings all those warm spices—ginger, molasses, cinnamon. Top it with a cream cheese glaze, and you’ve got something that feels special enough for holiday dinner but easy enough for a random Tuesday.

International-Inspired Bread Puddings

Capirotada (Mexican Bread Pudding)

This version uses piloncillo (Mexican brown sugar) in the syrup and adds cheese, which sounds weird but absolutely works. It’s sweet, savory, and completely different from American bread pudding. Plus, it’s traditionally made during Lent, so it has that whole cultural significance thing going on.

Shahi Tukda (Indian Bread Pudding)

Bread fried in ghee, soaked in sweetened condensed milk, and topped with nuts and saffron. It’s rich, it’s decadent, and it’s nothing like traditional Western bread pudding. I had this at an Indian restaurant once and immediately went home to figure out how to make it.

Pain Perdu (French Bread Pudding)

Basically fancy French toast that’s baked instead of pan-fried. The name literally means “lost bread” because it was another way to use up stale bread. The French really knew what they were doing with their leftovers.

Quick & Easy Bread Pudding Shortcuts

Microwave Mug Bread Pudding

Yes, you can make bread pudding in the microwave. It takes about 2 minutes. Is it as good as oven-baked? No. But when you need dessert NOW, it’s pretty solid. Get Full Recipe.

Speaking of quick fixes, these quick mug cakes scratch that same immediate-dessert-needed itch.

Slow Cooker Bread Pudding

Set it and forget it. Dump everything in your slow cooker, set it on low for 3-4 hours, and come back to dessert. The edges get slightly crispy while the middle stays super custardy.

No-Bake Bread Pudding Parfaits

Layer cubes of toasted bread with whipped cream or Greek yogurt and fruit. It’s not traditional bread pudding, but it gives you similar flavors without turning on the oven. Perfect for summer.

More no-bake options here: no-bake desserts for last-minute cravings.

Bread Pudding Sauces That Make Everything Better

Listen, bread pudding is great on its own, but the right sauce takes it from good to “can I get the recipe?” territory.

Classic Vanilla Bourbon Sauce

Butter, heavy cream, sugar, vanilla, and bourbon. Simmer until it thickens slightly. Pour it over warm bread pudding. This is the sauce that converts bread pudding skeptics.

Salted Caramel Sauce

Store-bought caramel is fine, but homemade salted caramel is next level. Sugar, butter, cream, and sea salt. It takes maybe 10 minutes to make and keeps in the fridge for weeks (if you don’t eat it all first).

I keep mine in one of those glass squeeze bottles so I can drizzle it fancy-like without making a mess.

Rum Raisin Sauce

Soak raisins in rum for at least an hour (overnight is better). Make a simple syrup with sugar and water, add the rum-soaked raisins, and simmer. The raisins plump up and the sauce gets this deep, complex flavor.

If you’re into bread pudding classics, you’ll probably dig these classic chocolate desserts too—they’ve got that same traditional-but-timeless vibe.

Tools & Resources That Make Cooking Easier

Here’s what actually makes a difference in my kitchen when I’m making bread pudding:

Physical Products:

• Quality baking dish – I mentioned mine earlier, but seriously, a good ceramic or glass dish that heats evenly is worth every penny
• Digital kitchen scale – For when you want to be precise with measurements, though bread pudding is pretty forgiving
• Fine-mesh strainer – For getting lumps out of your custard if you’re feeling fancy

Digital Resources:

• Recipe organization app for saving your favorite variations
• Kitchen timer app (your phone works fine, but there are some with multiple timers that are clutch)
• Online dessert communities where people share their bread pudding experiments

These easy desserts under 30 minutes and these freezer-friendly desserts are also great to bookmark for when you need quick dessert solutions.

Common Bread Pudding Mistakes (And How to Avoid Them)

I’ve messed up enough bread puddings to write a whole separate article, but here are the big ones:

Using fresh bread: I know I already said this, but it bears repeating. Fresh bread = mushy disaster. Stale bread = perfect texture. It’s counterintuitive but absolutely crucial.

Not letting it soak long enough: Those bread cubes need time to absorb the custard. At least 20 minutes. If you’re in a rush, gently press down on the bread to help it soak faster, but don’t skip this step.

Overbaking: When the center is set but still slightly jiggly, it’s done. It’ll continue cooking from residual heat. If you wait until it’s completely firm in the oven, it’ll be overdone by the time you serve it.

Skipping the water bath: For ultra-creamy bread pudding, bake it in a water bath (bain-marie). Put your baking dish in a larger pan and fill the outer pan with hot water halfway up the sides. It bakes more gently and evenly.

Make-Ahead & Storage Tips

Bread pudding is actually better the next day. The flavors meld, everything settles, and it’s just… better. You can assemble it completely, cover it, and stick it in the fridge overnight. Bake it straight from the fridge—just add 10-15 minutes to the baking time.

Leftovers keep in the fridge for 3-4 days. Reheat individual portions in the microwave for 30-45 seconds. It won’t be quite as good as fresh from the oven, but it’s still solid.

You can also freeze bread pudding. Cut it into portions, wrap each piece in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

For more make-ahead dessert ideas, these freezer desserts are lifesavers.

Bread Pudding for Special Diets

Vegan Bread Pudding

Swap eggs for flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). Use plant-based milk and vegan butter. Honestly, it works surprisingly well. The texture is slightly different but still delicious.

Check out these vegan desserts for more plant-based sweet options.

Gluten-Free Bread Pudding

Use gluten-free bread. That’s literally it. The rest of the recipe stays the same. Just make sure your bread is stale because GF bread can get even soggier than regular bread.

More options: gluten-free desserts for every occasion.

Dairy-Free Options

Coconut milk, almond milk, oat milk—they all work for bread pudding. Coconut milk makes it richer, almond milk keeps it lighter. Use dairy-free butter or coconut oil for greasing your pan.

These dairy-free desserts prove you don’t need butter and cream to make something incredible.

Serving Suggestions & Presentation Ideas

Bread pudding doesn’t have to look rustic (though there’s nothing wrong with that). Here’s how I fancy it up when needed:

• Dust with powdered sugar right before serving
• Top with a scoop of vanilla ice cream (the hot/cold contrast is chef’s kiss)
• Drizzle with sauce in a zigzag pattern using a squeeze bottle
• Garnish with fresh berries or mint leaves
• Serve in individual ramekins for a more upscale presentation

For more plating inspiration, these dessert bars show different ways to present sweet treats.

Final Thoughts

Here’s the truth about bread pudding: it’s one of the most versatile, forgiving, and downright delicious desserts you can make. Whether you’re going classic vanilla or getting wild with chocolate-pretzel-caramel combinations, the basic formula stays the same.

The best part? It’s literally designed to use up leftovers. That stale bread you were about to toss? That’s your starting point. Those random ingredients lurking in your pantry? Probably perfect for bread pudding. It’s resourceful cooking at its finest, wrapped up in a dessert that tastes like you spent way more effort than you actually did.

Don’t overthink it. Start with a basic recipe, see what you like, then start experimenting. Swap in different breads, try new flavor combinations, play with toppings and sauces. The worst that happens is you eat a slightly imperfect dessert, which is still dessert, so really you can’t lose.

Now if you’ll excuse me, I have some stale croissants calling my name and a sudden craving for bourbon sauce. Happy baking.