Easy Bread Pudding Recipe

5 from 1 vote

This easy bread pudding recipe is warm and cinnamony and homey. The only thing that makes it better is the heavenly vanilla sauce on top!

Course Dessert

Cuisine British, French

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 617kcal

11 cups bread cut into 1" cubes (if using Bakerly Chocolate Chip Brioche Rolls, use 11 rolls)
4 eggs room temp
¾ cup granulated sugar
¼ cup brown sugar
1 cup half and half room temp
¼ cup whole milk room temp
1.5 tsp cinnamon
1.5 tsp vanilla
½ tsp baking soda
½ tsp salt
4 tbsp melted butter

Cut the rolls into 8ths and allow to sit out on the counter for a day so that they are stale.
Preheat an oven to 350 degrees and toast bread cubes for about 6-8 minutes, keeping a close eye on them. You want them to be toasted but not burnt.
In a large bowl, whisk the eggs.
Add granulated sugar, brown sugar, half and half, whole milk, cinnamon, vanilla, baking soda and salt to the bowl. Mix until fully combined.
Add the melted butter into the combination and mix again.
Place all toasted bread cubes in an ungreased 9x13 pan. I liked using a metal or ceramic pan.
Pour the liquid mixture into the pan with the bread cubes, and use a rubber spatula to stir the bread cubes around so that each cube is coated in the mixture. Allow the bread cubes to soak for about 15 minutes.
Place in the oven at 350 for 40 minutes.
Remove from oven and cover pan with aluminum foil. Cut slits in the top of the aluminum foil and then place the pan back into the oven for an additional 10 minutes. The bread pudding should be set but not dried out. It should also not be too liquidy.
Allow to rest for 10 minutes

Place all ingredients in a medium sized sauce pan. Bring to a low boil. Once the boil starts, start your timer. Whisk constantly for 10 minutes.
Pour directly onto bread pudding before serving. Enjoy!

Recipe copyright The Foreign Fork. For educational or personal use only.