Bread Pudding makes a luxurious dessert recipe. Filled with bread, eggs, cream, and sugar, this bread pudding recipe is a favorite.

Bread Pudding from

One of my favorite dessert recipes to whip up when we have a special occasion is bread pudding. So rich and delicious, you would never guess how easy it is to throw it all together!

Bread Pudding from

Bread pudding is very similar to a baked french toast recipe in ingredients and cooking method. In my house, that means that if I’m serving it in the morning for a special brunch, I call it Baked French Toast. If I’m serving it as a dessert, I call it Bread Pudding. Now you know my secret! If I’m wrong, please don’t tell me. I’ve operated like this for too long to correct my ways. And seriously, sneaking in bread pudding for breakfast is kind of wonderful!

Bread Pudding from

I have another secret that I’m just going to go ahead and tell you. Sometimes, I use day old donuts. Yes. Donuts. You absolutely will fall in love with the first bite of bread pudding made with them. I’ve been known to buy glazed donuts and hide them just so I could use them in my bread pudding for an extra special treat. When you start hearing the “mmmmmm….” followed by “what is this?…” and “soooo gooood” you know you have a keeper.

I cut them into bite-sized chunks and arrange in my casserole dish. Then, I whisk together all of my wet ingredients for the custard and pour over the donut or other bread pieces, like left over cream biscuits,  angel biscuits, my go-to buttermilk biscuits, or challah bread,  and pop it into the oven. It doesn’t get much simpler than that!

Then, once it has finished baking, I allow it to completely set as it cools. Then, I add a bit of confectioner’s sugar to the top and serve with salted caramel sauce so that everyone can add as much or as little as they’d like. It also is delicious with a praline sauce or a raspberry or strawberry syrup as well. Add a bit of fresh fruit, a cup of coffee and you have a treat everyone will adore!

Bread Pudding from

Here’s my Bread Pudding recipe. Make it soon and let me know how you love it!

Bread Pudding Recipe

5 from 3 votes
Bread Pudding makes a luxurious dessert recipe. Filled with bread, eggs, cream, and sugar, this bread pudding recipe is a favorite.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8


  • 6 day-old glazed donuts, or 1 loaf sourdough bread, cut into 1-inch pieces
  • 6 eggs
  • 1 1/2 cups whole milk
  • 1/2 cup half and half
  • 1/2 cup sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • pinch kosher salt
  • 2 tablespoons confectioner’s sugar


  • Preheat oven to 350º F. Spray a 13×9 baking dish with non-stick cooking spray or butter liberally. Add bread cubes to baking dish and distribute evenly.
  • In a large bowl, whisk together eggs, milk, half and half, sugar, vanilla, cinnamon and pinch of salt. Pour over bread cubes. Press bread cubes into the baking dish to make sure they absorb custard.
  • Bake 45 minutes. Remove from the oven and allow to rest for about 3 minutes before serving.
  • Serve warm.


To make-ahead: Prepare bread pudding as instruction up to baking. Wrap tightly with plastic wrap and store in the refrigerator overnight. Remove from refrigerator, remove plastic wrap and place in preheated oven to bake.


Calories: 287kcal | Carbohydrates: 43g | Protein: 11g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 362mg | Potassium: 693mg | Fiber: 1g | Sugar: 19g | Vitamin A: 307IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.


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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. 5 stars
    I’ve made this twice within 2 weeks and it was a HIT both times. The clincher was the caramel sauce – they couldn’t get enough of it! I made it a day ahead, used french bread and covered the pan for the last 10 minutes. Thank you Robyn!

    1. Valarie, there are links in my post to several sauce recipes you can use for this bread pudding such as my salted caramel sauce or raspberry syrup. I hope you enjoy!

  2. 5 stars
    My Finnish grandmother also used left over chocolate cake (which is a real test in my house, rarely left over chocolate cake, lol) … not alone, but mixed well in it and it was absolutely delicious! I love bread pudding!

  3. Dear Robyn,
    I made your best ever white cake this past weekend. It was wonderful. thank you so much!!