clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Bread Pudding

  • Author: Little Sweet Baker
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 12


This easy version of an old-fashioned bread pudding is made with cinnamon raisin bread baked in a silky custard that’s lightly scented with vanilla.


  • 1 loaf (roughly 600g) stale cinnamon raisin bread, cubed and omit the end pieces
  • 3 cups (750ml) whole milk
  • 6 large eggs
  • 1/4 cup (50g) granulated sugar
  • 2 tsp (10ml) vanilla extract


  1. Place the bread cubes in a buttered 9×13″ baking dish.
  2. In a large bowl, whisk together the rest of the ingredients. Slowly and evenly pour over top of the bread. Using a rubber spatula, gently press down on the bread so all of it gets soaked into the egg mixture. Cover and refrigerate for 1 hour or overnight.
  3. Preheat oven to 350F. Uncover the bread pudding and bake for about 45 minutes or until a knife inserted into the center comes out clean. Let cool briefly before serving.


Leftovers can be covered and stored in the fridge for up to 5 days.

  • Category: breakfast, dessert
  • Method: bake
  • Cuisine: American

Keywords: bread pudding recipe, easy bread pudding, cinnamon raisin bread pudding