This classic bread pudding recipe is made with French bread, milk, eggs, sugar, and warm vanilla for a rich and comforting dessert. The soft, custard-style texture combined with buttery toasted bread and sweet raisins creates a homemade favorite that’s perfect for any occasion. Finished with a simple butter glaze, this easy bread pudding is ideal for using leftover bread and turning it into a delicious baked dessert. Great for holidays, family gatherings, or everyday baking, this recipe can be served warm or at room temperature and pairs well with ice cream or coffee.

Ingredients

For the bread pudding:

1 long loaf French bread
½ cup (1 stick) salted butter
1 cup raisins
4 cups milk
4 large eggs
2 cups granulated sugar
2 tablespoons vanilla extract
½ cup dark rum or whisky (or substitute with rum extract, or replace with ½ cup extra milk)

For the glaze:

½ cup (1 stick) salted butter, melted and cooled
2 cups powdered sugar

Instructions

Preheat the oven to 350°F (175°C). Grease a 2-quart casserole dish or an 8×8-inch baking dish.
Prepare the bread:
Cut or tear the French bread into bite-sized pieces.
Toast the bread:
In a large skillet over medium heat, melt the butter. Add the bread pieces and cook, stirring frequently, until they are golden brown and slightly crisp. The bread will absorb the butter as it cooks.
Assemble the base:
Transfer the toasted bread into the prepared baking dish. Sprinkle the raisins evenly over the top.
Prepare the custard:
In a large bowl, whisk together the milk, eggs, sugar, vanilla extract, and rum (or substitute).
Combine:
Pour the custard mixture evenly over the bread and raisins, ensuring all pieces are well coated.
Bake:
Bake for about 1 hour. Start checking around the 40-minute mark. The pudding is ready when the custard is set, the top is golden, and the edges begin to pull away from the dish.
Make the glaze:
In a bowl, mix the melted and cooled butter with the powdered sugar until smooth.
Finish and serve:
Pour the glaze over the warm bread pudding. Serve warm or at room temperature.

Why You’ll Love This Recipe

This bread pudding is soft, rich, and full of comforting flavors. It’s a great way to use up leftover bread while creating a dessert that feels homemade and satisfying. The buttery glaze adds a sweet finish that pairs perfectly with the custard base.

Tips

Use slightly stale bread for the best texture—it absorbs the custard better.
Stir the bread while toasting to prevent burning and ensure even browning.
Let the pudding rest for a few minutes before serving so it sets properly.
Adjust sugar slightly if you prefer a less sweet dessert.

Variations and Substitutions

Replace raisins with chocolate chips, dried cranberries, or chopped nuts.
Use brioche or challah instead of French bread for a richer texture.
Skip the alcohol and use milk or a few drops of rum extract.
Add cinnamon or nutmeg for extra warmth and flavor.
Serve with a caramel or vanilla sauce instead of glaze.

FAQs

Can I make bread pudding ahead of time?
Yes, assemble it ahead and refrigerate. Bake when ready, adding a few extra minutes if needed.

Can I freeze bread pudding?
Yes, once baked and cooled, freeze in portions for up to 2 months. Reheat before serving.

How do I know it’s done?
The center should be set, not liquid, and the top should be golden brown.

Can I reduce the sugar?
Yes, you can slightly reduce the sugar without affecting the texture too much.

Serving

Serve warm for the best texture, optionally with a scoop of ice cream, whipped cream, or a drizzle of extra glaze.

Suggestions

Pair with coffee or tea for a simple dessert or brunch option.
Add fresh fruit on the side for balance.
Dust lightly with powdered sugar for presentation.
Store leftovers in the refrigerator and reheat gently before serving.