Old Time Bread Pudding

12 servings Prep: 10 m Cook: 1 h Total: 1 h 10 m Beginner
5.0/5 (2)
Old Time Bread Pudding
Classic old-fashioned bread pudding with eggs, milk, cinnamon, and vanilla—simple comfort food at its finest. Use 6 slices for soft, custardy pudding or 8 slices for a firmer texture. Perfect topped with rum sauce or brown sugar sauce.

Ingredients

12 servings
  • 3 eggs, beaten
  • 1 cup sugar
  • 6-8 slices of bread
  • 2 1/2 cups milk
  • 2 tsp cinnamon
  • 1 tsp vanilla
  • 1 tsp nutmeg (optional)

Step-by-Step Instructions

  1. Preheat oven to 350°F. Grease a 9x13-inch baking dish or similar-sized casserole dish.
  2. Cut or tear the bread into small cubes (about 1-inch pieces).
  3. In a large bowl, mix together the beaten eggs, sugar, and milk until well combined. Stir in the cinnamon, vanilla, and nutmeg (if using).
  4. Add the bread cubes to the egg mixture and stir gently to coat all the bread. Let it sit for 5 minutes so the bread can absorb the custard.
  5. Pour the mixture into the prepared baking dish and spread evenly.
  6. Bake at 350°F for 50 minutes to 1 hour, until the pudding is set in the center and the top is golden brown. A knife inserted in the center should come out mostly clean.
  7. Serve warm or at room temperature. Delicious on its own or topped with rum sauce, whiskey sauce, or brown sugar sauce.

Common Problems and Solutions

Q: Why is my bread pudding watery?

A: Make sure to bake it long enough for the custard to fully set—it should no longer jiggle in the center. Also, using 8 slices of bread instead of 6 will create a firmer texture that holds together better.

Q: Can I use stale bread?

A: Absolutely! Stale or day-old bread actually works better than fresh bread because it absorbs the custard mixture more easily without becoming too mushy.

Q: How do I know when it's done?

A: The pudding is done when the center is set (not jiggly), the top is golden brown, and a knife inserted in the center comes out mostly clean. It should register around 160-170°F if you have a thermometer.

Tips and Techniques

Day-old or slightly stale bread works best for this recipe—it absorbs the custard better than fresh bread. You can use any type of bread you have on hand, from French bread to sandwich bread to leftover biscuits. For extra richness, substitute half-and-half or cream for some of the milk.

Ingredient Substitutions

  • milk: half-and-half or heavy cream
  • white bread: French bread, challah, brioche, or cinnamon raisin bread
  • vanilla extract: bourbon or rum
  • nutmeg: allspice or cardamom

Equipment Needed

  • 9x13-inch baking dish or similar casserole dish
  • Large mixing bowl
  • Whisk or fork for beating eggs

Historical Context

Bread pudding has long been a staple of Southern and Louisiana home cooking, born from the practical need to use up stale bread rather than waste it. This simple, old-time version showcases the essential comfort of eggs, milk, sugar, and warm spices baked into custardy perfection.