​My Mom’s Bread Pudding Recipe (Ditch the Sauce!)

This no-fuss bread pudding recipe is packed with flavor (and memories!). Forget the sauces; this classic dessert is perfect as-is.

Ah, bread pudding. The warm aroma of caramelized sugar and vanilla, the comforting texture of soft, eggy bread…it instantly takes me back to childhood moments spent in the kitchen with my mom. This recipe is a treasure passed down from her, and it never fails to bring a smile to my face.  

The best part? You don’t need fancy extras or a complicated sauce – this homemade bread pudding is a symphony of simple flavors that everyone will adore.

Substitutions: 

This classic recipe is incredibly versatile! Here are a few ideas to personalize your bread pudding:

• Experimenting with different types of bread is a great way to personalize this recipe. For a rich and buttery flavor, try brioche. Want a heartier texture? Leftover hot dog buns or hamburger buns work surprisingly well!
• Chopped nuts like pecans or walnuts add a delightful textural contrast. Craving some extra fruit? Dried cranberries or chopped dried cherries are delicious options!
• For a decadent twist, pair it with a scoop of vanilla ice cream or a drizzle of warm caramel sauce. Fresh whipped cream and a sprinkle of cinnamon add a delightful touch as well.
• Use whole milk or heavy cream for part or all of the milk that is called for.

Tips and Tricks:

• Refrigerator BFF: This bread pudding keeps well in the fridge for a few days. Simply slice and enjoy it cold, or reheat it for a warm and comforting treat.
• Make-ahead Magic: Prep your pudding the night before, then bake the next day for no-stress sweetness!
• Serving Sensations: Slice the cooled pudding into individual servings for a delightful presentation.

FAQs:

Can I use a different type of bread? 

• Absolutely! This recipe is super forgiving – use what you have on hand. Even stale bread works well!

I don’t have lemon zest; can I skip it? 

• You bet! Or, try a dash of orange zest instead.

Can I use frozen bananas? 

• Yes! Thaw the bananas completely and drain any excess liquid before using them.

Can I double the recipe? 

• Of course! You would just need to use two baking dishes, as finding a large enough baking dish for a doubled recipe would be difficult.  Adjust the baking time as needed for the additional baking dish.

Does this work with gluten-free bread? 

• You can certainly try using a gluten-free bread substitute. Be sure to choose one that is soft, like a gluten-free French bread, as it will have a better texture in the pudding.

Making our Easy Bread Pudding

Supplies Needed:

• 9×13 deep baking dish or casserole dish
• Large mixing bowl
• ​Large batter bowl
• Electric hand mixer

Ingredients:

• 2 cups sugar, divided
• 9 slices Texas Toast bread, cubed into 1-inch pieces (about 4-5 cups)
• 1 stick butter, plus 1 tablespoon; use unsalted butter if you prefer less salt
• 3 ripe bananas, sliced
• 3 cups milk (whole milk or a combination of whole and half-and-half will create a richer custard)
• 2 tablespoons pure vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon lemon zest (or a dash of orange zest)
• 5 large eggs, separated
• ½ cup seedless raisins (optional, but not for me)

Directions

Prepare the Caramel Base for the Bread Pudding

1. Preheat your oven to 350 degrees. Spread 1 cup of sugar in your 9×13 baking dish. Slide it into the oven and bake until the sugar melts into a bubbly, golden-brown liquid (like magic!). Remove from the oven and swirl in 1 tablespoon of butter to soften the caramelized sugar. This step creates a rich, flavorful base for your bread pudding.

2. Arrange your sliced bananas over the golden sugar base. The bananas will soften and add pops of sweetness throughout the pudding.

Make the Creamy Mixture

3. In a large bowl, pour the milk over your cubed bread. Let it soak for 10-15 minutes, allowing the bread to absorb the milk and become soft and tender. This ensures a moist and even crumb throughout the baked pudding.

4. In a separate bowl, use your electric mixer to cream together the remaining cup of sugar, 1 stick of softened butter, vanilla extract, and baking powder. Beat until it’s light and fluffy. 

5. Stir the soaked bread mixture, lemon peel zest, and 5 egg yolks into the creamed mixture. Gently combine everything until just incorporated. Don’t overmix – a few streaks are okay! 

6. In a clean bowl, whip 5 egg whites until stiff peaks form. Gently fold the fluffy whites into your bread/egg mixture with a rubber spatula. Be careful not to deflate the egg whites – this will ensure a light and airy texture in your pudding. Add the raisins if using. My mom had this in her recipe, and it is the only way I eat it!

Assemble the Bread Pudding

7. Pour the bread pudding batter over the bananas in your prepared pan. Bake for 1 hour, or until golden brown and a toothpick inserted in the center comes out clean. 

8. Remove the bread pudding from the oven and let it cool completely before serving. The custard needs to be set properly, so be patient! The bread pudding will sink slightly as it cools. I like to make this the day before and cool it in the refrigerator overnight.

Okay, friends, I’d love to hear from you! What are your favorite ways to enjoy classic bread pudding? Share your tips, tricks, and flavor variations in the comments below! Also, if you try this recipe, be sure to tell us what you think!

This dish is a fabulous way to use up leftover bread. Any kind of bread will work, including brioche bread, white bread, French bread, or even hot dog buns!

And if you love our fresh bread recipe, be sure to try our French Toast, No-Knead Wheat Bread, and Mini Pecan Pies Recipe.