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Classic Bread Pudding

Classic Bread Pudding

You can't go wrong with a  classic bread pudding made with simple ingredients like bread, eggs, sugar, and cream and flavored with vanilla and cinnamon.

Sunset MARCH 2005

  • Yield: Makes 6 to 8 servings
  • Total:1 Hour


  • 1 loaf (1 lb.) firm, crusty French bread (4 to 4 1/2 in. wide)
  • 3 large eggs
  • 2 cups half-and-half
  • 1/2 cup sugar
  • 1 1/2 teaspoons vanilla
  • 1/4 teaspoon ground nutmeg


1. Trim crusts off bread. Cut loaf crosswise into 3/4-inch-thick slices. Arrange 8 to 10 slices diagonally in a buttered 8-inch square pan, overlapping to fit. If needed, lean the slices over so they don't extend above sides of pan. If bread is too wide, trim it.

2. In a bowl, whisk eggs, half-and-half, sugar, vanilla, and nutmeg until well blended. Slowly pour liquid over bread. Let stand until bread feels soft all over and most of the liquid is absorbed, 30 to 40 minutes; occasionally tip pan and spoon liquid over the top.

3. Bake in a 350° oven until custard no longer flows in center when pan is gently tilted, about 30 minutes.

4. If pudding is pale, broil 3 to 4 inches from heat until golden and crusty, 3 to 4 minutes. Serve warm or cool.

Nutritional Information

Amount per serving
  • Calories: 239
  • Calories from fat: 38%
  • Protein: 6.6g
  • Fat: 10g
  • Saturated fat: 5.4g
  • Carbohydrate: 30g
  • Fiber: 0.8g
  • Sodium: 226mg
  • Cholesterol: 103mg

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Classic Bread Pudding recipe