You can't go wrong with a classic bread pudding made with simple ingredients and flavored with vanilla and nutmeg. Learn the best tricks and techniques for making perfect bread pudding with this helpful how-to guide

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Credit: Bradford Thomason; Styling: Katherine Tucker

Recipe Summary

1 hr
Makes 6 to 8 servings


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

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

Nutrition Facts

239 calories; calories from fat 38%; protein 6.6g; fat 10g; saturated fat 5.4g; carbohydrates 30g; fiber 0.8g; sodium 226mg; cholesterol 103mg.