Basic Bread Pudding

Last weekend we bought the wrong bread for sandwiches we were making and, instead of letting it go to waste, I made a bread pudding.  It is such an easy recipe that can be dressed up or down with different garnishes.  I chose strawberries and vanilla ice cream but wish I had some warmed caramel sauce on hand to drizzle over it. It’s yummy, especially the top pieces of bread that are toasted with the cinnamon sugar topping.

Basic Bread Pudding (1) | Ridgely's Radar

Basic Bread Pudding
Cook time
Total time
Serves: 8-10
  • 1 tablespoon butter
  • 6 cups of bread - cut in 1" cubes
  • 5 cups half and half
  • 4 eggs
  • ¾ cup sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 3 tablespoons butter, melted
  • 2 tablespoons sugar
  • ½ teaspoon ground cinnamon
  1. generously butter a 9 x 13 baking dish and fill with the cubed bread.
  2. in a bowl whisk the eggs and then add the half and half, sugar, vanilla extract, cinnamon and salt. pour over bread. Cover and refrigerate for an hour.
  3. preheat oven to 325° degrees
  4. remove baking dish from the refrigerator. Melt the 3 tablespoons of butter in the microwave and drizzle over the bread mixture. Mix the sugar and cinnamon in a bowl and then sprinkle over the bread mixture.
  5. bake in the center of the oven for 45-55 minutes.When the edges pull from the sides of the dish and a knife pulls out almost clean from the center, remove the dish from the oven.
  6. Serve warm with berries and ice cream. For a decadent treat add a warmed caramel sauce.
I divided the recipe between two smaller oval baking dishes and it came out perfectly.


Basic Bread Pudding (2) | Ridgely's Radar


photographs by Ridgely

Share on FacebookTweet about this on TwitterPin on PinterestEmail to someoneshare on TumblrShare on LinkedIn


  1. claudia says:

    I love this recipe!!!

Leave a comment


Rate this recipe: