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Old Fashioned Bread Pudding: the fragrant and moist recipe

Total time: 60 Min
Difficulty: Low
By Cookist
Brioche or white bread
cubed into 1-inch pieces*
5 large lightly beaten
Granulated sugar
1 cup
Whole Milk
4 cups
Vanilla Extract
1 teaspoon
Ground nutmeg
1 teaspoon
Ground cinnamon
1 teaspoon

This is winter comfort food at its best – fragrant, moist bread baked in an egg custard, with a hint of warm cinnamon and nutmeg.

As bread, eggs and milk are the main ingredients, this dish is inexpensive to make and very satisfying to eat. It’s also very easy to make, so even beginner cooks can enjoy making this recipe.

I’m using day-old brioche for this recipe, but if you don’t have brioche you can use ordinary white bread cut into cubes and lightly dried out in the oven for 8-10 minutes.

Serve with ice cream, double cream, or simply on its own, hot or cold.


Spray a deep, ovenproof pan with nonstick cooking spray. Place the cubed bread into the prepared baking dish and spread it around into an even layer. Set aside.

In a very large mixing bowl, whisk together the eggs, sugar, milk, vanilla, nutmeg, and cinnamon until fully combined.

Pour the mixture evenly over the bread in the prepared baking pan, making sure all of the bread is coated. Allow to sit and soak up the mixture for about 15 minutes.

Meanwhile, preheat oven to 350°F. Once the 15 minutes is over, place the bread pudding in the oven and bake at 350°F for 45-50 minutes or until the top is set.

Remove from the oven and allow to cool slightly before serving.



If your bread is fresh, it needs to dry out first to enable it to soak up the egg custard.

Cube the bread into 1 inch pieces, place them on a baking sheet and bake at 350F/160C fan for 8-10 minutes, turning frequently, until the bread has dried out.

Make sure you leave the bread pudding to soak up the egg mixture for at least 15 minutes before putting it in the oven.

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