Bread Pudding

It is now Lent. And I should be writing about very Lenten things like soups and bread, not desserts. That will follow later in the season. I’m hoping to do my favorite beef mushroom barley soup in a couple of weeks. So even though a lot of us give up desserts for Lent, I’d like to share my recipe for bread pudding, which can double as a great and satisfying breakfast. It is so wonderful served up warm with whipped cream, or cut into shapes to serve as individual desserts, or as a great snack in the middle of the afternoon. I wanted to make it the way I remember us making it in the early days of the sisterhood, which was to mix up the cubes of bread with butter and cinnamon sugar before adding the eggs and milk or cream. We also used whatever bread was leftover and saved — white and whole wheat, rye… you name it when making the bread pudding. I do love a homemade white bread for this, and especially something like brioche, which I will sometimes make up in large batches and have in the freezer for this sort of use. But that did not happen for this bread pudding, so I was really happy to find a loaf of the cinnamon swirl bread that we gave as gifts for Christmas! But you can use just about any firm white bread for this.

Bread Pudding

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Bread Pudding
45 - 50mins.



  1. Heat oven to 350 degrees F.
  2. Butter a 9 X 13 casserole.
  3. Place bread cubes in a large bowl, add melted butter and mix well.
  4. Mix together 1/2 cup of sugar and cinnamon, and add to bread cube mixture again mixing well, so all the cubes are coated.
  5. In another bowl, whisk together 1 cup sugar, milk, eggs, cream and vanilla, then stir into bread cube mixture.
  6. Pour all into prepared pan.
  7. Top with additional cinnamon sugar.
  8. Bake in 350 oven about 45 to 50 minutes and pudding is puffed and golden.
  9. Cool slightly. Can be served warm, or chilled and served cold.
  10. Top with whipped cream if desired.