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My Mom's Easy Bread Pudding

A 6-ingredient, smooth vanilla bread pudding served by itself or topped with chocolate sauce. One of the best desserts ever!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12


  • 5 cups stale french bread or baguette chopped
  • 3 cups warm milk for a dairy-free version use either rice or coconut milk
  • 4 eggs at room temperature
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup light corn syrup warm


  • Preheat the oven to 350 F (180ºC).
  • Soak the bread in the warm milk until softened. In a blender, blend all the ingredients together, except the syrup. Reserve.
  • Pour the warm syrup into a 10" (about 25 cm) ring baking pan, and evenly coat the sides and bottom by tilting the syrup around the pan in a circular motion. Next, pour the blended bread mixture into the pan.
  • Bake uncovered for 35 - 40 minutes or until an inserted toothpick comes out clean.
  • Let cool down on a rack. When it is slightly warm, run a small metallic icing spatula or knife around the edges of the pan to loosen the pudding. Invert onto a serving plate. Cover and refrigerate. Serve this eay bread pudding plain or with chocolate sauce, which recipe is from David Lebovitz's blog.
  • NOTE: Because this is a custard, technically it should be preferably cooked in a bain-marie instead, permitting it to cook slowly and more evenly. If you use this process, it will take longer to cook. Place ring mold pan in a larger, rectangular baking pan, and fill with boiling water to come halfway up side of ring mold pan. Bake for about 45-55 minutes, or a toothpick inserted in the pudding comes out clean.
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