Soft and custardy, this easy cinnamon bread pudding is pure comfort in every bite.

bread pudding with pure maple syrup drizzled over it, sitting on a white plate with a wooden background, close up picture

I love this classic bread pudding recipe because it has all the cozy fall flavors I crave when the weather cools down.

I first heard about bread pudding growing up, and while it always sounded intriguing, I didn’t actually try it until I was much older.

One bite was all it took for me to fall in love with its soft custardy texture. Now it’s a family favorite in my home, though my kids insist I leave the raisins out!

Everything You’ll love about this recipe

Great for breakfast or as a dessert topped with a scoop of homemade vanilla ice cream
Its easy to make, frugal and uses simple ingredients
Perfect for using up any stale bread
Wonderful recipe for the holidays like Christmas

a close up picture of the cinnamon bread pudding sitting on a wire rack cooling

What bread is best for bread pudding?

I have used all sorts of breads, including buns that were going stale from Costco. The best bread I have used however is the thick bread used for making French toast which is the D’Italiano brand of white bread. I also found that cutting it into large cubes makes the best texture.

Recipe Ingredients

Lets talk ingredients! Here’s everything you’ll need to make this recipe.

Bread- Thick bread and cut into large cubes, slightly packed in
Butter- Un-salted, extra for greasing the dish
Large Eggs
Milk- I used whole milk
Granulated Sugar
Vanilla Extract- Pure or artificial works
Cinnamon

See recipe card for quantities.

How to make this recipe

Use these photos as a guide as you move along each step.

Step 1: Slice bread into large cubes.

Bread sliced into large cubes, sitting in a clear glass bowl on a wooden counter top

Step 2: Place the bread in a medium sized bowl and set aside.

Step 3: Melt butter and set it aside.

eggs, sugar, cinnamon, milk, vanilla and butter in a bowl that was mixed together and sitting on a wooden counter top

Step 4: In a separate bowl combine the eggs, sugar, cinnamon, milk and vanilla. Drizzle over the melted butter and mix.

bread cubes added to the wet ingredients in a medium bowl.

Step 5: Add in the bread and gently coat the cubes.

bread pudding mixture sitting in an 8x8 glass casserole and about to go in the oven

Step 6: Pour it into the greased 8×8 dish and smooth out slightly so it reaches all corners.

baked bread pudding sitting on a glass stove top oven

Step 7: Bake for 1 hour-1 hour and 10 minutes

bread pudding topped with pure maple syrup and sitting on a white plate on a wooden counter top

Step 8: Serve warm with pure maple syrup or a scoop of ice cream

Hint #1: You’ll know its done when its puffy, jiggles when wiggled but not wet and temperature reaches at least 160-170.

Hint #2: I left the crusts out.

bread pudding sitting on a white plate with a wooden background, close up picture that shows the cinnamon in the bread

Serving Suggestions

Serve this bread pudding with some of these options

Hot Maple Milk
Homemade Vanilla Ice Cream
Pure Maple Syrup
A cup of hot tea or coffee
Drizzle with caramel sauce
Fresh fruit

Storage

Fridge: Store in the fridge in an airtight container for up to 3-4 days.

bread pudding sitting on a white plate and drizzled with pure maple syrup on a wooden counter top with a wooden background

Easy Cinnamon Bread Pudding

A comforting breakfast or dessert

Prep Time 15

Cook Time 1

Total Time 1 15

Serving Size 4 servings

Ingredients

5 cups thick bread cut into large cubes and slightly packed in
2 Tablespoons un-salted butter plus more for greasing the pan
4 large eggs
1/2 cup granulated sugar
1/2 teaspoon cinnamon
2 cup whole milk
1 teaspoon vanilla extract

Instructions

Pre-heat oven to 350.
Grease a 8×8 pan or casserole with butter and set it aside.
Cube the bread into large pieces and place in a medium bowl, then set aside.
Melt the butter and set it aside.
In a separate bowl, beat the eggs then mix in the sugar and cinnamon.
Stir in the milk and then the vanilla.
Drizzle over the melted butter then mix until well combined.
Add in the bread and gently mix until bread is coated.
Pour into the pan and smooth out slightly to make sure the bread reaches all corners.
Bake for 1 hour-1 hour and 10 minutes, make sure to check at the hour mark first.
When finished it should be puffy, jiggle when wiggled but no wet.
Internal temperature should reach at least 160-170 when thermometer is inserted in the middle of the bread pudding.
Serve warm with maple syrup or a scoop of vanilla ice cream.