USA / Desserts

Vanilla bread pudding

Name: Vanilla bread pudding
Prep time: 15 min
Cook time: 40 min
Yield: 4 portions
Cuisine: USA
Ingredients: 250 g day-old bread, cubed; 400 ml milk; 2 eggs; 60 g sugar; 1 tsp vanilla extract; 20 g butter

Vanilla bread pudding for a relaxed home table, with straightforward preparation and familiar ingredients.

Prep15 min

Cook40 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Heat oven to 175°C / 350°F and butter a small baking dish. Add bread cubes.
Whisk milk, eggs, sugar and vanilla until combined, then pour over bread. Leave ten minutes to soak.
Dot with remaining butter and bake 30–40 minutes until puffed and fully set.
Check center reaches 71°C / 160°F and let stand ten minutes before serving. Refrigerate leftovers promptly.

A little kitchen note

Untested editorial home-cooking adaptation; timings vary with equipment.

Allergen notes

Wheat, egg, milk. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 362 kcal
Protein: 12.1 g
Carbs: 50.9 g
Fat: 11.8 g
Fibre: 1.7 g
Total sugar: 23.6 g
Sodium: 387 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it