This easy homemade bread pudding is warm, cozy, and the perfect way to use up leftover bread. I used 2-day-old bolillo rolls, which give it the most amazing texture — soft on the inside with just the right amount of structure.
It’s lightly spiced with cinnamon and nutmeg, sweetened just enough, and delicious served warm with caramel sauce or a scoop of vanilla ice cream. And honestly? It’s just as good cold straight from the fridge.
If you love simple, comforting desserts made with pantry ingredients, this one is for you. If you don’t have leftover bread on hand, you can make your own homemade bolillo bread or even use slices of my Dutch oven bread. Both work beautifully in this recipe.
Why You’ll Love This Bread Pudding
- Great way to use leftover bread
- Made with simple, affordable ingredients
- Soft, custardy texture with warm spices
- Perfect for dessert or even breakfast
- Tastes amazing warm or cold
Ingredients
- Cubed bread (I used 2-day-old bolillo bread)
- Egg
- Sugar
- Evaporated milk
- Regular milk
- Ground cinnamon
- Ground nutmeg
- Vanilla extract
- Butter
Exact measurements are listed in the recipe card below.
What Is Bread Pudding?
Bread pudding is a classic dessert made by soaking stale bread in a sweet custard mixture of milk, eggs, sugar, and warm spices, then baking it until soft and set.
It’s a traditional way to use up leftover bread, and every culture has its own version. Using bolillo bread gives this recipe a slightly sturdier texture while still staying soft and custardy on the inside.
What Type of Bread Works Best for Bread Pudding?
Sturdy breads with structure work best. Soft sandwich bread can become too mushy.
Great options include:
- Bolillo rolls
- French bread
- Brioche
- Dutch oven bread
- Day-old artisan bread
Tips for the Best Bread Pudding
- Use day-old bread. Slightly stale bread absorbs the custard better without becoming too soggy.
- Let it soak fully. Don’t skip the soaking time — this helps the bread absorb all the flavor.
- Mash well. Mashing creates that smooth, custardy texture.
- Don’t overbake. Remove it once a toothpick comes out clean to keep it soft.
Variations and Add-Ins
Want to change it up? Try adding:
- Raisins
- Chocolate chips
- Chopped pecans or walnuts
- A drizzle of caramel before baking
- A splash of rum or bourbon
How to Store Bread Pudding
Store leftovers in an airtight container in the refrigerator for up to 4 days.
You can enjoy it cold, or reheat individual slices in the microwave for about 20–30 seconds.
More Cozy Dessert Recipes
If you love comforting homemade desserts, try these next:
- Rice pudding
- Pastel de tres leches
- Homemade apple pie
Bread Pudding
This easy homemade bread pudding is made with bolillo bread, warm spices, and a simple custard mixture. It’s soft, cozy, and perfect served warm or chilled.
Ingredients
- 4 cups cubed bread
- 1 egg
- 1/2 cup sugar
- 12 oz evaporated milk
- 1 cup milk I used 2%
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 2 tsp vanilla extract
- 2 tbs butter plus more for greasing
Instructions
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In a large bowl, whisk the egg and sugar until well combined.
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Stir in the evaporated milk, regular milk, cinnamon, nutmeg, vanilla, and melted butter.
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Add the cubed bread and stir to coat. Let it soak for 20 minutes.
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Preheat oven to 350°F and grease a loaf pan with butter.
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Mash the soaked bread with a potato masher until soft and mushy.
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Pour into the prepared pan and bake for about 50 minutes, or until a toothpick comes out clean.
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Let cool slightly, slice, and enjoy warm.