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Homemade bread pudding baked in an 8x8 casserole dish with a brown butter drizzle on top
ThymetoSauté

Bread Pudding with Brown Sugar Butter Drizzle

This classic homemade bread pudding is a warm and comforting dessert made with cubed bread baked in a cinnamon vanilla custard. It’s an excellent way to use day-old bread, especially homemade bread baked the day before. Sourdough or standard white bread works beautifully as well. The pudding bakes until golden and soft, then is finished with a rich brown sugar butter drizzle for an extra layer of flavor.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 9
Course: Breakfast, Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 6 slices bread cubed (about 4–5 cups)
  • 3 tablespoons butter melted
  • 4 eggs beaten
  • 2 cups milk
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
Brown Sugar Butter Drizzle
  • 3 tablespoons butter
  • 1 tablespoon brown sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk or heavy cream

Equipment

  • 8×8 casserole dish
  • Mixing bowl
  • Whisk
  • Small saucepan
  • Small saucepan

Method
 

  1. Preheat oven to 350°F and lightly grease an 8×8 casserole dish.
  2. Prepare bread. Cut the bread into cubes (about 4–5 cups) and place them evenly in the casserole dish.
  3. Add butter. Drizzle the melted butter over the bread cubes.
  4. Make the custard. In a mixing bowl whisk together the beaten eggs, milk, sugar, vanilla, and cinnamon until smooth.
  5. Combine. Pour the custard mixture evenly over the bread cubes. Press the bread down gently with a spoon so it absorbs the liquid. Let it sit for 5–10 minutes.
  6. Bake. Place the dish in the oven and bake for 45 minutes, or until the center is set and the top is lightly golden.
  7. Make the drizzle. While the bread pudding bakes, melt the butter in a small saucepan over medium heat. Cook until the butter turns golden.
  8. Stir in the brown sugar, vanilla, and milk or cream. Cook for another minute until smooth.
  9. Serve. Drizzle the warm brown sugar butter sauce over the bread pudding before serving

Notes

• Homemade bread baked the day before works great for this recipe.
• Sourdough bread or standard white bread are also excellent options.
• Slightly stale bread absorbs the custard better and gives the pudding the best texture.
• Bread pudding is best served warm.