Quick and Easy Bread Pudding Recipe


Bread Pudding is the best makeover bread can have in the form of dessert. Bread pudding, mostly is when a going to get stale bread gets a second chance. Its very likely that you must have had this bread soaked in a creamy custardy thing in one of your buffet lunches, but i would highly recommend making this beautiful and fragrant dessert more often at home, than when you want to makeover your bread. 

My first choice to make a bread pudding with be a brioche bread which is very light and will easily soak the custard like a sponge, but then just about any milk bread off the shelf will also see the magic happen. Other than that, leftover challah, or a cinnamon roll is also a good option to try out bread puddings. You basically need a buttery sweet bread.  Just avoid salty or dense wholewheat loaves, the saltiness in them are not best suited for this sweet bread pudding. 


  • 10 big or 15 small bread slices
  • 2 tsp cinnamon powder
  • 1/4 cup almond flour
  • 1/2 cup raisins
  • 1/4 cup butter
  • 1 tbsp golden syrup or honey
  • 3 tbsp powdered sugar
  • 400 ml milk
  • 200ml condensed milk
  • 2 large eggs
  • 1 tsp vanilla extract


  1. Grease a 9 inch pan or 6 ramekin pans well with cooking spray or butter , really well, so that the pudding comes out easily.
  2. Butter all the bread slices on one side with all the butter.bread-pudding-steps-1
  3. Cut the bread slices into small chunks and divide it into 3 parts
  4. Take one part of the slices and layer them on the pan, forming the bottom layer. 
  5. Sprinkle the top of this layer with half of the raisins and cinnamon powder and the almond flour
  6. Place another layer of breads just as the bottom layer, and repeat the above step, sprinkle all but a little of the remaining cinnamon and raisins, and all of the remaining almond powder.  
  7. Finally top this layer with the last remaining bread slices.bread-pudding-steps-2
  8.  Heat the milk in a saucepan and reduce for 5 mins.
  9. Now add the condensed milk to it, and switch off the heat ans stir till incorporated and then let it cool.
  10. In a separate bowl , mix the egg, sugar and vanilla essence with a fork.
  11. When the milk has cooled down, add the egg mixture to this and mix well with the fork / spoon.
  12. Pour all of this liquid over the bread pudding prepared before, and let it sit for a minimum of 15 mins, the more the better. 
  13. Preheat the oven to 170 C now. 
  14. Once the setting time is over, and the over is heated, place the pudding in the oven and bake for 35-40 mins or till the top browns and a knife comes out clean when inserted in the middle. 



  • The more stale the bread, it is better, as the bread becomes more dry. If time permits, toasting the bread before making the pudding, may sound contradictory to toast a bread when you have to soak it in milk in right the next step, but it enhances the soaking and the texture.
  • You can skip the golden syrup, either increase the sugar, but with less sugar, it does taste nice. 
  • You can skip the condensed milk, in that case you don’t have to heat the milk, add it directly to the egg, it is a quicker, easier and healthier version. 
  • You can skip the almond flour, replace it with slivered nuts, or simply skip it altogether. 
  • The longer you leave the pudding mixture to set, it will be better. Make sure you rest the preparation or a while before baking so that the custard is absorbed well into the breads. 
  • You may or may not like the crunchy top of a bread pudding, it will depend on whether u settle the top of the pudding after every layering. 



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