You know those nights when you’re craving something sweet and comforting? This bread pudding recipe will be right up your alley. I’ve been making it for years, and it never fails to hit the spot. The magic happens when thick slices of bread drink up the rich custard mixture, creating these incredible layers of tender, flavor-packed goodness that’ll make your kitchen smell absolutely amazing.

Here’s a little secret — while most recipes insist on using day-old bread (and yes, it works great for soaking up all that custard), I’ve found that fresh bread works beautifully, too. Just give it enough time to really soak in all those delicious flavors. Trust me on this one.

What I love most about this version is how the edges get all golden and crispy while the center stays perfectly creamy and custardy. Every bite is loaded with warm spices and vanilla that just feel like home. And when you’re ready to serve it? Oh, my goodness. You can dress it up with this incredible rum sauce I’ve perfected over the years — it adds these gorgeous caramel notes that take it to the next level. Or keep it simple with a scoop of vanilla ice cream melting over the top. Either way, it’s pure comfort in a bowl.

The best part of it all? The recipe is simple! Keep reading on for the full deets.

Easy Bread Pudding Recipe

Pro Tips

• Fresh bread makes a softer, more delicate pudding.
• Brioche or challah bread will give the richest results.
• Let stand for 10 minutes before serving.
• Store leftovers in the refrigerator for up to 3 days.