This 3-ingredient bread pudding is the kind of simple, comforting dessert that turns a few basic staples into something that feels truly special. It is a wonderful way to use up stale bread, and that old-fashioned frugal spirit is part of what makes bread pudding such a beloved home dessert. Once it bakes up golden on top and soft in the middle, you get a cozy pan of sweetness that is perfect for family suppers, potlucks, or a quiet weekend treat.
Serve this bread pudding warm on its own, or dress it up with a spoonful of whipped cream, a scoop of vanilla ice cream, or a drizzle of warm syrup. For brunch, it pairs nicely with fresh fruit and coffee, and after dinner it goes especially well with hot tea or a glass of cold milk. If you want to make it feel extra homey, a little dusting of cinnamon right before serving is always lovely.
3-Ingredient Bread Pudding
Servings: 6
Ingredients
6 cups stale bread, torn or cut into cubes
4 large eggs
2 cups milk
Directions
1. Preheat your oven to 350°F and lightly grease a medium glass baking dish.
2. Spread the stale bread cubes evenly in the prepared baking dish.
3. In a medium bowl, whisk together the eggs and milk until fully combined.
4. Pour the egg mixture evenly over the bread, pressing the bread down gently so it can soak up the custard. Let it sit for 10 minutes.
5. Bake for 35 to 45 minutes, until the top is golden brown and the center is set but still soft.
6. Let it cool for a few minutes before scooping and serving warm.
Variations & Tips
For sweeter pudding: If your family likes a sweeter dessert, you can add a little sugar, honey, or maple syrup to the egg mixture. Since the base recipe is very simple, it is easy to adjust to your table.
For more flavor: A sprinkle of cinnamon, a splash of vanilla, or a handful of raisins can make this taste even more like a classic old-fashioned bread pudding. These are nice little extras when you have them on hand.
For picky eaters: Use soft sandwich bread or brioche for a gentler texture that many kids enjoy. If the crusts are a problem, trim them off before cubing the bread.
Best bread tip: Slightly stale bread works best because it soaks up the custard without turning mushy. If your bread is fresh, let the cubes sit out for a few hours or dry them in a low oven for a few minutes first.