Easy Old-Fashioned Bread Pudding Recipe Without Raisins

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You love bread pudding, but you hate raisins. I feel the same way! This dessert recipe is hands-down the best old-fashioned bread pudding recipe without raisins you’ll find anywhere. And the best part is it takes less than an hour to create, from beginning to end, and uses everyday, simple ingredients.

bread pudding recipe without raisins & vanilla frosting

What is Bread Pudding?

Bread pudding isn’t really a pudding if we’re honest. Nay, it’s a stale bread and custard “casserole” created by someone extremely creative, bored, or desperate. Bread pudding is a mixture of egg custard and stale bread, baked for a bit, and then smothered in frosting.

Why Do I Need To Use Stale Bread or Day-Old Bread?

Stale bread is basically just dried-out bread. And since it’s dry, the custard mixture will have an easier time soaking itself into the bread. Fresh bread already has too much moisture and, therefore, won’t soak up the mixture properly.

Should I Add Raisins?

Now, why would you do that? When this recipe specifically says “no raisins.” You’re more than welcome to add them. The reason people add raisins is that they add a bit of sweetness, citrus, and tanginess to each bite.

If raisins aren’t your jam, you can try adding alternatives such as dried cranberries, dried cherries, dried mango, etc. The list goes on and on.

What Should I Serve With My Bread Pudding?

While there are an infinite amount of sides to serve with your bread pudding, my absolute favorite is vanilla ice cream. Other sides to consider:

bread pudding recipe without raisins sides showing coffee, ice cream, and fresh fruit
Coffee, vanilla ice cream, and fruit
  • Cup of fresh, hot coffee
  • Rum (poured over bread pudding just like you would for Tiramisu)
  • Fresh fruit
  • Chocolate chips

bread pudding recipe without raisins featured image

How to Make This Bread Pudding Recipe Without Raisins:

The recipe calls for stale bread of any kind mixed with custard. The custard is made from sugar, milk, eggs, butter, vanilla, and cinnamon. Mix the bread with the custard, throw it in the oven for a bit, and then whamo, Bread Pudding.


  • 6-8 slices of stale bread (baguettes, challah, Hawaiian rolls, ciabatta, sourdough, french bread, toast, etc)
  • 3 tablespoons of butter
  • 4 large eggs (beaten & at room temperature)
  • 2 cups whole milk or heavy cream (can substitute any milk)
  • 1 cup sugar (or sugar substitute)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon

Recommended Equipment:

Step 1: Making Stale Bread (optional)

While you’re more than welcome to use the old loaf of bread in your cupboard, chances are it might be moldy. There is a quicker way to make stale bread, and it only takes 15 minutes.

  1. Preheat your oven to 350.
  2. Grab your chosen bread and cut it into 1-inch bread cubes.
  3. Once your oven is up to temperature, you’ll bake these pieces of bread on a cookie sheet for about 5 minutes.
  4. Keep an eye on the bread, and don’t let it burn (a little toasting is okay).
Bread Pudding Recipe without Raisins

Step 1: Prep Your Bread, Rolls, Buns, etc

  1. Start by preheating your oven to 350 degrees.
  2. Next, using 1 tbsp. of butter, grease your 8″ x 8″ baking dish.
  3. After that, break your already-stale bread into 1-inch pieces and place them into your baking dish.
  4. Take the remaining 2 tablespoons of butter and melt them in a small saucepan on the stove over medium heat.
  5. Drizzle the melted butter over the bread.
  6. Set this dish to the side.
Bread Pudding Recipe without Raisins

Step 2: Make the Bread Pudding Batter

Grab your stand mixer or a medium bowl and whisk together the milk, sugar, whole eggs, vanilla, and cinnamon. Only whisk till the ingredients are mixed. You don’t want to over whisk because it’ll add too much air to the egg and milk mixture.

Bread Pudding Recipe without Raisins

Step 3: Pour Mixture Over the Bread

Grab the baking dish with the bread and slowly and evenly pour over the batter mixture. You need to ensure that every single piece of bread is smothered in the glorious batter.

Once it soaks up the custard mixture successfully, you’ll be able to tell.

Step 4: Bake the Bread Pudding

This is the easiest part. Place your bread pudding in the oven and bake it, uncovered, for 40-45 minutes at 350 degrees. The timing may vary on the strength of your oven.

As a rule, you want to bake your bread pudding for 45 minutes, test it, and then bake in 5-minute increments if it needs more time.

How will I know when bread pudding is done baking?

Using a toothpick or a knife, stab your bread pudding. If the toothpick or knife comes out clean, the bread pudding is baked, baby! You can also do the “wiggle test.”

Open the oven, grab the baking dish with an oven mitt, and shake lightly. If the contents don’t wobble then you’re good to go.

Step 5: Quick Bread Pudding Sauce Recipe (optional)

When I was growing up in Michigan in the 90s, my stepdad, Bob, would smother his homemade bread pudding with a simple white frosting. I still remember the moment I tasted this mixture for the first time. It was pure heaven.

With that in mind, I highly recommend creating a simple lemon & vanilla sauce to accompany the bread pudding.

Bread pudding sauce ingredients:

  • 4 1/2 cups of powdered sugar
  • 1/4 cup + 2 Tbsp fresh lemon juice
  • 1/4 tsp of vanilla extract
Bread Pudding Recipe without Raisins

How to make the bread pudding sauce in 2 steps:

  1. Whisk sugar and 1/4 cup of lemon juice together until you get your desired consistency.
  2. Add 1 tbsp. of lemon juice at a time if the mixture is still too thick.

An alternative to the lemon frosting that many people prefer is caramel sauce, which you can make or buy from the store and heat in the microwave.

Frequently Asked Questions:

How Do I Store My Bread Pudding?

You can store the leftover bread pudding for up to 5 days in the refrigerator.

Can my bread pudding go in the freezer?

Yes, you can freeze your bread pudding. Once it’s cooled, place 3″ x 3″ bread pudding squares into freezer-safe bags or containers. You can then reheat them when the time is right!

Can I Prep and Wait To Bake a Few Days?

Yes, you can prep the bread and custard mixture in the baking dish, cover with cling wrap, and place it in the fridge overnight. If anything, this will give the bread even more opportunity to soak up the egg mixture.

When you’re ready to bake it just plop it in the oven the next day and prepare yourself for the perfect bread pudding!

Do I Eat My Bread Pudding Hot or Cold?

It’s all about personal preference, but bread pudding is classically enjoyed hot. I let mine rest for about 5 minutes after baking to give the bread pudding time to set up.

Another benefit to eating it hot is that the frosting you pour-over will also be heated up in the process.

Recipe Card

bread pudding recipe without raisins

Easy Old-Fashioned Bread Pudding Recipe Without Raisins

This bread pudding recipe without raisins is incredibly easy to make, and uses ingredients that you probably already have, so there's no need to shop!
3.90 from 10 votes
Prep: 5 mins
Cook: 45 mins
Yield: 6 people


  • 8 slices stale bread
  • 3 tbsp unsalted butter 1 Tbsp. + 2 Tbsp.
  • 4 large eggs (room temperature & beaten)
  • 2 cups heavy cream or milk
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon


How to Make Bread Pudding

  • Make Stale Bread (Optional)
    Preheat your oven to 350. Cut bread into 1-inch bread cubes. Bake bread on a cookie sheet for about 5 minutes.
    8 slices stale bread
  • Add Bread & Butter to Baking Dish
    Grease your baking dish with butter. Place 1" pieces of stale bread into your baking dish. Drizzle 2 tablespons of melted butter over the bread. Set to the side.
    3 tbsp unsalted butter
  • Create Batter / Custard
    Mix together the milk, sugar, whole eggs, vanilla, and cinnamon in your stand mixer. Don't overmix.
    4 large eggs, 1 cup sugar, 1 tsp vanilla extract, 1 tsp ground cinnamon, 2 cups heavy cream
  • Pour Batter over Bread & Bake
    Evenly coat the bread with the custard mixture. Ensure that every single piece of bread is smothered in the glorious batter.
    Bake for 40-45 minutes at 350 degrees.

How To Make Simple Frosting:

  • Whisk 4-1/2 cups powdered sugar and 1/4 cup of lemon juice together until you get your desired consistency.
    Add 1 tbsp. of lemon juice at a time if the mixture is still too thick.

Your Own Notes

Nutritional Information

Serving: 1g, Calories: 350kcal, Carbohydrates: 43g, Protein: 9g, Fat: 12g, Saturated Fat: 15g, Cholesterol: 132mg, Sodium: 272mg, Potassium: 198mg, Fiber: 1g, Sugar: 30g, Vitamin A: 465IU, Calcium: 152mg, Iron: 1.5mg

The Golden Lamb provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician.

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Thanks for stopping by! I’d love to hear from you in the comments below. Is this your new favorite classic bread pudding recipe? Do you hate it?

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6 thoughts on “Easy Old-Fashioned Bread Pudding Recipe Without Raisins”

  1. 5 stars
    I have made this twice over the holidays. Once with challah bread and your praline sauce and once with some marked-down King’s Hawaiin bread and boula rolls with a mixed berry compote. The first one was hands down fantastic! My boyfriend ate the entire thing except for the small serving I got at the beginning plus he bragged to everyone how awesome it was including his mother. Score!
    The second one would have been as good as the first had I used challah bread again. The particular combo of bread I used just did not do it for me but the overall taste was good just the texture was off.
    Both times I used heavy cream instead of milk and I used vanilla beans.
    Thank you for your awesome, easy-to-follow recipes! Your cheesecake is up next.

  2. Can you use whole wheat bread in this recipe? I have read your fans comments and l am going to try it. I been failing trying to recreate my mother’s recipe, but unfortunately she is no longer here to ask what went wrong. She was exceptional when it came to cooking. Our family of 11 taste tested everything she made and we never complained until she made liver, cow heart and cow tongue. No doubt we were all pissing her off on those days and she always made our favorite
    desserts. So not eating dinner ment no desserts!!! I also wanted to ask if you have recipe for Pineapple cheesecake? Made with the canned pineapple tidbits. l look forward to the bread pudding… Thanks

    • Hi Joan. My mother tried numerous times to feed us cow liver and each time I’d have to drown it in ketchup just to get it down. So I feel your pain! Regarding the bread to use, I would stick to white breads if you’re able. I haven’t tested this recipe with wheat bread, but I can imagine the flavor would be more, well, “wheaty” than I’d like. White breads, like Sourdough, or Wonderbread-types tend to make for better bread casseroles. Regarding pineapple cheesecake, I don’t have a recipe for this but it sounds incredible. I’m going to google it now and see if it’s something I feel I could pull off. Thanks, again, for your comment!


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