Bread Pudding Cake: An Easy Homemade Dessert Recipe

A finished bread pudding cake with a golden top and soft, custardy center.

Bread pudding cake is a simple dessert that takes everyday bread and turns it into something tender, warm, and lightly sweet. It has the cozy custard texture of classic bread pudding, but it is baked in a pan and cut into squares, so it feels a little more like cake. It works well for a weeknight treat, a brunch table, or a dessert for a casual gathering.

The best part is that you probably already have most of the ingredients in your kitchen. Stale bread is actually helpful here, because it soaks up the egg and milk mixture without falling apart. The result is a dessert that is soft in the middle, lightly crisp around the edges, and easy to make ahead.

Table of Contents

Why You’ll Love This Recipe

Uses simple ingredients: Bread, eggs, milk, sugar, butter, and a few pantry spices are all you need.
Great way to use up bread: Slightly stale bread works better than fresh bread for this recipe.
Easy to serve: Baking it in a square pan makes portioning simple for a crowd.
Make-ahead friendly: You can soak the bread the night before and bake it in the morning.
Customizable: Add raisins, nuts, or fruit, or serve it with your favorite sauce.

Ingredients for Bread Pudding Cake

This recipe makes one 8-inch (20 cm) square pan, about 9 servings.

6 cups (about 200 g) cubed day-old bread, such as French bread, brioche, or challah, crusts removed or left on
3 large eggs
1 1/2 cups (360 ml) whole milk
1/2 cup (100 g) granulated sugar
1/4 cup (55 g) unsalted butter, melted, plus more for greasing the pan
1 teaspoon (5 ml) pure vanilla extract
1 teaspoon (2 g) ground cinnamon
1/4 teaspoon (1.5 g) fine salt
Optional: 1/2 cup (75 g) raisins or chopped pecans

Ingredient Notes

Bread: Day-old bread absorbs the custard well and keeps its shape. If your bread is fresh, cube it and spread the pieces on a baking sheet for 20 to 30 minutes at room temperature so it dries slightly.

Milk: Whole milk gives the custard a rich, smooth texture. You can use 2% milk, but the cake may be slightly less creamy. Avoid skim milk if you can, since it makes the custard taste thinner.

Eggs: Eggs bind the cake and set the custard. Use large eggs at room temperature for the most even mixing.

Vanilla and salt: These two ingredients are what make the flavor taste rich and balanced. A small pinch of salt keeps the sweetness from tasting flat, and good vanilla adds warmth. This is the real “secret” to a bakery-style bread pudding cake.

Equipment You’ll Need

8-inch (20 cm) square baking pan or similar 2-quart baking dish
Mixing bowl, large enough to hold the bread
Whisk
Measuring cups and spoons
Cutting board and sharp knife
Rubber spatula
Wire rack for cooling

How to Make Bread Pudding Cake

Prepare the oven and pan. Heat the oven to 350°F (175°C). Lightly grease the square pan with butter so the cake releases easily after baking.
Cube the bread. Cut the bread into 1-inch (2.5 cm) cubes. You should have about 6 cups. Place the cubes in the prepared pan or in a large bowl.
Make the custard. In a large bowl, whisk together the eggs, sugar, milk, melted butter, vanilla, cinnamon, and salt. Whisk for about 1 minute, until the mixture looks smooth and the sugar has mostly dissolved. It should look slightly frothy and be a uniform pale yellow.
Add the bread. Pour the custard over the bread cubes and gently fold with a spatula. If using raisins or pecans, stir them in now. Make sure every piece of bread gets coated.
Let the bread soak. Let the mixture sit for 20 to 30 minutes at room temperature. The bread should look moist and soft, and most of the liquid should be absorbed. Press the bread down with the spatula once or twice during this time.
Transfer to the pan. If you did not mix the bread directly in the pan, spread the soaked mixture evenly into the greased pan. Gently press the top so the bread is covered by the custard.
Bake the cake. Bake for about 40 to 50 minutes. The top should be golden brown, the edges should be set, and a knife inserted into the center should come out mostly clean with only a little custard clinging to it. The center may still look slightly soft but should not look wet or runny. Ovens vary, so start checking at 35 minutes.
Cool before cutting. Let the cake rest on a wire rack for 15 to 20 minutes. This helps the custard firm up so the squares hold together.
Serve. Cut into 9 squares and serve warm or at room temperature.

The bread should be fully coated and soaking up the custard before baking.

Pro Tips for the Best Results

Use bread with some structure. Brioche makes a richer cake, while French bread gives a more classic texture. Very soft sandwich bread can turn mushy.
Give the bread enough soaking time. Dry spots in the middle usually mean the bread did not soak long enough.
Do not skip the salt. A small amount balances the sweetness and makes the vanilla and cinnamon taste stronger.
Use a light hand with cinnamon. One teaspoon is enough for a 9-square cake. Too much can taste bitter.
Check doneness with the center, not just the top. The top can brown before the middle is fully set.
Let it rest before cutting. A short rest makes cleaner squares and a better texture.

Common Mistakes to Avoid

Using fresh bread that falls apart. Very fresh, soft bread can break down into a paste. Dry the cubes slightly before soaking.

Overbaking. Baking too long can make the cake dry and rubbery. Pull it out when the edges are set and the center has only a slight wobble.

Underbaking. If the center looks liquid or the knife comes out covered in wet custard, bake for another 5 to 10 minutes and check again.

Cutting it too soon. Warm bread pudding cake is soft and can fall apart if sliced right away. Give it at least 15 minutes to rest.

Variations and Substitutions

Chocolate bread pudding cake: Stir in 1/2 cup (85 g) chocolate chips with the bread.
Fruit version: Add 1 cup (about 150 g) sliced apples or berries, folded in gently before baking.
Nutty version: Sprinkle 1/3 cup (40 g) chopped pecans or walnuts over the top before baking.
Dairy-free option: Replace the milk with unsweetened oat or soy milk and the butter with a dairy-free baking spread. The texture will be slightly different.
Brown sugar version: Replace half of the granulated sugar with light brown sugar for a deeper, caramel-like flavor.

Serving Suggestions

Bread pudding cake is delicious on its own, but a few simple toppings can make it feel special. Try a spoonful of vanilla ice cream, lightly whipped cream, or a drizzle of warm caramel sauce. For brunch, serve it with fresh berries and a cup of coffee. A scoop of Greek yogurt with a little honey also adds a nice tangy contrast.

A serving idea with vanilla ice cream and fresh berries.

Storage and Reheating

Refrigerator: Cover the cooled cake tightly and store it in the refrigerator for up to 3 to 4 days. Use an airtight container or wrap the pan well.

Freezer: Cut into squares, wrap each piece tightly, and freeze for up to 1 month. Thaw in the refrigerator overnight before reheating.

Reheating: Warm individual squares in the microwave for 20 to 30 seconds, or heat them in a 325°F (160°C) oven for about 10 minutes, until warmed through. Oven reheating helps the top stay less soggy.

For the best texture, store leftovers before adding any sauce or whipped cream. Toppings can get soft in the refrigerator.

Frequently Asked Questions

Can I make bread pudding cake ahead of time?

Yes. You can bake it a day ahead and reheat it before serving. You can also soak the bread in the custard the night before, cover it, refrigerate it, and bake it the next day. Let the mixture come closer to room temperature for about 20 minutes before baking.

Can I use any type of bread?

Most sturdy breads work well, including French bread, brioche, challah, and country bread. Very soft sandwich bread can work in a pinch but may turn mushy. Stale bread is best.

Why is my bread pudding cake watery?

This usually means the cake was underbaked or the bread did not soak up enough custard. Bake it a few minutes longer, and make sure the bread cubes are fully coated before baking. Letting it cool for 15 to 20 minutes also helps it set.

How do I know when bread pudding cake is done?

The top should be golden brown, the edges should be set, and the center should have only a slight jiggle. A knife inserted into the middle should come out mostly clean. Ovens vary, so check early.

Can I make this without eggs?

Eggs are important for structure and custard texture, so this recipe is not designed to work without them. Egg substitutes are not tested in this recipe, so results may vary.

Can I use a different pan?

Yes. A 9-by-9-inch pan or a similar 2-quart baking dish works well. A shallower dish may bake a bit faster, so check the cake 5 to 10 minutes early.

Recipe Card

Recipe Name: Bread Pudding Cake

Short Description: A soft, custardy bread pudding baked in a square pan and served warm or at room temperature.

Prep Time: 20 minutes, plus 20 to 30 minutes soaking time

Cook Time: 40 to 50 minutes

Total Time: About 1 hour 20 minutes

Servings: 9 squares

Course: Dessert

Cuisine: American

Cooking Method: Baking

Ingredients:

6 cups (about 200 g) cubed day-old bread
3 large eggs
1 1/2 cups (360 ml) whole milk
1/2 cup (100 g) granulated sugar
1/4 cup (55 g) unsalted butter, melted, plus more for greasing
1 teaspoon (5 ml) pure vanilla extract
1 teaspoon (2 g) ground cinnamon
1/4 teaspoon (1.5 g) fine salt
Optional: 1/2 cup (75 g) raisins or chopped pecans

Instructions:

Heat the oven to 350°F (175°C) and grease an 8-inch square pan.
Cube the bread and place it in the pan or a large bowl.
Whisk the eggs, sugar, milk, melted butter, vanilla, cinnamon, and salt until smooth.
Pour the custard over the bread and stir gently. Let it soak for 20 to 30 minutes.
Spread the mixture evenly in the pan.
Bake for 40 to 50 minutes, until golden and set in the center.
Cool for 15 to 20 minutes, then cut into 9 squares.

Notes: Day-old bread gives the best texture. Ovens vary, so start checking early. Add-ins are optional.

Storage: Refrigerate for up to 3 to 4 days or freeze for up to 1 month.

Nutrition: Nutrition information is not provided for this recipe because ingredient brands and portion sizes can vary.

Related Recipe Ideas

Classic bread pudding with raisins and vanilla sauce
Cinnamon roll bread pudding
Easy baked French toast casserole
Apple crisp with oat topping