Easter bread pudding recipe is honestly one of my favorite spring desserts to make when family’s coming over. It hits that sweet spot between elegant and totally easy—no fancy techniques required. Plus, you can prep it the night before and just pop it in the oven on Easter morning.
I discovered this version a few years back when I had stale brioche taking up space in my kitchen. My sister asked what I was making, and I threw together this custard-based masterpiece without overthinking it. The whole house smelled incredible, and everyone asked for the recipe.
This cinnamon custard bake comes together in about 20 minutes of hands-on time, then you’re basically just waiting. If you’re looking for make-ahead dessert ideas, check out our collection of spring comfort desserts that work the same way. Bookmark this for your Easter menu—you’re gonna love it.
Why this Easter bread pudding works
Ever wondered why bread pudding tastes even better than the bread itself? The custard soaks in and transforms everything into pure comfort. I’ve made this version dozens of times, and it never disappoints.
- Rich custard base that’s creamy without being heavy—just milk, eggs, and a touch of brown sugar
- Orange zest adds brightness you won’t expect but absolutely need—totally unique touch
- Makes 8 generous servings, so there’s plenty for your whole table
- Comes together in under 1 hour—perfect for busy holiday mornings
| Prep Time | Cook Time | Calories | Servings | Cuisine |
|---|---|---|---|---|
| 20 minutes | 45 minutes | 285 per serving | 8 servings | American |
Ingredients for Easter bread pudding recipe
- 4 cups day-old bread cubes
- 1 cup whole milk
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp vanilla bean paste
- 2 tbsp unsalted butter
- 1/4 cup raisins
- 1/4 cup chopped walnuts
- 1 tsp orange zest
- Pinch of salt
Honestly, any bread works here—I’ve used brioche, challah, even regular white bread with great results. The drier your bread is, the better it soaks up that custard (trust me on this). Day-old bread is your secret weapon because fresh bread falls apart in the batter.
Don’t skip the orange zest—it’s what makes this version different from every other bread pudding recipe out there. You can swap the walnuts for pecans or almonds, and skip the raisins if they’re not your thing. Some people add a pinch of cardamom, which is kinda nice if you want to get fancy.
Step-by-step instructions
1. Preheat your oven to 350°F and butter a 9×13 baking dish generously. Cut your day-old bread into 1-inch cubes—you want about 4 cups total. Scatter the bread cubes into the buttered dish and sprinkle walnuts and raisins evenly over top. This is where the magic starts, so don’t rush it.
2. Whisk together 3 eggs, 1 cup whole milk, 3/4 cup granulated sugar, and 1/2 cup brown sugar in a large bowl until combined. Add 1 tsp vanilla bean paste, 1 tsp ground cinnamon, 1/2 tsp nutmeg, 1 tsp orange zest, and a pinch of salt. Whisk everything until smooth and the sugar starts to dissolve slightly. I usually whisk for about 2 minutes to make sure nothing’s gritty.
3. Pour the custard mixture slowly over the bread cubes, making sure it soaks evenly. Use a fork to gently press down on the bread so it absorbs all that delicious liquid—don’t squash it though. Let it sit for about 5 minutes so the bread can really drink it in. You’ll see it start to get all puffy and soft.
4. Dot the top with the 2 tbsp unsalted butter, cutting it into small pats and scattering them around. Bake for 45 minutes until the top turns golden brown and you can jiggle the pan slightly but it doesn’t slosh. The edges should be set but the center stays slightly custardy (not fully jiggly, but not rock hard either).
5. Pull it out and let it cool for about 10 minutes—this is important because it continues cooking during this time. I’ve made the mistake of cutting into it straight from the oven and it was kinda soupy. Those 10 minutes make the difference between perfect and disappointing, so don’t skip this step.
6. Dust the top with extra cinnamon if you want that pretty presentation moment. This Easter bread pudding recipe looks fancy but tastes homey, which is honestly my favorite type of dessert. Serve it warm with whipped cream or vanilla ice cream on the side.
7. Store leftovers covered in the fridge for up to 3 days. You can reheat individual portions in the microwave for about 45 seconds, but I personally think it’s even better cold the next morning (weird flex, I know). The flavors meld overnight and the custard sets up perfectly.
Serving ideas for Easter bread pudding recipe
Warm desserts deserve amazing partners that balance out all that richness.
With Vanilla Ice Cream
The classic pairing works because cold vanilla cream contrasts perfectly with warm spiced bread. Every bite gets better when you’re alternating between warm pudding and melting ice cream. Totally foolproof.With Fresh Whipped Cream and Berries
Whipped cream adds lightness to this cinnamon custard bake, and fresh berries cut through the sweetness. Try raspberries or strawberries for a springy Easter vibe. You could also try our spring dessert pairings guide for more ideas.With a Warm Caramel Drizzle
If you’re gonna go indulgent, go all the way with homemade or store-bought caramel. Drizzle it right over the warm pudding while it’s still steaming. It pools in all the nooks and crannies and tastes absolutely incredible.Pro tips for perfect Easter bread pudding recipe
Storage tips
– Cover leftovers with foil and refrigerate for up to 3 days without any issues – This dessert freezes well for up to 1 month in an airtight container – Thaw overnight in the fridge before reheating gently in the ovenMake-ahead instructions
– Assemble through step 3 the night before, then cover and chill overnight – Add the butter the morning of and bake as directed—no changes needed – You can also cube your bread the day before and let it sit uncovered so it dries out moreVariations
– Swap raisins for dried cranberries or chopped dried apricots for a different flavor – Use chocolate chips instead of nuts for a chocolate bread pudding twist – Add 1/2 tsp espresso powder to deepen the spice flavors without tasting like coffeeTroubleshooting
– If the top browns too fast, loosely tent with foil for the last 15 minutes – Don’t panic if it looks watery in the middle—it’ll set as it cools during those 10 minutes – A jiggle is normal; a full slosh means it needs another 5 minutes in the ovenFrequently asked questions
Can I freeze Easter bread pudding?
Yes, you can freeze this bread pudding recipe for up to 1 month in an airtight container. Thaw it overnight in the fridge, then reheat at 325°F for about 15 minutes until warm. Freezing works better if you freeze it after it’s completely cooled and set.
What bread works best for this recipe?
Any bread works, but day-old brioche, challah, or French bread absorbs the custard beautifully. Denser breads hold up better than super soft white bread, and drier bread soaks up more custard. Avoid fresh bread because it’ll turn to mush before you’re done.
How do I reheat leftovers without drying them out?
Cover your portion loosely with foil and reheat at 325°F for 10-15 minutes until warmed through. You can also microwave individual pieces for 45 seconds, but the oven method is way gentler on the texture. Cold pudding eaten straight from the fridge is also surprisingly delicious if you’re in a rush.
Can I make this without brown sugar?
Use all granulated sugar (1 1/4 cups total) and you’ll lose just a tiny bit of molasses depth. The pudding will still be delicious, but that subtle warmth from the brown sugar won’t be there. Not worth skipping, but it’ll work in a pinch.
Final thoughts
This Easter warm dessert is the kind that makes people ask for your recipe before they even finish eating. The cinnamon custard bake comes together so easily that you’ll wonder why you don’t make it year-round. Honestly, you probably should—it’s perfect for fall too.
Your Easter table needs this, and your guests are gonna be impressed. No fancy techniques, just honest comfort food that tastes like you spent hours on it. For more spring dessert inspiration, check out our full collection of classic bread desserts. Save this Easter bread pudding recipe now and thank me later when everyone’s asking for seconds.
