Joey's Bread Pudding

Joey's Bread Pudding

Geoff S. 0

"This is a very custardy bread pudding. Very ONO-licious!"

Ingredients 1 h 15 m {{adjustedServings}} servings 628 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 628 kcal
  • 31%
  • Fat:
  • 23.7 g
  • 36%
  • Carbs:
  • 89.3g
  • 29%
  • Protein:
  • 14.6 g
  • 29%
  • Cholesterol:
  • 274 mg
  • 91%
  • Sodium:
  • 460 mg
  • 18%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Butter each slice of bread on both sides. Tear buttered bread into little pieces, and put into a very large mixing bowl.
  3. Beat eggs with vanilla, and then pour over bread. Stir in half-and-half and sugar. Pour into a 9x13 inch baking dish. Sprinkle the cinnamon and nutmeg over the top.
  4. Bake uncovered in the preheated oven for 55 to 60 minutes. Remove from oven, and cool. Serve hot or cold.
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Reviews 8

  1. 11 Ratings


I loved this recipe,easy and very creamy. I took another members suggestion and added more cinnamon, I also thought it too sweet next time I will reduce the amount of sugar.


This recipe is very rich but, will it ever make your mouth water! I have made this a over and over with nothing less than great reviews. Thank you Joey.


This recipe came out very good but I kinda goofed through it. Mine was very thick & custardy with a nice crusty top even though I realized after I skipped the 'toast bread' step. Mine was already a couple of days old and nice and firm which helped to spread the butter and not smoosh the bread. I had to use about 3 cups heavy whipping cream and 2 cups half&half as that is what I had on hand. It wasn't grainy at all even without a water bath which I really liked. I also accidently dumped quite a bit of cinnamon after the shaker top fell off (oopsie!) but if this hadn't happened I think it may have been too bland. I will make this again with the same 'adjustments'. Yummy!