Bread Pudding Recipe

Prepare bread

Preheat the oven to 350°F (175°C). Butter a 9x13-inch baking dish or a 3-quart baking dish. Spread the cubed brioche or challah on a baking sheet and toast in the oven for 8–10 minutes until edges are lightly golden — this helps the cubes hold shape and absorb custard more evenly. Remove and let cool slightly.

Make custard

In a large mixing bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and sea salt until sugar is dissolved and mixture is homogenous.

Assemble

Place the toasted bread cubes into the prepared baking dish in an even layer. Pour the custard mixture evenly over the bread, pressing gently so the liquid soaks into the cubes. Let the dish sit at room temperature for 20–30 minutes to allow the bread to fully absorb the custard. After soaking, dot the top with the melted butter.

Bake

Cover the dish loosely with aluminum foil and bake in the preheated 350°F (175°C) oven for 25 minutes. Remove the foil and continue baking 20–25 minutes more, or until the top is golden and a knife inserted near the center comes out mostly clean with a few moist crumbs (internal temperature around 165°F/74°C). If the top browns too quickly, tent with foil.

Rest

Remove from oven and let the pudding rest 10–15 minutes before serving so it sets slightly and is easier to slice and serve.

Toast nuts

While the pudding bakes or earlier, preheat a small skillet over medium heat. Add the chopped pecans or walnuts and toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Transfer to a plate to cool.

Cook caramel base

In a medium saucepan over medium heat, combine the light brown sugar, butter, and corn syrup (if using). Stir continuously until the sugar melts and the mixture is smooth and glossy, about 3–5 minutes. Be careful not to let it scorch.

Finish sauce

Remove the saucepan from heat and slowly whisk in the heavy cream (mixture will bubble vigorously). Return to low heat and cook, stirring, until the sauce is smooth and slightly thickened, about 2–3 minutes. Stir in the vanilla extract, a pinch of kosher salt, and the toasted chopped nuts. Taste and adjust salt or vanilla as desired. Keep warm until ready to serve. If sauce becomes too thick, thin with a splash of cream.

Make whipped cream

Chill a mixing bowl and whisk or beaters for 10 minutes in the freezer if possible. Pour the cold heavy cream into the bowl, add powdered sugar and vanilla extract. Whip using a hand mixer or whisk until soft peaks form, about 2–3 minutes. Do not overbeat. Refrigerate until ready to serve.

Spoon warm bread pudding onto plates or into bowls. Generously drizzle with warm praline sauce and add a dollop of freshly whipped cream. Sprinkle with extra toasted chopped pecans and dust lightly with confectioners' sugar if desired. Serve immediately.