Bread Pudding Recipe

Preheat oven to 350°F (175°C). Lightly grease a 9x9-inch (or similar 2- to 2.5-quart) baking dish with butter or nonstick spray.

Place 6 cups torn brioche or challah pieces in a large mixing bowl. If using raisins or dried cranberries, sprinkle them evenly over the bread and toss gently to distribute.

Warm the dairy

In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Warm over medium heat just until steaming and tiny bubbles form at the edge (do not boil). Remove from heat.

Whisk eggs and sugars

In a separate bowl, whisk together 4 large eggs, 3 tablespoons granulated sugar, 2 tablespoons packed light brown sugar, 2 teaspoons vanilla extract, 1 teaspoon fine sea salt, 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg until smooth.

Temper the eggs by slowly pouring one-third of the warm milk mixture into the eggs while whisking constantly to avoid curdling. Then pour the tempered egg mixture back into the saucepan with the remaining milk, whisking to combine.

Return the saucepan to low heat and cook, stirring constantly, for 1–2 minutes until the mixture slightly thickens and coats the back of a spoon (do not boil). Remove from heat and let cool 3–5 minutes.

Pour the warm custard evenly over the bread pieces, pressing gently with a spatula or your hands (clean) so the bread soaks up the liquid. Let sit at room temperature for 10–15 minutes so the custard fully absorbs; press down again halfway through if needed.

Dot the top with 2 tablespoons melted butter, distributing small pools across the surface.

Place the baking dish in the preheated 350°F oven. Bake uncovered for 35–45 minutes, until the top is golden brown and a knife inserted in the center comes out mostly clean with a few moist crumbs (internal temperature about 165°F/74°C). If the top is browning too quickly, tent loosely with foil for the last 10–15 minutes.

Remove from oven and let cool for 10–15 minutes; the pudding will continue to set as it rests.

Dust lightly with 1 teaspoon confectioners' sugar. Serve warm in bowls with vanilla sauce or caramel sauce (about 1/2 cup total divided among servings) or with whipped cream or ice cream if desired.

Leftovers: cover and refrigerate up to 3 days. Reheat in a 325°F oven for 10–15 minutes or in portions in the microwave until warmed through.