Bread Pudding A La Mode Recipe

Prepare add-ins

If using raisins/currants, place them in a small bowl and pour 2 tablespoons dark rum or brandy over them. Let soak for 15–30 minutes while you proceed with other steps. If not using, skip.

Preheat oven to 350°F (175°C). Butter a 2-quart (about 9x9-inch or similar) baking dish or casserole. Spread the bread cubes in an even layer in the prepared dish.

In a medium saucepan, combine 1 cup whole milk and 1 cup heavy cream and warm over medium heat until steaming but not boiling (about 3–4 minutes). Remove from heat.

In a large bowl, whisk the 4 large eggs with 3 tablespoons granulated sugar, 1 teaspoon fine sea salt, 1 teaspoon ground cinnamon, 1/4 teaspoon grated nutmeg (if using), and 2 teaspoons vanilla extract until smooth and slightly frothy.

Slowly temper the warmed milk/cream into the egg mixture: pour a small stream while whisking constantly to avoid scrambling. Continue until fully combined.

If using soaked raisins, drain any excess liquor and scatter the raisins (and chopped toasted nuts, if using) evenly over the bread cubes.

Pour the custard mixture evenly over the bread, gently pressing down on the bread so it soaks up the custard. Let sit 10–15 minutes so the bread absorbs the custard; press again if needed.

Dot the top with the 2 tablespoons unsalted butter pieces and lightly sprinkle 2 tablespoons light brown sugar over the surface for a slightly caramelized topping.

Place the baking dish on a sheet pan (to catch any drips) and bake in the preheated 350°F oven for 35–45 minutes, or until the top is golden brown, custard is set (a knife inserted in center should come out mostly clean), and edges are bubbling.

If the top is browning too quickly, tent loosely with foil for the last 10–15 minutes of baking.

Remove from oven and let cool for 10 minutes. The pudding will continue to set as it rests.

While the pudding bakes or rests, make the caramel: in a medium heavy-bottomed saucepan over medium heat, melt 1/2 cup granulated sugar without stirring initially; once edges begin to melt, gently swirl the pan until it becomes an amber color (watch carefully to avoid burning).

Immediately remove from heat and whisk in 2 tablespoons room-temperature unsalted butter until incorporated. Carefully whisk in 1/4 cup heavy cream (mixture will bubble vigorously). Stir in 1/8 teaspoon sea salt if using. Let cool slightly before using.

Scoop warm bread pudding into bowls or onto plates. Top each serving with a scoop of vanilla ice cream and drizzle with warm caramel sauce (or serve caramel on the side). Dust with powdered sugar if desired.

Serve immediately while the pudding is warm and the ice cream begins to melt into the custard.