Bread Pudding Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Generously butter a 9x9-inch or similar-sized baking dish with 1 tablespoon unsalted butter, making sure to coat sides to prevent sticking.

Cube the bread

If not already cubed, cut about 6 cups of day-old brioche or challah into roughly 1-inch cubes. Stale bread soaks custard best; if bread is fresh, dry cubes on a baking sheet in the oven at 300°F (150°C) for 8–12 minutes until just slightly crisp but not browned.

Warm milk and cream

In a small saucepan over low heat, warm 1 cup whole milk and 1 cup heavy cream until just steaming and tiny bubbles form at the edges (do not boil). Remove from heat.

Whisk eggs and sugars

In a large mixing bowl, whisk together 4 large eggs, 3 tablespoons granulated sugar, 2 tablespoons packed light brown sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, and 1 teaspoon salt until combined and slightly frothy.

Temper eggs with warm milk

Slowly pour the warm milk-cream mixture into the egg-sugar mixture in a thin stream while whisking continuously to prevent scrambling. Continue until fully incorporated; the mixture should be smooth and slightly frothy.

Add raisins and zest (optional)

Fold in 1 cup golden raisins (or currants) and 1 tablespoon finely grated orange zest if using. These add flavor and moisture; if you prefer no fruit, omit.

Combine bread and custard

Place the cubed bread into the prepared baking dish. Pour the custard evenly over the bread, pressing gently with a spatula or your hands to submerge as many cubes as possible so the bread soaks thoroughly. Let sit for 15–20 minutes to allow the bread to absorb the liquid; press again halfway through if necessary.

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 for an additional 20–25 minutes, or until the top is golden brown and a knife inserted into the center comes out mostly clean with a few moist crumbs. Total bake time should be about 45–50 minutes.

If you prefer a crisper top, place under the broiler for 1–2 minutes—watch carefully to avoid burning.

Optional quick caramel sauce

While the pudding rests for 10 minutes after baking, make an easy caramel: in a small saucepan, melt 3 tablespoons brown sugar with 2 tablespoons cold butter over medium heat, stirring until smooth and bubbling. Remove from heat and stir in 2 tablespoons heavy cream until glossy. If you want a thicker sauce, simmer 30–60 seconds more. Drizzle warm over individual servings.

Dust the pudding lightly with powdered sugar or drizzle with the caramel sauce. Serve warm (or at room temperature) with a scoop of ice cream or a dollop of whipped cream if desired.