Bread Pudding Recipe

Desserts

1. 1

   Prepare the pan

   Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with a little of the melted butter and set aside. This will prevent sticking and add buttery flavor to the edges.

2. 2

   Cube and dry the bread

   Cut day-old bread into roughly 1-inch cubes to yield about 8 cups. Spread the cubes in a single layer on a baking sheet and bake for 8-10 minutes to dry them slightly, then cool slightly. This helps the bread soak up the custard without becoming mushy.

3. 3

   Whisk custard base

   In a large bowl, whisk eggs with granulated sugar, brown sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until well combined and smooth.

4. 4

   Heat milk and cream

   In a small saucepan, warm the milk and heavy cream just until steaming (do not boil). Slowly whisk the hot milk mixture into the egg mixture to temper the eggs, then continue whisking until the custard is smooth.

5. 5

   Combine bread with custard and raisins

   Pour the tempered custard over the cubed bread. Add raisins if using. Gently fold the bread into the custard until most pieces are moistened and evenly coated. Let the mixture sit for 15-30 minutes to allow the bread to absorb the custard.

6. 6

   Prepare for baking

   Pour the soaked bread mixture into the prepared baking dish. Drizzle the melted butter over the top and use a spatula to spread it evenly. If you reserved a portion of the butter for sauce, you can set aside 2 tablespoons of melted butter for optional vanilla sauce later.

7. 7

   Bake the bread pudding

   Cover the dish with foil and bake in the preheated oven for 35 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the pudding is puffed, the top is golden, and a knife inserted into the center comes out clean or with just a few moist crumbs.

8. 8

   Optional vanilla sauce (for serving)

   While the pudding bakes, melt the reserved 2 tablespoons of butter in a small saucepan over medium heat. Whisk in 2 tablespoons of brown sugar and 1/4 cup heavy cream until smooth. Bring to a gentle simmer for 2-3 minutes. Remove from heat and stir in 1/2 teaspoon vanilla extract. Drizzle warm sauce over slices when serving, if desired.

9. 9

   Rest and serve

   Let the bread pudding rest for about 10 minutes after baking to set. Serve warm, with the optional vanilla sauce on top and a sprinkle of cinnamon if desired.