Southern Style Bread Pudding Recipe

Prepare bread

Preheat the oven to 350°F (175°C). Butter a 9x13-inch baking dish or a similarly sized ovenproof dish. Spread the cubed brioche or challah on a large rimmed baking sheet and lightly toast in the oven for 8–10 minutes until just drying and slightly golden — this helps the bread absorb the custard without becoming gummy.

Soak raisins (optional)

If using raisins and you want them plump and boozy, place 1 cup raisins in a small bowl and cover with 1/2 cup warm water or 1/2 cup bourbon for 15–30 minutes. Drain before adding to the bread.

Make custard

In a large mixing bowl, whisk together the whole milk, heavy cream, granulated sugar (3 tbs), and brown sugar until sugars are mostly dissolved. Whisk in the eggs one at a time, then add the vanilla extract, ground cinnamon, freshly grated nutmeg and a pinch of kosher salt. Whisk until fully combined.

Assemble

Place the toasted bread cubes in the prepared baking dish. If using raisins, sprinkle them evenly over the bread. Pour the custard mixture evenly over the bread, pressing down gently with the back of a spatula to help the bread absorb the liquid. Drizzle the melted butter over the top to add richness and help form a golden crust. Let the dish sit at room temperature for 15–20 minutes to allow the bread to fully soak the custard; if rushed, cover and refrigerate for 30–60 minutes.

Bake

Place the baking dish in the preheated 350°F (175°C) oven. Bake for 45–55 minutes until the center is set but still slightly jiggly (it will continue to cook while resting) and the top is golden brown. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Rest

Remove from oven and let rest on a wire rack for 15–20 minutes before serving; this helps the custard finish setting and makes slicing cleaner.

Warm milk and cream

In a medium saucepan, combine 1 cup whole milk and 1 cup heavy cream with the split vanilla bean and scraped seeds (or extract). Warm over medium heat until it just begins to steam and tiny bubbles form at the edge — do not boil. Remove from heat and let steep for 10 minutes to infuse the vanilla. If using extract, stir it in after removing from heat.

Whisk yolks and sugar

While the milk is steeping, whisk the 5 egg yolks and 1 tablespoon granulated sugar in a medium bowl until the mixture is pale and slightly thickened.

Temper yolks

Slowly pour about 1/3 of the warm milk mixture into the yolks in a steady stream while whisking constantly to temper and raise the yolks' temperature. Then pour the yolk mixture back into the saucepan with the remaining milk, stirring to combine.

Cook custard

Return the saucepan to low heat. Stir constantly with a wooden spoon or heatproof spatula, scraping the bottom, until the custard thickens enough to coat the back of the spoon (170–175°F / 77–80°C). Do not let it boil or it will curdle. The custard should leave a clear line when you run your finger across the spoon.

Finish and strain

Remove from heat. If using the vanilla bean pod, discard it. Stir in 1 tsp unsalted butter (optional) and a pinch of salt for sheen and flavor. Strain the crème anglaise through a fine-mesh sieve into a bowl to remove any cooked egg bits. Chill in the refrigerator, covered, until ready to serve. Serve warm or chilled with slices of the bread pudding.

To serve, cut bread pudding into squares and spoon warm or chilled crème anglaise over each portion. Dust lightly with powdered sugar and, if desired, sprinkle a few flakes of sea salt or add a tiny drizzle of bourbon for contrast.