Bread Pudding Recipe
Toasted Italian Bread with Golden Raisins & Chocolate Chips, Soaked in a Vanilla Cinnamon Custard of Eggs & Heavy Cream, Baked Until Crispy Brown & Served Warm with Whipped Cream on the Side — ⭐ Best Bread Pudding Around. Vegetarian. Feeds 2–4. Contains: Gluten, Dairy, Eggs.
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Ingredients
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Bread & Mix-ins
Custard
Finish & Serve
Method
Bread & Mix-ins
Prepare bread
Preheat oven to 350°F (175°C). If bread is not stale, dry cubes on a baking sheet in the oven for 8–10 minutes until slightly crisp but not browned. Put the 1-inch cubes in a large bowl.
Toss with butter and mix-ins
Drizzle 2 tablespoons melted butter over the warm bread cubes and toss gently to coat. Add 1 cup golden raisins and 1/2 cup chocolate chips, folding gently so mix-ins distribute evenly among bread cubes.
Custard
Whisk custard
In a medium bowl, whisk together 3 large eggs and 1/2 cup granulated sugar until combined and slightly frothy. Whisk in 1 cup heavy cream, 1/2 cup whole milk, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt until smooth and homogenous.
Soak bread
Pour the warm custard evenly over the buttered bread, raisins, and chocolate chips. Gently press down with a spatula so most cubes absorb custard. Let sit at room temperature for 20–25 minutes, pressing occasionally to encourage soaking. If short on time, allow 10 minutes and press more frequently.
Assemble & Bake
Butter a 9x6-inch (or similar-volume) baking dish with the 1 tablespoon softened butter. Transfer soaked bread and custard into the prepared dish, spreading evenly. Let excess custard pool but don't submerge completely; it will set while baking.
Place the baking dish on a rimmed sheet pan to catch any spills and bake in the preheated 350°F (175°C) oven for 35–45 minutes. Bake until custard is set in the center (a knife inserted near center comes out mostly clean with slight moist crumbs) and the top is golden brown and slightly crisp. If top browns too quickly, tent loosely with foil for the last 10 minutes.
Remove from oven and allow to rest 10–15 minutes to finish setting. This yields a custardy interior with a crisp top and lightly toasted edges.
Finish & Serve
Dust the warm bread pudding lightly with 1 teaspoon confectioners' sugar if desired. Serve warm with 1/2 cup whipped cream on the side. Cut into 2–4 portions depending on appetite.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat individual portions in a 325°F (160°C) oven for 10–12 minutes or in the microwave briefly until warm; add a dollop of whipped cream before serving.