Bread Pudding: Traditional Recipe
Make Bread Pudding: Traditional Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Custard & Base
Add-ins & Finish
Method
Custard & Base
- 1
Prepare bread
Lightly butter a 9x9-inch (or similar 8–9 cup) baking dish with 1 tablespoon of the melted butter. Spread the bread cubes in an even layer in the dish. If using raisins, sprinkle them evenly over the bread. If bread is not stale, toast cubes on a sheet pan at 300°F (150°C) for 10–12 minutes until slightly dried but not browned.
- 2
Make custard
In a mixing bowl, whisk together the eggs, granulated sugar, brown sugar, vanilla, cinnamon and salt until smooth and slightly frothy. In a separate container, combine the milk and heavy cream, then slowly whisk the milk mixture into the eggs until fully incorporated and smooth.
- 3
Soak bread
Pour the custard evenly over the bread cubes, pressing down gently with a spatula or clean hands so pieces soak and absorb liquid. Let stand 20–30 minutes at room temperature so the bread fully absorbs the custard; if short on time, press and refrigerate 10–15 minutes to speed absorption.
Add-ins & Finish
- 4
Add alcohol (optional)
If using rum or bourbon, sprinkle it over the top of the soaked bread before baking so the spirit distributes through the pudding. Use 1–2 tablespoons depending on preference.
- 5
Top & bake
Preheat the oven to 350°F (175°C). Brush the remaining 1 tablespoon of melted butter gently over the top of the pudding to encourage browning. Place the baking dish on a sheet pan to catch any spills and bake in the center of the oven for 35–45 minutes, or until the top is golden brown and a knife inserted near the center comes out mostly clean but the center is still slightly custardy. For a firmer pudding, bake up to 50 minutes.
- 6
Cool & serve
Remove from oven and let cool 10–15 minutes to set. Dust with powdered sugar if desired. Serve warm with cream, vanilla ice cream, or a drizzle of caramel sauce.