Bread Pudding Recipe

Prep bread

Preheat the oven to 350°F (175°C). Butter a 9x9-inch (or similar 8- to 9-inch) baking dish with 1 tablespoon of the melted butter. If your bread is not stale, spread remaining melted butter over the cubes and toast on a sheet pan in the oven 8–10 minutes until slightly golden and dry; let cool slightly. Place the bread cubes in the prepared baking dish in an even layer.

If using raisins or dried cranberries, scatter them evenly among the bread cubes.

Warm milk and cream

In a medium saucepan over medium heat, warm the whole milk and heavy cream just until steaming and small bubbles form at the edges (do not boil), about 3–5 minutes. Remove from heat.

Mix eggs and sugars

In a large mixing bowl, whisk together the eggs, granulated sugar, light brown sugar, vanilla extract, ground cinnamon, and fine salt until combined and slightly frothy, about 1 minute.

Temper eggs and combine

Slowly stream about 1/2 cup of the warm milk mixture into the egg mixture while whisking constantly to temper the eggs. Then gradually whisk in the remaining warm milk and cream until smooth and homogenous.

Pour the custard evenly over the bread cubes in the baking dish, pressing gently on the bread so it soaks up the liquid. Let the assembled pudding sit at room temperature for 20–30 minutes so the bread absorbs the custard (or cover and refrigerate for up to 2 hours for deeper soak).

Top and bake

When ready to bake, sprinkle the top evenly with demerara or turbinado sugar. Place the baking dish in the preheated oven and bake until the custard is set and the top is golden and slightly crisp, 40–45 minutes. A knife inserted in the center should come out mostly clean with a few moist crumbs.

Cool and serve

Remove the bread pudding from the oven and let rest 10–15 minutes. Dust with powdered sugar if using, and serve warm with vanilla or caramel sauce on the side or drizzled over each portion.