Bread Pudding Recipe

Prepare bread

Preheat oven to 350°F (175°C). Butter a 9x9-inch (or similar 8x10-inch) baking dish with 1 tablespoon of the melted butter. Spread the torn bread pieces on a baking sheet and toast in the oven for 8–10 minutes until slightly crisp but not browned — this helps the bread absorb custard evenly. Remove and let cool slightly.

Place toasted bread in the prepared baking dish and drizzle remaining 2 tablespoons melted butter evenly over the pieces. If using raisins/dried fruit and/or nuts, sprinkle them evenly among the bread pieces so they are distributed through the pudding.

Make custard

In a medium saucepan, combine whole milk and heavy cream and warm over medium heat until steaming but not boiling (about 5 minutes). In a medium bowl, whisk together the eggs, granulated sugar, brown sugar, vanilla extract, ground cinnamon, and salt until smooth. Slowly temper the warm milk mixture into the eggs by pouring about 1/2 cup warm milk into the egg mixture while whisking constantly, then gradually whisk the tempered egg mixture back into the saucepan with the remaining milk. Remove from heat.

Pour the custard evenly over the bread in the baking dish, pressing down gently so the bread soaks up the liquid. Let sit 15–20 minutes (or cover and refrigerate up to 2 hours for deeper soak). If refrigerated, bring to room temperature 30 minutes before baking and preheat oven to 350°F (175°C) when ready to bake.

Bake

Sprinkle the top with turbinado sugar for a light crunchy finish. Place the baking dish on a sheet pan (to catch any spills) and bake in the preheated 350°F (175°C) oven for 35–45 minutes, or until the custard is set in the center (a knife inserted in the center should come out mostly clean with a few moist crumbs) and the top is golden and puffed.

Remove from oven and let rest 10–15 minutes. The pudding will deflate slightly as it cools. Dust with powdered sugar if using. Serve warm with warmed vanilla or caramel sauce poured over individual portions.