Bread Pudding Recipe

Prepare bread

Butter a 9x9-inch (or similar 2-quart) baking dish with 1 tablespoon unsalted butter. Place 8 cups of cubed stale brioche or challah into a large mixing bowl. If using raisins or dried fruit, sprinkle 1 cup evenly over the bread cubes and toss lightly.

Make custard

In a medium bowl or large measuring cup, whisk together 2 cups whole milk, 1 cup heavy cream, 4 large eggs, 3 tablespoons granulated sugar, 3 tablespoons light brown sugar, 2 teaspoons vanilla extract (or 1 tablespoon vanilla seeds plus pod reserved for sauce if using), 1 teaspoon ground cinnamon, 1 teaspoon fine sea salt, and 3 tablespoons melted unsalted butter until smooth and sugar has mostly dissolved.

Pour the warm (room temperature) custard evenly over the bread cubes. Gently press down on the bread to help it absorb the custard. Let sit at room temperature for 20–30 minutes so the bread soaks thoroughly; for best results, cover and refrigerate for up to 2 hours (bring back to room temp before baking).

Bake

Preheat oven to 350°F (175°C). If the top looks dry before baking, dot with an additional tablespoon of melted butter. Place the baking dish on a rimmed baking sheet and bake in the center of the oven for 35–45 minutes, or until the custard is set around the edges and slightly jiggly in the center, and the top is golden brown. A knife inserted near the center should come out mostly clean (a few moist crumbs are okay).

Remove the pudding from the oven and let rest for 10–15 minutes; it will continue to set. Optionally dust with 1 tablespoon confectioners' sugar before serving.

Combine dairy and vanilla

In a small saucepan, combine 1 cup whole milk, 1/2 cup heavy cream, and the split vanilla bean with its seeds (or 1 tablespoon vanilla extract if not using a bean). Warm over medium-low heat until just below simmering, stirring occasionally.

Sweeten and thicken

Whisk together 1/2 cup granulated sugar and 1 teaspoon cornstarch (if using) in a small bowl. Slowly whisk a few tablespoons of the warm milk mixture into the sugar to dissolve and temper. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the sauce thickens slightly (2–4 minutes). Do not boil. Remove from heat and whisk in 2 tablespoons unsalted butter and 1/4 teaspoon fine sea salt until smooth. If using vanilla extract instead of a bean, stir it in now.

Strain the sauce through a fine-mesh sieve into a clean container to remove any bits from the vanilla bean or undissolved cornstarch. Keep warm until ready to serve. Rewarm gently over low heat if it cools and thickens too much.