Bread Pudding Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish (or a 2-quart casserole) with butter or nonstick spray.

If your bread is not stale, dry the cubes on a baking sheet in the oven for 8–10 minutes until slightly crisp but not browned. Place 6 cups of torn or cubed bread into the prepared baking dish. Scatter raisins or chopped dried fruit and chopped nuts evenly over the bread, if using.

Warm milk and cream

In a medium saucepan over medium heat, combine 2 cups whole milk and 1 cup heavy cream. Warm the mixture until it is steaming and small bubbles form around the edges, about 4–6 minutes. Do not boil.

Combine eggs and sugars

While the milk warms, whisk 4 large eggs in a large mixing bowl until combined. Add 3/4 cup granulated sugar, 1/4 cup packed brown sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt. Whisk until smooth.

Temper eggs

Slowly pour about 1/2 cup of the hot milk mixture into the egg-sugar mixture while whisking constantly to temper the eggs. Then continue to drizzle the remaining warm milk into the bowl in a steady stream while whisking until fully incorporated.

Pour the custard evenly over the bread in the baking dish, pressing down gently with a spatula or your hands so the bread absorbs the liquid. Let sit for 10–15 minutes to allow the bread to soak. If some dry pieces remain, press them down or pour a little extra milk over them.

If using, dot the top of the soaked bread pudding with 2 tablespoons melted butter and sprinkle 1 tablespoon turbinado sugar evenly over the top to encourage a crisp, caramelized crust.

Place the baking dish in the preheated oven and bake uncovered for 40–50 minutes, or until the custard is set around the edges but still slightly jiggly in the center and the top is golden brown. An instant-read thermometer inserted into the center should register about 165°F (74°C).

If the top is browning too quickly, tent loosely with foil for the last 10–15 minutes of baking.

Remove from oven and let the bread pudding rest for 10–15 minutes — it will continue to set as it cools.

Serve warm topped with caramel or bourbon sauce (about 1/2 cup) and additional toasted nuts or a scoop of vanilla ice cream, if desired.

Store leftovers covered in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave for 30–60 seconds or in a 325°F (160°C) oven until warmed through.