Bread Pudding Recipe

Prepare the bread

Preheat the oven to 350°F (175°C). Butter a 9x9-inch (or similar 8-9 cup) baking dish. Cut or tear the day-old bread into roughly 1-inch cubes and place them in a large bowl.

Soak fruit (optional)

If using raisins or currants, sprinkle them over the bread cubes. You may pour 2 tablespoons of warm water or a tablespoon of whiskey over them if you prefer plumper fruit; let sit 5–10 minutes.

Make custard

In a medium saucepan, combine the whole milk, heavy cream, and melted butter; warm gently over low heat until just warm (do not boil). In a separate bowl, whisk the eggs with granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth. Temper the eggs by whisking a ladleful of the warm milk mixture into the egg-sugar mixture, then slowly whisk the tempered eggs back into the saucepan with the remaining milk and cream mixture until combined and smooth.

Assemble

Pour the warm custard over the bread (and any soaked raisins) in the large bowl, pressing gently so the bread soaks up the liquid. Let sit 15–20 minutes to fully absorb, stirring once or twice to ensure even soaking.

Bake

Transfer the soaked bread and custard into the prepared baking dish, smoothing the top. Place the dish in the preheated oven and bake for 40–50 minutes, or until the top is golden, the custard is set around the edges, and a knife inserted into the center comes out mostly clean (a few moist crumbs are fine). If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Rest

Remove from the oven and let the bread pudding cool for 10–15 minutes. The custard will continue to set as it rests.

Make sauce

While the pudding bakes or rests, prepare the sauce. In a small saucepan over medium heat, melt the 6 tablespoons butter. Add the brown sugar and stir until it dissolves and the mixture is smooth and bubbling lightly, about 2–3 minutes.

Lower the heat and carefully whisk in the heavy cream until the sauce is smooth and slightly thickened, 2–3 minutes. Remove from the heat and stir in the Irish whiskey, vanilla, and a pinch of salt. Taste and adjust sweetness or salt as needed. (If you prefer to flame the whiskey, remove the pan from the heat, add the whiskey, return briefly to the heat and ignite carefully, letting the alcohol burn off — optional and requires caution.)

Keep the sauce warm until serving. If it thickens too much, warm gently and whisk in a splash of cream or milk to loosen it.