Sweet Bread Pudding Recipe

Prepare Bread

Preheat oven to 350°F (175°C). Spread the cubed brioche or challah in a single layer on a baking sheet and toast in the oven for 8–10 minutes until lightly dried and just beginning to golden. This helps the bread absorb custard without turning mushy.

Make Custard

In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream and warm over medium heat until just steaming (not boiling). In a large bowl, whisk together the 4 whole eggs, 3 tablespoons granulated sugar, 2 tablespoons light brown sugar, 1 teaspoon fine sea salt, and 2 teaspoons vanilla extract until smooth. Slowly temper the warm milk/cream into the egg mixture: add about 1/3 cup at a time while whisking to avoid scrambling. Once combined, stir in the orange zest (if using).

Combine Bread and Custard

Place the toasted bread cubes into a 9x13-inch (or similar 3-quart) baking dish. If using plumped raisins/currants, scatter them evenly over the bread. Pour the custard evenly over the bread, pressing gently on the bread with a spatula to help it absorb the custard. Let sit at room temperature for 20–30 minutes so bread fully soaks; alternatively cover and refrigerate for 1–2 hours for a firmer set.

Plump Dried Fruit (Optional)

If using raisins or currants, place them in a small bowl and pour 2 tablespoons dark rum or hot water over them. Let sit for 15–20 minutes, then drain (reserve any liquid to add a splash to the custard if desired). Stir plumped fruit through the bread cubes before pouring the custard, so they are distributed evenly.

Finish and Bake

Dot the top of the soaked bread pudding with the 2 tablespoons small pats of unsalted butter and sprinkle evenly with 2 tablespoons demerara or turbinado sugar. Place the baking dish on a rimmed baking sheet to catch any drips and bake in the preheated 350°F (175°C) oven for 35–45 minutes, or until the top is golden, the sugar has caramelized slightly, and a knife inserted into the center comes out mostly clean with a few moist crumbs (internal temperature around 165°F/74°C). If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Rest

Remove from oven and let the pudding rest for 10–15 minutes to set. Dust with powdered sugar if desired before serving.

Make the Sauce

While the pudding bakes or during resting, warm 1 cup whole milk and 1/2 cup heavy cream in a small saucepan until steaming. In a separate bowl, whisk 3 egg yolks with 3 teaspoons granulated sugar until pale and slightly thickened. Temper the hot milk mixture into the yolks slowly, whisking constantly. Return mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it coats the back of the spoon and reaches about 170–175°F (do not boil). Remove from heat and stir in 1 teaspoon vanilla extract. Strain through a fine-mesh sieve if desired and keep warm. Serve alongside or drizzled over slices of the bread pudding.