Bread Pudding À La Mode Recipe

Prepare bread

Preheat the oven to 350°F (175°C). Butter a 9x9-inch or similar-size baking dish lightly. Place the cubed stale brioche or challah in a large mixing bowl and toss with 2 tablespoons melted butter until pieces are lightly coated and glossy.

If using dried fruit: place raisins or chopped dried apricots in a small bowl and pour 2 tablespoons bourbon or dark rum over them; let sit at room temperature for 10–15 minutes while you make the custard to plump and flavor the fruit.

Warm milk and cream

In a medium saucepan over medium heat, warm 1 cup whole milk and 1 cup heavy cream just until it begins to steam and small bubbles form at the edge (do not boil), about 3–4 minutes. Remove from heat.

Whisk eggs and sugars

In a large bowl, whisk together 4 large eggs, 1 large egg yolk, 3 tablespoons granulated sugar, 2 tablespoons packed light brown sugar, 1 teaspoon ground cinnamon, and 1 teaspoon fine sea salt until smooth and slightly pale.

Temper eggs

Slowly pour about 1/3 cup of the warm milk mixture into the egg mixture while whisking constantly to temper the eggs. Continue adding the warm milk mixture in a steady stream while whisking until fully incorporated.

Add flavorings

Whisk in 2 teaspoons pure vanilla extract.

If you soaked dried fruit, drain any excess liquid (reserve a teaspoon if you like a boozy note) and scatter the fruit evenly over the buttered bread cubes in the prepared baking dish.

Pour the warm custard evenly over the bread, pressing gently on the bread with the back of a spoon to help it absorb the liquid. Let the dish rest for 15–20 minutes at room temperature so the bread soaks up the custard. If any dry pockets remain, gently press down again.

Dot the top with 1 tablespoon melted butter and sprinkle 1 teaspoon granulated sugar evenly over the surface for a slight caramelized top.

Bake

Place the baking dish in the preheated 350°F (175°C) oven and bake until the custard is set around the edges but still slightly jiggly in the center, and the top is golden, about 35–45 minutes. A knife inserted near the center should come out mostly clean with a few moist crumbs.

Rest

Remove from oven and let rest for 10–15 minutes to finish setting. The center will firm up as it cools slightly.

Serve à la mode

Spoon warm bread pudding into individual bowls or plates and top each serving with a scoop of vanilla ice cream. If desired, drizzle a teaspoon of the reserved soaking liquid or a tablespoon of warmed caramel sauce over the ice cream for extra flavor.