Oven-fired Bread Pudding Recipe

Prepare bread

Preheat oven to 350°F (175°C). Cut the stale bread into roughly 1- to 1.5-inch cubes to yield about 8 cups. Spread the cubes on a rimmed baking sheet and toast in the oven 8–10 minutes until just dry and lightly golden; remove and let cool slightly.

Prepare fruit & dish

If using firmer fruit (apples/pears/stone fruit), peel (optional), core and dice into 1/2-inch pieces. If using berries, leave whole. Butter a 9x13-inch baking dish (or similarly sized ovenproof dish) with 1 tablespoon of the unsalted butter. Scatter half of the toasted bread cubes in the dish, then distribute the seasonal fruit evenly, and top with the remaining bread cubes. Dot the top with the remaining 1 tablespoon butter in small pieces.

Make custard

In a medium saucepan, combine milk, heavy cream, and the granulated sugar. Warm over medium heat just until steam appears and small bubbles form at the edge (do not boil). In a separate bowl, whisk together the eggs, egg yolk, maple syrup, vanilla extract, lemon zest, cinnamon and salt until smooth.

Temper eggs

Slowly pour about one cup of the warm milk-cream mixture into the egg mixture while whisking constantly to temper the eggs. Then pour the tempered egg mixture back into the saucepan with the remaining milk-cream, whisking to combine. Warm gently for 30–60 seconds until the mixture is slightly thickened and coats the back of a spoon, but do not let it boil. Remove from heat.

Soak bread

Place the prepared bread-and-fruit-filled baking dish on a rimmed baking sheet. Pour the warm custard evenly over the bread, pressing the bread gently with a spatula to help it absorb the custard. Let the dish sit at room temperature for 20–30 minutes to allow thorough soaking (or refrigerate covered for up to 2 hours for deeper soaking).

Bake

Preheat oven to 350°F (if not already). If the bread pudding was refrigerated, let it sit while the oven heats. Place the baking sheet with the dish in the oven and bake for 35–45 minutes, or until the top is golden, puffed in places, and a knife inserted in the center comes out mostly clean but with a little custard clinging (the center should be set but still moist). If the top is browning too quickly, tent loosely with foil.

Finish & serve

Remove from the oven and let rest 10–15 minutes. Warm the 1/2 cup maple syrup slightly (optional) and drizzle over individual portions. Dust with powdered sugar and sprinkle toasted chopped nuts if using. Serve warm or at room temperature.