Mama's Homemade Bread Pudding Recipe

Prepare bread and dried fruit

Preheat oven to 350°F (175°C). Butter a 9x9-inch (or similar 2-quart) baking dish. Place 6 cups of 1-inch bread cubes in a large bowl. If using raisins or currants, sprinkle the 1 cup over the bread cubes and toss gently to distribute.

Warm milk and cream

In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Warm over medium heat until steaming but not boiling, about 3–4 minutes; remove from heat.

Make custard

In a separate medium bowl, whisk together 4 large eggs, 3 tablespoons granulated sugar, 1 cup packed light brown sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, 1 teaspoon freshly grated nutmeg, and 1 teaspoon salt until smooth. Slowly whisk the warm milk-cream mixture into the egg-sugar mixture in a steady stream to temper the eggs (about 1/2 cup at a time), whisking constantly.

Combine and soak

Pour the custard over the bread cubes and 3 tablespoons melted butter. Gently fold with a spatula to coat all pieces. Press down lightly so the bread soaks up the custard. Let sit for 15–20 minutes at room temperature so the bread fully absorbs the liquid. If the top is dry, press down again and spoon extra custard over the surface.

Bake

Place the filled baking dish on a rimmed baking sheet (to catch any spills). Bake in the preheated 350°F oven until the top is golden and the center is set but still slightly wobbly, about 45–55 minutes. A toothpick inserted in the center should come out with moist crumbs but not liquid. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Rest

Remove from oven and cool on a wire rack for 10–15 minutes before serving warm. The pudding will continue to set as it cools slightly.

Melt butter and dissolve sugars

While the pudding bakes (or in the last 15 minutes), make the sauce. In a small saucepan over medium heat, add 8 tablespoons unsalted butter, 3 tablespoons packed light brown sugar, and 2 tablespoons granulated sugar. Stir constantly until the sugars dissolve and the butter melts, about 2–3 minutes. Do not let the mixture boil vigorously.

Add cream and simmer

Carefully stir in 1 cup heavy cream. Bring the mixture to a gentle simmer and cook for 3–4 minutes, stirring frequently, until slightly thickened and smooth.

Finish with rum and vanilla

Remove the saucepan from heat. Stir in 3 tablespoons dark rum, 1 teaspoon vanilla extract, and a pinch of salt. Taste and add a little more rum or salt if desired. If you prefer to cook out the alcohol, return to low heat and simmer for 1–2 additional minutes (the flavor will be slightly less boozy).

Serve

Spoon warm rum sauce generously over slices of warm bread pudding at the table. Leftover sauce can be stored in the refrigerator for up to 5 days and gently reheated.