Bread Pudding Recipe
Augustus (Chocolate Optional)
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Ingredients
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Custard & Flavoring
Bread & Mix-ins
Finishing & Serving
Method
Prep & Bread Soak
Preheat and prepare
Preheat the oven to 350°F (175°C). Lightly butter a 9x9-inch or similar baking dish with 1 tablespoon of the melted unsalted butter; set aside.
Cube the bread
If using fresh bread, dry the 1-inch cubes on a baking sheet in the oven for 8–10 minutes until just starting to dry but not browned. Stale bread can be used as-is. Place the cubed bread in a large mixing bowl.
Warm liquids
In a medium saucepan over medium heat, combine the whole milk and heavy cream and warm until just steaming (do not boil). Remove from heat.
Mix custard
In a separate bowl, whisk together the eggs, granulated sugar, vanilla extract, ground cinnamon, and fine sea salt until combined and slightly frothy. Gradually whisk the warm milk/cream into the egg mixture in a thin stream to temper the eggs, whisking constantly.
Combine with bread
Pour the custard over the bread cubes, gently pressing down so the bread soaks up the custard. Fold in the golden raisins or dried currants if using, and gently mix in the chocolate chips or chopped dark chocolate if using. Let sit 15–20 minutes so the bread fully absorbs the custard; gently press any dry pieces down midway through soaking.
Bake & Finish
Assemble for baking
Transfer the soaked bread and custard mixture into the prepared buttered baking dish, spreading into an even layer. Dot the top with the remaining 1 tablespoon melted butter, then sprinkle the 2 tablespoons brown sugar evenly over the surface to encourage a caramelized top.
Bake
Bake in the preheated 350°F (175°C) oven for 35–45 minutes, until the custard is set around the edges and slightly jiggly in the center (the internal temperature should reach about 160°F/71°C). If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
Rest
Remove from oven and let cool 10–15 minutes; the pudding will finish setting as it rests.
Serve
Dust with powdered sugar if desired and serve warm with a scoop of vanilla ice cream or a drizzle of crème anglaise. For a chocolate-forward version, serve with warm chocolate sauce or extra chopped chocolate melted over the top.