Bread Pudding Recipe

Preheat and prep

Preheat the oven to 350°F (175°C). Lightly butter a 9x9-inch or 8x8-inch baking dish (or a similar volume soufflé dish).

Place the 1-inch bread cubes into a large mixing bowl. If using raisins or nuts, scatter them evenly among the bread cubes.

Whisk wet ingredients

In a separate bowl, whisk together the 4 large eggs and 3 tbs granulated sugar until smooth and slightly frothy.

Add the 2 cups whole milk, 1 cup heavy cream, 2 tsp vanilla extract, 1 tsp ground cinnamon, a pinch of salt, and 1 tsp lemon zest (if using). Whisk until fully combined.

Pour the custard evenly over the bread cubes, pressing gently with a spatula or your hands so the bread absorbs the custard. Let sit for 15–20 minutes to ensure the bread soaks up the liquid. If you prefer a more custardy pudding, let it sit up to 30 minutes in the refrigerator.

After the soak, using a spoon, press down to compact the mixture slightly. Drizzle the 2 tbs melted butter over the top, distributing it in small dots.

Place the baking dish on the center rack and bake at 350°F (175°C) for 35–45 minutes, or until the top is golden brown and a knife inserted into the center comes out mostly clean with just a few moist crumbs. If the top is browning too quickly, tent loosely with foil for the last 10–15 minutes.

Remove from the oven and let the bread pudding rest for 10–15 minutes; it will continue to set as it cools.

Dust with powdered sugar if desired and serve warm with vanilla sauce, caramel sauce, or whipped cream alongside (about 1 cup of sauce for the whole dish).