Homemade Bread Pudding Recipe

Prepare pan and bread

Preheat oven to 350°F (175°C). Grease a half-size (about 9x13 inch) baking pan with 2 tablespoons melted butter. Scatter the 12 cups torn bread evenly in the prepared pan; if using raisins or dried cranberries, sprinkle them evenly over the bread pieces.

Press the bread down lightly so pieces sit snugly in the pan but remain airy.

Make custard

In a large mixing bowl, whisk together 3 cups whole milk, 1 cup heavy cream, 6 large eggs, 1 cup granulated sugar, 1 cup packed light brown sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, and 1/2 teaspoon fine salt until sugar is dissolved and mixture is smooth.

Pour the custard evenly over the bread in the pan, pressing down gently to help the bread absorb the liquid. Let sit 20 minutes at room temperature to soak (or refrigerate up to 4 hours for better soaking).

After soaking, cover the pan loosely with foil and bake for 25 minutes. Remove foil and continue baking 20–25 minutes more, until the custard is set (a knife inserted near center comes out mostly clean) and top is golden brown. Total baking time approximately 45–50 minutes.

Remove from oven and let cool 10–15 minutes before serving so custard firms slightly.

Candy the pecans

In a medium nonstick skillet over medium heat, combine 1/2 cup granulated sugar, 1 tablespoon unsalted butter, and 1 tablespoon water. Stir until sugar melts and mixture bubbles. Add 2 cups pecan halves and stir to coat. Continue cooking, stirring frequently, 3–5 minutes, until pecans are glossy and sugar crystallizes lightly on them. Spread pecans in a single layer on parchment to cool; once cooled, break apart any clusters. (If using pre-made candied pecans, skip this step.)

Make sauce

In a small saucepan over medium heat, melt 1/2 cup (1 stick) unsalted butter. Stir in 1 cup packed light brown sugar and 1/2 cup heavy cream. Bring to a gentle simmer, stirring constantly until sugar dissolves and sauce thickens slightly, about 3–4 minutes. Remove from heat and stir in 3 tablespoons dark rum, 1 teaspoon vanilla extract, and 1/8 teaspoon fine salt. Taste and add a touch more rum if desired (add extra carefully). Keep warm; sauce will thicken as it cools.

To serve, cut the bread pudding into 12–15 generous portions. Place each portion on a plate or serving tray.

Top each portion with a generous spoonful of warm rum sauce and 2–3 tablespoons candied pecans. Serve with a scoop of vanilla ice cream on the side and dust lightly with powdered sugar if desired.

Leftovers: Cover and refrigerate up to 4 days. Reheat individual portions in a 350°F (175°C) oven for 10–15 minutes, or microwave until warm, and reheat rum sauce gently on stove or microwave.