Bread Pudding Recipe

Preheat oven to 350°F (175°C). Butter an 8x8-inch (or similar 2-quart) baking dish or spray lightly with nonstick spray.

Tear about 6 cups of day-old crusty bread into roughly 1-inch pieces. Spread bread pieces on a baking sheet and toast in the preheating oven 6–8 minutes until slightly crisp and warm (this helps the bread absorb custard without turning mushy). Remove and let cool slightly.

If using raisins/currants, scatter the 3 tbs over the toasted bread and gently toss to distribute.

In a medium bowl or large measuring cup, whisk together 2 cups whole milk, 1 cup heavy cream, and 4 large eggs until smooth and homogeneous.

Add 3 tbs granulated sugar, 3 tbs packed brown sugar, 2 tsp vanilla extract, 1 tsp ground cinnamon, and 1 tsp fine salt to the milk-egg mixture. Whisk until sugars are dissolved and mixture is uniform.

Place the toasted bread pieces into the prepared baking dish. Pour the custard evenly over the bread, pressing down gently with a spatula or the back of a spoon to ensure bread pieces absorb the liquid and no dry pockets remain.

Let the assembled pudding sit at room temperature for 15–20 minutes to allow the bread to soak. For best texture, press lightly again midway through soaking to submerge any dry pieces.

After soaking, brush the top of the pudding with 2 tbs melted butter and sprinkle 2 tbs turbinado or coarse sugar evenly over the surface for a caramelized top (optional).

Place the baking dish in the preheated 350°F oven and bake uncovered for 35–45 minutes, until the custard is set (a knife inserted near the center should come out mostly clean with a few moist crumbs) and the top is golden brown.

If the top browns too quickly, cover loosely with foil for the last 10–15 minutes of baking.

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

Dust with 1 tbs powdered sugar and serve warm with 1/4 cup maple syrup or warmed caramel sauce drizzled on top or served on the side.