Bread Pudding Recipe
Make Bread Pudding Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bread pudding
Caramel sauce (optional)
Method
Bread pudding
- 1
Prepare oven and dish
Preheat the oven to 350°F (175°C). Butter a 9x9-inch (or 2-qt) baking dish lightly so the pudding won't stick.
- 2
Prep the bread
If your bread is not at least slightly stale, spread the 1-inch cubes on a baking sheet and toast in the oven for 6–8 minutes until just dry but not browned. Transfer cubes to a large mixing bowl.
- 3
Soak raisins (optional)
If using raisins/currants, place them in a small bowl and cover with 2 tbs dark rum or hot water. Let sit 10–15 minutes, then drain (reserve liquid to add to the custard if you like a touch of flavor).
- 4
Make the custard
In a large bowl, whisk the 4 eggs until blended. Whisk in 0.5 cups granulated sugar and 0.25 cups light brown sugar until smooth. Add 1.5 cups whole milk, 1.5 cups heavy cream, 4 tbs melted butter, 2 tsp vanilla extract, 1 tsp ground cinnamon, 0.25 tsp nutmeg, 0.25 tsp salt, and 1 tsp orange zest. Whisk until fully combined and the sugars are mostly dissolved. If you reserved the raisin soaking liquid, stir up to 1 tbs into the custard for extra flavor.
- 5
Assemble the pudding
Stir the drained raisins into the bread cubes (if using). Pour the custard evenly over the bread in the mixing bowl and gently toss or press down so the bread soaks up the liquid. Let the mixture sit 15–20 minutes so the custard is absorbed, gently pressing the bread down once or twice during the rest to encourage even soaking.
- 6
Transfer to baking dish
Spoon the soaked bread and custard into the prepared baking dish, spreading evenly. Dot the surface with the extra 1 tbs butter in small pieces. Sprinkle a light pinch of extra brown sugar on top if you like a more caramelized crust.
- 7
Bake
Cover the dish loosely with foil and bake at 350°F (175°C) for 30 minutes. Remove the foil and continue baking for another 15–25 minutes, until the custard is set (a knife inserted near the center will come out mostly clean) and the top is golden and slightly crisp. Total bake time will be about 45–55 minutes depending on oven and dish depth.
- 8
Rest and serve
Remove from oven and let rest 10–15 minutes; the pudding will finish setting as it cools. Dust with 1 tbs powdered sugar if desired. Serve warm with a drizzle of the caramel sauce (below) or with whipped cream/vanilla ice cream.
Caramel sauce (optional)
- 9
Make the caramel
Place 0.5 cups granulated sugar in a medium heavy-bottomed saucepan over medium heat. Stir constantly with a heatproof spatula or wooden spoon as the sugar melts and turns amber (watch carefully to avoid burning). Once melted and amber, remove from heat and immediately add 3 tbs unsalted butter, stirring until melted and combined.
- 10
Finish the sauce
Carefully pour in 0.33 cups heavy cream in a slow stream while stirring (mixture will bubble vigorously). Return to low heat briefly to smooth the sauce if needed, then remove from heat and stir in 0.125 tsp fine sea salt. Let cool 5–10 minutes to thicken slightly before serving. Store any leftover sauce in the fridge and warm gently before using.
