Bread Pudding Recipe

Cube and dry bread

Cut stale brioche or challah into 1-inch cubes. Spread cubes in a single layer on a baking sheet and leave out at room temperature for an hour to firm up further (or toast at 300°F / 150°C for 8–10 minutes until slightly dry but not browned).

If using dried fruit, scatter raisins or currants among the bread cubes now so they distribute through the pudding.

Warm milk and cream

In a medium saucepan over medium heat, warm the whole milk and heavy cream until just below simmering (tiny bubbles form at the edges) — about 4–5 minutes. Remove from heat.

Whisk eggs and sugars

In a separate large bowl, whisk together the large eggs, granulated sugar, brown sugar, vanilla extract, ground cinnamon, and salt until smooth and slightly frothy.

Slowly temper the warm milk mixture into the egg mixture: pour about 1/3 of the warm milk into the eggs while whisking constantly, then gradually whisk in the remaining milk until fully combined. This prevents curdling.

Soak bread

Place the bread cubes (with any dried fruit) into a buttered 8x8-inch (or similar 2-quart) baking dish. Pour the custard evenly over the bread, pressing down gently with a spatula to help the bread absorb the liquid. Let sit at room temperature for 15–20 minutes so the bread soaks up the custard.

Dot with butter

Drizzle or dot the top with the 2 tablespoons melted unsalted butter, distributing it in small pools across the surface.

Bake

Preheat the oven to 350°F (175°C). Place the baking dish on a baking sheet (to catch any spills) and bake in the center of the oven for 35–45 minutes, or until the top is golden brown and a knife inserted in the center comes out mostly clean with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

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

Dust with powdered sugar if desired and serve warm with a drizzle of vanilla or caramel sauce, or a scoop of ice cream or a pour of warm cream.

Store leftovers covered in the refrigerator for up to 4 days; reheat individual portions in a microwave for 30–60 seconds or in a 325°F (160°C) oven until warm.