Bread Pudding Recipe

Preheat and prep

Preheat oven to 350°F (175°C). Butter a 9x9-inch (or similar 8-9 cup) baking dish lightly with 1 tsp butter or nonstick spray.

Tear or cut day-old bread into 1-2 inch pieces if not already done. If bread is very fresh, toast the pieces on a sheet for 8–10 minutes until slightly dried but not browned.

Place torn bread in a large mixing bowl. Scatter raisins or dried cranberries over the bread if using.

Warm dairy

In a medium saucepan over medium heat, combine whole milk and heavy cream. Warm until small bubbles form around the edge and mixture is hot but not boiling (about 3–4 minutes). Remove from heat.

Whisk eggs and sugars

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

Temper eggs by slowly pouring about 1/3 of the warm milk mixture into the egg mixture while whisking constantly to avoid curdling. Then slowly whisk the tempered egg mixture back into the remaining warm milk in the saucepan or pour the milk mixture into the egg bowl while whisking.

Pour the custard evenly over the bread pieces in the large bowl. Gently press down on the bread with a spatula so the pieces absorb the liquid. Allow the bread to soak for 15–20 minutes, pressing once or twice during the soak to ensure even saturation.

After soaking, transfer the bread-and-custard mixture to the prepared baking dish, spreading into an even layer. Dot the top with the 2 tablespoons melted butter and sprinkle the turbinado/demerara sugar evenly over the top if using for a crunchy crust.

Place the baking dish in the preheated 350°F (175°C) oven on the center rack. Bake until the custard is set and the top is golden, about 40–45 minutes. A knife inserted near the center should come out mostly clean with just a few moist crumbs; the center will still be slightly jiggly but will firm as it cools.

If the top is browning too quickly, tent lightly with foil for the last 10–15 minutes of baking.

Remove from oven and let cool on a rack for 15–20 minutes to finish setting. Dust with powdered sugar before serving if desired, and serve warm with whipped cream or vanilla ice cream.