Bread Pudding Recipe

Prepare Bread

Preheat oven to 350°F (175°C). Butter a 2-quart (about 9x9-inch) baking dish. Toss the cubed day-old brioche or challah with 2 tbs melted butter so pieces are lightly coated. Spread cubes in the prepared dish in an even layer.

Make Custard

In a medium saucepan over medium heat, warm the milk and heavy cream until just steaming (do not boil), about 3–4 minutes. In a separate bowl, whisk together the eggs, granulated sugar, light brown sugar, vanilla extract, and salt until smooth. Slowly pour about 1/2 cup of the warm milk mixture into the eggs while whisking to temper the eggs. Then whisk the tempered egg mixture back into the saucepan with the remaining milk and cream, stirring continuously until combined and slightly thickened, about 1–2 minutes (do not let it scramble). Remove from heat.

Add Flavorings

Stir the orange zest (if using) and the optional plumped raisins or currants into the custard. Taste and adjust sweetness if desired.

Pour the warm custard evenly over the buttered bread cubes in the baking dish, pressing gently on the bread so it absorbs the custard. Let the assembled pudding sit for 15–30 minutes at room temperature so the bread fully soaks up the custard; cover and refrigerate up to 4 hours if making ahead.

Preheat oven to 350°F (175°C) if not already. If desired, sprinkle 1 tbs sugar evenly over the top for a slightly caramelized crust.

Bake uncovered on the center rack for 35–45 minutes, until the top is golden brown, edges are bubbling slightly, and a knife inserted in the center comes out mostly clean with a few moist crumbs (internal temperature about 165°F / 74°C). If top browns too quickly, tent loosely with foil for the final 10–15 minutes.

Make Sauce

While pudding bakes or in the last 10 minutes, melt 2 tbs butter in a small saucepan over medium heat. Add 1/2 cup light brown sugar and whisk until dissolved and bubbling, about 1–2 minutes. Carefully whisk in 1/4 cup heavy cream and continue to cook until the sauce is smooth and slightly thickened, about 1–2 minutes. Remove from heat, stir in 1 tbs dark rum or brandy (optional), 1/2 tsp vanilla extract and a pinch of salt. Keep warm.

When the bread pudding is done, let it rest 5–10 minutes, then drizzle sauce over individual servings or serve sauce on the side.

Serve warm, optionally topped with a scoop of vanilla ice cream or a dusting of powdered sugar. Leftovers refrigerate up to 4 days; reheat in a 325°F oven until warmed through, or microwave individual portions.