Homemade Seasonal Bread Pudding Recipe

Prepare bread

Preheat oven to 350°F (175°C). Cut or tear the day-old bread into 1-inch cubes. Place cubes on a rimmed baking sheet and drizzle with 2 tbs melted butter, tossing lightly so pieces are coated. Spread in a single layer and toast in oven for 8–10 minutes until edges are lightly golden but not browned. Remove and let cool slightly.

While bread toasts, prepare fruit. If using apples or pears, peel, core and dice into 1/2-inch pieces. Place fruit in a bowl with orange zest, lemon juice and raisins/dried cranberries if using. Toss to combine so fruit is lightly coated and won’t brown.

If using very juicy seasonal fruit (berries or ripe stone fruit), gently fold them in at the end to avoid turning the custard watery.

In a medium saucepan, warm milk and heavy cream over medium heat until just steaming (do not boil). Remove from heat and let sit 1 minute.

In a large bowl, whisk together eggs, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg and salt until smooth. Slowly whisk the warm milk/cream into the eggs in a steady stream to temper them, then whisk until fully combined.

Fold the toasted bread cubes and prepared fruit mixture into the custard, pressing down gently so the bread soaks up the liquid. Let rest 10–15 minutes so bread absorbs the custard; stir once after 5 minutes to ensure even soaking.

Butter a 9x13-inch baking dish (or equivalent). Transfer the soaked bread-custard mixture into the dish, spreading evenly. Tent with foil.

Place the dish in a larger roasting pan and pour enough hot water into the outer pan to come halfway up the sides of the baking dish (bain-marie). Bake at 350°F (175°C) for 30 minutes covered, then remove foil and bake another 15–20 minutes until the top is set and golden and a knife inserted near center comes out clean or with just a few moist crumbs. Total bake time about 45–50 minutes.

If making a streusel topping: combine 2 tbs flour, 2 tbs cold cubed butter, 2 tbs demerara sugar and 1/4 cup chopped toasted nuts in a bowl. Rub with fingertips until coarse crumbs form. Scatter over pudding in the last 10–12 minutes of baking, or sprinkle at the end and broil for 1–2 minutes to toast — watch carefully to avoid burning.

Remove pudding from oven and let rest 10–15 minutes to set. Spoon with warm maple syrup or caramel sauce if desired and dust with powdered sugar before serving. Serve warm with crème anglaise, whipped cream or vanilla ice cream if desired.

Leftovers: cover and refrigerate up to 3 days. Reheat individual portions in a microwave for 1–2 minutes or in a 325°F (160°C) oven for 10–12 minutes covered.