Bread Pudding Recipe

Cube bread

Preheat the oven to 350°F (175°C). Cut the day-old country-style bread into roughly 1-inch cubes until you have about 6 cups. Spread cubes on a baking sheet and toast in the oven 8–10 minutes until just dry and slightly golden (this helps the bread absorb the custard evenly). Remove and cool slightly.

Prepare dried fruit

If using raisins or dried fruit, place them in a small bowl and pour 2 tablespoons hot water (or warmed bourbon/rum if using) over them. Let soak 10 minutes, then drain any excess liquid and set aside.

In a medium saucepan or microwave-safe measuring cup, combine the milk and heavy cream and warm gently until steaming but not boiling (about 3–5 minutes on medium heat). Remove from heat.

In a large mixing bowl, whisk the eggs until blended. Whisk in granulated sugar, brown sugar, vanilla extract, ground cinnamon, and salt until smooth.

Slowly pour the warm milk-cream mixture into the egg mixture in a thin steady stream, whisking constantly to temper the eggs. Continue until fully combined.

Sprinkle the toasted bread cubes evenly into a 9x13-inch baking dish (or equivalent). Scatter the soaked raisins/dried fruit over the bread and gently press the pieces down to create an even layer.

If using bourbon/rum for flavor, stir it into the custard now. Pour the custard mixture evenly over the bread, pressing down gently with a spatula so the bread soaks up the custard. Let sit 15–20 minutes to fully absorb (or cover and refrigerate up to 2 hours).

Dot the top with the melted butter and sprinkle with turbinado or coarse sugar if using. This gives a caramelized top.

Bake in the preheated 350°F (175°C) oven 35–45 minutes, until the custard is set in the center (a knife inserted should come out mostly clean) and the top is golden and puffed.

Remove from oven and allow to rest 10–15 minutes before serving; the pudding will continue to set as it cools.

Serve warm, plain or with optional accompaniments such as vanilla ice cream, warm bourbon sauce, or a drizzle of heavy cream. If desired, sprinkle a little extra cinnamon on top.