Bread Pudding Recipe

Prep and soak

Preheat oven to 350°F (175°C). Butter an 8x8-inch baking dish or similar. Place 8 cups of cubed day-old brioche into a large mixing bowl and scatter 1 cup white chocolate chips and 1 tablespoon raisins (if using) among the bread.

Make custard

In a separate bowl or large liquid measuring cup, whisk together 2 cups whole milk, 1 cup heavy cream, 4 large eggs, 3 tablespoons granulated sugar, 2 tablespoons light brown sugar, 2 teaspoons vanilla extract, 1 teaspoon sea salt and 3 tablespoons melted butter until smooth and combined.

Combine and rest

Pour the custard mixture evenly over the bread cubes, pressing gently so the bread absorbs the liquid. Let the mixture sit 20–30 minutes at room temperature (or refrigerate up to 2 hours) so the bread fully soaks the custard. Stir gently once during resting to ensure even absorption.

Bake

Transfer soaked bread to the prepared baking dish if mixed in another bowl (or simply place the bowl into the oven-safe dish). Cover loosely with aluminum foil and bake at 350°F (175°C) for 25 minutes. Remove foil and continue baking another 15–20 minutes until the top is golden, the custard is set (a knife inserted near the center should come out mostly clean with moist crumbs), and edges are slightly puffed. If you prefer pockets of melted white chocolate, scatter the remaining white chocolate chips on top during the last 5 minutes of baking so they melt but do not burn.

Rest

Remove from oven and let the pudding rest 10–15 minutes; it will continue to set and become creamier as it cools slightly.

Heat dairy

While the pudding bakes or during its resting time, make the sauce: combine 1 cup heavy cream, 1 cup whole milk and 4 tablespoons unsalted butter in a small saucepan over medium heat. Warm until just simmering—small bubbles at the edges—but do not boil.

Temper yolks

In a heatproof bowl whisk together 2 egg yolks and 4 tablespoons granulated sugar until pale. Slowly drizzle about 1/3 cup of the hot milk mixture into the yolks while whisking constantly to temper them.

Finish sauce

Return the tempered yolk mixture to the saucepan with the remaining hot milk mixture, reduce heat to low, and cook, stirring constantly with a wooden spoon or heatproof spatula, until the sauce thickens slightly and coats the back of the spoon (about 2–4 minutes). Remove from heat, stir in 2 teaspoons vanilla extract and a pinch of salt. If the sauce becomes too hot, strain through a fine sieve into a clean container to remove any curdled bits and achieve a silky texture. Keep warm; reheat gently before serving if it cools.

To serve, spoon warm vanilla sauce over slices or scoops of the bread pudding. Dust with 1 teaspoon powdered sugar if using and sprinkle 2 tablespoons extra white chocolate shavings on top. Serve warm.

Storage: Refrigerate leftover pudding in an airtight container for up to 3 days; reheat gently in a low oven (300°F / 150°C) covered with foil or in portions in the microwave, and warm the sauce before serving.