Bread Pudding Recipe
Make Bread Pudding Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bread & Mix-ins
Custard
Sauce (optional)
Method
Bread & Mix-ins
Prepare bread
Preheat the oven to 350°F (175°C). Butter a 9x9-inch (or similar 8x8/9x9) baking dish lightly. Spread the cubed brioche or challah on a baking sheet and toast in the preheated oven for 8–10 minutes until lightly golden and slightly crisp at the edges. Remove and let cool briefly.
Combine mix-ins
If using raisins and/or nuts, sprinkle them over the toasted bread cubes in the prepared baking dish and toss gently to distribute evenly.
Custard
Make custard
In a medium saucepan, warm the milk and heavy cream over medium heat until it is steaming but not boiling (tiny bubbles will form at the edge), about 3–4 minutes. In a large heatproof bowl, whisk the eggs with granulated sugar, brown sugar, vanilla, cinnamon, and salt until smooth. Slowly pour about 1/3 cup of the warm milk mixture into the eggs while whisking constantly to temper. Then slowly whisk the remaining warm milk mixture into the egg mixture until fully combined.
Assemble pudding
Arrange the toasted bread cubes (with mix-ins) evenly in the prepared baking dish. Pour the custard slowly over the bread, pressing gently with a spatula to help the bread absorb the liquid. Let it sit for 15–20 minutes so the bread soaks up the custard. After resting, dot the top with the melted butter in small knobs so the surface gets a golden finish.
Bake
Place the baking dish on a middle rack and bake at 350°F (175°C) for 35–45 minutes until the custard is set around the edges but still slightly jiggly in the center (it will continue to set as it cools) and the top is golden. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes. Remove from oven and let cool for 10–15 minutes before serving.
Sauce (optional)
Make sauce
While the pudding bakes or during the resting time, make the sauce: in a small saucepan over medium heat combine the heavy cream, brown sugar, and butter. Cook, stirring occasionally, until the sugar dissolves and the mixture thickens slightly, about 4–6 minutes. Remove from heat and stir in the vanilla extract and a pinch of salt. Taste and adjust sweetness if desired.
Serve
To serve, cut the bread pudding into squares. Drizzle warm sauce over individual portions. Optionally serve with whipped cream or vanilla ice cream.