Bread Pudding Recipe

Prepare oven and pan

Preheat oven to 350°F (175°C). Butter a 9x9-inch (or similar 8x8) baking dish with 1 tablespoon softened butter.

Toast bread (optional)

If bread is very soft, spread cubes on a baking sheet and toast in the oven for 6–8 minutes until slightly dry but not browned. This helps absorb custard evenly.

Make custard

In a large mixing bowl, whisk together 4 large eggs, 1 1/2 cups whole milk, 1 cup heavy cream, 3/4 cup granulated sugar, 2 tablespoons light brown sugar, 2 teaspoons vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt, and 2 tablespoons melted unsalted butter until smooth and combined.

Combine bread and custard

Place 6 cups cubed brioche into the prepared baking dish. Pour the custard evenly over the bread, pressing gently so the bread soaks up the mixture. Let sit at room temperature 15–20 minutes to fully absorb; if short on time, allow at least 5 minutes and press occasionally.

Bake

Cover loosely with foil and bake at 350°F (175°C) for 25 minutes. Remove foil and continue baking 15–20 minutes more until the top is golden and custard is set but still slightly jiggly in the center. Total bake time roughly 40–45 minutes. If the top browns too quickly, tent with foil.

Cool slightly

Remove from oven and let cool 10–15 minutes so the pudding firms up for easier slicing and serving.

While pudding bakes or during the final 15 minutes, place 6 oz white chocolate and 3/4 cup heavy cream in a small heavy-bottomed saucepan over low heat. Stir constantly until chocolate fully melts and mixture is smooth (do not boil).

Remove from heat and whisk in 1 tablespoon unsalted butter, 1/2 teaspoon vanilla extract and a pinch of sea salt until glossy. Taste and adjust salt/vanilla if desired. Keep warm; if it thickens, rewarm gently over low heat or in a double boiler, stirring until pourable.

Rinse and gently dry 2 cups mixed fresh berries. If using strawberries, hull and halve them.

To serve: cut bread pudding into 6 equal portions. Place a portion on each plate, spoon warm white chocolate sauce over or to the side, and arrange a generous handful of fresh berries alongside or on top.

Garnish each plate with a light dusting of powdered sugar (optional) and a sprig of fresh mint. Serve warm.