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Bread Pudding Recipe

Bread Pudding

iamwinfred
This old-fashioned bread pudding turns day-old brioche or challah into a soft, custardy dessert with a golden, slightly crisp top. Rich with cream, warm with cinnamon and nutmeg, and dotted with plump raisins, it gets finished with a generous spoonful of homemade vanilla butter sauce that melts right into every bite. Simple pantry ingredients and a little patience are all you need for this crowd-pleasing comfort food.
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Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 500 kcal

Equipment

  • 9x13 baking dish ceramic or glass, for even baking
  • Rimmed baking sheet for toasting the bread cubes
  • Large mixing bowl for combining the bread and custard
  • Whisk for blending the eggs, milk, and cream until smooth
  • Medium saucepan for the vanilla butter sauce
  • Instant-read thermometer to confirm the center is fully cooked
  • Rubber spatula for folding and pressing the bread into the custard
  • Measuring cups and measuring spoons
  • Aluminum foil to cover the dish if the top browns too quickly
  • Wire cooling rack for resting the pudding after baking

Ingredients
  

  • 1 loaf day-old brioche or challah about 16 ounces or 450g, cut into 1-inch cubes (about 8 cups); crusts left on
  • 4 large eggs
  • 2 cups whole milk 480ml
  • 1 cup heavy cream 240ml
  • 3/4 cup granulated sugar 150g
  • 1/4 cup packed light brown sugar 50g
  • 2 tablespoons unsalted butter melted, plus 1 tablespoon softened butter for greasing the dish; 28g melted
  • 1 tablespoon pure vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup golden raisins regular raisins work too; 110g
  • 2 tablespoons turbinado sugar for sprinkling on top

For the Vanilla Butter Sauce

  • 1/2 cup unsalted butter 113g
  • 1/2 cup granulated sugar 100g
  • 1/2 cup heavy cream 120ml
  • 2 teaspoons vanilla extract
  • 1 pinch salt

Instructions
 

  • Preheat oven to 350°F (175°C) with a rack in the center. Cut the day-old brioche or challah into 1-inch cubes, leaving the crusts on, and spread in a single layer on a rimmed baking sheet.
  • Bake for 10 to 12 minutes, tossing once halfway through, until the cubes feel dry and look lightly golden. Cool for 5 minutes and keep the oven on.
  • Cover the golden raisins with very hot tap water and let sit for 10 minutes, then drain well and pat dry. Grease the bottom and sides of a 9x13 baking dish with the 1 tablespoon softened butter, reaching the corners.
  • In a large bowl, whisk the 4 eggs until fully blended. Add the 3/4 cup granulated sugar and 1/4 cup brown sugar and whisk for about 1 minute until slightly lighter.
  • Pour in the 2 cups whole milk, 1 cup heavy cream, and 2 tablespoons melted butter, whisking as you go. Stir in the vanilla, cinnamon, nutmeg, and salt until smooth with no clumps.
  • Add the toasted bread cubes and drained raisins to the custard and fold gently with a rubber spatula so you do not crush the bread. Press the cubes down lightly so every piece touches the liquid.
  • Let the bowl rest for 15 minutes, folding once or twice, until most of the custard has been absorbed. The bread should look saturated but not completely mushy.
  • Spoon the soaked bread mixture into the buttered 9x13 dish and spread into an even layer, pouring any leftover custard over the top. Sprinkle the 2 tablespoons turbinado sugar evenly over the surface for a crisp, sparkly crust.
  • Bake uncovered for 45 to 55 minutes, until the top is puffed and deep golden and the center barely jiggles. If the top browns too fast, cover loosely with foil after 30 minutes.
  • Check the center with an instant-read thermometer; it should read about 160°F (71°C), or a knife inserted in the middle should come out clean.
  • While the pudding bakes, melt the 1/2 cup butter in a medium saucepan over medium-low heat. Stir in the 1/2 cup granulated sugar and 1/2 cup heavy cream and simmer gently for 4 to 5 minutes, stirring often, until the sauce thickens slightly and coats the back of a spoon.
  • Remove the pan from the heat and stir in the 2 teaspoons vanilla extract and a pinch of salt. Keep the sauce warm; it will thicken a little as it cools and can be rewarmed for 20 seconds in the microwave if needed.
  • Move the baked bread pudding to a wire rack and let it rest for 10 to 15 minutes so the custard finishes setting and the squares hold their shape. Cut into 12 squares with a sharp knife.
  • Spoon a generous amount of warm vanilla butter sauce over each portion and serve right away while the edges are crisp and the center is soft.

Notes

  • Use dry bread: Stale or lightly toasted bread absorbs custard without falling apart. Fresh bread turns gummy, so toast fresh cubes as in Step 1.
  • Choose enriched bread: Brioche and challah bring extra butter and eggs, which makes the pudding taste richer. French bread, Texas toast, and croissants also work.
  • Do not skip the soak: Fifteen minutes lets the custard reach the center of each cube so there are no dry pockets.
  • Do not overfill the dish: The pudding puffs as it bakes, so leave about half an inch of space at the top.
  • Watch the bake time: Overbaked bread pudding turns dry and rubbery. Pull it out when the center is just set (about 160°F).
  • Try a water bath for silkier texture: Set the dish in a larger pan with hot water halfway up the sides for an extra gentle bake.
  • Upgrade the sugar: Coarse turbinado sugar gives the best crunch on top.
  • Let it rest: Slicing too soon makes the pudding collapse into a puddle. Ten minutes makes a big difference.
  • Make ahead: Assemble the night before, cover, and refrigerate until ready to bake; add 5 to 10 minutes to the bake time since it starts cold.
  • Storage: Cool completely, then cover tightly or move squares to an airtight glass container and refrigerate for up to 4 days. Freeze individual wrapped squares for up to 2 months and thaw overnight in the fridge. Store the sauce in a separate jar in the fridge for up to 5 days and rewarm gently.
  • Variations: Fold in 3/4 cup semi-sweet chocolate chips, add 2 cups diced sauteed apples with an extra 1/2 teaspoon cinnamon, soak raisins in 2 tablespoons bourbon or dark rum, swap brioche for torn day-old croissants, replace raisins with dried cranberries plus 1 tablespoon orange zest, sprinkle 1/2 cup toasted chopped pecans over the top, or divide into a greased muffin tin and bake 25 to 30 minutes.

Nutrition

Serving: 1ServingCalories: 500kcalCarbohydrates: 62gProtein: 8gFat: 25gSaturated Fat: 14gSodium: 380mgFiber: 1.5gSugar: 38g
Keyword bread pudding, bread pudding recipe, easy bread pudding, old fashioned bread pudding, vanilla butter sauce
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