Desserts & Bakery · Free
Classic Bread Pudding
Cubes of bread soaked in a rich vanilla custard and baked until golden and set, with a warm vanilla sauce poured over the top. Comforting and thrifty.
****+
Prep 20 min · Cook 50 min
Method
Grease an 8-inch square baking dish and spread the bread cubes evenly in it. If your bread is fresh, let the cubes dry out on the counter for an hour first.
In a large bowl, whisk together the milk, cream, eggs, sugar, vanilla, cinnamon, and salt until smooth.
Pour the custard evenly over the bread cubes, pressing the bread down gently with a spatula so every piece soaks up liquid.
Scatter the raisins over the top if using, tucking some between the cubes.
Let the dish sit for 20 to 30 minutes so the bread fully absorbs the custard; this soaking step is key to a moist pudding.
Meanwhile, heat the oven to 350 degrees F.
Drizzle the melted butter over the top of the soaked bread for a golden, rich crust.
Bake on the center rack for 45 to 55 minutes, until the top is golden brown and puffed.
The pudding is done when a knife inserted in the center comes out clean and the custard no longer looks wet or wobbly.
Let it cool for 15 minutes so the custard sets, then serve warm, plain or with a drizzle of vanilla sauce or cream.
Chef's tips
- Stale or day-old bread works best because it soaks up custard without turning to mush; a sturdy loaf like brioche or French bread is ideal.
- Do not skip the soaking time; rushing it leaves dry pockets of bread in the finished pudding.
- This is great for using up leftover bread, dinner rolls, or even croissants.
Cooking times vary by equipment -- cook to temperature and to taste.
