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Bread Pudding

Bread pudding is a classic comfort dessert made with cubes of day-old bread, soaked in a sweet custard, then baked until golden and custardy. This recipe is simple, warm, and perfect for using up leftover bread.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 persons
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups day-old bread, cut into 1-inch cubes French or sandwich bread
  • 3 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup raisins optional
  • 2 tablespoons butter plus extra for greasing

Equipment

  • 1 2-quart baking dish or casserole
  • 1 medium mixing bowl
  • 1 large mixing bowl
  • 1 whisk
  • 1 measuring cups and spoons
  • 1 oven

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish with butter.
  2. Cut or tear the bread into 1-inch cubes and place them evenly in the prepared baking dish. Sprinkle raisins over the bread if using.
  3. In a large bowl, whisk together the eggs, milk, cream, sugar, vanilla extract, cinnamon, and salt until fully combined.
  4. Pour the custard mixture evenly over the bread cubes, pressing the bread gently with a spatula or spoon to help it soak up the liquid. Let rest for 10 minutes so the bread absorbs more of the custard.
  5. Dot the top of the pudding with small pieces of the butter.
  6. Place the baking dish in the oven and bake for 45 minutes, or until the top is golden brown and the center is set but slightly wobbly.
  7. Remove from oven and let cool for at least 10 minutes before serving. Serve warm or at room temperature.

Notes

For extra flavor, sprinkle with a little nutmeg or serve with a caramel or vanilla sauce.
To make ahead, assemble the pudding and refrigerate overnight, then bake just before serving.
Stale or day-old bread works best as it soaks up more custard, giving the pudding a richer texture.
You may substitute part or all of the heavy cream with milk for a lighter pudding.