Baking Bread Pudding
This is a dish built on patience and the quality of your soak. Use bread that has enough structure to hold liquid without dissolving into a mushy paste before it even hits the oven.
Stale bread is your primary tool
Dry your bread cubes in a low oven for fifteen minutes if they aren't already hard; fresh bread will turn into soggy pulp.
- 9x13 baking dish
- large mixing bowl
- whisk
- serrated bread knife
What goes in.
- 1 lbstale brioche or sourdough, cut into 1-inch cubes
- 4 cupsheavy cream or whole milk
- 6large eggs
- 1 cupbrown sugar
- 2 tspvanilla extract
- 1 tspground cinnamon
- 1/2 tspkosher salt
- 4 tbspunsalted butter, melted
Controlled Saturation
The bread must be submerged long enough to absorb the custard to its core. If the bread floats, weigh it down with a heavy plate for 30 minutes before baking.
The method.
Prepare the bread
Arrange the cubes in a buttered baking dish in an even, slightly overlapping layer.
Mix the custard
Whisk the eggs, cream, sugar, vanilla, cinnamon, and salt in a bowl until the sugar is fully dissolved and the mixture is uniform.
Combine
Pour the custard over the bread, pressing down gently with a spatula to ensure every piece is saturated. Let this rest for 30 minutes.
Bake
Drizzle with melted butter. Bake at 350°F (175°C) for 45 to 55 minutes, until the edges are golden brown and the center jiggles only slightly when nudged.
Other turns to take.
Dried Fruit
Fold in a half-cup of raisins or dried cranberries that have been soaked in warm water or brandy.
Chocolate
Add one cup of dark chocolate chips into the bread layers before pouring the custard.
When it doesn't go to plan.
Use a high-fat bread like brioche for a richer result.
If the top browns too quickly, cover it loosely with foil for the final 15 minutes of baking.
Let the pudding sit for 10 minutes after pulling it from the oven to allow the structure to firm up before serving.
The ones that keep coming up.
How do I know if it's done?
The pudding is finished when the internal temperature reaches 160°F or when the custard is set and no longer liquid in the center.
Can I make this the night before?
Yes, assemble the bread and custard in the dish and store it covered in the refrigerator overnight. Add 10 minutes to the baking time.
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