Classic Bread Pudding
A good bread pudding relies on stale bread to absorb the custard without dissolving into mush. Aim for a loaf with a sturdy crust, like a brioche or a simple sourdough, to provide texture against the soft, creamy interior.
Texture depends on the soak
Ensure your bread is truly dry; if it feels soft, toast the cubes in the oven for ten minutes. Let the assembled dish sit for at least 30 minutes before baking to allow the liquid to penetrate the crumb.
- 9x13 baking dish
- Large mixing bowl
- Whisk
- Serrated bread knife
What goes in.
- 1 lbstale bread, cut into 1-inch cubes
- 4 cupswhole milk or half-and-half
- 6large eggs
- 1 cupgranulated sugar
- 1 tbspvanilla extract
- 1 tspground cinnamon
- 1/4 tspground nutmeg
- 1/2 tspfine sea salt
- 3 tbspunsalted butter, melted
Submersion
Use a fork to press the bread cubes down into the liquid periodically during the resting phase. You want the centers of every piece of bread to be fully saturated, not just the surfaces.
The method.
Prep the bread
Distribute the bread cubes evenly across the bottom of a buttered 9x13 baking dish.
Mix the custard
Whisk the eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt in a large bowl until the sugar dissolves and the eggs are fully incorporated.
Combine
Pour the liquid mixture over the bread. Press down with a spatula to ensure every piece is submerged. Let it sit for 30 minutes.
Bake
Drizzle the melted butter over the top. Bake at 350°F (175°C) on the middle rack for 45 to 50 minutes. The pudding is ready when the edges are deep brown and the center is set but retains a slight, soft jiggle.
Other turns to take.
Dried Fruit
Fold in half a cup of raisins or chopped dried apricots before pouring the custard.
Chocolate
Add a half-cup of dark chocolate chips throughout the bread cubes for a richer result.
When it doesn't go to plan.
Place the baking dish on a rimmed sheet pan to catch any potential drips in the oven.
If the top browns too quickly before the center is set, tent the dish loosely with aluminum foil.
Let the pudding rest for 10 minutes after removing it from the oven to allow it to slice cleanly.
The ones that keep coming up.
Can I use fresh bread?
You can, but the pudding will be significantly softer. Toasting fresh cubes in a 300°F oven for 15 minutes until they are dry to the touch will yield better results.
How do I know when it is done?
A knife inserted into the center should come out clean, similar to testing a custard or a flan.
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