Classic Bread Pudding
A good bread pudding is defined by texture: a golden, crisp top layer yielding to a soft, custardy interior. Use bread that has been out on the counter for a day or two; fresh bread will disintegrate into mush.
Staleness is your friend
Your bread needs to be dry enough to act like a sponge. If it's too soft, toast the cubes in a low oven for fifteen minutes before you begin.
- 2-quart baking dish
- Large mixing bowl
- Whisk
- Serrated bread knife
What goes in.
- 1 lbstale brioche or challah, cut into 1-inch cubes
- 4 cupswhole milk or half-and-half
- 4large eggs
- 3/4 cupgranulated sugar
- 1 tbspvanilla extract
- 1/2 tspground cinnamon
- 1/4 tspfine sea salt
- 2 tbspunsalted butter, melted
Hydration consistency
Once you pour the custard over the bread, press the cubes down gently with a spoon. Let the mixture sit for at least 30 minutes; this patience ensures the liquid reaches the very center of every piece.
The method.
Prepare the bread
Arrange the bread cubes in the baking dish in an even layer. If you are adding raisins or dried fruit, scatter them in now.
Mix the custard
Whisk the eggs, sugar, milk, vanilla, salt, and cinnamon in a large bowl until the mixture is uniform and the sugar has dissolved.
Combine
Pour the custard over the bread. Use your hands or a spoon to press the bread down so every piece is submerged. Let it rest for 30 minutes.
Prepare to bake
Preheat your oven to 350°F (175°C). Drizzle the melted butter over the top of the soaked bread.
Bake
Place in the oven and bake for 45 to 50 minutes. The pudding is done when the top is deep brown and the center is set but still slightly springy to the touch.
Other turns to take.
Chocolate Chip
Fold 1/2 cup of dark chocolate chips into the bread cubes before pouring the custard.
Savory
Omit the sugar and vanilla. Replace with shredded gruyère, sautéed leeks, and a pinch of nutmeg.
When it doesn't go to plan.
Place the baking dish inside a larger pan filled with an inch of hot water—a bain-marie—if you want an extra-smooth, uniform custard texture.
Do not skip the salt; it prevents the custard from tasting one-dimensionally sweet.
If the top browns too quickly before the center sets, tent it loosely with aluminum foil for the final 15 minutes.
The ones that keep coming up.
Can I use sourdough bread?
Yes, but the tang of the sourdough will influence the flavor significantly. It works best if you pair it with fruit, like apples or berries.
How do I know if it's soggy or just moist?
Soggy bread pudding usually happens when the custard doesn't set or the bread is too fresh. If the custard is still liquid after 50 minutes, it needs more time; if the bread is mushy, you started with bread that had too much moisture.
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