Description
Classic Bread Pudding is a comforting dessert made with dried brioche or challah bread cubes soaked in a rich, spiced custard made from eggs, milk, cream, and sugars. Optional additions like nuts and dried fruit add texture and flavor, while a buttery, sugary topping gives it a delicious golden crust. Perfectly baked until set, this warm dessert is ideal for cozy gatherings or a sweet treat any time of the year.
Ingredients
Scale
Bread
- 1 (16-oz) loaf brioche or challah bread
Custard
- 5 large eggs
- 3 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar (firmly packed)
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
Optional Mix-ins
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup dried cranberries or raisins (optional)
Topping
- 1 tablespoon unsalted butter (melted)
- 1 tablespoon granulated sugar
Instructions
- Prepare bread: Preheat oven to 275°F. Cut bread into 1-inch to 1.5-inch cubes and spread in an even layer on a rimmed baking sheet. Bake bread cubes for 20-30 minutes, stirring occasionally, until completely dried but not browned. Remove from oven and let cool.
- Mix custard: In a very large mixing bowl, whisk together eggs, milk, cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined.
- Combine bread and custard: Add dried bread cubes to custard mixture. Gently stir to coat. If using chopped nuts or dried fruit, stir in gently. Allow the bread to soak for 10-15 minutes, occasionally pressing down to ensure all pieces absorb the custard.
- Prepare baking dish: Increase oven temperature to 350°F. Grease a ~9×13-inch baking dish with butter or nonstick spray. Transfer bread and custard mixture to prepared dish, spreading it evenly.
- Add optional topping: If using topping, drizzle melted butter evenly over bread mixture. Sprinkle sugar evenly over top of bread pudding.
- Bake: Place baking dish on middle rack of hot oven. Bake for 40–50 minutes, or until top is set and lightly golden. If top begins to brown too quickly, loosely cover with foil for the remaining baking time.
- Cool and serve: Remove bread pudding from oven and place on a wire rack. Allow to cool for 15–30 minutes before serving warm.
Notes
- Use day-old or stale brioche or challah bread for best texture and soaking ability.
- To make ahead, prepare the custard and bread mixture and refrigerate covered overnight before baking.
- For a richer flavor, substitute half the milk with cream or use all heavy cream.
- Feel free to customize with your favorite nuts, dried fruits, or even chocolate chips.
- If you prefer a crustier top, broil for 1-2 minutes at the end of baking, watching closely to avoid burning.
- Serve warm with a drizzle of caramel sauce, whipped cream, or vanilla ice cream for extra indulgence.
