Bread Pudding Classic Dessert (Printable)

Baked bread cubes soaked in a rich vanilla custard with plump raisins and a creamy sauce.

# What You'll Need:

→ Pudding

01 - 6 cups stale bread, cubed (French bread or brioche recommended)
02 - 1 cup raisins
03 - 2 cups whole milk
04 - 1 cup heavy cream
05 - 4 large eggs
06 - 3/4 cup granulated sugar
07 - 2 teaspoons vanilla extract
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/4 teaspoon salt
11 - 2 tablespoons unsalted butter, melted (plus extra for greasing)

→ Sauce

12 - 1 cup heavy cream
13 - 1/2 cup granulated sugar
14 - 2 tablespoons unsalted butter
15 - 1 teaspoon vanilla extract
16 - Pinch of salt

# Step-by-Step:

01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish with butter.
02 - Place bread cubes in the greased dish. Evenly distribute raisins over the bread.
03 - In a large bowl, whisk milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, nutmeg, salt, and melted butter until smooth.
04 - Pour custard mixture evenly over the bread and raisins. Press lightly to ensure absorption. Let rest for 10 minutes.
05 - Bake for 40 to 45 minutes until puffed and golden. A knife inserted in the center should come out clean.
06 - While baking, combine cream, sugar, and butter in a small saucepan. Heat over medium, stirring until sugar dissolves and mixture simmers. Remove from heat; stir in vanilla and salt.
07 - Serve the pudding warm, drizzled with the prepared sauce.

# Expert Advice:

01 -
  • It transforms stale bread into something so creamy and comforting you'll wonder why you ever threw away old loaves.
  • The buttery sauce drips over warm pudding in a way that feels luxurious but takes barely ten minutes to make.
  • You can customize it endlessly—swap raisins for chocolate chips, cranberries, or even a splash of bourbon.
02 -
  • Stale bread is non-negotiable—fresh bread will turn to mush, so plan ahead or buy day-old bread from the bakery.
  • Pressing the bread down gently while it soaks ensures even custard absorption and prevents dry pockets in the finished pudding.
03 -
  • Use a meat thermometer inserted in the center to check doneness at 45 minutes—it should read around 160°F for a perfectly set custard.
  • The sauce is optional but transformative; it takes five minutes and turns simple bread pudding into something that feels truly special.
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