Classic Bread Pudding
Traditional dish · American
A rich and comforting classic bread pudding made with stale bread, custard, and warm spices, baked until golden and served with a simple sauce.
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Ingredients
- Stale Challah or Brioche bread8 cups, cubed
- Whole milk3 cups
- Heavy cream1 cup
- Granulated sugar1 cup
- Large eggs4
- Vanilla extract2 tsp
- Ground cinnamon1 tsp
- Ground nutmeg1/2 tsp
- Salt1/4 tsp
- Raisins (optional)1/2 cup
- Butter, for greasing1 tbsp
Steps
- 1
Preheat oven to 350°F (175°C). Butter a 9x13 inch baking dish.
- 2
Arrange bread cubes in the prepared baking dish. Sprinkle raisins over the bread, if using.
- 3
In a large bowl, whisk together milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- 4
Pour the custard mixture evenly over the bread cubes, pressing down gently to ensure all bread is soaked. Let stand for 15-20 minutes to allow the bread to absorb the liquid.
- 5
Bake for 45-55 minutes, or until the pudding is set and the top is golden brown and slightly puffed. A knife inserted near the center should come out clean.
- 6
Let cool slightly before serving. Serve warm, optionally with a caramel or vanilla sauce.
