Bread Pudding
Ingredients
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- 3 tbsp unsalted butter
- 1 cup raisins
- 5 large eggs
- 3/4 cup granulated sugar
- 1/2 tsp fine salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3 cups whole milk
- 1 cup heavy cream
- 2 tsp vanilla extract
- 10 cups bread – cut into 1-inch cubes
Instructions
1. Heat the oven to 350°F. Use 1 tbsp of the butter to thoroughly grease a 9×13-inch (or 3-quart) baking dish; melt the remaining 2 tbsp butter and set aside.
2. If your bread is very fresh, spread the cubes on a baking sheet and dry in the oven for 8–10 minutes until just crisp on the surface; cool slightly.
3. Place the raisins in a bowl and cover with hot water. Soak 10 minutes, then drain well and pat dry.
4. In a large bowl, whisk the eggs, granulated sugar, salt, cinnamon, and nutmeg until smooth. Whisk in the milk, cream, and vanilla.
5. Add the bread cubes to the custard, tossing and pressing gently to help them absorb. Let stand 20–30 minutes, stirring once or twice, until most of the custard is taken up and the bread feels heavy.
6. Fold in the drained raisins, then transfer the mixture to the prepared baking dish, spreading evenly. Drizzle the melted butter over the top.
7. Bake until puffed, deeply golden, and just set in the center, 45–55 minutes. A knife inserted near the center should come out mostly clean and the middle should wobble slightly. Tent loosely with foil if the top browns too quickly.
8. Cool 10–15 minutes before serving. Serve warm as is or with pouring cream or a vanilla sauce if you like. Refrigerate leftovers up to 3 days; rewarm gently in a low oven.
Bread pudding is a custard-soaked bake of bread cubes that turns pantry staples into something lush and comforting. The custard sets softly around the bread, giving a contrast of creamy interior and crisp, caramelized edges. Warm spices and raisins are common, and the dish welcomes a pour of cream or sauce at the table.
Rooted in thrift, bread pudding celebrates using day-old loaves to create a satisfying dessert. It likely evolved in medieval Europe, becoming especially associated with British home cooking and puddings. Over time it spread widely, inspiring regional spins from British bread-and-butter pudding to New Orleans versions often served with a whiskey sauce.