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Bread Pudding
Day-old bread soaked in cinnamon-vanilla custard and baked until puffed and golden.
Ingredients
| Volume | Grams |
|---|---|
| 8 cups day-old bread, cubed (about 1 lb) | — |
| 4 large eggs | 200 g |
| 2 cups milk | 454 g |
| 1 cup heavy cream | 227 g |
| 3/4 cup packed brown sugar | 160 g |
| 1/4 cup unsalted butter, melted | 56 g |
| 2 tsp vanilla extract | 9.3 g |
| 1 tsp ground cinnamon | — |
| 1/4 tsp table salt | 1.5 g |
| 1/2 cup raisins, optional | — |
Gram weights use the King Arthur Baking ingredient weight chart; “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Butter the baking dish and spread the bread cubes (and raisins) in it.
- Whisk the eggs, milk, cream, brown sugar, melted butter, vanilla, cinnamon and salt.
- Pour the custard over the bread and press down gently. Let it soak 20 minutes. Heat the oven to 350 °F.
- Bake 45–50 minutes, until puffed and golden and the center no longer looks wet.
- Cool 10 minutes. Serve warm, with caramel or whipped cream.
Tips
- Stale, sturdy bread like brioche, challah or French bread soaks up custard without falling apart.
- Soaking overnight in the fridge works too.
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