Bread Pudding Classic Comfort (Printable)

Golden bread cubes soaked in vanilla custard and baked with plump raisins, served with warm creamy sauce.

# What You’ll Need:

→ Pudding

01 - 6 cups stale bread cubes (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

# How To Make:

01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish with butter.
02 - Place bread cubes evenly in the prepared dish and sprinkle raisins over the top.
03 - In a large bowl, whisk together milk, cream, eggs, sugar, vanilla, cinnamon, nutmeg, salt, and melted butter until homogeneous.
04 - Pour custard evenly over bread and raisins. Press lightly to absorb custard and let stand for 10 minutes.
05 - Bake for 40 to 45 minutes until golden and puffed, with a knife inserted in the center coming out clean.
06 - While baking, combine cream, sugar, and butter in a small saucepan. Cook over medium heat until sugar dissolves and mixture simmers. Remove from heat, then stir in vanilla and salt.
07 - Serve the bread pudding warm, drizzled with the prepared sauce.

# Top Tips:

01 -
  • It transforms stale bread into something so velvety and luxurious you'll start saving bread on purpose.
  • The warm vanilla sauce isn't just topping—it's the whole reason you'll make this again next week.
02 -
  • If your bread isn't actually stale, leave it out on the counter for a day or two—fresh bread will turn to mush instead of absorbing the custard into tender cubes.
  • Don't skip letting the custard soak for those 10 minutes; this pause is where the bread transforms from separate pieces into something unified and creamy.
03 -
  • Let your custard-soaked bread sit for those 10 minutes before baking—it's the secret to creamy centers and a set, custardy texture throughout.
  • The moment the knife comes out clean, remove the pudding from the oven; a minute too long and it loses its tender, creamy soul.
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