Cheflog

@mashnoon33/test
CreatedJan 25, 2026
UpdatedJan 25, 2026

Bread Pudding

In the cold months of winter there’s nothing better than digging into a warm, custardy bread pudding. The good news is it’s incredibly easy to make: Just soak chunks of toasted bread in a spiced vanilla custard and bake the casserole until the top is crisp for a comforting and crowd pleasing dessert for holidays or any day.

18 ingredients · 16 steps

Ingredients

Toasting Bread

  1. 1

    Adjust oven rack to middle position. Heat oven to 275°F (130°C).

  2. 2

    On a rimmed baking sheet, spread bread in an even layer and bake, rotating sheet and stirring bread cubes several times during baking, until bread is completely dried, but not browned or changed in color, 30 to 40 minutes.

  3. 3

    Remove from oven and set aside to cool.

  4. 4

    Adjust oven temperature to 350°F (175°C).

Custard Base

  1. 5

    In a large bowl, add eggs, egg yolks, 1/2 cup granulated sugar, vanilla extract, 1/2 teaspoon cinnamon, nutmeg, citrus zest, and salt and whisk to combine.

  2. 6

    Whisk in cream and milk until combined.

  3. 7

    Stir in toasted bread and dried fruit and let sit, pressing down on bread occasionally, for 5 minutes.

  4. 8

    Stir gently to combine, ensuring the cubes of bread left unsubmerged on the top are now submerged on the bottom, and press gently on bread occasionally until bread is saturated and custard is mostly absorbed, about 5 minutes more.

Assembly

  1. 9

    Carefully transfer mixture to a 13- by 9-inch baking dish and gently press cubes into custard.

  2. 10

    Using a pastry brush, dab melted butter over top of bread.

  3. 11

    In a small bowl, combine the remaining 1 tablespoon sugar and remaining 1/4 teaspoon cinnamon.

  4. 12

    Sprinkle the cinnamon-sugar mixture evenly over top.

Baking

  1. 13

    Place bread pudding on a rimmed baking sheet and bake at 350°F (175°C) until custard has just set, top is lightly browned and crisp, and pressing center of pudding with finger reveals no runny liquid, about 30 minutes.

  2. 14

    *(An instant-read thermometer inserted into center of pudding should read about 170°F; 75°C.)*

  3. 15

    Transfer to wire rack and cool until pudding is set, about 30 minutes.

  4. 16

    Serve warm.