Bread Pudding

A simple, satisfying favorite.

Why You'll Love This Recipe

• Crisp top, custardy interior, warm rum-soaked raisins.
• Rescues stale bread beautifully.
• Assemble the night before; bake in the morning.
• Warm comfort-food dessert with elegance.
• Bourbon sauce takes it over the top.

Ingredient Notes

• Brioche/challah is best for richness; baguette or sourdough also work.
• Soaking raisins keeps them plump rather than chewy specks.

Ingredient Substitutions

• Chocolate chips instead of raisins.
• Skip the rum/bourbon for kid-friendly.
• Add 1 cup chopped pecans for crunch.

Equipment Needed

• 9x13 or 2-quart baking dish
• Large mixing bowl
• Small saucepan

Prep Tips

• Dry the bread if not stale — fresh bread can't absorb properly.
• Refrigerate overnight for deepest flavor.

Instructions

1. 1

   Gather and prep: 4 slices bread, 1 cup milk, 1 large egg, 1 cup sugar, 2 tbsp butter, 1 tsp cinnamon. Measure everything before you start cooking so the cook moves quickly.

2. 2

   Cube bread in dish.

3. 3

   Whisk milk, egg, sugar, cinnamon, pour over.

4. 4

   Dot with butter.

5. 5

   Bake 350°F 45 min.

Artsi Pro Tips

• Stale bread is non-negotiable — fresh bread turns to mush.
• Press the bread into the custard before baking so the tops crisp.
• Let it rest 10 min — custard finishes setting.

Common Mistakes

• Fresh bread — gummy texture.
• Underbaking — wet center.
• Custard not poured over evenly — dry tops.
• Skipping the rest — runny when cut.

Recipe Tags