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Simply the Best Bread Pudding

The scent of warm bread pudding transports me back to my grandmother’s kitchen. Her bread pudding wasn’t just a dessert; it was a hug on a plate, a comforting end to a long day, and a testament to her resourcefulness, turning humble ingredients into something truly special. I remember standing on a stool beside her, mesmerized as she transformed day-old bread into a golden, custardy masterpiece, her love infused into every step. It was a recipe born out of necessity, yet elevated to an art form.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 8
Dietary Type: Comfort Food

Ingredients

1 lb loaf day-old challah, cubed (Jewish egg bread)
8 large eggs
3 1/2 cups whole milk
1 1/2 cups whipping cream
2 cups sugar (white, brown, or a combination)
1 tablespoon vanilla extract
1/8 teaspoon nutmeg (preferably fresh ground)
1 cup raisins or 1 cup dried cherries

Equipment Needed

13 x 9 x 2 inch baking dish
Large mixing bowl
Whisk
Measuring cups and spoons

Instructions

Start by generously buttering a 13 x 9 x 2 inch baking dish. This will prevent the bread pudding from sticking and add a subtle richness to the edges.
In a separate large bowl, combine all the ingredients except the cubed challah and the raisins or dried cherries. This includes the eggs, whole milk, whipping cream, sugar, vanilla extract, and nutmeg.
Using a whisk, mix the wet ingredients together until the eggs are thoroughly incorporated and the sugar is dissolved. Be careful not to over-whisk, as this can introduce too much air and affect the final texture.
Add the cubed challah bread and the raisins or dried cherries to the bowl with the wet ingredients. Gently mix until the bread is well combined and begins to absorb the liquid. Ensure all the bread is moistened, but avoid crushing or breaking it down too much.
Pour the entire mixture into the prepared buttered baking dish, spreading it evenly.
Refrigerate the bread pudding for a minimum of 2 hours, or up to overnight. This allows the bread to fully soak up the custard and the flavors to meld together. A longer refrigeration time won’t hurt; in fact, it can even improve the final result. This step is crucial for achieving the right texture.
When you’re ready to bake, preheat your oven to 350°F (175°C).
Bake the bread pudding for 1 hour and 15 minutes, or until it is golden brown on top and set in the center. A good way to check for doneness is to insert a knife into the center; it should come out clean, or with just a few moist crumbs clinging to it. If the top is browning too quickly, you can loosely tent it with foil during the last 15-20 minutes of baking.
Remove the bread pudding from the oven and let it cool slightly before serving. It can be served warm or at room temperature, depending on your preference.

Expert Tips & Tricks

Bread Choice Matters: While challah is ideal, brioche or even croissants can be used for a richer flavor. Stale bread is essential; it absorbs the custard better. If your bread isn’t stale enough, you can dry it out slightly in a low oven.
Spice it Up: Feel free to experiment with different spices. Cinnamon, cardamom, or even a pinch of ground ginger can add a unique twist.
Adding Depth with Alcohol: A splash of bourbon, rum, or amaretto liqueur to the custard mixture can elevate the flavor profile. Add it sparingly, about 1-2 tablespoons, to avoid overpowering the other flavors.
Preventing Soggy Bottoms: Make sure to use a baking dish that’s the correct size. If the dish is too large, the custard will spread out too thinly and the bottom may become soggy.
Customize with Extras: Chocolate chips, chopped nuts (pecans, walnuts), or a swirl of caramel can be added for extra indulgence.

Serving & Storage Suggestions

Serve the bread pudding warm or at room temperature. A dollop of sweetened real whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce makes a perfect accompaniment. Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can warm individual portions in the microwave or bake the entire dish in a low oven until heated through. Bread pudding can also be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	703.9 kcal	N/A
Calories from Fat	254 g	36%
Total Fat	28.2 g	43%
Saturated Fat	14.8 g	73%
Cholesterol	286.8 mg	95%
Sodium	370.5 mg	15%
Total Carbohydrate	98.4 g	32%
Dietary Fiber	2 g	7%
Sugars	67.5 g	269%
Protein	16.5 g	33%

Variations & Substitutions

Dairy-Free: Substitute the whole milk and whipping cream with full-fat coconut milk or a blend of almond milk and coconut cream.
Gluten-Free: Use gluten-free challah or a similar gluten-free bread.
Spiced Apple Bread Pudding: Replace the raisins or dried cherries with diced apples sautéed with cinnamon and brown sugar.
Chocolate Chip Bread Pudding: Add 1 cup of chocolate chips to the bread pudding mixture for a decadent treat.
Citrus Zest: Add the zest of an orange or lemon to the custard for a bright, refreshing flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of bread?
A: Yes, while challah is recommended, brioche, croissants, or even day-old French bread can be used. The key is to use a slightly sweet, sturdy bread that will hold its shape and absorb the custard well.

Q: Can I make this ahead of time?
A: Absolutely! Bread pudding is a great make-ahead dessert. You can prepare it up to the point of baking and refrigerate it for up to 24 hours. Just add a few extra minutes to the baking time if baking from cold.

Q: My bread pudding is soggy. What did I do wrong?
A: Soggy bread pudding is usually caused by too much liquid or not enough baking time. Make sure you’re using the correct amount of milk and cream, and that your bread is stale enough to absorb the liquid properly. Also, ensure the bread pudding is fully set in the center before removing it from the oven.

Q: Can I freeze bread pudding?
A: Yes, bread pudding freezes well. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Q: Can I reduce the amount of sugar?
A: Yes, you can reduce the sugar slightly, but keep in mind that sugar contributes to both the sweetness and the texture of the bread pudding. Start by reducing it by 1/4 cup and adjust to your preference.

Final Thoughts

I hope this recipe for Simply the Best Bread Pudding brings as much joy to your kitchen as it has to mine. It’s a versatile dish that can be adapted to suit your taste and preferences, making it perfect for any occasion. Don’t be afraid to experiment with different flavors and ingredients, and most importantly, have fun! Whether you’re serving it to family, friends, or simply treating yourself, I’m confident that this bread pudding will be a memorable and comforting delight. Share your creations and feedback – I’d love to hear how it turns out! Perhaps pair it with a cup of freshly brewed coffee or a scoop of vanilla bean ice cream. Enjoy!

Simply the Best Bread Pudding Recipe