Bread Pudding
A comforting dessert made with rich challah or brioche, creamy custard, and warm spices.
Equipment
- 9x13 inch baking dish
- Mixing Bowls:
- Whisk
- Rimmed baking sheet
Ingredients
- 1 loaf unsliced challah or brioche bread about 1 pound, cut into 1-inch cubes
- 3 tablespoons unsalted butter plus extra for greasing the dish
- 4 large eggs
- 2 large egg yolks
- 1 medium orange or lemon finely zested (optional)
- 4 cups whole milk or half-and-half
- 1 cup granulated sugar
- 2 tablespoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1/2 cup dried fruit or chocolate chips optional
- Powdered sugar for serving (optional)
- Vanilla ice cream for serving (optional)
Instructions
- Preheat your oven to 300°F (150°C) and arrange bread cubes on a baking sheet. Bake for about 20 minutes until dry but not browned.
- Increase oven temperature to 350°F (175°C) and butter a 9x13-inch baking dish.
- Melt 3 tablespoons of butter and set aside. In a large mixing bowl, whisk together eggs and egg yolks until combined.
- Add citrus zest (if using), milk, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until smooth.
- Fold in the toasted bread cubes and any optional mix-ins. Let sit for a few minutes to absorb the custard.
- Transfer to the prepared baking dish, spreading evenly. Pour any remaining custard over the top and drizzle with melted butter.
- Bake for 45 to 50 minutes until golden brown and the custard is set. A knife inserted in the center should come out mostly clean.
- Let cool for 5 minutes before serving. Dust with powdered sugar or serve with vanilla ice cream.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.