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Classic Bread Pudding

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Ingredients

Warning0 allergens identified

Classic Bread Pudding

nonstick cooking spray

3 tablespoons raisins(optional)

1 tbsp bourbon whiskey(optional)

1 loaf day-old challah(or Italian bread, 16-18 oz per loaf)

3 eggs

2 ½ cups half and half

½ cup sugar

3 tablespoons butter(melted)

2 teaspoons vanilla extract

1 tsp cinnamon

⅛ tsp salt

powdered sugar

Instructions

Preheat the oven to 350°F.

Spray a 9-inch square baking dish liberally with nonstick cooking spray. Set aside.

If using raisins, place the raisins and bourbon in a small bowl. Let the raisins soak while you prepare the bread pudding.

Cut the bread into 1-inch cubes and set aside.

In a large mixing bowl, whisk together the eggs, half-and-half, sugar, butter, vanilla extract, cinnamon, and salt until combined. Add the bread cubes and soaked raisins (if using) to the mixture. Fold together with a rubber spatula until bread is thoroughly coated.

Transfer the bread mixture to the prepared baking dish and smooth into an even layer. Cover the dish with aluminum foil.

Bake the bread pudding on middle rack of oven for 30 minutes.

Carefully remove the foil. Continue baking until bread pudding is golden brown on top and a toothpick inserted in the center comes out clean, 15-20 minutes.

Check to see that bread pudding is done. Remove from oven or add time as needed.

If serving warm, allow the bread pudding to cool for at least 15 minutes before plating. To serve cold, chill the bread pudding in the refrigerator for at least 2 hours. Dust with powdered sugar immediately before serving, if desired.

Video Tutorial Bite Tutorial

Nutrition

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Tips & Tricks (5)

Day-Old Bread is Non-Negotiable 🍞
Use bread that's at least 24 hours old; fresh bread will become mushy instead of absorbing the custard evenly. Day-old challah has the perfect density to create a custardy center with slight texture variation.
Pre-Soak Raisins in Bourbon 🥃
Soak your raisins in bourbon for at least 30 minutes (or overnight) before adding to the mixture to plump them up and infuse deep flavor throughout the pudding.
Water Bath is Essential 💧
Always bake your bread pudding in a water bath (bain-marie) to ensure gentle, even cooking and prevent the custard from curdling or the edges from overcooking.
Temper Your Eggs Properly 🥚
Slowly add the warm half-and-half mixture to beaten eggs while whisking constantly to prevent scrambling, ensuring a silky smooth custard base.
Cool Before Serving for Best Texture 🧊
Let the bread pudding rest for 15-20 minutes after removing from the water bath; this allows the custard to set properly and makes serving cleaner and more elegant.