Bread Pudding with Raisins

The apartment smelled like butter and cinnamon on that rainy Sunday morning when I first attempted bread pudding. My grandmother had mentioned it casually during our weekly phone call, how she used to salvage stale bread with nothing but eggs and milk. I had a brioche loaf from the farmers market sitting on my counter, growing staler by the hour. Something about transforming something old into something new felt oddly fitting for that particular week.

I made this for a book club meeting that was supposed to be small but somehow expanded to eight people around my dining table. Someone brought wine, someone else brought salad, and this bread pudding sat steaming gently in the center. There were absolute seconds taken before anyone spoke, and then the conversation turned entirely to grandmothers and thrift. I've since learned that bread pudding is rarely just about the ingredients on the counter.

Ingredients

• Day old bread: Brioche or challah absorb the custard beautifully and hold their structure through baking
• Whole milk and heavy cream: This combination creates that restaurant quality richness you can't fake with just milk
• Eggs: Room temperature eggs will blend more smoothly into your custard base
• Both granulated and brown sugar: The brown sugar adds a subtle molasses depth that white sugar alone misses
• Vanilla extract: Pure vanilla is non negotiable here, the fake stuff tastes chemical in something so simple
• Cinnamon and nutmeg: Freshly grated nutmeg makes a difference you can actually taste
• Raisins: Plump them in warm water for ten minutes if they seem particularly dry
• Melted butter: Buttering your dish creates those lovely caramelized edges everyone fights over

Instructions

Get your oven ready:

Preheat to 350°F and butter a 2 quart baking dish thoroughly, including the corners

Build the foundation:

Spread your bread cubes evenly in the dish and scatter the raisins across the top like you're planting tiny seeds

Whisk the magic:

In a large bowl, beat eggs with milk, cream, both sugars, vanilla, cinnamon, nutmeg, and salt until the mixture feels silky and uniform

Bring it together:

Stir in the melted butter, then pour everything over your waiting bread, pressing down gently to help each cube drink its fill

Let it rest:

Walk away for exactly ten minutes, letting the bread soften and absorb all that liquid goodness

Bake until golden:

Slide into the oven for 40 to 45 minutes, watching for that moment when the center puffs up like a proud soufflé and turns golden brown

The waiting game:

Let it cool for about ten minutes before serving, which helps the custard set just enough

Save

My neighbor texts me every time she sees day old bread marked down at the grocery store now. We've established this little unspoken agreement about who gets to make the pudding this time. There's something about the ritual of it, the way the house fills with warmth while the rain taps against the windows. Food has this way of creating its own community around a single dish.

Choosing Your Bread

I've experimented with everything from sourdough to cinnamon swirl bread, and each brings something different to the table. Brioche remains my favorite for its buttery crumb and tendency to become almost custard like in texture. Challah works beautifully too, with its slightly sweeter profile and tighter structure. Even plain white sandwich bread will work in a pinch, though you might want to reduce the milk slightly since it absorbs liquid more greedily.

Make Ahead Wisdom

This pudding actually improves if you assemble it the night before and let it sleep in the refrigerator. The bread has more time to soak up every drop of custard, resulting in an almost impossibly creamy texture. Just add about five minutes to your baking time since you're starting with a cold dish. I've also baked it fully, cooled it, and reheated individual portions the next morning for what might be the world's most indulgent breakfast.

Serving Suggestions

While this pudding is perfectly delicious on its own, a dollop of lightly sweetened whipped cream adds a lovely contrast. A drizzle of warm caramel sauce takes it into dinner party territory. During winter, I've been known to serve it alongside a mug of spiced chai. The options here are really about what comfort means to you on any given evening.

• Warm it slightly before serving leftovers, cold bread pudding loses its magic
• A dusting of powdered sugar right before serving makes everything look intentional
• The corners and edges are prized territory, consider who deserves them carefully

Save

This recipe taught me that some of the best things in the kitchen start with what we almost threw away.

Recipe FAQs

→ How do I ensure the bread absorbs the custard well?

After pouring the custard over the bread, gently press down to help the bread soak it evenly. Letting it stand for about 10 minutes before baking improves absorption.

→ Can I use different breads for this dish?

Yes, brioche or challah are preferred for their richness, but other day-old breads like French or white bread work well too.

→ What can I substitute for raisins?

Dried cranberries, chopped nuts, or chocolate chips are excellent alternatives that add different textures and flavors.

→ How do I tell when the pudding is fully cooked?

Bake until the pudding is puffed and golden. A clean knife inserted in the center indicates it is done.

→ Can this be prepared ahead of time?

Yes, you can assemble the custard and bread mixture, refrigerate it overnight, then bake just before serving for convenient timing.