Bread Pudding with Raisins

My grandmother never wrote down recipes, but bread pudding was the one she made from muscle memory. I remember standing on a chair watching her transform stale bread into something magical, the kitchen filling with cinnamon and butter while she explained that good cooks never waste anything. That lesson stuck with me through years of apartment cooking and late-night dessert cravings.

Last winter I made this for a dinner party when my grocery shopping had fallen through. I had nothing but some challah from the weekend and basic pantry staples. My friends acted like I'd orchestrated some elaborate menu, asking for thirds while snow fell outside the window. Sometimes the best dishes come from having almost nothing left to give.

Ingredients

• Day-old bread: Brioche or challah absorb the custard beautifully without turning mushy, and their slight sweetness builds a better flavor foundation than sandwich bread ever could
• Whole milk and heavy cream: This combination creates that luxurious restaurant-quality texture while keeping the pudding from becoming too dense
• Large eggs: Room temperature eggs incorporate more smoothly into the custard, preventing those little cooked egg bits that can ruin the silky finish
• Unsalted butter: Melted butter adds richness and helps create that gorgeous golden top that makes the first serving feel impossible to resist
• Granulated and brown sugar: Using both sugars gives depth, with the brown sugar adding subtle caramel notes that plain white sugar misses completely
• Pure vanilla extract: Real vanilla makes a noticeable difference here, marrying the spices and dairy into something cohesive rather than scattered
• Ground cinnamon and grated nutmeg: Freshly grated nutmeg is worth the extra effort, releasing aromatic oils that pre-ground spice lost months ago
• Raisins: Plump them in warm water for 10 minutes before adding if they seem dried out, preventing those tough chewy bits that can distract from each spoonful

Instructions

Get your oven ready:

Preheat to 350°F and butter a 2-quart baking dish thoroughly, getting into all the corners so nothing sticks later

Build the foundation:

Spread your bread cubes evenly across the prepared dish and scatter those raisins throughout so every serving gets some

Whisk the magic:

In a large bowl, beat together eggs, milk, cream, both sugars, vanilla, cinnamon, nutmeg, and salt until the mixture feels completely smooth

Add richness:

Stir in the melted butter while the mixture is still moving, incorporating it fully so it doesnt separate

Bring it together:

Pour the custard slowly over the bread, gently pressing down to help every cube drink up the liquid, then let it rest for 10 minutes

Bake to perfection:

Bake for 40 to 45 minutes until the pudding puffs up beautifully and a knife in the center comes out clean

Finish with patience:

Let it cool slightly before serving, those first few minutes help the custard set just enough for cleaner scooping

Save

This recipe has saved more weeknight dessert emergencies than I care to admit. There is something deeply satisfying about turning what seems like nothing into something that makes people close their eyes and savor every bite.

Making It Your Own

I have found that swapping half the milk for half-and-half creates an incredibly velvety texture without much extra effort. The slight increase in fat content makes each spoonful feel more luxurious.

The Art of Customization

Dried cranberries bring a tart brightness that cuts through the richness, while chocolate chips turn this into something completely indulgent. Chopped pecans or walnuts add a pleasant crunch that contrasts beautifully with the soft custard.

Serving Suggestions

Warm bread pudding deserves something special on top. A drizzle of vanilla sauce or caramel takes it over the top, though a simple dusting of powdered sugar feels elegant too.

• Vanilla ice cream melts perfectly into warm portions
• A dollop of whipped cream adds lightness
• Serve within an hour of baking for the best texture

Save

Some desserts are about celebration and others are about comfort. This one manages to be both, turning simple ingredients into something that feels like a warm embrace.

Recipe FAQs

→ What type of bread works best?

Day-old brioche or challah bread offers optimal texture and richness for the dish.

→ Can I substitute raisins with other ingredients?

Yes, dried cranberries or chocolate chips can be used to vary the flavor profile.

→ How long should the custard soak before baking?

Let the bread soak in the custard mixture for about 10 minutes to absorb flavors evenly.

→ What temperature is ideal for baking?

Baking at 350°F (175°C) ensures a golden top and a fully set center.

→ Is it necessary to use butter in the custard?

Butter adds richness but can be adjusted or substituted with other fats like oil or margarine.