A bread pudding slice turns day-old bread into a soft, custardy center with a lightly golden top, then cuts neatly into portions once it has cooled. This straightforward baked version uses familiar ingredients, needs no special equipment, and works as a warm dessert or an easy make-ahead treat.
Ingredients
- 8 cups (about 300 g) day-old bread, cut into 1-inch cubes (roughly 8–10 slices; see note below)
- 2 cups (480 ml) whole milk
- 3 large eggs
- ½ cup (100 g) granulated sugar
- 3 tablespoons (42 g) unsalted butter, melted, plus extra for greasing
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine salt
- ½ cup (75 g) raisins, optional
- 1 tablespoon demerara or brown sugar, optional, for the top
Instructions
- Prepare the dish and oven. Heat the oven to 350°F (175°C). Lightly butter an 8-inch square baking dish, about 2 inches deep. If your bread is fresh or very soft, spread the cubes on a baking sheet and bake for 8–10 minutes, stirring once, until dry on the surface but not browned. Let them cool briefly.
- Arrange the bread. Put the bread cubes in the prepared dish, distributing them evenly. Scatter the raisins among the cubes if using. The bread should fill the dish loosely; avoid packing it down, which can make the finished pudding dense.
- Mix the custard. In a large bowl, whisk the eggs and sugar until combined. Whisk in the milk, melted butter, vanilla, cinnamon, and salt. Make sure the butter is warm rather than hot before adding it, so it does not cook the eggs.
- Soak the bread. Pour the custard evenly over the bread. Press the cubes down gently so they get wet, but do not mash them. Leave the dish at room temperature for 15 minutes, pressing once more halfway through. Most of the liquid should be absorbed, though the bread need not be completely submerged. For a softer, more evenly soaked result, cover and refrigerate it for up to 12 hours instead; bake it straight from the refrigerator, allowing a few extra minutes.
- Bake. Sprinkle the top with demerara or brown sugar if you like a crisp finish. Bake uncovered for 40–50 minutes, until the center is set, the top is golden, and a knife inserted near the center comes out without liquid custard. If checking with a food thermometer, the center should reach at least 160°F (71°C), the safe temperature for an egg-based dish.
- Cool and slice. Rest the pudding in its dish for at least 20–30 minutes before cutting. It will be very soft when hot and will firm as it cools. For the neatest slices, let it cool until warm or at room temperature, then cut into squares with a sharp knife.
Tips
- Choose bread with some structure. Day-old white sandwich bread, brioche, challah, French bread, or a mild sourdough all work. Use the listed weight as a better guide than slice count, since loaves vary. Very crusty bread can be used, but cut it small and allow a longer soak.
- Adjust for fresh bread. Drying fresh cubes briefly in the oven helps them absorb custard without turning gluey. Do not toast them deeply; browned bread can make the pudding dry before its center sets.
- Watch the center, not just the edges. A puffed, brown top can be ready while the middle remains loose. Check near the center and continue baking in 5-minute increments if needed. If the top is browning too quickly, tent it loosely with foil.
- Keep food safety in mind. Do not leave the egg-and-milk mixture at room temperature for more than 2 hours total (1 hour if the room is above 90°F/32°C). Refrigerate leftovers promptly.
Serving Suggestions
Serve a slice warm or at room temperature. A spoonful of lightly whipped cream, vanilla ice cream, or thick plain yogurt balances the sweet, custardy bread. For a simple finish, dust with powdered sugar or drizzle with warm custard sauce, caramel sauce, or maple syrup. Add fresh berries or sliced apples for a bright contrast. If serving after a meal, cut smaller squares; the pudding is rich and filling, especially when made with buttery bread.
Variations
For a less sweet version, reduce the sugar to ⅓ cup and leave off the crunchy topping. Swap raisins for the same quantity of dried cranberries, chopped dates, or chocolate chips; scatter additions through the bread so they do not all sink to the bottom. For a citrus note, add 1 teaspoon finely grated orange zest. You can replace up to ½ cup of the milk with cream for a richer pudding, or use unsweetened dairy-free milk and a plant-based butter alternative. These swaps may change the texture slightly, so still check that the center is set before serving.
Storage and Reheating
Cool leftovers, then cover the dish or transfer slices to an airtight container and refrigerate within 2 hours of baking. Keep refrigerated for up to 3–4 days. Reheat an individual slice in the microwave in 20–30-second bursts until steaming hot, or warm several portions in a covered baking dish at 325°F (165°C) for about 15–20 minutes. Remove the cover for the last few minutes if you want the top to crisp. Reheat only the portions you plan to eat. For longer storage, freeze cooled slices, wrapped individually and placed in a freezer-safe container, for up to 2 months. Thaw overnight in the refrigerator and reheat until steaming hot; freezing may soften the texture.
Frequently Asked Questions
What is the best bread for bread pudding slice?
Day-old bread that is slightly dry and sturdy is easiest to work with. Brioche and challah make a rich, tender slice; white bread or French bread gives a more neutral result. Avoid bread that is moldy or strongly flavored unless you want that flavor in the pudding.
Can I make it ahead?
Yes. Assemble the bread and custard, cover the dish, and refrigerate it for up to 12 hours before baking. Bake directly from cold and allow extra time, checking the center for doneness rather than relying only on the clock. Do not leave the uncooked mixture out overnight.
Why is my bread pudding soggy in the middle?
It may need more baking time, or the bread may have been packed too tightly and soaked unevenly. Check that the center has reached 160°F (71°C) and is set rather than liquid. Resting for at least 20 minutes also helps the custard firm before slicing.
Why did my slice turn out dry?
Dryness can come from using too little bread relative to the custard, baking too long, or using very dry bread without giving it enough time to soak. Weigh the bread when possible, check early toward the end of the baking range, and remove the dish once the center is set.
Can I make bread pudding without raisins?
Absolutely. Leave them out for a plain cinnamon-vanilla pudding, or replace them with another add-in in the same amount. The recipe will bake the same way without fruit.
How do I get clean slices?
Let the pudding cool for at least 20–30 minutes before cutting; it is delicate straight from the oven. For especially tidy portions, cool it further, use a sharp knife, and wipe the blade between cuts.