Bread Pudding
🛠 Equipment
- Baking dish (20×25 cm)
- Whisk
- Mixing bowl
- Saucepan
- Knife
🛒 Ingredients
| 400 g | Stale bread (brioche or sandwich bread) | |
| 50 cl | Whole milk | |
| 20 cl | Heavy cream | |
| 4 | Eggs | |
| 120 g | Granulated sugar | |
| 80 g | Raisins | |
| 30 g | Unsalted butter | |
| 2 tsp | Vanilla extract | |
| 1 tsp | Ground cinnamon | |
| 2 tbsp | Brown sugar (for topping) |
Preparation
Step 1: Prepare the bread
Cut the stale bread into cubes of about 3 cm (1 inch).
Spread them in the buttered baking dish.
Scatter the raisins between the bread pieces.
Step 2: Prepare the custard mixture
In a saucepan, gently heat the milk and cream without boiling.
In a large bowl, whisk the eggs with the sugar until the mixture turns pale.
Add the vanilla extract and ground cinnamon.
Pour the warm milk in a thin stream over the egg mixture while whisking gently.
Step 3: Soak the bread
Pour the custard mixture evenly over the bread cubes.
Press down gently with a spatula so all pieces are well soaked.
Let rest for 30 minutes at room temperature, pressing occasionally.
Step 4: Bake the pudding
Preheat the oven to 170°C (340°F).
Sprinkle the top with brown sugar and small knobs of butter.
Bake for 40 to 45 minutes.
The pudding should be puffed up, golden, and still slightly jiggly in the center.
Step 5: Cool and serve
Let it cool for 10 minutes before serving.
Dust with a little cinnamon or powdered sugar.
Serve warm with a pitcher of custard or salted caramel sauce.
💡 Tips & variations
- Use day-old stale bread — it absorbs the milk-egg mixture better without falling apart.
- Soak the raisins in hot water or rum for 10 minutes before adding them.
- Let the bread soak for at least 30 minutes so it is fully saturated throughout.
- The pudding is done when the center jiggles slightly like a flan — do not overbake.
- Serve warm with custard, salted caramel sauce, or a scoop of vanilla ice cream.
❓ Frequently asked questions
How long does this recipe take?
1h + 30 min soaking (15 min prep).
How many servings does this make?
8 servings.
How difficult is this recipe?
easy.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
