Bread Pudding
A classic bread pudding features a creamy interior with a crunchy, golden crust, perfect for any gathering or special occasion.
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Instructions
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Preheat the oven to 325°F and grease a 9x13-inch pan.
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Cut one loaf of day-old French bread into 1-inch cubes.
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In a large bowl, beat 5 eggs until light, then whisk in 3/4 cup sugar until dissolved; combine with 2 cups milk, 2 cups heavy cream, 1 tablespoon vanilla extract, 3/4 teaspoon cinnamon, and 1/4 teaspoon salt.
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Stir 6 cups of the cubed bread into the mixture and let it rest for 20 minutes.
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Separately, soak 3/4 cup raisins in warm water for 10 minutes, then drain; toast 1 cup chopped nuts on a baking sheet at 325°F for 10 minutes until golden, then cool.
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Stir the drained raisins and cooled nuts into the bread mixture.
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Pour the mixture into the prepared pan, top with the remaining bread, and press down lightly.
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Brush the top bread pieces with 2 tablespoons melted unsalted butter and sprinkle with a mixture of 1 tablespoon cinnamon and 2 tablespoons sugar.
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Bake for 45 minutes, or until the edges are set and the center slightly jiggles, then cool for 30 minutes before serving.