Bread Pudding Raisins Classic

The kitchen was freezing that first winter I attempted bread pudding, my tiny apartment radiator hissing in the corner while I wondered why anyone would bake bread twice. My grandmother had mentioned it casually over the phone, that old trick of transforming stale loaves into something magical, and I was desperate to stretch my grocery budget. When that cinnamon scent finally drifted up from the oven, fogging the windows, I understood why this dessert has survived generations of practical home cooks.

I brought this to a potluck during my first real job, nervous about cooking for people I barely knew. One colleague took three servings, and by the time I went to pack up leftovers, the dish was scraped completely clean. Someone actually asked for the recipe while still chewing, which I took as the highest possible compliment.

Ingredients

• 6 cups day-old bread: Brioche or challah absorb custard beautifully without turning to mush, though country bread works for a firmer texture
• 2 cups whole milk: Creates that rich, velvety base our grandmothers understood intuitively
• 1 cup heavy cream: The secret to restaurant-level indulgence without any fancy techniques
• 4 large eggs: Room temperature eggs incorporate more smoothly into the custard
• 1/2 cup unsalted butter melted: Brush your baking dish generously, and save a bit for the tops if you want extra golden spots
• 3/4 cup granulated sugar: Provides the baseline sweetness for the custard
• 1/4 cup light brown sugar: Adds subtle caramel depth that white sugar alone cannot achieve
• 1 1/2 tsp pure vanilla extract: Do not skimp here since vanilla carries all the other spices
• 1 tsp ground cinnamon: The warming spice that makes this taste like comfort itself
• 1/4 tsp grated nutmeg: Freshly grated makes a difference you can actually taste
• 1/4 tsp salt: Balances all that sugar and lets the flavors pop
• 3/4 cup raisins: Plump them in warm water first if they seem especially dry

Instructions

Prepare your baking dish:

Preheat oven to 350°F and butter a 2-quart dish thoroughly, getting into all the corners.

Arrange the bread foundation:

Spread bread cubes evenly in the dish and scatter raisins across the surface like you are planting tiny edible seeds.

Whisk the custard together:

Combine eggs, milk, cream, both sugars, vanilla, cinnamon, nutmeg, and salt until completely smooth and no sugar granules remain.

Blend in the butter:

Stir melted butter into the custard just before pouring to incorporate evenly.

Pour and press:

Pour custard slowly over the bread, then press down gently with clean hands so every cube drinks in the liquid. Let it rest for 10 minutes.

Bake to golden perfection:

Bake 40 to 45 minutes until puffed and golden, with a knife coming out clean from the center.

Rest before serving:

Let cool slightly so the custard sets, then serve warm with whatever toppings make you happy.

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My sister called me at midnight once, desperate because her bread pudding refused to set in the center. We discovered she had used fresh bread instead of stale, and too much of it. Now I always tell people to measure by weight the first time, or at least press the bread down firmly before baking.

Choosing Your Bread

The difference between brioche and sandwich bread here is dramatic. Brioche yields something almost custardy, while denser breads hold their shape better. I have used everything from bagels to croissants in a pinch, each bringing its own personality to the final dish.

Make-Ahead Magic

You can assemble this entire dish the night before and keep it refrigerated. In fact, overnight soaking creates an even more uniform texture. Just add 5 to 10 minutes to the baking time if it goes into the oven cold from the fridge.

Serving Suggestions That Wow

While plain bread pudding is lovely, a few thoughtful toppings transform it into dinner party material. Warm caramel sauce pooling into those custard pockets creates something almost scandalously good. A dollop of crème fraîche or tangy Greek yogurt cuts through the richness beautifully for those who find it too sweet on its own.

• Dust with powdered sugar right before serving for that bakery finish
• Toast extra nuts in butter and sprinkle over the top for texture contrast
• Serve alongside a scoop of vanilla ice cream for the ultimate temperature play

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There is something profoundly satisfying about turning what would be waste into something so deeply comforting. Every time I make this, I think of all the grandmothers who probably never measured a thing but somehow created perfection anyway.

Recipe FAQ

→ What type of bread works best?

Brioche or challah bread is preferred for its rich texture and flavor, but any day-old bread can be used.

→ Can I substitute raisins with other dried fruits?

Yes, dried cranberries, chopped nuts, or chocolate chips make excellent alternatives to raisins.

→ How long should the custard soak in the bread?

Let the custard mixture soak into the bread and raisins for about 10 minutes to ensure even absorption.

→ What oven temperature is recommended for baking?

Preheat the oven to 350°F (175°C) and bake until the pudding is golden and set, about 40–45 minutes.

→ Any tips for serving this dessert?

Serve warm with a drizzle of cream, vanilla sauce, caramel sauce, or a scoop of ice cream for added indulgence.