Bread Pudding with Raisins

There's something magical about taking bread that's past its prime and transforming it into something that makes the whole house smell like warmth and comfort. My grandmother never let a single slice go to waste, and this recipe carries that same philosophy forward with its clever frugality turned into dessert luxury.

I made this for a rainy Sunday dinner last month when my friend came over feeling under the weather. Something about that first warm spoonful, with the soft custard and plump raisins, seemed to fix things that medicine couldnt touch.

Ingredients

• 8 cups day-old bread cubed: Brioche or challah work best because their eggy richness absorbs the custard beautifully without turning mushy
• 1 cup raisins: These little jewels burst with sweetness in every bite, creating pockets of concentrated flavor throughout the pudding
• 4 large eggs: The structure builders that transform milk and cream into that silky, set custard we're after
• 2 cups whole milk and 1 cup heavy cream: This combination gives you the perfect balance of richness without being overwhelmingly heavy
• 3/4 cup granulated sugar: Just enough sweetness to let the spices shine without making this dessert cloying
• 2 tsp vanilla extract: Use the good stuff here since this flavor shines through in every bite
• 1 tsp ground cinnamon and 1/4 tsp nutmeg: These warm spices are what make bread pudding taste like nostalgia itself
• 1/4 tsp salt: A pinch that balances all the sweetness and makes the other flavors pop
• 1 tbsp unsalted butter: For greasing the dish, ensuring nothing sticks and creating slight crisp edges

Instructions

Get your oven ready:

Preheat to 350°F and generously butter your 9x13-inch baking dish, paying attention to corners where sticking often happens

Build the foundation:

Spread those bread cubes evenly across your prepared dish and scatter the raisins throughout, tucking some beneath the surface for hidden surprises

Whisk up the magic liquid:

In a large bowl, beat eggs with milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt until the mixture feels completely smooth and unified

Let them get acquainted:

Pour that gorgeous custard over everything and press down gently with your hands, letting it sit for 10 minutes so the bread can drink it all in

Transform into gold:

Bake for 40 to 45 minutes until the top has turned a deep golden brown and the center doesnt jiggle like water when you gently shake the pan

The hardest part:

Let it cool slightly before serving, though I'll admit to burning my tongue more than once because the smell is simply too tempting to resist

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This recipe has saved countless dinner parties when I've forgotten to plan dessert. It's the kind of dish that makes people ask for seconds before they've even finished their first serving.

Making It Your Own

I've found that swapping half the raisins for chopped pecans or walnuts adds this incredible crunch that plays so nicely against the soft custard. The nuts toast slightly in the oven, releasing oils that perfume the entire pudding.

Serving Suggestions

While this needs absolutely nothing to be delicious, a drizzle of crème anglaise or a scoop of vanilla ice cream melting over the warm pudding takes it into restaurant territory. Powdered sugar sifted over the top right before serving adds such a lovely snowy contrast to that golden brown surface.

Make Ahead Wisdom

You can assemble the entire pudding up to 24 hours ahead and keep it covered in the refrigerator, which I think actually improves the flavor as everything gets to know each other better. Just add 5 to 10 minutes to the baking time if you're baking it cold from the fridge.

• Leftovers reheat beautifully in the microwave for about 30 seconds per serving
• This pudding actually tastes better the next day as the flavors continue to meld
• Wrap any cooled portions tightly and they'll keep in the refrigerator for up to four days

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There's quiet joy in turning something humble into something extraordinary, and that's exactly what this bread pudding does every single time.

Recipe FAQ

→ What type of bread is best to use?

Day-old brioche or challah works best for a tender, rich texture, but other firm, slightly stale breads can be used.

→ Can I soak the raisins before baking?

Yes, soaking raisins in rum or warm water for 15 minutes plumps them and enhances their sweetness.

→ How do I know when it’s fully baked?

It’s ready when the custard is set and the surface turns a golden brown color.

→ Are there any good add-ins for extra texture?

Chopped pecans or walnuts add a pleasant crunch and complement the creamy custard.

→ What are suitable serving suggestions?

Serve warm with a dusting of powdered sugar or a drizzle of vanilla sauce, whipped cream, or ice cream.