Ingredients
1 (1 lb.) loaf challah bread (about 10 cups cubed)
2/3 c. plus 1 tbsp. granulated sugar
2 eggs plus 3 egg yolks
1 tbsp. pure vanilla extract
1/2 tsp. kosher salt
1/4 tsp. nutmeg (optional)
2 c. heavy cream
2 c. whole milk
1/4 c. raisins (optional)
Preparation
Step 1 The day before: Slice bread into 1" cubes and leave out overnight to dry out. (Alternately, place bread on baking sheet and bake at 200º for 20 minutes, then let cool.) Increase oven temperature to 325º.Step 2In a large bowl, whisk to combine 2/3 cup sugar, eggs and egg yolks, vanilla, salt, and nutmeg if using. Whisk in milk and cream. Add bread and raisins if using, and toss to coat. Let mixture sit 10 minutes to allow bread to soak up custard. Step 3Transfer mixture to a 7”x 11” baking dish. Sprinkle top of bread pudding with remaining tablespoon sugar and bake until pudding is set, 40 to 45 minutes. Let cool 35 minutes before serving.
What should I serve with bread pudding? For the easiest desert, serve this up solo with dollops of whipped cream or scoops of vanilla ice cream—either will make this a sweet hit. Top with fresh sliced fruit or a fruit compote—like our homemade strawberry compote—if you’re serving this up at breakfast or Mother’s Day brunch. Can I add anything? One of our favorite things about this bread pudding recipe is how versatile it is—feel free to experiment! Not a fan of raisins? Add in any dried fruit you prefer, or switch it up by adding some fresh fruit into the mix. Not a nutmeg fan? Choose another spice—pumpkin pie spice, allspice, cardamom—to give a different, warming feel. This recipe is extremely forgiving, and adaptable to whatever you’re craving (or have on hand). How do I store bread pudding? Cover it tightly or transfer to an airtight container and place in the fridge, where it will last for up to three days (if you don’t devour it all before then 😏). Made it? Let us know how it went in the comment section below!
