A bread pudding you can have your way. See below for variations to make it coconut or chocolate. If you favor a soft, creamier, custardy texture from top to bottom, bake in an 8x8" pan. If you want to maximize the top layer of buttery crispiness, bake in a shallower pan with more surface area, such as a 1½-qt. oval baking dish. This is part of BA's Best, a collection of our essential recipes.
Ingredients
8 servings
½
1
½
1½
1½
⅓
¼
1
¼
1
2
2
¼
Preparation
Step 1
Preheat oven to 300°. Spread torn bread on a rimmed baking sheet and bake, tossing halfway through and reducing oven temperature if bread is getting too golden, until pieces are very dry and slightly toasted, 25–35 minutes. (Dry bread will absorb the custard without disintegrating, which is why this step is important.) Let cool, then transfer to a large bowl.
Step 2
Meanwhile, heat cinnamon, vanilla bean, cream, milk, granulated sugar, and salt in a medium saucepan over medium-high. As soon as mixture starts to boil (watch closely or milk will boil over top of pot!), remove from heat. Whisk in orange zest and 2 Tbsp. butter and let steep 30 minutes. Pluck out and discard cinnamon stick, vanilla bean, and orange zest.
Step 3
Brush a 1½–2-qt. baking dish with butter. Pour milk mixture into a blender. Add egg and egg yolks and blend, starting on low and increasing speed to high, until mixture is light and foamy, 20–30 seconds. Pour over reserved bread and toss to coat. Scrape into prepared pan. Cover tightly with plastic wrap and chill at least 3 hours and up to 12; this gives bread time to evenly soak up custard.
Step 4
Arrange a rack in center of oven; preheat to 300°. Brush remaining 2 Tbsp. butter over cold bread pieces. Sprinkle with raw sugar, then top with almonds, if using. Bake bread pudding until lightly golden, puffed, pulling away from edges of pan, and butter is bubbling, 30–40 minutes. Let cool 1 hour before serving.
Step 5
Do Ahead: Bread pudding can be made 1 day ahead. Let cool; cover and chill.
For Chocolate Bread Pudding
Step 6
Add 6 oz. chopped bittersweet chocolate (70% cacao or higher) and 2 Tbsp. unsweetened cocoa powder to scalded milk mixture instead of butter and whisk until melted and smooth.
Step 7
When ready to bake, top bread pudding with 1 oz. chopped bittersweet chocolate. Sprinkle with raw sugar, then top with ¼ cup chopped pecans instead of almonds. Bake as directed.
For Coconut Bread Pudding
Step 8
Add one 13.5-ounce can unsweetened coconut milk instead of heavy cream to whole milk mixture. As soon as mixture bubbles, remove from heat and whisk in 2 Tbsp. virgin coconut oil instead of butter and a strip of lime zest instead of orange. Let steep 30 minutes. Pluck out and discard cinnamon stick, vanilla bean, and lime zest.
Step 9
Brush baking dish with 2 Tbsp. melted virgin coconut oil instead of butter. Brush 2 Tbsp. melted virgin coconut oil instead of butter over cold bread pieces. Sprinkle with raw sugar, then top with ¼ cup unsweetened coconut flakes instead of almonds. Bake as directed.
Leave a Review
Reviews (7)
Back to TopSo do you need 2 lb of bread (as if a lg challah is 4 lb) or 1 lb (1/2 a 2 lb large loaf)?
Jamey L
Beaumont, TX
6/21/2020
Highly recommend! I used leftover cinnamon raisin sourdough, and although I only had 6-7 cups of bread cubes, the dry-to-wet ratio seemed perfect. (If you have any extra liquid, though, I suspect it would make for some great French toast...)
Claire Christoff
Indianapolis, IN
5/22/2020
I made this with less time than I should have planned for, and it still turned out delicious. I forgot I had to soak the dried bread for a few hours in the milk/egg solution, but I managed to get in about 45 minutes, maybe an hour before putting it in the oven. I think 3 hours would be plenty enough! Next time I make this, Im going to use a little more vanilla bean with the milk, and sprinkle more sugar and almonds on the top before baking. Overall, Im just impressed I made bread pudding and it was delicious!
carlymckenie86
Portland, OR
5/18/2020
This has been my go-to bread pudding recipe-base for years now (I prepare it at night and chuck it in the oven for an easy, impressive brunch). I can't get Challah bread, but I've made it with stale bread rolls, croissants, brioche, donuts... and different varieties of milky stuff (oat or almond milk, kefir, ricotta, sour cream). However, I sometimes have liquid left over or need to add more, depending on how dry the bread is and which oven dish I am using. Someone with Bafan123's problem maybe needs to adjust the liquid-to-bread-ratio, too. Oh, and since it's essentially a leftover-dish, reheating it won't work! I have leftovers at room temp, but never reheated. When combined with warm apple compote, it takes on some its warmness. But really, it's best when eaten all at once! When you want it on two consecutive days, make the whole thing, but divide it up in two oven dishes, and just pop one into the oven. :)
mmarie
Germany
10/3/2019
Just as an update....it tastes worst the next day, chilled. Ended up throwing away the entire thing. No one in the house or at work liked it... and they eat anything.
bafan123
Florida
6/22/2019
Great flavor from the cinnamon and the orange peel.... but too DRY!!! It's like eating sweet, semi-soggy, bread.....NO no no
bafan123
Florida
6/17/2019