Bread Pudding Recipe

Preheat and prepare dish

Preheat the oven to 350°F (175°C). Lightly butter a 2-quart (or 9x9-inch) baking dish or spray with nonstick spray.

Prepare bread

If using fresh bread, dry it in a low oven (250°F/120°C) for 10–15 minutes until slightly crisp but not browned. Tear or cut into roughly 1-inch pieces and place in a large mixing bowl.

Make the custard

In a large bowl or mixing pitcher, whisk together the eggs, granulated sugar, brown sugar, salt, vanilla extract, ground cinnamon, and grated nutmeg until smooth and sugar begins to dissolve. Whisk in the milk and heavy cream until fully combined.

Combine bread and add-ins

Pour the torn bread pieces into the custard and gently press with a spatula so the bread soaks up the liquid. Stir in the melted butter, soaked and drained raisins (if using), and orange zest (if using). Allow the mixture to sit for 10–15 minutes so the bread absorbs the custard, stirring once or twice to distribute evenly.

Transfer to baking dish

Pour or spoon the soaked bread-and-custard mixture into the prepared baking dish, spreading it into an even layer. If some dry bits remain on top, press them gently into the liquid with the back of a spoon.

Bake

Place the baking dish in the center of the preheated oven and bake for 35–45 minutes, or until the custard is set around the edges and slightly jiggly in the center (an instant-read thermometer inserted into the center should read about 175°F/80°C). The top should be golden-brown.

Rest

Remove from the oven and let the bread pudding rest for 10–15 minutes. This helps the custard finish setting and makes it easier to portion.

Serve

Dust lightly with powdered sugar if desired and serve warm with caramel sauce or vanilla custard poured over individual portions.