Bread Pudding that’s Sweetened to Perfection (with Optional Sauce!)

My classic bread pudding recipe is easy and oh so cozy. Customize it with dried fruit, nuts, or chocolate, or keep it simple and serve with the buttery sauce.

Ingredients

16oz stale Challah bread (use day-old, slightly stale bread for best results)
½ cup light brown sugar, firmly packed (100g)
¼ cup granulated sugar (50g)
4 Tablespoons unsalted butter, melted (57g)
1 Tablespoon vanilla extract
1 ½ teaspoons ground cinnamon
¾ teaspoon table salt
5 large eggs
1 ½ cups whole milk (354ml)
1 cup heavy cream (120ml)
2 Tablespoons salted or unsalted butter, cold, cut into pea sized pieces (28g)
2 Tablespoons turbinado sugar, for topping (optional)
For the sauce (optional, but tasty!)
4 tablespoons unsalted butter (57g)
¼ cup light brown sugar, firmly packed (50g)
¼ cup granulated sugar (50g)
¼ cup heavy cream (60ml)
⅛ teaspoon salt
½ teaspoon vanilla extract

Instructions

00:00 Introduction
00:18 Preheat oven to 375F (190C).
00:24 Cut bread into 1” cubes and set aside.
02:04 In a large mixing bowl, combine sugars, melted butter, vanilla extract, cinnamon, and salt and whisk until well combined.
02:56 Add eggs and whisk well.
03:50 Add milk and heavy cream and whisk until mixture is well combined.
04:15 Place bread pieces in a large mixing bowl and pour egg mixture evenly over bread. Gently toss with a spatula until bread is thoroughly coated with the custard.
05:15 Pour contents evenly into 2.5qt casserole dish (make sure you add all the liquid from the bowl!).
06:35 Dot the top of the bread with the butter pieces. If desired, sprinkle the entire surface evenly with turbinado sugar.
07:08 Transfer to center rack of 375F (190C) oven and bake for 50-55 minutes. The surface will be browned and the center will still be slightly jiggly when finished baking. Prepare sauce (if using) while bread pudding cools.
For the sauce
07:51 In a small saucepan, combine butter, sugars, heavy cream, and salt. Heat over medium-low heat, stirring often, until sugar is melted.
08:50 Increase heat to medium and bring mixture to a boil, stirring often.
09:03 When mixture reaches a full rolling boil, remove from heat, add vanilla extract, and stir well. Allow mixture to cool for about 10 minutes or so, it will thicken as it cools.
09:50 Drizzle approximately half the sauce over the surface of the bread pudding, reserving the rest for serving on the side. Enjoy!

Notes
Bread
Challah bread or brioche are the best bread choices for this recipe. French bread could also be used.
Slightly stale bread (it shouldn’t be too soft!) is best to use as it keeps the dish from becoming too soggy. I’ll unwrap my bread and let it sit on the counter for a day or two before using. If your bread is too fresh, you can speed up the process by cutting it and scattering the pieces evenly over a baking sheet and baking at 300F for 10 minutes.
Raisins.
I do not prefer to use raisins in my recipe, but they can often be found in bread pudding. Feel free to stir in a cup when combining the bread and custard.
Make ahead instructions
This dish does well when prepared in advance! Follow steps 1-7. Cover tightly and refrigerate overnight. When ready to bake, dot with butter, sprinkle with turbinado sugar (if using) and proceed with the recipe as written.
Storing
After baking, allow to cool then cover tightly and store in the refrigerator for up to 3 days. You may also cover tightly and freeze for up to several months (thaw overnight in the refrigerator before reheating in the microwave or covered with aluminum foil in 325F (165C) oven until warmed through.