Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 cups (about 340 g) day-old rustic bread, cut into 1-inch cubes
- 3/4 cup (60 g) old-fashioned rolled oats
- 1 cup (150 g) raisins or dried cranberries
- 4 large eggs
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream, plus more for serving (optional)
- 3/4 cup (150 g) packed light brown sugar
- 3 tbsp (42 g) unsalted butter, melted (plus more for greasing)
- 2 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground allspice (optional)
- 1/2 tsp kosher salt
- 2 tbsp (24 g) demerara sugar (optional topping)
- Caramel sauce for serving (optional)
Do This
- 1) Heat oven to 350°F (175°C). Butter a 9 x 13-inch (23 x 33 cm) baking dish.
- 2) Add bread cubes, oats, and raisins/cranberries to the dish; toss to combine.
- 3) Whisk eggs, milk, cream, brown sugar, melted butter, vanilla, spices, and salt until smooth.
- 4) Pour custard over bread mixture; press gently so everything is soaked. Rest 15 minutes.
- 5) Sprinkle demerara sugar on top (optional). Bake 45–55 minutes until set and golden.
- 6) Cool 10 minutes. Slice and serve warm with a drizzle of cream or caramel.
Why You’ll Love This Recipe
- Cozy and custardy: Soft, creamy center with golden edges and a lightly crisp top.
- Rustic pantry-friendly: Perfect for using up day-old bread, oats, and dried fruit.
- Flexible: Use raisins or cranberries, swap the bread, and add nuts if you like.
- Great for brunch or dessert: Equally at home with coffee in the morning or caramel after dinner.
Grocery List
- Produce: none required (optional: fresh berries for serving)
- Dairy: unsalted butter, whole milk, heavy cream, eggs
- Pantry: rustic bread (day-old preferred), old-fashioned rolled oats, raisins or dried cranberries, light brown sugar, vanilla extract, ground cinnamon, ground nutmeg, ground allspice (optional), kosher salt, demerara sugar (optional), caramel sauce (optional)
Full Ingredients
Bread Pudding
- Bread: 8 cups (about 340 g) day-old rustic bread (country loaf, challah, brioche, or baguette), cut into 1-inch (2.5 cm) cubes
- Oats: 3/4 cup (60 g) old-fashioned rolled oats
- Dried fruit: 1 cup (150 g) raisins or dried cranberries
- Eggs: 4 large eggs
- Milk: 2 cups (480 ml) whole milk
- Cream: 1 cup (240 ml) heavy cream
- Sugar: 3/4 cup (150 g) packed light brown sugar
- Butter: 3 tbsp (42 g) unsalted butter, melted, plus 1 tbsp (14 g) softened butter for greasing the dish
- Vanilla: 2 tsp vanilla extract
- Warm spices: 1 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/8 tsp ground allspice (optional)
- Salt: 1/2 tsp kosher salt
- Optional crunchy top: 2 tbsp (24 g) demerara sugar
Optional Easy Caramel Drizzle (makes about 1 cup / 240 ml)
- 1 cup (200 g) granulated sugar
- 6 tbsp (85 g) unsalted butter, cut into pieces
- 1/2 cup (120 ml) heavy cream, warmed (microwave 20–30 seconds)
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
For Serving
- Warm heavy cream (2–4 tbsp per serving), or warm caramel sauce
- Optional: a pinch of cinnamon, extra dried fruit, or toasted nuts
Step-by-Step Instructions
Step 1: Preheat the oven and prep the pan
Arrange a rack in the center of the oven and preheat to 350°F (175°C). Generously grease a 9 x 13-inch (23 x 33 cm) baking dish with 1 tbsp (14 g) softened butter. This helps prevent sticking and adds flavor around the edges.
Step 2: Build the bread-and-oat base
Add the bread cubes, rolled oats, and raisins or dried cranberries to the greased baking dish. Toss well so the oats and fruit are evenly distributed. Spread the mixture into an even layer so the custard can soak in consistently.
Tip: If your bread is very fresh and soft, spread the cubes on a baking sheet and toast at 350°F (175°C) for 8–10 minutes, stirring once halfway, then proceed.
Step 3: Whisk the custard until smooth
In a large mixing bowl, whisk the 4 eggs until blended. Add the whole milk, heavy cream, brown sugar, melted butter, vanilla, cinnamon, nutmeg, allspice (if using), and kosher salt. Whisk for about 30–45 seconds until the sugar is mostly dissolved and the mixture looks uniform.
Step 4: Combine and press to soak
Pour the custard evenly over the bread mixture. Use a spatula or the back of a spoon to gently press the bread down so the top layer gets moistened. You should see the custard creeping up between the cubes—this is exactly what you want for a custardy bake.
Step 5: Rest so the oats and bread absorb the custard
Let the unbaked pudding stand at room temperature for 15 minutes. This short soak softens the oats and gives the bread time to drink in the custard for a creamy, cohesive texture.
Right before baking, sprinkle the top with 2 tbsp (24 g) demerara sugar if you’d like a lightly crackly, golden finish.
Step 6: Bake until set and golden
Bake at 350°F (175°C) for 45–55 minutes, until the top is deeply golden and the center looks set but still slightly wobbly when you gently shake the pan.
If you like to check with a thermometer, the center should read about 170°F (77°C). (Anywhere in the 165–175°F range is typically good for a set custard.)
If the top browns too quickly, loosely tent with foil for the last 10–15 minutes.
Step 7: Rest, slice, and serve with cream or caramel
Let the bread pudding rest for 10 minutes before slicing. This helps the custard finish setting so servings hold together nicely.
Serve warm, drizzled with warm heavy cream for a simple, rich finish, or warm caramel sauce for a more dessert-like feel.
Pro Tips
- Use day-old bread: Slightly stale bread absorbs custard better and bakes up custardy instead of soggy.
- Press, don’t mash: Press the bread into the custard so it soaks, but keep the cubes intact for a rustic texture.
- Customize the sweetness: If your dried fruit is very sweet, reduce the brown sugar to 2/3 cup (135 g).
- Even baking: Place the dish on a rimmed sheet pan to catch any drips and make it easy to transfer in and out of the oven.
- Best serving window: It’s at its peak about 10–45 minutes after baking—warm, custardy, and sliceable.
Variations
- Cranberry-orange: Use dried cranberries and add 1 tbsp finely grated orange zest to the custard.
- Nutty rustic: Add 1/2 cup (60 g) chopped toasted pecans or walnuts with the fruit.
- Apple pie vibe: Add 1 1/2 cups (about 200 g) peeled diced apples and increase cinnamon to 2 tsp.
Storage & Make-Ahead
Refrigerate: Cool completely, cover tightly, and refrigerate for up to 4 days. Reheat individual portions in the microwave for 45–75 seconds or warm, covered, in a 325°F (163°C) oven for 10–15 minutes.
Make-ahead (overnight): Assemble the bread pudding (through pouring the custard), cover, and refrigerate for up to 12 hours. Before baking, let it sit at room temperature for 20 minutes, then bake as directed (it may need an extra 5–10 minutes).
Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and rewarm at 325°F (163°C) until heated through.
Nutrition (per serving)
Approximate (1/8 of recipe, without optional caramel): 420 calories, 16 g fat, 58 g carbohydrates, 4 g fiber, 30 g sugar, 11 g protein, 320 mg sodium.
