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Duff’s Bread Pudding

Duff's Bread Pudding - recipe card
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This classic bread pudding is custardy and rich with warm cinnamon notes. The raisins add pops of sweetness, while the golden top gives a slight crunch. Perfect for using leftover bread.

Ingredients

Scale
  • 4 cups (about 8 oz) stale bread, cut into 1-inch cubes (preferably brioche or challah)
  • 2 cups whole milk
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/2 cup raisins (optional)

Instructions

  1. Preheat the oven to 350°F / 177°C. Grease an 8×8-inch baking dish with butter or nonstick spray to prevent sticking.
  2. If the bread is not thoroughly stale, spread the cubes on a rimmed baking sheet and toast for 5 to 7 minutes until dry and lightly crisp. This ensures the bread absorbs the custard without becoming mushy.
  3. In a large mixing bowl, whisk together the whole milk, eggs, granulated sugar, melted butter, vanilla extract, cinnamon, and kosher salt until the sugar is dissolved and the mixture is smooth. The custard should be homogenous with no streaks of egg white.
  4. Add the bread cubes and raisins (if using) to the custard and gently fold with a rubber spatula until all bread pieces are evenly coated. Let the mixture sit for 15 minutes, pressing the bread down occasionally, so it fully soaks up the liquid.
  5. Pour the soaked bread mixture into the prepared baking dish and spread into an even layer. Let it rest for another 10 minutes on the counter to allow further absorption — this step yields a more consistent custard texture.
  6. Place the dish on the middle rack of the preheated oven and bake for 40 to 45 minutes. The pudding is done when the center is set (a knife inserted near the center comes out clean) and the top is golden brown.
  7. Remove from the oven and transfer to a wire rack. Cool for at least 15 minutes before serving; this allows the custard to firm up and makes slicing clean.
  8. Serve warm, plain or with a dollop of whipped cream, a drizzle of vanilla sauce, or a scoop of ice cream for extra indulgence.
  9. Leftover bread pudding keeps in an airtight container in the refrigerator for up to 3 days. To reheat, microwave a single portion on high for 30 to 45 seconds, or reheat in a 350°F oven for 10 to 12 minutes.
  10. For longer storage, freeze the baked and cooled pudding wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before reheating as directed.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions for 30 to 45 seconds or warm in a 350°F / 177°C oven for 10 to 12 minutes. The pudding can be frozen for up to 2 months; thaw in the refrigerator overnight before reheating.

Nutrition

Keywords: Duff's bread pudding, bread pudding recipe, classic dessert, custard bread pudding, cinnamon bread pudding, raisin bread pudding, easy baked dessert, leftover bread recipe, American dessert, comfort food

Find it online: https://copycatkitchenco.com/duffs-bread-pudding/