Bread pudding is a versatile comfort food that can be served warm or cold for breakfast, dessert, or as a midnight snack. For endless variety, substitute different breads, such as corn bread, banana bread, gingerbread, or fruitcake, for half of the bread in this recipe. You can also play with different combinations of dried fruit such as dried apricots, dates, figs, prunes, etc. Serve the bread pudding with whipped cream or ice cream for a more decadent treat.
Hands-on: 20 minutesTotal: 1 hour 20 minutes
- 12 cups stale bread cubes
- 1 cup chopped toasted pecans
- ¼ cup chopped dried raisins
- ¼ cup chopped dried cherries
- 5 egg yolks
- 7 whole eggs
- 2½ cups whole milk
- 3½ cups heavy cream
- 1 cup sugar
- 1 tsp. vanilla extract
- 8 Tbsp. butter, melted (plus more for dish)
- Preheat oven to 350°F. Generously butter a 9" x 13" baking dish.
- Put the bread cubes in the buttered dish. Sprinkle the pecans and dried fruit over the bread cubes and toss them together lightly with your hands. Set aside.
- In a bowl, mix together the egg yolks, eggs, milk, cream, sugar, and vanilla. Pour this custard mixture evenly over the bread cubes. Press down the bread cubes to submerge them in the custard and soak it up.
- Drizzle the melted butter over the top of the bread-cube/custard mixture.
- Bake for about 1 hour, or until the custard is set. Push down in the middle with your finger. The cream will be set and won’t ooze if it is done.