Martha's Classic Bread Pudding Recipe Transforms Stale Bread Into a Rich, Comforting Dessert (2024)

1. Prep dish; heat milk and cream:

   Butter a 9-by-13-inch baking dish; set aside. Put bread in a large bowl; set aside.

2. Heat milk and cream:

   Heat milk and cream in a medium saucepan over medium-high heat until just about to simmer; remove from heat.

   

3. Whisk eggs, sugar, spices:

   Whisk eggs, yolk, sugar, salt, vanilla, cinnamon, and nutmeg in a medium bowl.

   

   

   See Also

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4. Add cream mixture to egg mixture:

   Whisking constantly, pour cream mixture in a slow, steady stream into egg mixture.

   

   

5. Pour over bread and let stand:

   Pour over bread; fold to combine. Let stand 30 minutes, tossing and pressing occasionally to submerge bread.

   

   

6. Soak raisins:

   Meanwhile, soak raisins in 1 cup boiling water for 30 minutes.

   

7. Preheat oven; add raisins to bread mixture:

   Preheat oven to 350°F. Drain raisins then stir into bread mixture.

   

8. Transfer bread mixture to prepared dish:

   Use a slotted spoon to transfer bread to buttered dish; pour liquid in bowl over top. Using spoon, turn top layer of bread crust side up.

   

9. Place dish in bain marie:

   Set dish in a roasting pan; transfer to oven. Pour boiling water into pan to reach about halfway up sides of dish.

   

10. Bake:

    Bake until golden brown, about 50 minutes. Let dish cool on a rack 10 to 20 minutes.

    

Storage

Cooled leftover bread pudding should be stored in an airtight container or covered in plastic wrap in the refrigerator. It will last for three to four days.

We do not recommend freezing bread pudding.

Variations

For Individual Bread Puddings: Divide the mixture among eight buttered 6-ounce ramekins; bake for 40 minutes.

Swap the raisins for the same amount of another dried fruit: Try dried cranberries or cherries golden raisins, or chopped dried apricots.

Frequently Asked Questions

How do you know when bread pudding is done?

When bread pudding is done, the top should be golden-brown and the edges of the pudding should have started to pull away from the sides of the pan.

Why is my bread pudding mushy?

There are two main reasons why bread pudding bakes up mushy. One is that is has not baked long enough for the custard to . The other reason is that the bread was too fresh and did not soak up much custard, so the pudding is more liquidy than it should be.

Can you make bread pudding ahead?

Yes, you can make and bake bread pudding the day before you plan to use it. Cool and refrigerate the baked pudding, then bring it to room temperature before reheating in the oven.

Other Bread Pudding Recipes to Try:

• Martha’s Bread Pudding
• Caramel Bread Pudding
• Chocolate Bread Pudding
• Pumpkin Bread Pudding With Dulce de Leche
• Kris Kringle Bread Pudding