In this classic bread pudding, cubes of challah are soaked in a rich custard flavored with spiced rum and vanilla, studded with raisins, and baked until golden. It makes a wonderful make-ahead dessert and is excellent served warm with ice cream.
Bread pudding is a reassuringly simple dessert that proves great flavor doesn’t have to be complicated.
Like crème brûlée, bread pudding is an approachable dessert anyone can make. The steps are straightforward, the ingredients are familiar, and the result is comfort food at its best.
Because it’s easy and deeply comforting, this bread pudding is suitable for holidays, family dinners, potlucks, or a cozy weekend treat.
This version—my personal favorite—is traditional in spirit but enhanced by a gentle spiced rum note and juicy raisins. It uses simple ingredients that combine to create a creamy, custardy interior with a golden, slightly crisp top.
Over the years I’ve tested chocolate, fruity, and spiced variations and have tried different breads and custard flavors. While many variations are delicious, this classic rendition consistently delivers a balanced texture and flavor.
This version highlights the soft, slightly sweet character of challah, paired with the warmth of spiced rum and the plump sweetness of raisins. The result is elegant in its simplicity.
What Kind of Bread to Use
Challah is my preference because it’s widely available, slightly sweet, and has a light, tender crumb that absorbs custard without becoming gummy. Brioche or a soft cinnamon bread also work well.
Avoid very crusty breads like baguette or other hard artisan loaves—bread pudding benefits from soft, buttery white bread with a rich crumb that soaks up the custard evenly.
Step by Step Overview:
Prep the Bread:
To ensure the bread soaks up the custard properly, it should be slightly stale. For best results, cut fresh challah into cubes and leave them uncovered on a tray overnight so they dry out a bit.
If you need to speed things up, spread the cubes on a baking sheet and dry them in a 300°F oven for about 8–12 minutes, watching carefully to avoid browning. You want drier bread, not toasted bread.
Prepare the Custard:
In a large bowl, whisk together whole milk, heavy cream, eggs, packed brown sugar, vanilla extract, and a splash of dark spiced rum until smooth and well combined. The mixture should take on a warm, mocha hue.
Add the cubed bread and raisins to the custard, toss gently to coat, and let the mixture rest so the bread can absorb the liquid.
Let the Bread Soak:
Allow the bread to sit in the custard for about 15 minutes, tossing gently once or twice so the cubes soak evenly. The goal is for the bread to absorb most of the liquid but remain intact.
Get Ready to Bake:
Transfer the soaked bread and custard into a baking dish—an 8×8 pan or a 10-inch quiche dish both work. Place the dish on a rimmed baking sheet for easy handling and to catch any spills.
Bake at 350°F for 50–60 minutes, until the edges are golden and slightly crisp and the center still has a subtle jiggle and a glossy appearance. If the top is browning too quickly, move the dish to a lower rack or tent loosely with foil.
After baking, the pudding will settle as it cools; this is normal. The raisins should be plump and the texture creamy rather than dry.
The ideal bread pudding has a creamy custard interior and slightly crisp, golden edges. When the raisins are juicy and the custard has melded with the bread, you’ve achieved the classic texture and flavor.
Serving Suggestions
Serve bread pudding warm for the best experience. Room temperature is acceptable, but cold pudding loses some of the appeal of the creamy custard.
This dessert is delicious on its own, but you can elevate it with a scoop of vanilla ice cream, a drizzle of caramel sauce, a simple vanilla sauce, or a light dusting of powdered sugar.
This recipe is also a great make-ahead option: reheat gently in a low oven before serving, or warm individual portions in the microwave for a minute or two.
Recipe Tips and FAQ
Store leftovers in the refrigerator in an airtight container for up to 5 days. Cover tightly with plastic wrap or foil to prevent drying out.
Yes. Freeze portions or the whole dish in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
Fresh fruit can release extra moisture and make the pudding watery. If you want fruit, choose concentrated options like dried fruit or serve a fresh fruit sauce alongside the pudding.
Recipe Variations
This base recipe is forgiving and easy to adapt. Try these variations once you’re comfortable with the original.
Chocolate chips – Replace raisins with semisweet or dark chocolate chips for a chocolatey twist.
Dried fruit – Swap raisins for dried cherries, dried blueberries, or a mix of dried fruits.
Spices and zest – Add cinnamon, nutmeg, or citrus zest to the custard for extra aroma. A half to one teaspoon of additional spice or up to two teaspoons total of extracts and zest is a good guideline.
Maple syrup – Replace the rum with pure maple syrup for a different, warm sweetness and flavor profile.
If you tried this recipe, please leave a rating or comment to share how it turned out for you. I love hearing about variations and adjustments that worked well.
Easy Bread Pudding
Ingredients
- 8 cups cubed challah bread slightly stale
- 1 cup heavy cream
- 2 cups milk
- 3 eggs
- 3/4 cup packed brown sugar
- 2 tsp vanilla extract
- 2 tbsp dark spiced rum
- 1/2 cup raisins
Instructions
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Preheat the oven to 350°F (175°C).
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In a large bowl, whisk the heavy cream, milk, eggs, brown sugar, vanilla, and rum until smooth and combined. The mixture will be a warm, caramel color.
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Add the stale bread cubes and raisins, toss gently, and let the mixture sit for 15 minutes so the bread can absorb the custard. Toss once halfway through to ensure even soaking.
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Pour the soaked bread and all of the custard into an 8×8 baking dish or a similar-sized baking vessel. It may look like there is too much liquid, but it will be absorbed as it bakes.
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Bake for 50–60 minutes, until the pudding is set and the edges are golden. The center should still glisten slightly when done.
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Serve warm on its own or with a scoop of ice cream, a drizzle of caramel, or a dusting of powdered sugar. Enjoy!
Notes
**Large or extra-large eggs work for this recipe.
***You can bake individual portions in ramekins; reduce the baking time and start checking after 30 minutes. A 10-inch quiche dish also works well.
Nutrition
, Carbohydrates: 50g
, Protein: 8g
, Fat: 16g
Nutrition values are estimates intended as a guideline.
Post updated in December 2020. Originally published in January 2012.