Bread pudding is my go-to dessert anytime I’m feeding a crowd. In fact, the first time I made it was when I was in charge of dessert for a large dinner party in my 20s. It was a total hit. Since then, I’ve tweaked and refined the recipe to get it just right.

Baked in a trusty 9-by-13 pan, my recipe features soft chunks of bread soaked in a rich, just-sweet-enough vanilla custard with a shatteringly crisp, butter-drenched top. This classic bread pudding is the perfect balance of crowd-pleasing treat and easy dessert, with a make-ahead moment if you want to get a head start.

Ingredients in bread pudding

Is bread pudding good the next day?

Bread pudding is best served warm, shortly after it comes out of the oven. But, with that said, leftovers will keep in the fridge for up to three days. Heat it through in the oven so the center is warm and the top is crisp before serving.

Best ways to serve bread pudding

Between the warm vanilla custard and pillowy bread, this dessert is truly delicious on its own. Personally, I love a simple dusting of powdered sugar, which looks pretty and adds a hint of sweetness. You could also top slices of bread pudding with a scoop of vanilla ice cream or a drizzle of caramel or chocolate sauce.

Bread Pudding

Serves 8 to 12

1 (about 1-pound) loaf unsliced challah or brioche bread

3 tablespoons unsalted butter, plus more for the baking dish

4 large eggs

2 large egg yolks

1 medium orange or lemon (optional)

4 cups whole milk or half-and-half

1 cup granulated sugar

2 tablespoons vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon kosher salt

1/2 cup dried fruit (such as raisins, cherries, cranberries, or chopped apricots) or chocolate chips (optional)

Powdered sugar and/or vanilla ice cream, for serving (optional)

1. Arrange a rack in the middle of the oven and heat the oven to 300 F. Meanwhile, cut 1 loaf unsliced challah or brioche bread into 1-inch cubes. Place in an even layer on a rimmed baking sheet.

2. Bake until the bread is dry but not browned, about 20 minutes. Set aside until mostly cool.

3. Meanwhile, increase the oven temperature to 350 F. Lightly coat a 9-by-13-inch baking dish with unsalted butter. Melt 3 tablespoons unsalted butter in a small microwave-safe bowl in 20-second bursts until mostly melted, 30 to 40 seconds total. (Alternatively, melt the butter in a small saucepan over medium heat.) Set aside to cool slightly.

4. Place 4 large eggs and 2 large egg yolks in a large bowl and whisk to break up. Finely grate the zest of 1 medium orange or lemon into the bowl if desired; reserve the fruit for another use. Add 4 cups whole milk or half-and-half, 1 cup granulated sugar, 2 tablespoons vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon kosher salt. Whisk until combined.

5. Add the bread and 1/2 cup dried fruit or chocolate chips if using. Gently stir to coat the bread and press the bread down slightly to soak up the custard.

6. Transfer to the baking dish and arrange into an even layer. Pour any remaining liquid over the top. Drizzle the melted butter over the top.

7. Bake until puffed, golden brown, the bread pulls away from the edges of the pan, and the custard is set, 45 to 50 minutes. Let cool for 5 minutes before serving. Serve topped with powdered sugar or vanilla ice cream if desired.

Recipe notes

Make ahead: The bread can be toasted up to one day ahead. Let cool completely, then store in an airtight container at room temperature.

Storage: Refrigerate leftovers in an airtight container for up to three days. Reheat in the oven before serving.

(Kelli Foster is a senior contributing food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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