Bread Pudding

Sweet bread is cubed and soaked in a rich custard spiked with spiced rum and vanilla, and baked until golden. It's a great make-ahead dessert!
Course Dessert
Cuisine American
Keyword bread pudding
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 387kcal


  • 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


  • Preheat oven to 350 degrees F.
  • In a large bowl, whisk to combine the heavy cream, milk, eggs, brown sugar, vanilla, and rum. It should be a gorgeous mocha color.
  • Add the stale bread cubes and raisins, toss gently, and let it sit for 15 minutes. Toss the bread halfway through so the cubes can evenly soak up the liquid.
  • Pour all of the liquid and bread cubes into an 8x8 baking dish***, keeping in mind it will look like too much liquid, but it’s not. It will absorb during baking.
  • Bake for 50-60 minutes, until it has set and soaked up the liquid. It should be golden on the edges, but still glisten a bit in the center.
  • Serve as is, or with ice cream, a dusting of powdered sugar, or chocolate sauce. Enjoy!


*This is about half of a 20-ounce loaf. I buy mine at TJ's. You can also use brioche.
**Large and extra large both work.
***You can also bake in individual ramekins, but reduce baking time drastically, and start checking after 30 minutes.  You can also do a 10" quiche dish.


Calories: 387kcal | Carbohydrates: 50g | Protein: 8g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 127mg | Sodium: 222mg | Potassium: 275mg | Fiber: 1g | Sugar: 23g | Vitamin A: 670IU | Vitamin C: 0.8mg | Calcium: 156mg | Iron: 1.9mg