Step by step

Method

5 steps

1. 1

   Heat the oven to 350°F. Grease an 8-inch baking dish. Spread 6 cups cubed day-old bread (brioche, challah, or sturdy sandwich bread) and optional ½ cup raisins in the dish.

2. 2

   Whisk 2 cups whole milk, ½ cup heavy cream, 3 large eggs, ½ cup sugar, 2 teaspoons vanilla, ½ teaspoon cinnamon, and ¼ teaspoon salt until smooth. Pour over the bread and press gently so every cube gets wet. Rest 15 minutes — the bread should look soaked, not floating dry on top.

3. 3

   Drizzle 2 tablespoons melted butter over the top for browning.

4. 4

   Bake 40–50 minutes until the pudding is puffed, golden on top, and just set in the center — a knife near the middle should come out mostly clean, with a little custard cling but no liquid pool. It will settle as it cools.

5. 5

   Cool 10 minutes and serve warm. You want soft custardy bread with a golden top — not a dry casserole or a scrambled-egg wet center.