- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Serves
- 8
Ingredients
What you’ll need — tap to tick off as you go
- 300 g
- 500 ml
- 200 ml
- 150 g
- 2 tsp
- 1 tsp
- 50 g
- 100 g
- 1 pinch
Process
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Preheat the oven to 180°C (160°C fan). Grease a 20x20 cm baking dish with some of the melted unsalted butter.
Spread the stale bread cubes in the dish. If using raisins, scatter them evenly over the bread.
In a large bowl, whisk together the whole milk, double cream, eggs, caster sugar, vanilla extract, and ground cinnamon until smooth.
Pour the milk mixture over the bread. Press down gently with a spatula so all bread is soaked. Let stand for 10 minutes to absorb.
Drizzle the remaining melted unsalted butter over the top and dust with nutmeg if desired.
Bake for 40–45 minutes, until the custard is set and the top is golden brown. A knife inserted in the center should come out clean.
While the pudding bakes, make the custard sauce: In a small saucepan, heat 200 ml of the remaining double cream and 100 ml of the remaining whole milk over low heat until steaming but not boiling.
In a separate bowl, whisk 2 of the remaining eggs with 50 g of the remaining caster sugar and 1 tsp of the remaining vanilla extract. Slowly pour the warm cream mixture into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 5–7 minutes). Do not boil.
Remove from heat and strain the custard through a fine-mesh sieve into a jug. Serve warm or chilled with the bread pudding.
Kitchen notes
Kitchen notes
- Use stale bread, not fresh: fresh bread turns mushy and collapses. If your bread is fresh, spread the cubes on a tray and dry in a 150°C oven for 10 minutes.
- The pudding is done when the center is just set and no longer jiggles when you gently shake the dish. Overbaking causes a rubbery texture and curdling.
- For the custard sauce, never let it boil or it will curdle. Stir constantly over low heat and remove from heat as soon as it coats the spoon.
- Soaking the bread for 10 minutes ensures even hydration. If you skip this, some cubes may remain dry and hard after baking.
Substitutions
- double cream→full-fat coconut milk for a dairy-free version
- caster sugar→light brown sugar or honey
- raisins→dried cranberries or chopped dates
- whole milk→oat milk or almond milk
Storage & reheating
Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave on medium power for 1-2 minutes, or cover with foil and warm in a 160°C oven for 10-15 minutes. The custard sauce can be stored separately in a sealed container in the fridge for up to 2 days; reheat gently in a saucepan over low heat, stirring constantly, or serve cold. Do not freeze the custard sauce as it will separate.
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FAQ
The questions we get asked most
Why is my bread pudding soggy?
Sogginess usually comes from using fresh bread or adding too much liquid. Use stale bread and measure the milk and cream accurately. Also, let the pudding rest for 10 minutes before baking so the bread absorbs evenly, and bake until the center is set.
Can I make bread pudding ahead of time?
Yes, you can assemble the pudding up to 24 hours in advance and keep it covered in the refrigerator. Add 5-10 minutes to the baking time if baking it cold from the fridge. The custard sauce is best made fresh, but can be made up to 2 days ahead and reheated gently.
How do I know when the bread pudding is done?
The pudding is done when the custard is set and the top is golden brown. Insert a knife into the center; it should come out clean. The center should not jiggle when you gently shake the dish. If it jiggles, bake for another 5 minutes and check again.
Can I use gluten-free bread?
Yes, you can substitute gluten-free bread, but choose a sturdy variety that holds its shape. Gluten-free bread tends to absorb liquid faster, so reduce the soaking time to 5 minutes and check for doneness a few minutes earlier.
Why did my custard sauce curdle?
Custard curdles when it gets too hot or is heated too quickly. Always cook over low heat and stir constantly. Temper the eggs by slowly adding the warm cream mixture while whisking. If it starts to curdle, immediately remove from heat and whisk in a cold tablespoon of cream.
Can I freeze bread pudding?
Yes, baked bread pudding freezes well. Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat covered in a 160°C oven for 15-20 minutes. The custard sauce does not freeze well as it separates.
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