Easy Bread Pudding

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 9×13 pan, my recipe features soft chunks of bread soaked in a rich, just-sweet-enough vanilla custard with a shatteringly crisp, butter-drenched top. Here’s how to make it.

• It’s incredibly easy to make. Plus there’s a make-ahead moment if you want to get a head start.
• It’s the best dessert for a crowd. This classic bread pudding is always a crowd-pleasing treat and the perfect dessert for the holidays.

• Unsliced challah bread or brioche bread: Either of these soft, eggy breads are perfect for bread pudding. Before assembling the pudding, you’ll dry the cubed bread in the oven, which keeps the dessert from getting soggy.
• Unsalted butter: A few tablespoons gets melted and drizzled over top before baking. The result is an extra-flavorful, crisp top.
• Whole eggs and yolks: This combo makes for a rich, full-flavored custard.
• Milk or half-and-half: A fuller-fat dairy is the way to go with this dessert, so if you’re using milk, you’ll want to stick with whole milk.
• Granulated sugar: You’ll use just enough to make the dessert decidedly sweet, without being too sweet.
• Vanilla extract: It’s not a misprint in the ingredient list — you’ll use two full tablespoons here. This ensures the custard and the bread are packed with a big vanilla flavor.
• Spices: The recipe calls for a mix of ground cinnamon and nutmeg, though it’s quite easy to substitute in any of your favorite spices here. Cardamom, ginger, allspice, and pumpkin pie spice all work nicely.
• Citrus zest: Finely grated orange or lemon zest is totally optional, though I always include it. Mixed into the custard, it adds a gentle fragrance to the dessert.
• Dried fruit or chocolate chips: If you want to jazz up your bread pudding a little, one half-cup of chocolate chips or dried fruit, like raisins, dried cranberries, cherries, or chopped apricots are a nice addition. 

1. Bake the bread cubes. Arrange a rack in the middle of the oven and heat the oven to 300℉. Bake until the bread is dry but not browned, about 20 minutes.
2. Make the custard. Place the eggs and egg yolks in a large bowl and whisk to break up. Add orange or lemon zest (if desired), whole milk or half-and-half, sugar, vanilla extract, cinnamon, nutmeg, and kosher salt. Whisk until combined.
3. Stir in the bread. And add the dried fruit or chocolate chips if using. Gently stir to coat the bread and press the bread down slightly to soak up the custard.
4. Transfer to the baking dish and bake. Arrange into an even layer, pour any remaining liquid over the top, then drizzle the melted butter over the top. Bake until puffed, golden brown, the bread pulls away from the edges of the pan, and the custard is set, 45 to 50 minutes.

• Make ahead: The bread can be toasted up to 1 day ahead. Let cool completely, then store in an airtight container at room temperature.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven before serving.
• To reheat: Heat it through in in a 350ºF oven until the center is warm and the top is crisp.

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, but feel free to serve it with your favorite toppings.

• Vanilla Ice Cream
• Caramel Sauce
• Whipped Cream
• Crème Anglaise
• Caramelized Apples