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warm bread pudding in a baking dish on a rustic table in a wide horizontal shot, golden custardy top dusted with powdered sugar and a scoop served alongside, cinnamon sticks and pine nearby, warm cozy light, shallow depth of field, landscape orientation

Warm Bread Pudding by Ina Garten

Cubes of bread soaked in a vanilla custard before being baked until golden brown and puffed.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 6 cups cubed brioche day-old
  • 4 eggs
  • 2 cups whole milk
  • 0.75 cup sugar
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.5 cup raisins

Method
 

  1. Spread the bread cubes in a buttered baking dish and scatter the raisins over them.
  2. Whisk the eggs, milk, sugar, vanilla, and cinnamon together.
  3. Pour the custard over the bread and press down so every cube soaks.
  4. Let it sit 15 minutes, then bake at 350F for 40 to 45 minutes until set and golden.
  5. Cool slightly and serve warm, dusted with powdered sugar.

Notes

Day-old bread soaks up the custard best, so this is a great use for slightly stale brioche.