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Classic Bread Pudding

Classic bread pudding is just how you remember it: perfumed with vanilla, cinnamon and nutmeg, and dotted with raisins.

  • Servings: 8

Source: Martha Stewart Living, October 2004


  • 2 tablespoons unsalted butter, softened, for baking dish
  • 12 ounces brioche or challah, cut into 1-inch cubes
  • 2 cups milk
  • 3 cups heavy cream
  • 4 large eggs, plus 1 large egg yolk
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup raisins
  • 1 cup boiling water, plus more for pan


  1. Butter a 9-by-13-inch baking dish; set aside. Put bread in a large bowl; set aside. Heat milk and cream in a medium saucepan over medium-high heat until just about to simmer; remove from heat.

  2. Whisk eggs, yolk, sugar, salt, vanilla, cinnamon, and nutmeg in a medium bowl. Whisking constantly, pour cream mixture in a slow, steady stream into egg mixture. Pour over bread; fold to combine. Let stand 30 minutes, tossing and pressing occasionally to submerge bread.

  3. Meanwhile, soak raisins in 1 cup boiling water for 30 minutes.

  4. Drain; stir raisins into bread mixture. Preheat oven to 350 degrees. With a slotted spoon, transfer bread to buttered dish; pour liquid in bowl over top. Using spoon, turn top layer of bread crust side up.

  5. Set dish in a roasting pan; transfer to oven. Pour boiling water into pan to reach about halfway up sides of dish. Bake until golden brown, about 50 minutes. Let dish cool on a rack 10 to 20 minutes.

Cook's Notes

For individual bread puddings, divide the mixture among eight buttered six-ounce ramekins; bake for 40 minutes.


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