Newfoundland Bread Pudding with Raisins and Cream Sauce

Newfoundland bread pudding is a baked custard dessert made with day-old bread, milk, eggs, raisins, and warm spices. This straightforward version has a tender, softly set center and a lightly crisp top; recipes vary between households, and it is especially good served warm with cream or a simple vanilla sauce.

Ingredients

12 cups cubed day-old white bread, about 1 large loaf (450 g); use a plain, soft loaf rather than strongly flavoured bread
3 cups whole milk (720 ml)
1 cup heavy cream (240 ml)
4 large eggs (about 200 g without shells)
¾ cup granulated sugar (150 g)
¾ cup raisins (110 g)
4 tablespoons unsalted butter, melted (57 g), plus a little for greasing the dish
2 teaspoons vanilla extract (10 ml)
1 teaspoon ground cinnamon (about 2.5 g)
¼ teaspoon ground nutmeg (about 0.5 g)
¼ teaspoon fine salt (about 1.5 g)
1 tablespoon demerara or other coarse sugar (12 g), optional, for the top

Instructions

Prepare the dish and bread. Heat the oven to 350°F (175°C). Lightly butter a 9-by-13-inch (23-by-33-cm) baking dish. Cut or tear the bread into roughly 1-inch (2.5-cm) cubes and place them in a large bowl. If the loaf is fresh and soft, spread the cubes on a baking sheet and dry them in the heating oven for 8 to 10 minutes, then let them cool briefly. They should feel drier on the surface, not toasted hard.
Make the custard. In a separate bowl, whisk the eggs with the sugar, cinnamon, nutmeg, and salt until the sugar is moistened and the mixture looks even. Whisk in the milk, cream, vanilla, and melted butter. Let the butter cool for a minute before adding it so it does not begin to cook the eggs.
Combine and soak. Pour the custard over the bread. Add the raisins and gently fold everything together, turning the cubes so they are coated without crushing them. Leave the bowl for 15 minutes, stirring once halfway through. This gives the dry bread time to absorb the liquid and helps the pudding bake evenly rather than leaving dry pockets.
Fill the baking dish. Transfer the soaked bread and any custard remaining in the bowl to the prepared dish. Spread the mixture into an even layer, pressing down lightly so the top pieces make contact with the custard. Sprinkle with coarse sugar if you want a gently crisp, sweet crust. Avoid packing the bread tightly; a little space between the cubes lets the custard set around them.
Bake until set. Bake for about 50 to 55 minutes, until the top is golden and the center is set but still soft. Check the middle with an instant-read food thermometer, inserting it without touching the baking dish. Because this is an egg dish, USDA FSIS guidance is to cook it to a safe minimum internal temperature of 160°F (71°C). If the top browns before the center reaches temperature, loosely cover the dish with foil and continue baking, checking again after a few minutes.
Rest before serving. Set the dish on a heatproof surface and let the pudding stand for 15 minutes. The custard will finish settling as it rests, making portions easier to lift. Serve warm, spooning out both the soft center and some of the browned top.

Tips

Choose bread with enough structure. Day-old white bread, unsliced sandwich bread, or a plain bakery loaf all work. Very fresh bread can turn gluey, while an extremely dry loaf may need a few extra minutes in the custard. If using a denser loaf, start checking the texture after the 15-minute soak and add a splash of milk if the cubes still feel dry.
Keep the bread cubes fairly even. Pieces around 1 inch (2.5 cm) absorb custard at a similar rate. Tiny crumbs can make the middle heavy, and very large chunks may stay dry inside. A mix of torn edges and cut cubes is fine; it gives the surface a pleasantly varied texture.
Do not rush the soak or bake. The short rest before baking is part of the method, not a step to skip. Ovens and dishes vary, so use the temperature check as the reliable doneness cue rather than relying only on a browned top or a fixed minute. A slight wobble in the center is normal, but the custard should not look liquid.
Make the recipe with what is available. If you do not have heavy cream, replace it with the same amount of whole milk; the result will be a little less rich but will still set. If using salted butter, omit the measured salt. Raisins can be swapped for currants or chopped dried cranberries, with cranberries bringing a sharper, tangier note.

Serving Suggestions

Serve the pudding warm in shallow bowls, either on its own or with a small pour of cold heavy cream. A spoonful of softly whipped cream, vanilla ice cream, or warm custard sauce also suits the soft, spiced texture. For an easy sauce, warm cream gently with a little sugar and vanilla and serve it alongside; there is no need to pour it over the whole dish if you expect leftovers.

For a simple dessert after a substantial meal, keep portions modest and pair the pudding with fresh berries or sliced apples to add a cool, tart contrast. At brunch or with afternoon tea, serve it in smaller squares with coffee or tea. The top is nicest on the day it is baked, when the edges are lightly crisp and the middle remains creamy.

Variations

Use a different dried fruit: Replace the raisins with the same quantity of currants, chopped dates, or chopped dried apricots. Currants are small and distribute evenly; dates make the pudding sweeter and softer, while apricots add a fruitier, slightly tart flavour. Chop larger fruit to about raisin size so each spoonful gets a balanced amount.

Add citrus or spice: Finely grate 1 teaspoon of orange zest into the custard for a bright note, or add a pinch of ground ginger or allspice alongside the cinnamon. Keep the additions restrained so they complement rather than hide the milk, vanilla, and bread. Nutmeg is traditional in many bread-pudding-style custards, but you can reduce it if its flavour is too strong for your taste.

Make it dairy-free: Substitute an unsweetened, unflavoured oat beverage for the milk and a rich, unsweetened plant-based cream for the heavy cream. Choose products intended for cooking, since sweetened or vanilla-flavoured drinks can make the pudding unexpectedly sugary. The result may be less creamy and can brown differently, so use the center temperature and set texture to judge doneness.

Try a different loaf: A plain whole-wheat loaf gives the pudding a heartier flavour, while soft brioche makes it richer and sweeter. If the bread is already sweetened, reduce the sugar to ½ cup (100 g) and taste the custard before adding the bread. Avoid garlic bread, seeded savoury loaves, or bread with strong herbs, which can clash with the vanilla and raisins.

Storage and Reheating

Let the pudding cool until it is no longer steaming heavily, then refrigerate it within 2 hours of baking. Cover the dish or transfer portions to an airtight container. Refrigerated bread pudding keeps for 3 to 4 days. The custard softens the crisp top over time, but the flavour remains pleasant and the texture becomes evenly tender.

Reheat individual portions in the microwave in short intervals, loosely covered, until hot throughout; pause to check the center so the edges do not dry out. For a larger portion, cover the baking dish with foil and warm it in a 325°F (165°C) oven. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Remove the foil near the end if you want to restore some surface texture. Do not leave the pudding at room temperature for more than 2 hours, including serving time.

To freeze, wrap cooled individual portions well or place them in a freezer-safe container and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). Freezing can make the custard a little less smooth and the bread softer, so it is most useful when convenience matters more than preserving the freshly baked texture.

Frequently Asked Questions

Can I make Newfoundland bread pudding with fresh bread?

Yes. Fresh bread absorbs more slowly and can make a heavier pudding, so first dry the cubes in the oven for 8 to 10 minutes as described in the first step. Let them cool, then continue with the recipe. If the bread still seems unusually soft after soaking, give it a few extra minutes before baking so the custard has time to distribute.

Why is my bread pudding soggy in the middle?

The center may be underbaked, the bread may have been packed too tightly, or the bread-to-custard balance may have shifted. Bake until the center reaches 160°F (71°C), and do not use a very small or deep dish that makes the custard layer much thicker than intended. If the top is already dark, loosely cover it with foil while the center finishes cooking.

Can I prepare it ahead of time?

You can assemble the bread and custard, cover the dish, and refrigerate it for up to 8 hours before baking. Because the cold mixture needs longer in the oven, allow extra baking time and check the center with a food thermometer for 160°F (71°C). For a more predictable result, soak it for the recipe’s 15 minutes and bake it fresh; a long soak can make very soft bread break down.

How can I tell when it is done without a thermometer?

A thermometer is the most dependable way to confirm that an egg-based dish has reached a safe temperature. Visually, the edges should be set and lightly browned, while the center should have a gentle wobble rather than a liquid slosh. Since the center can look set before it reaches the safe minimum, use an instant-read thermometer whenever possible.

Can I leave out the raisins?

Yes. Omit them for a plain spiced pudding, or replace them with an equal amount of chopped dried fruit or chocolate chips. If leaving them out, keep the other ingredient amounts unchanged. A handful of chopped nuts can add crunch, but they are optional and will change the texture; stir them through rather than piling them all on top.

Can I serve it cold?

Yes. Chilled bread pudding is firmer and slices more neatly, though the custard tastes less soft and fragrant than it does warm. Serve it straight from the refrigerator with cream, or let a portion stand briefly while keeping within safe room-temperature limits. Refrigerate any remaining portions promptly.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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