This Nordstrom bread pudding recipe makes a rich, café-style dessert from buttery bread, a cinnamon-vanilla egg custard, and plump raisins. Bake it until the middle is set but still soft, then serve warm or at room temperature with a simple vanilla cream sauce.
Ingredients
- For the bread pudding
- 1 tablespoon (14 g) unsalted butter, for greasing the baking dish
- 1 pound (450 g) day-old brioche or challah, cut into roughly 1-inch (2.5 cm) cubes
- ½ cup (75 g) raisins
- 4 cups (960 ml) whole milk
- 1 cup (240 ml) heavy cream
- 5 large eggs (about 250 g without shells)
- 1 cup (200 g) granulated sugar
- 2 teaspoons (10 ml) vanilla extract
- 1 teaspoon (2.6 g) ground cinnamon
- ¼ teaspoon (0.5 g) ground nutmeg
- ½ teaspoon (3 g) fine salt
- For the vanilla cream sauce
- 1 cup (240 ml) heavy cream
- ½ cup (120 ml) whole milk
- ⅓ cup (67 g) granulated sugar
- 1 tablespoon (8 g) cornstarch
- 1 tablespoon (15 ml) cold water
- 1 tablespoon (14 g) unsalted butter
- 1 teaspoon (5 ml) vanilla extract
- ⅛ teaspoon (about 0.5 g) fine salt
Instructions
- Make the sauce. In a small saucepan, whisk the sugar and cornstarch together so the starch is evenly dispersed. Gradually whisk in the cream and milk, then set the pan over medium heat. Stir frequently, scraping the base and corners, until the sauce reaches a gentle simmer and thickens enough to coat a spoon, about 4 to 5 minutes. Take it off the heat and stir in the butter, vanilla, and salt until smooth. Set aside while you prepare the pudding. If it thickens as it cools, whisk in a little milk before serving.
- Prepare the bread and dish. Heat the oven to 350°F (175°C). Butter a 9-by-13-inch (23-by-33-cm) baking dish. Arrange the bread cubes in the dish in an even layer, tucking smaller pieces into the gaps. Scatter the raisins over and between the cubes so they are distributed throughout rather than sitting in one patch. Day-old bread is useful because it absorbs custard without immediately collapsing.
- Mix and pour the custard. In a large bowl, whisk the eggs and sugar until combined. Whisk in the milk, cream, vanilla, cinnamon, nutmeg, and salt. Pour the mixture slowly over the bread, moving around the dish so the cubes are moistened evenly. Press the top gently with a spatula or clean hands to help the bread take up the custard, but do not mash it into a paste.
- Let the bread soak. Leave the assembled pudding at room temperature for 30 minutes. During this time the dry bread absorbs the liquid, which helps the center bake tender rather than leaving a pool of custard beneath the top layer. If a few cubes remain dry, turn them over once halfway through soaking. The dish can be loosely covered while it rests, but it does not need to be chilled for this short soak.
- Bake until set. Bake uncovered for 55 minutes, checking after 45 minutes because ovens and bread shapes vary. The top should be golden, the edges should look set, and the center should have only a slight, soft wobble rather than appearing liquid. Check the center with a food thermometer; USDA FSIS guidance sets 160°F (71°C) as the safe minimum internal temperature for egg dishes. If the top browns before the center reaches temperature, loosely cover the dish with foil and continue baking, checking every 5 minutes.
- Rest and serve. Set the dish on a heat-safe surface and let it rest for 15 minutes before cutting. The custard will settle and become easier to portion while remaining soft. Spoon into bowls and drizzle with the vanilla cream sauce. For tidy squares, use a sharp knife and wipe it between cuts; for a more relaxed dessert, scoop portions directly from the baking dish.
Tips
- Choose bread that can hold custard. Brioche and challah make a soft, buttery pudding, while a plain French loaf gives a chewier, less rich result. Use bread that is a day old if possible. If your loaf is fresh, spread the cubes on a tray and let them air-dry for several hours, or bake them at 300°F (150°C) for about 10 minutes, then cool them before assembling. The drier surface helps the cubes absorb custard instead of turning mushy.
- Keep the cubes intact. Pour the custard over the bread gradually and press lightly. Aggressive stirring breaks the pieces down and can make the finished texture dense. If the dish is packed very tightly, use a spatula to gently shift a few cubes so the liquid reaches the lower layers. A few exposed corners are fine; they toast into a pleasant golden top.
- Adjust the sweetness thoughtfully. The sauce adds extra sweetness, so if you plan to serve a generous pour, you can reduce the pudding sugar to ¾ cup (150 g). Keep the custard’s eggs and dairy unchanged so it still sets properly. If using sweetened dried fruit or a very sweet enriched loaf, reducing the sugar is especially useful.
- Watch the center, not just the color. A deep golden top does not guarantee that the custard underneath is cooked through. Use an instant-read thermometer in the center, avoiding a large bread cube if possible. Once it reaches 160°F (71°C), take it out; baking much longer can make the custard firm and slightly rubbery as it loses moisture.
Serving Suggestions
Serve the pudding warm, when the center is soft and the vanilla sauce runs easily over each portion. A spoonful of sauce is usually enough to start; pass more at the table so people can choose how rich they want dessert. For contrast, add fresh berries, sliced pears, or tart apple slices. Their bright, slightly sharp flavor balances the sweet custard without competing with the vanilla and cinnamon.
For a fuller dessert plate, pair each portion with a small scoop of vanilla ice cream or a spoonful of lightly sweetened whipped cream. A little grated orange zest over the top is another simple finishing touch. If serving a group, bring the baking dish to the table and let the pudding rest for at least 15 minutes first; this gives it time to settle and makes serving safer and less messy.
Variations
Use another bread: Croissants create a particularly buttery, delicate pudding, while a sturdy French or Italian loaf gives more chew. Croissants are richer and less absorbent than day-old brioche, so start checking the texture early and expect a softer, more indulgent result. Avoid very thin sandwich bread, which can dissolve into the custard.
Change the fruit or add chocolate: Swap the raisins for ½ cup (75 g) dried cranberries or chopped dried apricots. Cranberries bring a tangier note; apricots taste fruitier and less raisin-like. You can also fold ½ cup (85 g) semisweet chocolate chips between the bread cubes for a sweeter pudding. Keep add-ins to about the same volume so they do not crowd out the bread and custard.
Make it nutty or warmly spiced: Scatter ½ cup (55 g) chopped toasted pecans or walnuts among the cubes for crunch. For a more pronounced spice profile, add ¼ teaspoon (0.5 g) ground cardamom or a small pinch of ground cloves alongside the cinnamon. These flavors change the character of the dessert, so start with a small amount and keep the vanilla sauce simple.
Make the sauce without cornstarch: For a thinner pour, omit the cornstarch and water, then warm the cream, milk, and sugar just until the sugar dissolves; stir in the butter, vanilla, and salt off the heat. This version is more like sweetened cream and will not coat a spoon. For a dairy-free variation, use unsweetened oat milk and a plant-based cream alternative, knowing the sauce may be less rich and may thicken differently.
Storage and Reheating
Let leftover pudding cool briefly, then refrigerate it within 2 hours of baking in a covered container or tightly covered baking dish. Keep the sauce in a separate airtight container if possible. The pudding and sauce keep for 3 to 4 days in the refrigerator. Store them separately to preserve the browned top and let you add only as much sauce as you want when serving.
For an individual portion, cover loosely and microwave in short intervals until hot throughout. For several portions, cover the baking dish with foil and warm it in a 325°F (165°C) oven until heated through. Reheat leftovers to 165°F (74°C), checking the middle with a food thermometer. Warm the sauce gently in a small pan over low heat, whisking as needed; do not let it boil hard. The pudding can also be frozen in airtight portions for up to 2 months, though thawing may soften the bread. Defrost overnight in the refrigerator and reheat before serving.
Frequently Asked Questions
Can I assemble the bread pudding ahead of time?
Yes. Assemble the bread and custard, cover the dish, and refrigerate it for up to 8 hours before baking. Because the mixture will be cold, it may need a little longer in the oven; begin checking at 55 minutes and use the center temperature, not the clock alone, to confirm it reaches 160°F (71°C). Avoid leaving a raw egg mixture at room temperature for an extended period.
Why is my bread pudding soggy in the middle?
A soft center is expected, but a wet or liquid center usually means the bread was too fresh, the custard did not soak evenly, or the dish needed more baking time. Use dry, sturdy cubes, give them the full 30-minute soak, and test the middle with a thermometer. If the top is already brown, cover it loosely with foil while the center finishes cooking.
Can I make this recipe without raisins?
Yes. Leave them out for a plain vanilla-cinnamon pudding, or replace them with an equal amount of dried cranberries, chopped dates, or chocolate chips. If you omit the fruit without adding a substitute, the recipe still works; the custard quantity does not need to change. For a fruit-free version, a little orange zest can add fragrance without changing the texture.
Can I use half-and-half instead of cream?
For the pudding, you can replace the cup of heavy cream with 1 cup (240 ml) more whole milk, though the result will be somewhat lighter and less rich. The eggs still provide the structure. In the sauce, replacing cream with half-and-half also works, but the sauce will be thinner; simmer it gently a little longer or serve it as a pourable cream rather than expecting a thick coating.
How do I know when bread pudding is done?
Look for a golden top and edges that appear set, then check the center with an instant-read thermometer. This recipe is ready when the center reaches 160°F (71°C), the USDA FSIS safe minimum for an egg dish. A slight wobble is normal, but the center should not slosh or look like uncooked custard. Resting the pudding for 15 minutes helps it finish settling before serving.
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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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