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Classic Southern Bread Pudding - Cozy, Custardy, and Comforting

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 8 cups day-old bread, cut into 1-inch cubes (French bread, brioche, or challah work well)
  • 2 1/2 cups whole milk
  • 1 cup heavy cream
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 4 tablespoons unsalted butter, melted (plus more for greasing)
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1/2 cup raisins or golden raisins (optional but traditional)
  • 1/2 cup chopped pecans (optional, for Southern flair)
  • For serving: Powdered sugar, whipped cream, or a warm bourbon or caramel sauce

Method
 

  1. Prep the pan and oven: Heat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter.
  2. Dry out the bread (if needed): If your bread isn’t stale, spread cubes on a sheet pan and bake for 8–10 minutes to lightly dry. You want it firm, not toasted.
  3. Make the custard: In a large bowl, whisk together milk, cream, eggs, granulated sugar, brown sugar, melted butter, vanilla, cinnamon, nutmeg, and salt until smooth.
  4. Combine: Add bread cubes to the custard and gently toss until every piece is coated. Fold in raisins and pecans, if using.
  5. Soak: Let the mixture sit for 15–20 minutes so the bread absorbs the custard. Stir once or twice to help it soak evenly.
  6. Transfer and level: Pour the mixture into the prepared baking dish, spreading it into an even layer. Press down lightly with the back of a spoon to compact.
  7. Bake: Bake for 40–50 minutes, until the edges are set and the center is just barely jiggly. The top should be golden with a few caramelized spots.
  8. Rest: Let it cool for 10–15 minutes. This helps the custard finish setting and makes slicing easier.
  9. Serve: Dust with powdered sugar and serve warm. Add whipped cream or a drizzle of warm bourbon sauce for a classic touch.