HORN · Desserts
Bread Pudding
Custard-soaked bread, bourbon caramel. Comfort, baked.
Custard-soaked bread, bourbon caramel. Comfort, baked.
By Matt Horn | Updated on October 6, 2026
Bread pudding is the dessert that turns day-old bread into something worth slowing down for. We use a rich custard of milk, cream, eggs, and a pour of bourbon, soaked into cubes of sturdy bread until every piece drinks its fill. A dark bourbon caramel runs underneath and a crisp top gives way to a soft, almost custardy middle. It's the kind of dessert that earns a place next to the pit — warm, generous, and better the next day. Let the bread soak long, and don't rush the bake.
Ingredients
- 011 loaf day-old brioche or challah, crusts trimmed, cut into 1-inch cubes (about 10 cups)
- 022 cups whole milk
- 031 cup heavy cream
- 044 large eggs plus 2 egg yolks
- 053/4 cup granulated sugar
- 061/4 cup brown sugar
- 071/4 cup bourbon
- 081 tbsp vanilla extract
- 091 tsp ground cinnamon
- 101/4 tsp freshly grated nutmeg
- 111/4 tsp kosher salt
- 121/2 cup raisins or chopped pecans (optional)
- 133 tbsp melted butter, for the dish
- 14Powdered sugar and whipped cream, to serve
Method
- Step 1Heat oven to 350°F. Brush a 9x13-inch baking dish with melted butter.
- Step 2Spread the bread cubes in the prepared dish. Scatter raisins or pecans over the top if using.
- Step 3In a large bowl, whisk the milk, cream, eggs, yolks, granulated and brown sugars, bourbon, vanilla, cinnamon, nutmeg, and salt until smooth.
- Step 4Pour the custard evenly over the bread. Press the cubes down gently so they begin to soak. Cover and let sit at least 1 hour (overnight is better), pressing once halfway through.
- Step 5Bake uncovered for 45-55 minutes, until the top is deeply golden and the center is just set — a knife should come out clean.
- Step 6Rest 15 minutes. Serve warm, dusted with powdered sugar and a spoon of whipped cream.
Matt's Notes
The bread should drink the custard, not float on it. If any cubes sit dry on top, press them down and give them more time to soak. Day-old bread works because it holds its shape; fresh bread turns to mush.
What you'll need
