Sandra This custardy, golden-crusted Alton Brown Bread Pudding is made with toasted French bread, a rich vanilla-bourbon custard, and plump raisins, ready in just under two hours. The magic happens when the dried bread cubes sponge up the liquid, transforming into a dessert that is crisp on top and silky smooth underneath. I finally understand why Alton insists on toasting the bread first—it makes all the difference.
Why This Classic Works
I learned the hard way that using fresh bread for pudding leads to a soggy, mushy mess. Alton Brown’s method solves this by drying the bread cubes in the oven first, which forces them to thirsty for the custard. This technique ensures every bite is fully saturated without disintegrating, giving you that perfect contrast between the crunchy top layer and the creamy interior.
The other secret lies in the liquid-to-egg ratio. By using a specific blend of whole milk, heavy cream, and extra egg yolks, this recipe creates a custard that sets firmly but remains incredibly tender. It doesn’t curdle or separate, even without a water bath, which was a pleasant surprise for me given how fussy custards can usually be.
Alton Brown Bread Pudding Ingredients
- Bread: 1 pound stale French bread, brioche, or challah, cut into 1-inch cubes (about 10-12 cups).
- Dairy: 2 cups whole milk and 1 cup heavy cream.
- Eggs: 4 large eggs plus 2 large egg yolks.
- Sugar: 1/3 cup plus 1 tablespoon granulated sugar.
- Flavorings: 1 teaspoon vanilla extract and 1 teaspoon freshly grated nutmeg.
- Fruit & Spirits: 1/2 cup golden raisins (or dried cherries) and 1/4 cup bourbon.
- Butter: 1 tablespoon unsalted butter for greasing the dish.
How To Make Alton Brown Bread Pudding
- Toast the Bread: Preheat your oven to 350°F. Spread the bread cubes on a baking sheet and bake for 10–15 minutes until dry and slightly toasted. Let them cool.
- Soak the Fruit: While the bread toasts, combine the raisins and bourbon in a small bowl. Let them sit for at least 20 minutes so the fruit plumps up and absorbs the flavor.
- Make the Custard: In a large bowl, whisk the eggs, egg yolks, and sugar until the mixture is pale yellow. Whisk in the milk, heavy cream, vanilla, and nutmeg until smooth.
- Combine and Soak: Place the toasted bread cubes into a large mixing bowl. Pour the custard mixture over the bread and toss gently to coat. Add the bourbon-soaked raisins (and any liquid left in the bowl) and toss again. Let this stand for 20 minutes to allow the bread to absorb the custard.
- Bake: Grease a 9×13 inch baking dish (or individual ramekins) with butter. Transfer the soaked bread mixture into the dish. Bake at 325°F for 35–45 minutes, or until the custard is set and the top is puffed and golden brown.
Recipe Tips
- Don’t skip the toast: Even if your bread is stale, toasting it drives out residual moisture and prevents a gummy texture.
- Press it down: Before baking, press the bread gently into the dish with a spatula to ensure the top layer has been dipped in custard, preventing it from burning.
- Check for wobble: The pudding is done when the center jiggles slightly like gelatin but is not liquid. It will firm up as it cools.
- Bourbon substitute: If you prefer to avoid alcohol, you can soak the raisins in hot water or orange juice, or simply skip them entirely.
What To Serve With Bread Pudding
This rich dessert pairs perfectly with a warm vanilla sauce or crème anglaise poured generously over the top. A scoop of vanilla bean ice cream also works wonders, as the cold cream melts into the warm, spiced bread.
How To Store
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30 seconds or in a 350°F oven for 10 minutes to crisp up the top again.
FAQs
Can I make this ahead of time?
Yes, you can assemble the bread and custard in the baking dish and refrigerate it overnight before baking. This actually allows the flavors to meld even better.
Why is my bread pudding soggy?
Sogginess usually happens if the bread wasn’t dried out enough or if the ratio of milk to eggs was too high. Toasting the cubes is the best insurance against this.
Can I freeze bread pudding?
Yes, once baked and cooled, you can wrap individual slices in plastic wrap and foil. Freeze for up to 2 months and thaw in the fridge before reheating.
Nutrition
- Calories: 450
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 185mg
- Sodium: 320mg
- Total Carbohydrate: 52g
- Protein: 11g
Try More Recipes:
- Alton Brown Oatmeal Bread Recipe
- Alton Brown Bread Pudding Recipe
- Alton Brown Skillet Cornbread Recipe
