Pro Tips for Success

Following these specific culinary techniques will guarantee your bread pudding turns out absolutely flawless.

Plump the Raisins: Do not skip the step of boiling the raisins in the spiced butter and water mixture! Rehydrating the dried fruit ensures they remain plump and juicy during the long baking process, rather than turning hard and burnt.

Let the Bread Soak: You must allow the cubed bread to sit in the liquid custard mixture for at least ten full minutes before baking. This crucial resting period ensures the starches fully absorb the heavy cream and eggs, preventing dry pockets inside the baked pudding.

Master the Foil Cover: Keep the baking dish tightly covered with aluminum foil for the first fifty minutes of baking. This traps the steam and cooks the custard gently, while removing the foil at the very end perfectly caramelizes the top layer.

Storage and Reheating

This rich bread pudding makes absolutely phenomenal leftovers that you can enjoy with your morning coffee for days.

Store any remaining portions in an airtight container in the refrigerator, where they will stay fresh and delicious for up to five days.

Can you freeze bread pudding?

Yes, you can easily wrap individual, unglazed slices tightly in plastic wrap and freeze them for up to three months.

When you are ready to reheat, simply thaw the frozen slices overnight in the refrigerator.

The absolute best way to reheat this dessert is in a 350°F oven for about 10 minutes to restore the crispy top crust.

If you are in a rush, you can microwave individual portions on medium power, though the bread will be slightly softer.