In the cold months of winter there’s nothing better than digging into a warm, custardy bread pudding. The good news is it’s incredibly easy to make: Just soak chunks of toasted bread in a spiced vanilla custard and bake the casserole until the top is crisp for a comforting and crowd pleasing dessert for holidays or any day.
Brushing the top of the assembled casserole with butter and dusting it with sugar and cinnamon before baking creates a wonderfully crisp topping.
Nowadays, bread pudding has shed its "poor man's pudding" moniker and elaborate versions are found in restaurants all over the world. But oftentimes contemporary versions of bread pudding are disappointing, varying in texture from mushy, sweetened porridge to the chewy, desiccated cousin of overcooked holiday stuffing. The bread pudding I love has a lightly sweetened, creamy interior and a crisp top crust.
This custard gets its rich, silky texture from a combination of whole eggs and additional yolks, along with equal parts milk and heavy cream . What begins as a runny mixture that soaks into the bread slowly becomes a velvety custard as the egg yolks cook, coagulate, and thicken.
Adjust oven rack to middle position. Heat oven to 275°F . On a rimmed baking sheet, spread bread in an even layer and bake, rotating sheet and stirring bread cubes several times during baking, until bread is completely dried, but not browned or changed in color, 30 to 40 minutes. Remove from oven and set aside to cool.In a large bowl, add eggs, egg yolks, granulated sugar, vanilla extract or scraped vanilla seeds, citrus zest, if using, and salt and whisk to combine.
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