In a large bowl, whisk the eggs until they’re well beaten. Then, whisk in the milk, sugar, cinnamon, nutmeg, and vanilla extract. Keep whisking until the sugar is dissolved and everything is completely combined. This is your custard base.
Slowly and evenly pour the custard mixture over the buttered bread cubes in the baking dish. Now, here’s the important part: gently press down on the bread with a spatula or your clean hands to help it soak up the liquid. Let the dish sit for about 15-20 minutes so every piece of bread can absorb the custard.
Place the baking dish in the preheated oven. Bake for 45-55 minutes. You’ll know it’s done when the top is a deep golden brown, the center is set (not jiggly), and a knife inserted near the center comes out clean. While it bakes, make the vanilla sauce. Let the pudding cool for at least 15 minutes before serving—it will be very hot and needs to set a bit.
Pro Tips for Best Results
Use truly stale, dry bread. Fresh bread turns into a soggy mess. I leave my cubes out on a sheet pan for a few hours or use bread that’s a couple of days old. It makes all the difference for texture.
Let the bread soak. Don’t rush this step! Giving the bread 15-20 minutes to absorb the custard ensures every bite is moist and creamy, not dry in the center.
Make the sauce while the pudding bakes. It comes together quickly. Keep it warm on a very low heat, stirring occasionally, until you’re ready to serve. The warm sauce seeps into the pudding beautifully.
Don’t overbake. The pudding will continue to set as it cools. Take it out when the center is just set. Overbaking makes it dry and rubbery.
Common Mistakes to Avoid
Don’t use fresh bread. I made this mistake once and the result was a wet, dense pudding that never set properly. Stale bread is non-negotiable.(See the next page below to continue…)