Easy Bread Pudding

1. 1

   Arrange a rack in the middle of the oven and heat the oven to 300℉. Place the bread cubes in an even layer on a rimmed baking sheet.

2. 2

   Bake until the bread is dry but not browned, about 20 minutes. Set aside until mostly cool.

   20 min
3. 3

   Meanwhile, increase the oven temperature to 350℉. Lightly coat a 9x13-inch baking dish with unsalted butter. Melt 3 tablespoons unsalted butter in a small microwave-safe bowl in 20-second bursts until mostly melted, 30 to 40 seconds total. (Alternatively, melt the butter in a small saucepan over medium heat.) Set aside to cool slightly.

   30s
4. 4

   Place 4 large eggs and 2 large egg yolks in a large bowl and whisk to break up. Add orange or lemon zest if using, 4 cups whole milk or half-and-half, 1 cup granulated sugar, 2 tablespoons vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon kosher salt. Whisk until combined.

5. 5

   Add the bread and 1/2 cup dried fruit or chocolate chips if using. Gently stir to coat the bread and press the bread down slightly to soak up the custard.

6. 6

   Transfer to the baking dish and arrange into an even layer. Pour any remaining liquid over the top. Drizzle the melted butter over the top.

7. 7

   Bake until puffed, golden brown, the bread pulls away from the edges of the pan, and the custard is set, 45 to 50 minutes. Let cool for 5 minutes before serving. Serve topped with powdered sugar or vanilla ice cream if desired.

   45 min

Recipe Notes

1. 8

   Make ahead: The bread can be toasted up to 1 day ahead. Let cool completely, then store in an airtight container at room temperature.Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven before serving.