Cube the bread: Start by cutting your stale bread into cubes. You want about 6 cups of bread cubes, which is around 6 slices of bread, depending on the size. Don’t worry if the bread is a little hard—this actually helps it soak up the custard better!

Place the cubes in the baking dish: Once cubed, spread the bread evenly in a greased 9x9-inch baking dish. Make sure the bread is spread out evenly, but don’t worry about it being perfect.

Whisk the wet ingredients: In a large mixing bowl, whisk together the eggs, milk, and heavy cream.

Add sugar and flavorings: Once the wet ingredients are mixed, add in the granulated sugar, vanilla extract, ground cinnamon, and salt. Keep whisking until everything is smooth and combined.

Pro Tip: Whisk continuously to avoid any lumps of sugar or spices. The mixture should be smooth before pouring it over the bread.

Pour the custard over the bread: Carefully pour the custard mixture over the bread cubes in the baking dish. Make sure all the bread gets coated.

Press down gently: Use a spatula to press the bread down into the custard mixture, making sure the bread is fully soaked. Let it sit for 10 minutes so the bread can absorb the liquid.

Pro Tip: Press gently but evenly to avoid the bread rising up out of the custard. You want the bread to soak in all that creamy goodness!

Add raisins or other mix-ins: If you’re using raisins, chocolate chips, or nuts, now’s the time to sprinkle them over the top. Make sure they’re evenly distributed throughout the pudding.

Preheat the oven: While the bread is soaking, preheat your oven to 350°F (175°C).

Bake the pudding: Place the baking dish in the oven and bake for about 40 to 45 minutes, or until the pudding is golden brown on top and a knife inserted into the center comes out clean. The edges should be slightly crispy, while the center stays soft and custardy.

Pro Tip: If the top is getting too brown but the center isn’t fully set, cover with foil and continue baking for an additional 10-15 minutes.

Cool for a few minutes: Once baked, let the bread pudding cool for about 5-10 minutes before serving. This helps it set and makes it easier to slice.

Serve warm: Bread pudding is best served warm, but you can enjoy it at room temperature too. Add a drizzle of caramel sauce or a dusting of powdered sugar if you’d like for extra sweetness.