Bread Pudding

Doneness

Done when the custard is set — a knife slid in near the centre comes out clean (not wet or eggy) and the top is golden with a slightly crisp edge. The middle should be soft and just-jiggly but not liquid; it firms a little more as it cools. If a knife comes out wet, give it another 3–4 minutes, tenting with foil if the top is already dark.

Oil & seasoning

No spray on the pudding itself — the custard keeps it moist. Lightly butter or grease the baking dish or ramekins so it releases cleanly, and use a dish that fits your basket with airflow room around it.

Season with: Classic vanilla-cinnamon (the benchmark): a custard of egg, milk or cream, sugar, vanilla, and cinnamon poured over plain bread cubes., Bourbon-raisin: raisins folded through (soaked in a splash of bourbon if you like), with a bourbon-butter sauce drizzled over after baking., Chocolate-chip: chocolate chips scattered through the cubes for a melty, almost brownie-like pudding., Berry: fresh or frozen berries layered in for a fruity, jammy bread pudding..

Watch out for

• !Let the bread soak fully in the custard (15–30 minutes) before cooking — dry, unsoaked pockets stay crunchy and won't set into custard.
• !Keep the temperature low (around 330 °F). Too hot and the egg custard scrambles or the top burns before the centre sets; gentle heat is what gives a smooth, set pudding.
• !Don't make it too deep — a thick layer stays raw and wet in the middle. A shallower bake in a wider dish cooks through evenly.
• !Tent loosely with foil if the top darkens before the centre is set; the middle is always the last part to firm up.
• !Test with a knife near the centre rather than the edge — the edges set first, so an edge test reads done while the middle is still wet.