Bread pudding should be decadent and buttery, marbled with a tender and flavorful custard. Most recipes will advise you to cube the bread and lay them out in a large, wide baking dish.

When this bread pudding bakes, the top of the bread pudding gets a little crispy, the middle is moist, and the bottom layer is custardy. It seems as though most soak their bread.

Raspberry Bread Pudding With Custard 3 points Made an absolutely delicious raspberry bread pudding with custard. It has only 3 Weight Watchers points for a large serving and offers so much flavor ...

Cornbread bread pudding, made with leftover cornbread, is so good you'll always make sure to have enough cornbread leftover!

Here’s a little secret — while most recipes insist on using day-old bread (and yes, it works great for soaking up all that custard), I’ve found that fresh bread works beautifully, too.

Preparation 1. Preheat the oven to 375 F and butter a 9-by-13-inch baking dish. 2. In a small saucepan set over low heat, warm the butter, milk, cream, sweetened condensed milk, and brown sugar ...

Preheat the oven to 375°F. Butter a 3-quart metal or ceramic baking dish. In a large bowl, whisk the eggs and sugar together until smooth. Whisk in the melted butter until combined, then add the ...