Name: BA's Best Bread Pudding
Yield: 8 servings
Ingredients: ½ large (2-pound) loaf challah bread, torn into 1½–2-inch pieces (about 8 cups); 1 3-inch cinnamon stick; ½ vanilla bean, split lengthwise; 1½ cups heavy cream; 1½ cups whole milk; ⅓ cup granulated sugar; ¼ teaspoon kosher salt; 1 3-inch strip orange zest; ¼ cup (½ stick) unsalted butter, melted, divided, plus more for pan; 1 large egg; 2 large egg yolks; 2 tablespoons raw sugar; ¼ cup sliced almonds (optional)

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Photo by Heidi's Bridge, Styled by Monica Pierini

A bread pudding you can have your way. See below for variations to make it coconut or chocolate. If you favor a soft, creamier, custardy texture from top to bottom, bake in an 8x8" pan. If you want to maximize the top layer of buttery crispiness, bake in a shallower pan with more surface area, such as a 1½-qt. oval baking dish. This is part of BA's Best, a collection of our essential recipes.

Recipe notes

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