HOLIDAY SPECIAL: Chef Mark's Famous Bread Pudding Recipe


  • 1 larger loaf white bread
  • 12 eggs, 6 whole 6 yolk
  • 1 cup sugar
  • 1L 35% Cream
  • 1 tbsp vanilla


  1. Dice up the bread and allow to air dry for a day. Alternatively dice the bread and dry out in a 250° oven for 10 minutes.
  2. Add cream to a pot and add a half-cup of sugar and vanilla. 
  3. In a mixing bowl; add the eggs and the other half-cup of sugar. Whisk together.
  4. Heat the cream and sugar at medium heat until it is just about to boil.
  5. Slowly, adding a little at a time, add the hot cream to the eggs, whisking constantly. Do not cook your eggs!
  6. Add bread to the custard mix until it is mostly absorbed. Allow the bread to absorb the mix for 30-60 minutes. 
  7. Place in a baking vessel large enough to hold your mix. I prefer a 11” springform pan. Grease the sides and place a piece of parchment on the bottom. Cover the top with parchment paper and tin foil.
  8. Set your pan into a water bath. A water bath is a larger baking vessel that you can fill halfway with water. *This step is optional 
  9. Bake at 350°F for 45 minutes, remove top foil and parchment paper and bake for another 15 minutes.  
  10. Allow to cool until you can handle, approximately 1 hour, slice and enjoy.

bread pudding with caramel drizzled on top