Slowly pour the custard mixture evenly over the bread in the glass dish, making sure to wet all the corners. Gently press the bread down with the back of a spoon or your clean hands so it soaks up the custard. Let it sit on the counter for 10–15 minutes so the bread can drink in as much liquid as possible.
After the bread has soaked and feels heavy with custard, give the top a light fluff with your fingers or a fork to keep that craggy texture. Slide the baking sheet with the dish into the preheated oven.
Bake for 40–50 minutes, until the top is browned and slightly crisp, the edges look set and custardy, and a knife inserted near the center comes out mostly clean with just a bit of soft custard clinging. The center should be just set but still a little jiggly, like a soft baked custard.
Remove the bread pudding from the oven and let it rest on a speckled countertop or cooling rack for at least 15 minutes. This rest helps the custard finish setting while keeping the inside soft and cozy. Serve warm by scooping out generous spoonfuls, making sure everyone gets some of the browned top and the creamy center.
You can easily make this one-bowl comfort fit what you have on hand. For extra richness, swap half of the milk for heavy cream or evaporated milk. If your bread is very soft and fresh, lightly toast it in a low oven for 10–15 minutes before using; slightly dry bread soaks up the custard better and gives you that perfect custardy center. Add a handful of raisins, dried cranberries, or chopped dried apples to the bread before pouring on the custard for a more traditional Amish touch. A pinch more cinnamon or a splash of maple extract will deepen the flavor. If you like a saucier dessert, serve with warm vanilla sauce or caramel sauce in addition to the scoop of ice cream on top. For smaller households, halve the recipe and bake in an 8×8-inch glass dish, checking for doneness a bit earlier. Food safety tips: Always use fresh, uncracked eggs and pasteurized milk. Keep the custard mixture refrigerated if you need to pause more than 20–30 minutes before baking. Bake until the center is just set and reaches at least 160°F if you’re unsure; underbaked custard can be unsafe. Refrigerate leftovers within 2 hours, cover tightly, and enjoy within 3 days, reheating individual portions gently in the microwave or a low oven until warmed through.
