This is a recipe for a delicious and rich, classic Custard Bread Pudding. Fans of bread pudding will love this easy bread pudding recipe.
Custard Bread Pudding
If you’re not so familiar with bread pudding, then you need to give it a try! It’s an easy and comforting dessert recipe to make. And it has soft, custardy filling with slightly crispy edges. It’s pretty dreamy!
🛒 Ingredients Needed:
- whole milk
- heavy whipping cream
- unsalted butter
- eggs
- vanilla extract
- granulated white sugar
- salt
- bread cubes
- ground cinnamon and ground nutmeg
✏️ How to make Custard Bread Pudding:
The complete, printable recipe is at the end of this post.
- Preheat the oven to 350℉.
- Scald the milk and cream in a heavy-bottomed saucepan (do not boil). Stir in the butter to melt. Set the pan aside to cool slightly.
- In a mixing bowl, combine the beaten eggs, vanilla, sugar, and salt. Very gradually stir the warm milk into the egg mixture. Then stir in the bread cubes.
- Butter a 2-quart baking dish and pour in the custard. Sprinkle with cinnamon and nutmeg. Set the dish inside a larger pan with ½ inch hot water in it.
- Bake for 40 to 50 minutes or until the custard sets and a knife inserted near the center comes out clean.
Recipe Tip
For the bread, I like to use either challah bread, brioche or just plain French bread. Cut it up, and let it sit for a few hours (or overnight) at room temperature.
Additions?
Add some dried fruit (cranberries or raisins) or sauteed apples to your bread pudding. Yum!
❤️ What I Love About This Recipe:
- Bread pudding calls for using staples that you probably already have in your kitchen. Plus, if you have some bread to use up, that’s a bonus!
- It’s pretty amazing when you drizzle some caramel sauce on top.
- It reminds me of my childhood. My Mom used to make bread pudding for dessert since it was a budget-friendly thing to make for our big family.
Best Bread Pudding Recipes:
Custard Bread Pudding
Ingredients
- 2 cups whole milk
- 1 cup heavy whipping cream
- 2 tablespoons unsalted butter
- 5 large eggs, beaten slightly
- 1 teaspoon vanilla extract
- ⅔ cup granulated white sugar
- ¼ teaspoon salt
- 3 cups (5 to 6 slices) day-old bread cubes (I like to use challah, brioche or French bread)
- ground cinnamon
- ground nutmeg
Instructions
- Preheat the oven to 350℉.
- Scald the milk and cream in a heavy-bottomed saucepan (do not boil). Stir in the butter to melt. Set the pan aside to cool slightly.
- In a mixing bowl, combine the beaten eggs, vanilla, sugar, and salt. Very gradually stir the warm milk into the egg mixture. Then stir in the bread cubes.
- Butter a 2-quart baking dish and pour in the custard. Sprinkle with cinnamon and nutmeg. Set the dish inside a larger pan with ½ inch hot water in it.
- Bake for 40 to 50 minutes or until the custard sets and a knife inserted near the center comes out clean.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks yummy! Wish I had your talent!