I learned this custard bread pudding recipe from a family friend who always brought it to potlucks — warm, gently spiced, and soaked with a vanilla custard sauce. It’s a frugal, comforting way to use up stale bread and makes a show-stopping dessert for brunches, holiday dinners, or cozy weeknights. Expect a tender, custardy interior, a golden top, and a silky sauce that turns every forkful into something special. If you love bread-based desserts (think of the texture of a good brioche French toast), this is for you — and it’s a forgiving recipe that welcomes easy swaps and small improvisations like those in my take on quick sweet breads like banana zucchini bread.

Why you’ll love this dish

This bread pudding is classic comfort made simple. It’s budget-friendly (stale bread = no waste), flexible (add nuts, chocolate, or fruit), and kid-approved for its custardy, almost pudding-like texture. It’s ideal for afternoons when you want something warm and nostalgic without fuss — and it scales well for a crowd.

“Warm, fragrant, and unapologetically cozy — this pudding disappeared before coffee was poured.” — a guest at my last family brunch

Reasons to try it:

Uses pantry staples and stale bread — no last-minute grocery run.
Vanilla custard sauce elevates it to dinner-party dessert territory.
Great for make-ahead: assemble the night before and bake in the morning.
Works equally well with sandwich bread, challah, or brioche.

Step-by-step overview

Before you dive in, here’s the simple flow: cube stale bread, soak it in milk and cream so it softens, whisk eggs with sugar and spices, fold everything together with raisins, then bake until set and golden. While the pudding bakes, make a silky vanilla custard sauce by gently cooking cream and milk with egg yolks and sugar until it thickens — temper the yolks so they don’t scramble. Together, they yield a warm, saucy dessert you can plate easily.

What you’ll need

6 cups stale bread, cubed (day-old brioche, challah, French bread, or sturdy sandwich bread)
2 cups milk (whole milk preferred; see notes for swaps)
1 cup heavy cream
4 large eggs
1 cup sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 cup raisins (optional; can soak in rum or orange juice)
Pinch of salt

For the vanilla custard sauce:

1 cup heavy cream
1/2 cup milk
4 egg yolks
1/2 cup sugar
1 tablespoon vanilla extract

Notes and substitutions:

For richer pudding, use all heavy cream or swap some milk for half-and-half. For a lighter version, use 2% milk and reduce cream.
Replace raisins with chopped dried apricots, cranberries, or chocolate chips.
To make it dairy-free, use full-fat coconut milk and coconut cream and be aware the sauce flavor will shift.
If you want extra depth, soak raisins in 2 tablespoons rum or strong tea for 10–15 minutes before adding.

Step-by-step instructions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish (or similar) with butter or nonstick spray.
Place the cubed stale bread in a large bowl. Pour in the 2 cups milk and 1 cup heavy cream. Let the bread sit for 15 minutes so it absorbs the liquids and softens. Press gently with a spatula if some cubes float.
In a separate bowl, whisk the 4 eggs, 1 cup sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, and a pinch of salt until smooth. Stir in the raisins.
Fold the egg-sugar mixture into the soaked bread. Mix gently until the bread is evenly coated and most of the liquid is absorbed. Give it a minute to settle so the pudding is uniformly custardy.
Pour the combined mixture into the prepared baking dish and smooth the top.
Bake for 45–55 minutes. The top should be golden brown and a knife inserted near the center will come out mostly clean (a tiny bit of custard clinging is okay). If the top browns too quickly, tent loosely with foil.
While the pudding bakes, make the vanilla custard sauce: heat 1 cup heavy cream and 1/2 cup milk in a saucepan over medium heat until hot but not boiling. In a bowl, whisk the 4 egg yolks with 1/2 cup sugar. Slowly add a few tablespoons of the hot cream into the yolks while whisking (temper the yolks). Then pour the tempered yolk mixture back into the saucepan. Cook gently, stirring constantly, until the sauce thickens enough to coat the back of a spoon (170–175°F if using a thermometer). Remove from heat and stir in 1 tablespoon vanilla extract. Strain if desired for silky texture.
Let the pudding rest for 5–10 minutes before serving warm. Spoon generous amounts of the vanilla custard sauce over slices and enjoy.

Also helpful step-by-step ideas (and a savory riff) are shown in recipes like cheesy Christmas tree bread which demonstrate how simple dough- or bread-based dishes transform with a few technique tweaks.

Best ways to enjoy it

Serve warm with the vanilla custard sauce spooned over the top. A scoop of vanilla ice cream or a dollop of whipped cream makes it extra indulgent.
For brunch, plate with fresh berries and a dusting of powdered sugar.
Pair with coffee, café au lait, or a dessert wine like Sauternes or tawny port for after-dinner service.
For a rustic presentation, serve in the baking dish family-style with a ladle of sauce on the side.

Storage and reheating tips

Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Custard-based dishes should not sit out longer than 2 hours at room temperature.
Reheating: Rewarm individual portions in the microwave (30–60 seconds) or reheat in a 325°F oven for 12–20 minutes until warmed through. Add a splash of cream or milk before reheating if it seems dry.
Freezing: Freeze tightly wrapped portions for up to 2 months. Thaw overnight in the fridge before reheating. Note: the texture of the sauce may change slightly after freezing.
Food safety: Because the pudding contains eggs and dairy, always refrigerate within 2 hours of serving and reheat to at least 165°F for safe consumption.

Pro chef tips

Use stale bread — it soaks up custard better than fresh bread. If you only have fresh bread, dry cubes at 250°F for 10–12 minutes.
Let the bread rest in milk and cream for a full 15 minutes so it hydrates thoroughly; press down occasionally for even absorption.
Temper the yolks for the custard sauce: add hot cream to the yolks slowly to avoid scrambling.
For an ultra-smooth sauce, pass it through a fine-mesh sieve before serving.
If you prefer a silkier, less set pudding, reduce the baking time by 5–10 minutes and check frequently.
Use a thermometer: the center of the pudding should be around 170°F when done; the custard sauce should thicken at 170–175°F.
For an evenly browned top without a burnt crust, bake in the center rack and tent with foil if it gets too dark.

Creative twists

Boozy bread pudding: Soak raisins in rum or bourbon and fold them in. Add 1–2 tablespoons of rum to the custard sauce for a boozy drizzle.
Chocolate-hazelnut: Sprinkle 1/2 cup chopped chocolate or chocolate chips into the mixture and top with toasted hazelnuts.
Apple-cinnamon: Fold in 1–2 cups diced, sautéed apples for a fruit-forward version.
Savory version: Omit sugar and vanilla; add sautéed mushrooms, gruyère, herbs, and bake for a savory strata. (See technique parallels in recipes like cheesy decorative breads for shaping and assembly inspiration.)
Vegan/dairy-free: Use full-fat coconut milk, coconut cream, and a flax-egg mix (1 tbsp ground flax + 3 tbsp water per egg) — texture will be slightly different but still comforting.

Your questions answered

Q: Can I make this ahead of time?
A: Yes. You can assemble the pudding the night before, cover, and refrigerate. Bake from cold; you may need an extra 5–10 minutes in the oven. The custard sauce should be made just before serving for best texture.

Q: What bread is best for bread pudding?
A: Dense breads that hold shape — brioche, challah, French bread, or a good country loaf — are ideal. Stale bread works best because it soaks up custard without turning mushy. If your bread is fresh, dry the cubes in a low oven first.

Q: Can I freeze the baked pudding?
A: Yes. Cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the refrigerator and reheat in a 325°F oven until warmed through. The custard sauce can be frozen but may separate slightly; reheat gently and whisk to combine.

Q: How do I keep the sauce from curdling?
A: Temper the yolks by whisking in a small amount of hot cream before combining everything. Cook over medium-low heat and stir constantly. Remove from heat as soon as the sauce coats a spoon. Strain if needed.

Q: Is it safe to eat if the center is slightly wobbly?
A: A slight jiggle in the center is okay because it will continue to set while cooling. However, the internal temperature should be at least 160°F for safety. If unsure, bake a few more minutes.

Conclusion

If you want an accessible, comforting dessert that makes the most of simple ingredients, this Custard Bread Pudding with vanilla custard sauce is a reliable winner. For additional techniques and variations on classic bread puddings, see this detailed Custard Bread Pudding Recipe and the method-driven Bread Pudding – Preppy Kitchen for inspiration and plating ideas.

Custard Bread Pudding

A warm, gently spiced bread pudding soaked with vanilla custard sauce, perfect for brunches or cozy weeknights.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 55

Total Time 1 15

Course Brunch, Dessert

Cuisine American, Comfort Food

Servings 8 servings

Calories 350 kcal

Ingredients

Bread Pudding Ingredients

6 cups stale bread, cubed (day-old brioche, challah, French bread, or sturdy sandwich bread) Best if stale for better absorption.
2 cups milk (whole milk preferred) Can substitute with 2% or other milk.
1 cup heavy cream For richer pudding, use all heavy cream.
4 large eggs
1 cup sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 cup raisins (optional) Can soak in rum or orange juice.
1 pinch salt

Vanilla Custard Sauce Ingredients

1 cup heavy cream
1/2 cup milk
4 large egg yolks
1/2 cup sugar
1 tablespoon vanilla extract

Instructions

Preparation

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
Place the cubed stale bread in a large bowl. Pour in the milk and heavy cream. Let the bread sit for 15 minutes to absorb the liquids.
In a separate bowl, whisk the eggs, sugar, vanilla extract, ground cinnamon, and salt until smooth. Stir in the raisins.
Fold the egg-sugar mixture into the soaked bread, mixing gently until evenly coated.
Pour the combined mixture into the prepared dish and smooth the top.

Baking

Bake for 45–55 minutes until the top is golden brown and a knife inserted comes out clean.

Making Vanilla Custard Sauce

While the pudding bakes, heat heavy cream and milk in a saucepan until hot but not boiling.
In a bowl, whisk the egg yolks and sugar. Slowly add hot cream to the yolks, whisking to temper them.
Return the mixture to the saucepan and cook gently, stirring constantly, until it thickens.
Stir in vanilla extract. Strain for a smoother texture if desired.

Serving

Let the pudding rest for 5–10 minutes before serving warm with the vanilla custard sauce.

Notes

Great for using up stale bread and can be made ahead of time. Serve with ice cream or whipped cream for added indulgence.

Keyword bread pudding, comfort food, dessert, easy recipe, vanilla custard