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