Classic Bread Pudding with Vanilla Custard

Why You’ll Love This Recipe

I enjoy this recipe because it’s simple yet versatile. The base uses pantry staples, and I can easily adjust it depending on what I have on hand. I like that it’s not overly fussy—I just whisk, pour, and bake. The custard makes it creamy, the spices bring warmth, and the sauce adds a silky finish. Plus, it’s a great way to use up leftover bread in a way that feels special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 cups of day-old bread, cubed
2 cups of whole milk
1 cup of heavy cream
4 large eggs
3/4 cup of granulated sugar
1 tablespoon of vanilla extract
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1/4 teaspoon of salt
1/2 cup of raisins (optional)
2 tablespoons of unsalted butter, melted

For the vanilla custard sauce:
1 cup of heavy cream
1/2 cup of milk
1/4 cup of sugar
1 tablespoon of vanilla extract

Directions

1. I preheat my oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.

2. In a large bowl, I whisk together the eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.

3. I add the milk and heavy cream to the egg mixture, whisking until smooth.

4. I place the cubed bread in the prepared baking dish and, if I’m using them, sprinkle raisins evenly over the bread.

5. I pour the custard mixture over the bread, pressing down gently to make sure all the pieces soak it up.

6. I drizzle the melted butter over the top.

7. I let the mixture rest for about 15 minutes to absorb the custard.

8. I bake for 45–50 minutes, until the top is golden brown and the custard is set.

9. While the pudding bakes, I make the vanilla custard sauce: I heat heavy cream, milk, sugar, and vanilla in a saucepan over medium heat, stirring constantly until the mixture thickens slightly.

10. I serve the bread pudding warm, drizzled with the custard sauce.

Servings and timing

Servings: 6
Prep Time: 15 minutes
Rest Time: 15 minutes
Cook Time: 45–50 minutes
Total Time: ~1 hour 15 minutes

Variations

• I sometimes add chocolate chips or chopped nuts for extra richness and texture.

• Using brioche or challah instead of regular bread makes it more decadent.

• If I want a boozy twist, I soak the raisins in rum or bourbon before adding them.

• For a lighter dessert, I cut the sugar in the custard down to 1/2 cup.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer the oven so the top stays crisp, but the microwave works if I’m in a hurry. For longer storage, I freeze the pudding (without the sauce) for up to 2 months and reheat it in the oven after thawing.

FAQs

Can I make this bread pudding ahead of time?

Yes, I often assemble it the night before, cover it, and refrigerate. The next day, I bake it fresh for the best flavor and texture.

Can I skip the custard sauce?

I can serve the bread pudding without it, but I find the sauce adds a creamy sweetness that elevates the whole dish.

What bread works best for bread pudding?

I usually use day-old French bread, brioche, or challah. The slightly stale texture helps the bread soak up the custard without becoming mushy.

Can I make this recipe dairy-free?

Yes, I swap the milk and cream for almond or oat milk and use dairy-free butter. The flavor is slightly different but still delicious.

How do I know when the pudding is done baking?

I check that the top is golden brown and the custard is set in the middle. A knife inserted should come out mostly clean but still slightly moist.

Conclusion

This classic bread pudding with vanilla custard is a timeless dessert that’s easy to prepare and endlessly comforting. I love how it combines simple ingredients into something rich, warm, and satisfying. Whether I serve it at the end of a family meal or as a cozy weekend treat, it always brings comfort and a touch of nostalgia.

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