Classic Bread Pudding with Vanilla Custard
Classic Bread Pudding with Vanilla Custard
Description: This classic bread pudding with vanilla custard is warm, creamy, and comforting. A timeless dessert that’s easy to make and perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45–50 minutes
- Yield: ~1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Bread Pudding:
6 cups day-old bread, cubed
2 cups whole milk
1 cup heavy cream
4 large eggs
¾ cup granulated sugar
1 tablespoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup raisins (optional)
2 tablespoons unsalted butter, melted
For the Vanilla Custard Sauce:
1 cup heavy cream
½ cup whole milk
¼ cup granulated sugar
1 tablespoon vanilla extract
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, whisk eggs, sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
Add milk and heavy cream to the egg mixture and whisk well.
Place cubed bread in the prepared dish and sprinkle raisins over the top (if using).
Pour custard mixture evenly over the bread, pressing gently to ensure soaking.
Drizzle melted butter on top.
Let the dish sit for 15 minutes to absorb.
Bake for 45–50 minutes, or until the top is golden and the custard is set.
While baking, make the custard sauce: Heat cream, milk, sugar, and vanilla in a saucepan over medium heat, stirring constantly until slightly thickened.
Serve bread pudding warm, topped with the vanilla custard sauce.
Notes
Use rich breads like brioche or challah for added depth.
Soak raisins in rum or bourbon for a boozy variation.
Reduce sugar to ½ cup for a less sweet version.
Add chocolate chips, nuts, or spices like cardamom for fun flavor variations.
Leftovers store well in the fridge for up to 3 days; reheat gently before serving.
