Traditional Bread Pudding with Vanilla Custard
This Classic Bread Pudding with Vanilla Custard is a warm, comforting,
old-fashioned dessert. Cubes of day-old bread are soaked in a rich custard
with vanilla and spices, baked until golden, and served with a silky,
homemade vanilla custard sauce. Perfect for holidays, gatherings,
or cozy evenings at home.
Ingredients
For the Bread Pudding:
| Ingredient | Amount |
|---|---|
| Day-old bread, cubed | 6 cups |
| Whole milk | 2 cups |
| Heavy cream | 1 cup |
| Large eggs | 4 |
| Granulated sugar | ¾ cup |
| Vanilla extract | 1 tbsp |
| Ground cinnamon | ½ tsp |
| Ground nutmeg | ¼ tsp |
| Salt | ¼ tsp |
| Raisins (optional) | ½ cup |
| Unsalted butter, melted | 2 tbsp |
For the Vanilla Custard Sauce:
| Ingredient | Amount |
|---|---|
| Heavy cream | 1 cup |
| Milk | ½ cup |
| Sugar | ¼ cup |
| Vanilla extract | 1 tbsp |
| Egg yolks | 2 |
Instructions
Step 1: Prepare the Bread
Cut day-old bread into cubes and place them in a buttered baking dish.
If using raisins, sprinkle them evenly over the bread.
Step 2: Make the Custard
In a mixing bowl, whisk together the eggs, sugar, vanilla extract, cinnamon,
nutmeg, and salt. Stir in the milk and cream until fully combined.
Step 3: Assemble the Pudding
Pour the custard mixture evenly over the cubed bread.
Gently press the bread down to help it absorb the custard.
Let it sit for 10–15 minutes.
Step 4: Bake
Preheat your oven to 350°F (175°C).
Drizzle the melted butter on top of the bread mixture.
Bake for 45–50 minutes, or until the top is golden and the custard is set.
How to Make the Vanilla Custard Sauce
Step 1: Heat the Base
In a saucepan over medium heat, combine the heavy cream, milk, and sugar.
Stir until warm but not boiling.
Step 2: Temper the Egg Yolks
Whisk the egg yolks in a small bowl.
Slowly add a few spoonfuls of the warm milk mixture to the yolks, whisking constantly.
This prevents scrambling.
Step 3: Thicken the Sauce
Pour the tempered yolks back into the saucepan.
Cook over low heat, stirring constantly, until the sauce thickens enough
to coat the back of a spoon.
Remove from heat and stir in vanilla extract.
Step 4: Serve
Serve the warm bread pudding drizzled generously with vanilla custard sauce.
It’s best enjoyed warm!
Tips & Variations
- Use brioche or challah for extra richness.
- Add chopped apples, pecans, or chocolate chips.
- Soak raisins in warm rum for a flavorful twist.
- Make ahead: assemble and refrigerate overnight.
Storage
Store leftovers in the refrigerator for up to 3 days.
Reheat in the microwave or oven.
Custard sauce should also be refrigerated and used within 3 days.