Classic Bread Pudding with Vanilla Custard Recipe

Introduction

Classic Bread Pudding with Vanilla Custard is a comforting and delicious dessert that transforms stale bread into a rich, flavorful treat. This timeless recipe is easy to make and perfect for sharing with family and friends.

Ingredients

• 6 cups stale bread, cubed (French or challah works best)
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup raisins or chopped nuts (optional)
• Butter, for greasing the baking dish
• Powdered sugar, for dusting (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter.
2. Step 2: Place the cubed stale bread into a large mixing bowl. Add raisins or nuts if using.
3. Step 3: In a separate bowl, whisk the eggs until well beaten.
4. Step 4: Add the whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt to the eggs. Mix until combined.
5. Step 5: Pour the custard mixture over the cubed bread. Gently fold until all pieces are coated.
6. Step 6: Let the mixture soak for about 15 minutes, allowing the bread to absorb the custard.
7. Step 7: Transfer the soaked bread mixture to the prepared baking dish and spread evenly.
8. Step 8: Bake for 45-50 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
9. Step 9: Remove from oven and let cool for about 15 minutes before serving.
10. Step 10: Optionally, dust the top with powdered sugar for a finishing touch.

Tips & Variations

• Use day-old or slightly stale bread to better absorb the custard without becoming soggy.
• For added richness, substitute half the milk with half-and-half.
• Try adding a splash of bourbon or rum for a warm, boozy flavor.
• Swap raisins for dried cranberries or chopped chocolate for different tastes.

Storage

Store leftover bread pudding covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm, or reheat the entire dish in a 325°F (160°C) oven for 15-20 minutes until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh bread instead of stale bread?

While fresh bread can work, stale bread absorbs the custard better and results in a creamier texture without becoming too mushy.

Is it possible to make this recipe dairy-free?

Yes, you can substitute cow’s milk and cream with almond, soy, or coconut milk, and use a dairy-free butter alternative to grease the baking dish.

Classic Bread Pudding with Vanilla Custard Recipe

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★★★★★

4.6 from 112 reviews

• Author: Julian
• Total Time: 1 hour 5 minutes
• Yield: 10 servings 1x

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Description

Classic Bread Pudding with Vanilla Custard is a comforting and timeless dessert featuring cubed stale bread soaked in a rich custard made from eggs, whole milk, cream, sugar, and warm spices. Baked until golden and served warm with a dusting of powdered sugar, this recipe is perfect for using up leftover bread and creating a deliciously creamy treat that is sure to delight family and friends.

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Ingredients

Scale 1x2x3x

Base Ingredients

• 6 cups stale bread, cubed (French or challah works best)
• 1/2 cup raisins or chopped nuts (optional)
• Butter, for greasing the baking dish
• Powdered sugar, for dusting (optional)

Custard Mixture

• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

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Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter to prevent sticking and provide a rich flavor base.
2. Prepare the Bread: Place the cubed stale bread into a large mixing bowl. If you are using raisins or nuts, add them now to evenly distribute throughout the pudding.
3. Whisk Eggs: In a separate bowl, whisk the four eggs until they are fully beaten to create the foundation of the custard.
4. Combine Milk and Cream: Add the whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt to the eggs. Whisk all these ingredients together until the mixture is smooth and well combined.
5. Pour Custard Over Bread: Pour the custard mixture over the cubed bread. Gently fold the bread into the custard mixture, ensuring every piece is well coated to absorb maximum flavor.
6. Let it Soak: Let the mixture sit for about 15 minutes. This allows the bread to soak up the custard fully, resulting in a moist and tender pudding.
7. Transfer to Baking Dish: Spread the soaked bread mixture evenly into the greased baking dish, preparing it for baking.
8. Bake: Bake the pudding in the preheated oven for 45-50 minutes until the top turns golden brown and a toothpick inserted into the center comes out clean, indicating it’s fully cooked.
9. Cool: Remove the pudding from the oven and allow it to cool for about 15 minutes. This resting period allows the pudding to set and makes it easier to serve.
10. Dust with Powdered Sugar: For an elegant presentation, dust the top with powdered sugar just before serving, adding a hint of sweetness and visual appeal.

Notes

• Use stale or day-old bread for best absorption and texture.
• French bread or challah breads are preferred due to their sturdiness and flavor.
• Customize the pudding by adding raisins, nuts, or other dried fruits based on preference.
• For a richer pudding, you can use half-and-half instead of whole milk.
• Ensure not to over-soak the bread to maintain some texture.
• Serve warm for the best flavor experience, optionally with a scoop of vanilla ice cream or whipped cream.

• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: bread pudding, vanilla custard, classic dessert, baked pudding, comfort food, stale bread recipe