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Custard Bread Pudding: The Ultimate Comfort Food Recipe

  • Total Time: 135 minutes
  • Yield: 9-12 servings 1x

Description

A classic, comforting bread pudding made with challah, brioche, or French bread, soaked in a rich custard, and baked to golden perfection. Optional custard sauce adds an extra layer of indulgence.

Ingredients

Scale
  • 1 loaf (about 1 pound) day-old challah, brioche, or French bread, cut into 1-inch cubes
  • 6 large eggs
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup raisins (optional)
  • 1/2 cup chopped pecans or walnuts (optional)
  • 4 tablespoons unsalted butter, melted
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the Bread: If your bread isn’t already a day old, you can dry it out a bit by spreading the cubes on a baking sheet and baking them in a 300°F (150°C) oven for about 10-15 minutes, or until lightly toasted. Let the toasted bread cool completely.
  2. Combine Dry Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, cinnamon, nutmeg, and salt.
  3. Whisk the Eggs: In a separate large bowl, whisk the eggs until they are light and frothy.
  4. Combine Wet Ingredients: Gradually whisk in the whole milk and heavy cream into the eggs until well combined.
  5. Add Dry Ingredients to Wet Ingredients: Slowly add the sugar and spice mixture to the wet ingredients, whisking constantly until the sugar is completely dissolved and the mixture is smooth.
  6. Stir in Vanilla: Stir in the vanilla extract.
  7. Combine Bread and Custard: Place the bread cubes in a large bowl. Pour the custard mixture over the bread, making sure all the bread is evenly coated. Gently press down on the bread to submerge it in the custard.
  8. Add Optional Ingredients: If using, stir in the raisins and chopped nuts.
  9. Let the Bread Soak: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or preferably 1-2 hours. You can even let it soak overnight for an even richer flavor.
  10. Preheat the Oven: Preheat your oven to 350°F (175°C).
  11. Prepare the Baking Dish: Grease a 9×13 inch baking dish with butter.
  12. Pour into Baking Dish: Pour the bread pudding mixture into the prepared baking dish, spreading it evenly.
  13. Drizzle with Melted Butter: Drizzle the melted butter evenly over the top of the bread pudding.
  14. Bake: Bake for 45-55 minutes, or until the bread pudding is golden brown and set. A knife inserted into the center should come out clean, or with just a few moist crumbs.
  15. Cool Slightly: Let the bread pudding cool slightly before serving.
  16. Heat the Milk: In a medium saucepan, heat the milk over medium heat until it is just simmering. Do not let it boil.
  17. Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and sugar until they are pale and thick.
  18. Temper the Egg Yolks: Slowly drizzle a small amount of the hot milk into the egg yolk mixture, whisking constantly.
  19. Combine Mixtures: Pour the egg yolk mixture into the saucepan with the remaining hot milk.
  20. Cook the Custard: Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. This should take about 5-7 minutes.
  21. Strain the Custard: Strain the custard through a fine-mesh sieve into a clean bowl.
  22. Stir in Vanilla and Salt: Stir in the vanilla extract and a pinch of salt.
  23. Cool the Custard: Let the custard cool slightly before serving. You can also refrigerate it for later use. Cover the surface of the custard with plastic wrap to prevent a skin from forming.
  24. Slice and Serve: Cut the bread pudding into squares and serve warm.
  25. Add Custard Sauce (Optional): Drizzle the custard sauce over the bread pudding for an extra layer of richness and flavor.
  26. Garnish (Optional): Garnish with a dusting of powdered sugar, a sprinkle of cinnamon, or a dollop of whipped cream.

Notes

  • Use day-old bread for best results.
  • Don’t overbake the bread pudding.
  • Adjust sweetness to taste.
  • Experiment with flavors like lemon zest, orange zest, or almond extract.
  • The bread pudding can be assembled ahead of time and refrigerated for up to 24 hours before baking.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes

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Find it online: https://psrecipeswillow.com/2025/06/custard-bread-pudding/