This delightful bread pudding is soft, rich, and full of juicy dried fruits, topped with a smooth, velvety custard sauce. A beloved dessert across generations, this recipe transforms leftover bread into a comforting, elegant treat that’s perfect for holidays, family gatherings, or simply a cozy night in.
Why You’ll Love This Recipe
This bread pudding recipe delivers both texture and flavor—moist and tender on the inside, slightly crisp on the edges, and perfectly sweet without being overpowering. The luscious custard sauce poured over the top takes it to another level of indulgence. It’s easy to prepare, adaptable to ingredients on hand, and always crowd-pleasing.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Day-old brioche or challah bread, cubed
- Whole milk
- Heavy cream
- Granulated sugar
- Large eggs
- Vanilla extract
- Ground cinnamon
- Ground nutmeg
- Salt
- Raisins or dried cranberries
- Unsalted butter (for greasing the baking dish)
For the custard sauce:
- Egg yolks
- Granulated sugar
- Whole milk
- Heavy cream
- Vanilla extract
Directions
- Preheat the oven to 350°F (175°C) and lightly grease a baking dish with butter.
- In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and a pinch of salt.
- Add the cubed bread and dried fruit to the bowl. Stir gently to combine and let the mixture sit for 10–15 minutes, allowing the bread to absorb the custard.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 45–50 minutes, or until the top is golden brown and the center is set.
- While the pudding bakes, prepare the custard sauce:
- In a saucepan, whisk together egg yolks and sugar until pale.
- Heat the milk and cream in another pan until just simmering, then slowly pour into the yolk mixture while whisking.
- Return the mixture to the stove and cook gently 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.
- Serve the bread pudding warm, drizzled generously with the custard sauce.
Servings and timing
Servings: 6
Preparation time: 15 minutes
Soaking time: 15 minutes
Baking time: 45–50 minutes
Total time: 1 hour 15 minutes
Variations
- Add chocolate chips: Fold in dark or semi-sweet chocolate for a more decadent dessert.
- Bourbon twist: Add 1–2 tablespoons of bourbon to the custard sauce for added depth.
- Citrus zest: Incorporate lemon or orange zest into the custard for brightness.
- Nut topping: Sprinkle chopped pecans or walnuts on top before baking for crunch.
Storage/Reheating
Storage:
Store leftovers covered in the refrigerator for up to 3 days.
Reheating:
Reheat individual portions in the microwave or warm the whole dish in the oven at 300°F (150°C) until heated through. Reheat custard sauce gently on the stove, stirring to prevent curdling.
FAQs
Can I use fresh bread instead of day-old?
Day-old or slightly stale bread absorbs the custard more effectively. If using fresh bread, lightly toast it beforehand.
What type of bread is best?
Brioche, challah, or French bread works well due to their soft, absorbent texture and rich flavor.
Can I make this ahead of time?
Yes, you can prepare the bread pudding the night before, refrigerate it, and bake it the next day.
Is it necessary to soak the bread?
Yes, soaking ensures the custard penetrates the bread, resulting in a moist, cohesive pudding.
Can I freeze bread pudding?
Yes, baked bread pudding can be frozen for up to 2 months. Thaw in the fridge before reheating.
How thick should the custard sauce be?
The sauce should coat the back of a spoon. Do not overcook, or it may curdle.
Can I use plant-based milk or cream?
Yes, almond milk, coconut milk, or oat milk can be used, though flavor and texture may vary slightly.
What fruits can I add?
Raisins, dried cranberries, chopped dates, or even fresh berries work well in this recipe.
How do I know when the pudding is fully cooked?
The center should be set and no longer jiggly. A knife inserted should come out mostly clean.
Can I serve this cold?
It can be served cold, but it is best enjoyed warm with hot custard poured over.
Conclusion
This bread pudding with custard sauce is a timeless dessert that transforms simple ingredients into an elegant treat. With a rich texture, warm spices, and creamy sauce, it’s a perfect finish to any meal or a cozy indulgence on a chilly day. Whether you serve it for brunch, holidays, or family dinners, it never fails to satisfy.
PrintBread Pudding with Custard Sauce
A classic dessert made with cubes of bread soaked in a rich custard, then baked until golden and served with a smooth, creamy custard sauce.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 cups day-old bread, cubed
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup raisins (optional)
- 2 tbsp butter, melted
Instructions
- Preheat the oven to 350°F (175°C). Grease a baking dish with butter.
- In a large bowl, whisk together milk, cream, sugar, eggs, vanilla, cinnamon, and nutmeg.
- Add the cubed bread and raisins (if using) to the bowl and gently fold to coat. Let sit for 15 minutes to allow the bread to absorb the custard.
- Transfer the mixture to the prepared baking dish. Drizzle melted butter over the top.
- Bake for 45–50 minutes, or until the top is golden and a knife inserted into the center comes out clean.
- While the pudding bakes, prepare the custard sauce (see Notes).
- Let the bread pudding cool slightly before serving with warm custard sauce.
Notes
- To make custard sauce: In a saucepan, whisk 2 cups milk, 1/2 cup sugar, 4 egg yolks, and 1 tsp vanilla extract over medium heat until thickened. Do not boil.
- Use brioche or challah bread for a richer flavor.
- Leftovers can be refrigerated and reheated.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 28g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg
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