Custard Bread Pudding is a warm, comforting treat made with soft bread soaked in a creamy egg and milk mixture. It’s sweet, fluffy, and perfect for using up leftover bread!
This dessert reminds me of cozy family gatherings. I love serving it with a drizzle of warm vanilla sauce on top. Who could resist a dessert that calls for seconds? 🍞❤️
Key Ingredients & Substitutions
Bread: Use day-old white bread for the best texture. I love brioche or challah for their richness. If you don’t have these, try any white bread, whole grain, or even croissants for a unique twist!
Eggs: Fresh eggs are essential for a good custard base. If you’re vegan or need an egg substitute, try ground flaxseeds or chia seeds mixed with water—about 1 tablespoon of seeds mixed with 3 tablespoons of water for each egg.
Milk & Cream: Whole milk and heavy cream give richness. You can use almond milk, oat milk, or any non-dairy milk, but it will change the flavor a bit. I always opt for full-fat versions to keep it creamy.
Granulated Sugar: This adds sweetness to the pudding. You can swap it with brown sugar for a deeper flavor or use maple syrup or honey as a more natural option. Keep in mind that these alternatives vary in sweetness levels.
How Do I Get Creamy Custard Without Overcooking?
Getting the custard just right is key to a perfect bread pudding! Follow these steps to make sure it’s creamy:
- Mix the custard ingredients well to avoid lumps, and don’t overbeat the eggs.
- Let the bread soak well for at least 15 minutes, but no need to leave it too long. You want it moist, not mushy!
- Bake it slowly at 350°F (175°C) and check around the 45-minute mark. A knife inserted in the middle should come out clean. Remember, the pudding will continue to set as it cools.
With these techniques, you’ll have a creamy and delicious custard bread pudding every time!
Custard Bread Pudding
Ingredients You’ll Need:
For the Bread Pudding:
- 6 cups day-old white bread, cubed (preferably brioche or challah)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
- 1/2 tsp salt
- 2 tbsp unsalted butter, melted
Optional for Serving:
- Fresh raspberries
- Mint leaves
- Custard sauce or vanilla sauce
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, plus 45 to 55 minutes of baking. After that, giving it a few minutes to cool before serving is perfect. So in total, you’ll need around 1 hour and 15 minutes to enjoy this delightful dessert!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Take a 9-inch square baking dish and grease it with some unsalted butter. This will help the pudding not stick!
2. Prepare the Bread:
Next, place your cubed day-old bread evenly into the greased baking dish. Make sure to spread them out so the custard can soak into all the pieces.
3. Mix the Custard:
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, and salt. Keep whisking until everything is fully combined and smooth—no lumps allowed!
4. Combine Bread and Custard:
Now, pour that lovely custard mixture evenly over the bread cubes. Gently press down with a spatula or your fingers on the bread so that it soaks up the custard. Yum!
5. Add Butter:
Drizzle the melted butter over the top of the soaked bread. This adds an extra layer of flavor and richness to the pudding.
6. Soak the Bread:
Let the bread soak in the custard for about 15 minutes. This is important so it absorbs all that delicious flavor.
7. Bake the Pudding:
Place the dish in your preheated oven and bake it for 45 to 55 minutes. Keep an eye on it until the top is golden brown and a knife inserted in the center comes out clean. If it jiggles a bit, that’s okay! Just let it bake a little longer.
8. Cool and Serve:
After baking, remove the bread pudding from the oven and allow it to cool for a few minutes. This will help it set perfectly.
9. Enjoy Your Creation:
Serve the warm pudding on plates, and feel free to garnish with fresh raspberries, a sprig of mint, and drizzle some custard or vanilla sauce on top. It’s so comforting and delicious!
Enjoy your warm, creamy custard bread pudding—a dessert that’s both decadent and comforting! 🍮🥮
Can I Use Fresh Bread Instead of Day-Old Bread?
It’s best to use day-old bread as it absorbs the custard better without becoming mushy. However, if you only have fresh bread, you can dry it out by toasting it lightly in the oven before using it in the recipe.
How Long Does Leftover Bread Pudding Last?
Leftover bread pudding can be stored in an airtight container in the fridge for up to 3 days. You can reheat it in the microwave or oven, but keep in mind that it may dry out slightly when reheating.
Can I Make This Recipe Gluten-Free?
Absolutely! You can use gluten-free bread in place of regular bread. Just ensure you choose a sturdy variety that can soak up the custard while still holding its shape.
What Can I Serve Instead of Custard Sauce?
If you’re looking for alternatives, you can serve the bread pudding with whipped cream, a scoop of vanilla ice cream, or a drizzle of maple syrup for a sweet touch!