Classic Bread Pudding with Vanilla Custard is one of those timeless desserts that feels like a warm hug. Made from simple pantry ingredients, this old-fashioned favorite transforms day-old bread into something rich, comforting, and deeply satisfying. Soft on the inside, lightly golden on top, and soaked in a spiced custard, bread pudding is proof that humble ingredients can create extraordinary results.
What truly elevates this dish is the vanilla custard sauce. Silky, warm, and gently sweet, it seeps into every bite of the pudding, turning a simple baked dessert into a restaurant-worthy comfort classic. Perfect for family dinners, holidays, or cozy evenings, this is a dessert that never goes out of style.
Ingredients (Serves 6–8)
For the Bread Pudding
- 300 g (about 5–6 cups) day-old bread, cubed (white, brioche, or challah)
- 480 ml (2 cups) whole milk
- 120 ml (½ cup) heavy cream
- 3 large eggs
- 150 g (¾ cup) granulated sugar
- 60 g (¼ cup) unsalted butter, melted
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Optional Add-ins
- 60 g (½ cup) raisins or dried cranberries
- 60 g (½ cup) chopped pecans or walnuts
For the Vanilla Custard Sauce
- 240 ml (1 cup) whole milk
- 240 ml (1 cup) heavy cream
- 3 large egg yolks
- 100 g (½ cup) granulated sugar
- 1½ teaspoons vanilla extract
- 1 tablespoon cornstarch
Detailed Instructions
Step 1: Prepare the Oven and Baking Dish
Preheat your oven to 175°C (350°F). Generously butter a 23 × 23 cm (9 × 9-inch) baking dish.
Spread the bread cubes evenly in the dish. If using raisins or nuts, sprinkle them evenly over the bread.
Step 2: Make the Bread Pudding Custard
In a large bowl, whisk together the milk, cream, eggs, sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt until fully combined.
Slowly pour the custard mixture over the bread cubes, pressing gently with a spoon so all the bread absorbs the liquid.
Let the mixture rest for 10–15 minutes to allow the bread to fully soak up the custard.
Step 3: Bake the Bread Pudding
Place the baking dish in the preheated oven and bake uncovered for 40–45 minutes, or until the center is set and the top is lightly golden.
A knife inserted into the center should come out mostly clean with a little moisture.
Remove from the oven and let rest for 10 minutes before serving.
Vanilla Custard Sauce Instructions
Step 4: Heat the Milk and Cream
In a medium saucepan, combine the milk and cream. Heat over medium heat until hot but not boiling. Steam should rise from the surface.
Step 5: Mix the Custard Base
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
Slowly pour about ½ cup of the hot milk mixture into the egg mixture while whisking constantly to temper the eggs.
Step 6: Thicken the Custard
Pour the tempered egg mixture back into the saucepan. Cook over medium heat, whisking constantly, for 4–6 minutes, until the sauce thickens enough to coat the back of a spoon.
Remove from heat and stir in the vanilla extract.
Serve the custard sauce warm.
How to Serve
Serve slices of warm bread pudding with generous spoonfuls of vanilla custard poured over the top. It’s delicious on its own, but also wonderful with:
- Fresh berries
- A dusting of powdered sugar
- A scoop of vanilla ice cream