Creamy Custard Bread Pudding
This classic Creamy Custard Bread Pudding perfectly balances simplicity with indulgence. The rich golden custard seeps into every crevice of the bread, creating a texture that's simultaneously soft, creamy, and slightly firm - a textural symphony that has made this dessert a timeless favorite across generations.
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Servings: 10 servings
Calories: 385kcal
Equipment
- 9x13 inch Baking Dish
- Larger Pan (for water bath)
- Mixing Bowl
- Whisk
- Baking Sheet
Ingredients
For the Bread Base
- 8 cups day-old bread cubed (brioche, challah, or French bread work best)
- 3 tablespoons unsalted butter melted
For the Custard
- 4 large eggs
- 2 egg yolks for extra richness
- 1 cup granulated sugar
- 4 cups whole milk
- 1 cup heavy cream
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 tablespoon orange zest optional
Instructions
- Preheat your oven to 350°F (175°C). If your bread isn't already stale, spread the cubes on a baking sheet and toast them in the oven for 5-7 minutes until they're dry but not browned.
- In a large bowl, whisk together eggs and egg yolks until frothy. Gradually add sugar while whisking continuously until the mixture becomes pale yellow and slightly thickened.
- Slowly pour in milk and cream while whisking to ensure a smooth mixture. Add vanilla extract, cinnamon, nutmeg, salt, and orange zest if using.
- Place bread cubes in a greased 9×13-inch baking dish. Drizzle melted butter over the bread, ensuring even distribution. Pour the custard mixture over the bread, pressing down gently with a spatula to help absorption.
- Allow the mixture to rest for 30 minutes at room temperature, occasionally pressing the bread down to ensure it's fully submerged.
- Place the baking dish in a larger pan and add hot water to create a water bath that comes halfway up the sides of your pudding dish.
- Bake for 45-55 minutes, until the custard is set but still slightly jiggly in the center. A knife inserted 1 inch from the edge should come out clean. The internal temperature should reach 170°F.
- Allow the pudding to rest for 15 minutes before serving.
Notes
- Using day-old or slightly stale bread is crucial for proper absorption without sogginess
- The water bath method ensures gentle cooking for a silky custard texture
- For a make-ahead option, prepare the entire dish up to the baking stage and refrigerate overnight
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months
- Reheat refrigerated portions in a 300°F oven for 15-20 minutes, adding a tablespoon of milk to restore moisture
- Try substitutions like almond milk, whole grain bread, or adding fresh berries for healthier alternatives
- The water bath method ensures gentle cooking for a silky custard texture
- For a make-ahead option, prepare the entire dish up to the baking stage and refrigerate overnight
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months
- Reheat refrigerated portions in a 300°F oven for 15-20 minutes, adding a tablespoon of milk to restore moisture
- Try substitutions like almond milk, whole grain bread, or adding fresh berries for healthier alternatives
Nutrition
Calories: 385kcal | Carbohydrates: 45g | Protein: 9g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 158mg | Sodium: 320mg | Fiber: 1g | Sugar: 28g
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