Bread Pudding Recipe Rich and Custardy
This comforting bread pudding turns day-old bread into a warm, tender dessert soaked in a luscious vanilla-cinnamon custard. It bakes with golden edges and a soft, creamy center—an easy way to enjoy a classic treat that’s both cozy and satisfying.
Ingredients
- 7 heaped cups day old bread cut into 1-inch cubes, white loaf style
- 6 tbsp unsalted butter
- 2 cups whole milk
- 1 cup heavy cream
- 2/3 cup white granulated sugar
- 1/2 tsp salt omit if using salted butter
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- 4 large eggs room temperature
- 1/4 cup raisins optional
Instructions
- Preheat the oven to 350°F (180°C) and lightly grease an 8x8-inch baking pan. This prepares your dish for even baking and easy cleanup.
- Cut day-old bread into approximately 1-inch cubes. Weigh about 260g to keep the custard-to-bread balance just right.
- In a medium saucepan over medium heat, melt the butter with milk and cream. Heat until just simmering—don't let it boil. Remove from heat and allow to cool slightly.
- Whisk eggs, sugar, salt, vanilla extract, and ground cinnamon together in a large bowl until fully combined. Then slowly whisk in the warm milk mixture to temper the eggs.
- Fold cubed bread and raisins gently into the custard. Let it rest for 2 minutes so the bread absorbs the liquids without falling apart.
- Pour the soaked bread mixture evenly into your prepared baking dish. Bake for 27 to 30 minutes until the edges turn golden and the center remains softly set with a slight wobble.
- Let the pudding cool for about 15 minutes before dusting with powdered sugar. Serve warm, alone or with a scoop of ice cream or whipped cream for extra indulgence.
Notes
Using day-old bread is essential to get the ideal texture: it soaks up custard without becoming mushy. For a twist, try adding nuts or different dried fruits. This dessert tastes great warm and pairs beautifully with vanilla ice cream or cream.