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how to make bread pudding with custard

Classic Bread Pudding Recipe | Comfort in Every Bite

Bread pudding is one of those rare desserts that turns leftovers into something you’d proudly serve guests. Made with day-old bread soaked in a vanilla-scented custard, this version bakes into a golden, crisp-topped dish with a soft, rich interior. It’s simple, affordable, and deeply satisfying, and with just a few tweaks, you can take it in dozens of directions depending on the season or what you have in the kitchen.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 6-8
Course: Breakfast, Brunch, Dessert
Cuisine: American, Southern
Calories: 320
Ingredients Method Video Notes

Ingredients
  

  • 6 cups day-old bread cubed (brioche, challah, or French bread preferred)
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 large eggs
  • ¾ cup sugar
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • ¼ tsp nutmeg optional, for warmth
  • ¼ tsp salt
  • 2 tbsp butter melted
  • ½ cup raisins or chocolate chips optional

Method
 

Prep the Bread
  1. Cut the bread into rough 1-inch cubes. Spread on a baking sheet and let dry for a few hours, or toast lightly in the oven at 300°F for 10 minutes.
Make the custard.
  1. In a large bowl, whisk eggs, sugar, vanilla, cinnamon, nutmeg, and salt. Slowly whisk in milk and cream until fully combined.
Soak the bread
  1. Add the bread cubes to the custard mixture. Toss gently until coated. Let it sit for 20–30 minutes so the bread absorbs the liquid. Fold in raisins or chocolate chips, if using.
Bake
  1. Preheat oven to 350°F (175°C). Butter a 9x13-inch baking dish. Pour in the bread mixture and drizzle melted butter over the top. Bake uncovered for 45-55 minutes, or until the custard is set and the top is golden brown.
Cool & Serve!
  1. Let it rest for 10–15 minutes before serving. Great warm or at room temperature. Serve plain or with a simple vanilla sauce, whipped cream, or a bourbon glaze.

Video

Notes

Bread pudding is incredibly forgiving, but the details matter. Use day-old or slightly dried-out bread so it absorbs the custard without turning soggy. Letting the bread soak thoroughly ensures a creamy interior, while baking uncovered gives you that crisp, golden top. If your pudding looks set around the edges but jiggly in the center, that’s normal; it will finish setting as it cools. Always let it rest before serving for the best texture.