Classic Bread Pudding with Vanilla Custard Recipe

Introduction

Classic bread pudding is a comforting dessert that transforms simple stale bread into a rich, custardy delight. Topped with a luscious vanilla custard sauce, this recipe is perfect for cozy evenings and special occasions alike.

Ingredients

• 1 loaf stale French bread (cut into 1-inch cubes, about 7 cups)
• 3 cups 2% milk
• 3 large eggs (lightly beaten)
• 1½ cups granulated sugar
• ½ cup light brown sugar
• 2 Tbsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp ground allspice
• 1 cup raisins (optional)
• 3 Tbsp unsalted butter (melted)
• 1 cup heavy cream
• 1 cup milk
• 1 tsp vanilla extract
• 6 Tbsp granulated sugar
• 6 egg yolks
• ⅛ tsp rum extract (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: In a large bowl, combine the bread cubes and 3 cups of 2% milk. Stir and let it sit until the milk is fully absorbed.
3. Step 3: In a separate bowl, whisk together the lightly beaten eggs, granulated sugar, light brown sugar, 2 tablespoons vanilla extract, cinnamon, and allspice until well combined.
4. Step 4: Pour the egg mixture over the soaked bread and stir gently to combine. Fold in the raisins if using.
5. Step 5: Brush the melted butter on the bottom and sides of a 9×13-inch baking pan to coat it evenly.
6. Step 6: Transfer the bread mixture to the prepared pan and spread it into an even layer.
7. Step 7: Bake for 40 minutes, or until the pudding is set in the center and golden brown around the edges. Remove from oven and cool on a wire rack while preparing the custard sauce.
8. Step 8: To make the vanilla custard sauce, heat the heavy cream and 1 cup milk in a medium saucepan over medium-high heat until boiling. Remove from heat and stir in 1 teaspoon vanilla extract.
9. Step 9: In a medium bowl, whisk together 6 tablespoons granulated sugar and 6 egg yolks until smooth and pale yellow.
10. Step 10: Temper the egg yolks by slowly whisking in the hot cream mixture a few tablespoons at a time until about half the cream is incorporated.
11. Step 11: Pour the egg mixture back into the saucepan with the remaining cream. Cook over medium heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon, about 5 minutes.
12. Step 12: Remove from heat and stir in rum extract if using.
13. Step 13: Cut the bread pudding into squares and serve warm with the vanilla custard sauce drizzled over the top.

Tips & Variations

• Use day-old or stale bread for best texture; fresh bread may make the pudding too mushy.
• Swap raisins for other dried fruits like chopped apricots or cranberries for a different flavor.
• For a boozy twist, soak the raisins in rum before folding into the bread mixture.
• Serve with a scoop of vanilla ice cream for an indulgent treat.

Storage

Store leftover bread pudding covered in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave or oven until warm. Custard sauce can be stored separately in an airtight container for 2 days and warmed before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread?

Yes, brioche or challah work well for bread pudding as they are rich and absorb custard nicely. Avoid very dense or gluten-free bread for best results.

Can I prepare this recipe ahead of time?

Absolutely. You can assemble the bread pudding the night before, keep it covered in the refrigerator, and bake it fresh the next day. The custard sauce is best made just before serving.

Classic Bread Pudding with Vanilla Custard Recipe

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★★★★★

4.8 from 111 reviews

Classic Bread Pudding with Vanilla Custard is a comforting dessert featuring cubes of stale French bread soaked in a sweet spiced custard, baked until golden and served warm with a rich, creamy vanilla custard sauce. This traditional recipe combines simple pantry ingredients into a luscious, crowd-pleasing treat perfect for any occasion.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Bread Pudding

• 1 loaf stale French bread, cut into 1-inch cubes (about 7 cups)
• 3 cups 2% milk
• 3 large eggs, lightly beaten
• 1½ cups granulated sugar
• ½ cup light brown sugar
• 2 Tbsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp ground allspice
• 1 cup raisins (optional)
• 3 Tbsp unsalted butter, melted

Vanilla Custard Sauce

• 1 cup heavy cream
• 1 cup milk
• 1 tsp vanilla extract
• 6 Tbsp granulated sugar
• 6 egg yolks
• ⅛ tsp rum extract (optional)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the bread pudding.
2. Soak Bread: In a large bowl, combine the bread cubes with 3 cups of 2% milk. Stir gently and let the bread soak until the milk is fully absorbed, ensuring the pudding will be moist.
3. Mix Egg Mixture: In a separate bowl, whisk together the eggs, granulated sugar, light brown sugar, vanilla extract, cinnamon, and allspice until well combined.
4. Combine Mixtures: Pour the egg mixture over the soaked bread and stir thoroughly to combine. If using, gently fold in the raisins.
5. Prepare Baking Pan: Pour the melted butter into a 9×13-inch baking pan and brush it to coat the bottom and sides to prevent sticking.
6. Fill Pan and Bake: Transfer the bread mixture into the prepared pan and spread it evenly. Bake for 40 minutes until the pudding is set in the center and golden brown around the edges.
7. Cool Pudding: Remove the bread pudding from the oven and let it cool on a wire rack while you prepare the custard sauce.
8. Heat Cream and Milk: In a medium saucepan, heat the heavy cream and milk over medium-high heat until boiling. Remove from heat and stir in the vanilla extract.
9. Whisk Egg Yolks and Sugar: In a medium bowl, whisk together the sugar and egg yolks until the mixture is smooth and pale yellow.
10. Temper Eggs: Slowly whisk a few tablespoons of the hot cream mixture into the egg yolks to temper them, then gradually whisk in about half of the cream until combined.
11. Cook Custard Sauce: Pour the egg and cream mixture back into the saucepan with the remaining cream. Cook over medium heat, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon, about 5 minutes.
12. Finish Sauce: Remove from heat and stir in rum extract if using.
13. Serve: Cut the bread pudding into squares and serve warm, drizzled generously with the vanilla custard sauce.

Notes

• Using stale bread helps absorb the custard better, creating a more tender pudding.
• Raisins are optional and can be substituted with other dried fruits or omitted.
• Be sure to temper the egg yolks carefully to avoid scrambling them when adding hot cream.
• The custard sauce can be served warm or chilled, depending on your preference.
• To store, cover leftovers and refrigerate for up to 3 days; reheat before serving.

Keywords: bread pudding, classic bread pudding, vanilla custard sauce, baked dessert, comfort food, French bread dessert, creamy custard dessert