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Classic Bread Pudding with Vanilla Custard Recipe

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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.

Ingredients

Scale

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

Find it online: https://ricoloranz.com/classic-bread-pudding-with-vanilla-custard-recipe/