Bread Pudding with Warm Vanilla Custard

I’ve said it before and I’ll say it again—some of the best recipes come from trying not to waste food. That’s the honest truth. I can’t tell you how many times I’ve stood in front of a bag of dry, half-forgotten bread thinking, “Should I toss this?” only to hear my mama’s voice in my head saying, “Waste not, want not.”

So, I made bread pudding. Again.

And let me tell you something… it’s not just about the bread. It’s about the warm, sweet custard. The cinnamon. The vanilla. The way it puffs up golden in the oven and makes the whole house smell like love.

This is the kind of dessert that doesn’t ask for anything fancy—but boy, does it deliver. Soft in the middle, toasty on top, and that vanilla sauce? Oh honey. You’ll want to pour it on everything that doesn’t move.

Why You’ll Love It (besides the fact that it’s crazy good)

• Uses bread that’s just sittin’ there anyway

• Tastes like warm hugs and good memories

• Comes together easy—no mixer, no mess

• You can fancy it up or keep it simple

• Picky eaters? They’ll clean their plates

Let’s Talk Ingredients — Nothing Fancy Here

Bread:
Whatever you’ve got. I’ve used everything from leftover hamburger buns to brioche, and it all works. Just make sure it’s dry—not rock-hard, but you know, kinda sad. That’s perfect.

Milk & Cream:
Whole milk’s just fine, but if you’ve got some heavy cream hiding in the fridge, toss that in. Makes it richer. Honestly, I’ve even used evaporated milk in a pinch and nobody complained.

Eggs, Sugar, Vanilla:
Your custard basics. Vanilla’s the backbone of this thing. Don’t use the fake stuff. If you’re gonna make dessert, do it right.

Cinnamon & Nutmeg:
Don’t go crazy. A little goes a long way. Just enough to make your kitchen smell like fall.

Raisins (or skip ‘em):
Totally optional. I love ‘em, but my husband picks around ‘em like they’re raisins of doom. Do what makes you happy. Chocolate chips work. So does chopped apple. Heck, I once threw in leftover cranberry sauce. Not bad.

Step-by-Step, No Fuss

1. Heat the oven to 350°F and butter a 9×13 dish. I mean butter. Don’t skimp.

2. Make the custard:
   Whisk together 4 eggs, ¾ cup sugar, 1 tbsp vanilla, ½ tsp cinnamon, ¼ tsp nutmeg, and a pinch of salt. Then pour in 2 cups milk and 1 cup cream. Whisk again. Done.

3. Bread in the dish.
   Cube up about 6 cups worth. Toss it in the buttered pan. Sprinkle with raisins if you’re using ‘em. Or don’t. It’s your party.

4. Pour on the custard.
   Let it soak in. Press the bread down with a spatula or your clean hands. (Let’s be real—we all do it.)

5. Melt 2 tbsp butter and drizzle that over the top. Adds flavor. Makes it pretty.

6. Let it sit.
   Just 15 minutes. Long enough to sip your coffee and pretend you’re a 1950s housewife with nothing else to do.

7. Bake for 45–50 minutes.
   It should be golden and just set in the middle. You’ll know. If it jiggles like grandma’s Jell-O salad, give it 5 more minutes.

That Vanilla Sauce? Oh, It’s Dangerous.

In a little pot, stir together:

• 1 cup heavy cream

• ½ cup milk

• ¼ cup sugar

• 1 tbsp vanilla

Heat it up gently, stirring, until it thickens just a bit. Don’t boil it. It’s not pudding—it’s pourin’ sauce. Warm, creamy, and good enough to drink. (Not that I’ve done that… recently.)

Want to Tweak It? Go For It.

• Add bourbon-soaked raisins for a little kick

• Top with toasted pecans or walnuts for crunch

• Swap in dried cherries or chopped dates

• Stir in a few chocolate chips (kids love that)

• Add orange zest if you’re feelin’ fancy

What About Leftovers?

If you’ve got ‘em (and that’s a big if), just pop the whole dish in the fridge. It keeps for about 4 days. Warm it up in the microwave or oven with a splash of milk to keep it soft.

And yes—you can freeze it. Wrap individual portions and stash them away. Future-you will thank you.

A Little Goodbye, From One Home Cook to Another

If you’ve read this far, I already love you. You’re my kind of person—the kind who finds joy in turning scraps into something special.

So go ahead. Make this for your family, your neighbors, or just yourself. Wrap it in foil and bring it to your best friend. Eat it cold from the fridge at midnight. Pour that vanilla sauce with reckless abandon.

And if you do make it—drop me a note. I want to know: did you add your own twist? Did it bring back a memory? Did your dog sit patiently by the oven hoping for crumbs?

Because this isn’t just a recipe. It’s a little reminder that the best things in life aren’t fancy. They’re made with what you’ve got, baked with love, and shared with people you care about.

Now go grab that bread and let’s make something delicious.

Classic Bread Pudding with Vanilla Custard

This comforting dessert is made with simple pantry staples and features a soft, cinnamon-kissed bread base baked to golden perfection, served with warm vanilla custard sauce. A nostalgic favorite!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Servings 6 servings

Ingredients

  

1x2x3x

• 6 cups day-old bread cubed
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 3/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup raisins optional
• 2 tablespoons unsalted butter melted
• 1 cup heavy cream for vanilla custard sauce
• 1/2 cup milk for vanilla custard sauce
• 1/4 cup granulated sugar for vanilla custard sauce
• 1 tablespoon vanilla extract for vanilla custard sauce

Instructions

 

• Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter.
• In a large bowl, whisk together the eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
• Add the milk and heavy cream to the egg mixture, whisking until smooth.
• Place the cubed bread in the prepared baking dish. If using, sprinkle the raisins evenly over the bread.
• Pour the custard mixture over the bread, pressing down gently to ensure all pieces are soaked.
• Drizzle the melted butter over the top of the pudding. Let the mixture sit for about 15 minutes to absorb.
• Bake for 45–50 minutes, or until the top is golden and the custard is set.
• While the pudding bakes, prepare the vanilla custard sauce: In a saucepan over medium heat, combine 1 cup heavy cream, 1/2 cup milk, 1/4 cup sugar, and 1 tablespoon vanilla extract.
• Stir constantly until the mixture thickens slightly. Remove from heat.
• Serve the bread pudding warm, drizzled with the vanilla custard sauce.

Notes

If you're not a fan of raisins, try swapping them with chopped dried cranberries or leave them out entirely. This pudding also pairs well with a scoop of vanilla ice cream!

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