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!
Ingredients
- 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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