Custard Bread Pudding is a delightful dessert that brings warmth and comfort to any table. This classic dish has a rich history, often associated with frugality and resourcefulness, as it was traditionally made to use up stale bread. Originating in Europe, particularly in England, bread pudding has evolved over the years, becoming a beloved staple in many households around the world. What I adore about custard bread pudding is its perfect balance of creamy custard and soft, pillowy bread, creating a texture that is simply irresistible.
People love this dish not only for its deliciously sweet flavor but also for its versatility. You can easily customize it with your favorite spices, fruits, or even chocolate, making it a crowd-pleaser for any occasion. Plus, its incredibly convenient to prepare, allowing you to whip up a comforting dessert with minimal effort. Join me as we dive into the world of custard bread pudding and discover how to create this timeless treat that will surely become a favorite in your home!
Ingredients:
- 6 cups of day-old bread, cubed (French or brioche works best)
- 4 large eggs
- 2 cups of whole milk
- 1 cup of heavy cream
- 1 cup of granulated sugar
- 1 tablespoon of vanilla extract
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of salt
- 1/2 cup of raisins or chocolate chips (optional)
- Butter, for greasing the baking dish
- Powdered sugar, for dusting (optional)
Preparing the Bread
1. Start by preheating your oven to 350°F (175°C). This will ensure that your custard bread pudding bakes evenly and comes out perfectly set. 2. Take your day-old bread and cut it into cubes. If youre using a loaf of French or brioche bread, I like to cut it into about 1-inch pieces. This size allows the custard to soak in nicely while still holding its shape during baking. 3. Place the cubed bread in a large mixing bowl. If you want to add raisins or chocolate chips, now is the time to sprinkle them over the bread cubes. I usually go for about half a cup, but feel free to adjust based on your preference.Making the Custard Mixture
4. In a separate mixing bowl, crack the 4 large eggs. Whisk them together until they are well combined and slightly frothy. This step is crucial as it helps to incorporate air into the custard, making it light and fluffy. 5. Next, add the 2 cups of whole milk and 1 cup of heavy cream to the eggs. The combination of milk and cream gives the pudding a rich and creamy texture that is simply irresistible. 6. Now, its time to sweeten things up! Add 1 cup of granulated sugar to the mixture. Whisk until the sugar is fully dissolved. 7. Pour in 1 tablespoon of vanilla extract, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. The vanilla and cinnamon will add a lovely warmth and depth of flavor to your pudding. Whisk everything together until its smooth and well combined.Combining Bread and Custard
8. Pour the custard mixture over the cubed bread in the large mixing bowl. Gently fold the bread into the custard using a spatula or wooden spoon. Make sure all the bread pieces are well coated with the custard. 9. Let the mixture sit for about 15-20 minutes. This resting time allows the bread to absorb the custard, resulting in a moist and flavorful pudding. If youre feeling patient, you can even let it sit for up to an hour.Preparing the Baking Dish
10. While the bread is soaking, take a 9×13-inch baking dish and generously butter the bottom and sides. This will prevent the pudding from sticking and make for easier serving later on. 11. After the bread has soaked, give it one last gentle stir to ensure everything is evenly mixed. Then, pour the entire mixture into the prepared baking dish. Spread it out evenly with your spatula.Baking the Pudding
12. Place the baking dish in the preheated oven. Bake for about 45-55 minutes, or until the top is golden brown and a knife inserted in the center comes out clean. The baking time may vary depending on your oven, so keep an eye on it. 13. Once its done baking, remove the dish from the oven and let it cool for about 10-15 minutes. This cooling time helps the pudding set further, making it easier to slice and serve.Serving the Custard Bread Pudding
14. To serve, cut the pudding into squares or rectangles. I like to dust the top with powdered sugar for a touch of sweetness and presentation. You can also serve it warm with a drizzle of caramel sauce or a scoop of vanilla ice cream for an extra indulgent treat. 15. If you have any leftovers (which is rare in my house!), store them in an airtight container in the refrigerator. The pudding can be reheated in the microwave or oven, and it tastes just as delicious the next day.Tips and Variations
16. Feel free to get creative with your custard bread pudding! You can add different spices like nutmeg or cardamom for a unique flavor profile.
Conclusion:
In summary, this Custard Bread Pudding is an absolute must-try for anyone looking to indulge in a comforting and delicious dessert. The creamy custard combined with the soft, pillowy bread creates a delightful texture that is simply irresistible. Plus, its incredibly versatile! You can serve it warm with a drizzle of caramel sauce, a scoop of vanilla ice cream, or even a dollop of whipped cream for an extra touch of decadence. If youre feeling adventurous, consider adding in some chocolate chips, dried fruits, or nuts to customize it to your taste. I encourage you to give this recipe a go and experience the joy of creating something so delightful in your own kitchen. Trust me, your friends and family will be raving about it! And dont forget to share your experience with me; Id love to hear how your Custard Bread Pudding turned out and any unique twists you added. Happy baking! Print
Custard Bread Pudding: A Deliciously Easy Recipe for Comforting Dessert
- Total Time: 75 minutes
- Yield: 8–10 servings 1x
Description
Enjoy a decadent Custard Bread Pudding made with day-old bread, eggs, milk, and cream. Baked to a golden finish, this versatile dessert can be served warm or cold, and is perfect with toppings like powdered sugar, caramel sauce, or ice cream.
Ingredients
Scale
- 6 cups of day-old bread, cubed
- 4 large eggs
- 2 cups of whole milk
- 1 cup of heavy cream
- 1 cup of granulated sugar
- 1 tablespoon of vanilla extract
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of salt
- 1/2 cup of raisins or chocolate chips (optional)
- Butter, for greasing the baking dish
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Cut the day-old bread into 1-inch cubes and place them in a large mixing bowl. If desired, add raisins or chocolate chips.
- In a separate bowl, whisk together the eggs until frothy.
- Add the whole milk and heavy cream to the eggs, mixing well.
- Stir in the granulated sugar until fully dissolved.
- Add the vanilla extract, ground cinnamon, and salt, whisking until smooth.
- Pour the custard mixture over the cubed bread and gently fold to coat all pieces.
- Let the mixture sit for 15-20 minutes to absorb the custard.
- Butter a 9×13-inch baking dish generously.
- After soaking, give the mixture a gentle stir and pour it into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 45-55 minutes, or until golden brown and a knife inserted in the center comes out clean.
- Remove from the oven and let cool for 10-15 minutes before serving.
- Cut into squares or rectangles, dust with powdered sugar if desired, and serve warm with caramel sauce or ice cream.
Notes
- For added flavor, consider incorporating spices like nutmeg or cardamom.
- Leftovers can be stored in an airtight container in the refrigerator and reheated in the microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 45-55 minutes
