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–+ servings

Bread Pudding with Vanilla Custard

A cozy baked bread pudding with warm spices and a silky vanilla custard sauce. Soft in the center, golden on top, and perfect served warm.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings 10

Ingredients
  

For the bread pudding

  • 12 cups about 450g brioche or challah, cut into 1-inch cubes
  • 4 large eggs
  • 2 large egg yolks
  • 2 cups 480ml whole milk
  • 1 cup 240ml heavy cream
  • ¾ cup 150g granulated sugar
  • 3 tablespoons 45g light brown sugar, packed
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • 4 tablespoons 56g unsalted butter, melted (plus butter for greasing)
  • ½ cup 75g raisins (optional)

For the vanilla custard sauce

  • 2 cups 480ml whole milk
  • ½ cup 120ml heavy cream
  • ⅓ cup 65g granulated sugar
  • 4 large egg yolks
  • 1 tablespoon 8g cornstarch
  • 2 tablespoons 28g unsalted butter
  • 2 teaspoons pure vanilla extract

Instructions
 

Bread Pudding

  • Preheat the oven to 350°F (175°C). Butter a 9×13-inch baking dish.
  • Add bread cubes (and raisins, if using) to a large bowl.
  • In another bowl, whisk together eggs, egg yolks, milk, cream, sugars, vanilla, cinnamon, nutmeg, and salt.
  • Pour custard over the bread. Drizzle in melted butter. Fold gently until coated. Let sit 20 minutes, folding once or twice.
  • Transfer mixture to the baking dish, spreading evenly.
  • Bake 45 to 55 minutes, until the center is set and the top is golden. Rest 10 to 15 minutes before serving.

Vanilla Custard Sauce

  • In a saucepan, warm milk, cream, and sugar over medium-low heat until hot and steaming (don’t boil).
  • Whisk egg yolks and cornstarch in a bowl until smooth.
  • Temper by whisking in 1 to 2 ladles of hot milk mixture into the yolks.
  • Pour back into the saucepan and cook over low heat, whisking constantly, 4 to 6 minutes, until thick enough to coat a spoon.
  • Remove from heat. Whisk in butter, vanilla, and salt. Strain if desired. Serve warm over bread pudding.

Notes

  • Day-old bread gives the best texture. If your bread is fresh, dry the cubes at 300°F (150°C) for 10 to 15 minutes first.
  • If the top browns too quickly, tent loosely with foil near the end of baking.
  • Reheat custard sauce gently over low heat and whisk in a splash of milk if it thickens in the fridge.