Custard Bread Pudding Recipe | Classic, Creamy & Comforting!

Custard bread pudding is one of those cozy, comforting desserts that feels like a warm hug from the oven. It’s simple, resourceful, and deeply satisfying: tender cubes of bread gently baked in a silky vanilla custard until the edges are golden and the center quivers just slightly. If you’re looking for a dessert that’s unfussy yet elegant, nostalgic yet endlessly adaptable, this is it. In this recipe, I’ll walk you through every step—from choosing the right bread to knowing exactly when it’s done—so your pudding turns out lush, fragrant, and irresistibly spoonable every time.

What Makes This Custard Bread Pudding So Irresistible

This version balances a delicate, creamy custard with just the right amount of structure from the bread. You’ll get caramelized tips on top and an interior that stays soft without being soggy. The vanilla-scented base is a perfect canvas for add-ins like raisins, dark chocolate, or citrus zest, but it’s also wonderfully satisfying plain. Best of all, it’s an affordable, low-stress dessert that’s just as welcome at a holiday table as it is on a quiet weeknight. Expect gentle sweetness, a tender set, and a dessert that tastes even better than it smells.

What You’ll Need: Ingredients and Why They Matter

• Day-old bread (8–10 cups, cubed) – Slightly stale bread absorbs custard without falling apart; brioche, challah, or sturdy white sandwich bread all work beautifully.
• Whole milk (2 cups) – Adds body and moisture; whole milk creates a creamy base without becoming too heavy.
• Heavy cream (1 cup) – Enriches the custard for a luscious texture and a silky mouthfeel.
• Large eggs (5) – Eggs set the custard, holding everything together while keeping it soft.
• Granulated sugar (3/4 cup) – Sweetens the custard without overwhelming the vanilla and spice.
• Vanilla extract (2 teaspoons) – The aromatic backbone; it lifts the flavor and lends warmth.
• Ground cinnamon (1 teaspoon) – Adds cozy spice and subtle complexity.
• Freshly grated nutmeg (1/4 teaspoon) – A little goes a long way for a classic bakery-style aroma.
• Kosher salt (1/4 teaspoon) – Balances sweetness and sharpens the flavors.
• Unsalted butter (2 tablespoons, melted) – Brushed over the top for a golden finish and rich flavor.
• Raisins or dried cranberries (1/2–3/4 cup, optional) – Classic add-in that brings pops of sweetness and texture.
• Orange or lemon zest (1 teaspoon, optional) – Brightens the custard and cuts through richness.
• Bourbon or dark rum (1 tablespoon, optional) – Adds depth and a gentle, grown-up warmth.
• Powdered sugar, caramel, or warm cream (for serving, optional) – Finishing touches that make it feel special.

Your Step-by-Step Plan to Perfect Custard Bread Pudding

1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or a 2-quart casserole. If you have time, place the cubed bread on a sheet pan and toast it in the oven for 8–10 minutes to dry it slightly; this helps it soak evenly.
2. Make the custard base: In a large bowl, whisk together the eggs, sugar, salt, cinnamon, and nutmeg until the sugar begins to dissolve and the mixture looks slightly thickened. Whisk in the vanilla, followed by the milk and cream until smooth.
3. Layer the bread: Add the bread cubes to the greased baking dish. If using raisins or dried fruit, scatter them evenly over and between the cubes so they’re well distributed.
4. Combine custard and bread: Pour the custard slowly over the bread, pressing down lightly with the back of a spoon to encourage absorption. Sprinkle over the citrus zest or drizzle in the bourbon if using, tucking some into the crevices.
5. Rest and soak: Let the assembled pudding stand at room temperature for 15–30 minutes. This soak ensures the center becomes creamy instead of dry. If the top looks dry during soaking, spoon a little custard from the corners over the surface.
6. Finish the top: Brush the melted butter over the surface. This helps create golden, lightly crisp peaks that contrast beautifully with the soft interior.
7. Optional water bath for extra silkiness: Place your baking dish inside a larger roasting pan and pour in hot water to reach halfway up the sides of the pudding dish. This gentle heat reduces the chances of curdling and keeps the custard ultra-smooth.
8. Bake: Transfer to the oven and bake for 45–55 minutes, or until the top is golden and puffed. The center should wobble slightly when nudged, but not slosh. An instant-read thermometer inserted into the center should read about 170–175°F (77–80°C).
9. Rest: Remove from the oven and let it sit for at least 15 minutes before serving. This allows the custard to finish setting and makes it easier to slice or scoop.
10. Serve: Dust with powdered sugar or drizzle with warm cream or caramel. Serve warm for maximum comfort, though room-temperature leftovers have a lovely, custard-forward flavor too.

When It’s Ready: Timing and Prep Notes

Plan for roughly 20 minutes of hands-on prep, a 15–30 minute soak, and 45–55 minutes of baking. Rest the pudding for at least 15 minutes before serving. That means you’re looking at about 1 hour 30 minutes to 2 hours from start to finish. If you’re serving guests, you can assemble the pudding earlier in the day, keep it covered in the refrigerator for up to 6 hours, and then bring it to room temperature for 15 minutes before baking. It’s ready to enjoy when the top is golden, the edges are gently crisped, and the center jiggles like set gelatin rather than ripples like liquid. If you insert a thermometer, aim for 170–175°F in the center for a custard that’s fully set yet creamy.

Kitchen Wisdom: Tips That Make a Difference

• Choose the right bread. Brioche and challah give a rich, dessert-like feel. Sturdy white sandwich bread makes a classic, homestyle version. Avoid very airy or very dense breads unless lightly toasted first.
• Go for day-old or lightly toasted. Slightly dried bread will drink in the custard evenly, preventing soggy pockets and ensuring a soft, uniform interior.
• Balance the sweetness. The sugar amount is flexible. If you add sweet mix-ins (like chocolate chips), reduce the sugar by a tablespoon or two.
• Spice thoughtfully. Cinnamon and nutmeg add warmth, but a pinch of cardamom, ginger, or allspice can tailor the profile to the season or your taste.
• Don’t overbake. Overbaking leads to a rubbery texture. Pull the pudding when it’s puffed, golden, and barely wobbly; it will set further as it rests.
• Try the water bath. Not required, but it’s the secret to custard that’s smooth from edge to center. Especially helpful if your oven runs hot.
• Add-ins wisely. Fold in a handful of raisins, dried cherries, chopped chocolate, or toasted nuts. Keep total add-ins to about 3/4 cup so the custard remains the star.
• Make it dairy-free or lighter. Use full-fat coconut milk plus an unsweetened non-dairy milk, or swap in half-and-half for part of the cream to reduce richness.
• Serving ideas. Pour over a quick sauce made by warming heavy cream with a splash of vanilla and a little sugar, or finish with maple syrup for a brunchy feel.
• Storing and reheating. Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a 300°F oven, covered, for 10–15 minutes or warm individual portions in the microwave on low power.

A Quick Look at the Nutrition Per Serving

These values are estimates and will vary based on your bread choice, dairy substitutions, and any add-ins. The following is for 8 servings from a 9x13-inch pan:

• Calories: ~380
• Protein: ~9 g
• Total Carbohydrates: ~46 g
• Total Fat: ~16 g
• Saturated Fat: ~9 g
• Fiber: ~1–2 g
• Total Sugars: ~24 g
• Sodium: ~260 mg

If you’re aiming to lighten it up, replace some heavy cream with milk, use slightly less sugar, and consider a leaner bread.

Your Questions, Answered

Can I use fresh bread instead of day-old?

Yes, but for best texture, toast fresh bread cubes in a 350°F oven for 8–10 minutes before assembling. This quick drying step helps them soak up custard without collapsing.

How do I know when it’s fully baked?

Look for a golden, puffed top and a center that jiggles slightly but doesn’t ripple like liquid. An instant-read thermometer should read 170–175°F in the middle. The custard will continue to firm up as it cools.

Can I assemble it ahead of time?

Absolutely. Assemble and refrigerate for up to 6 hours. Let it sit at room temperature for about 15 minutes before baking to take the chill off, then bake as directed. This makes entertaining so much easier.

Parting Notes and a Warm Invitation to Bake

There’s something wonderfully generous about custard bread pudding. It turns simple pantry ingredients into a dessert that feels celebratory and comforting all at once. Whether you serve it after a Sunday roast, bring it to a potluck, or tuck it into a holiday spread, it has a way of drawing people to the table, spoons at the ready. Take your time with the steps, trust your senses—watch for that gentle jiggle, breathe in the vanilla—and enjoy the process. With a few thoughtful touches and a bit of patience, you’ll have a pudding that’s tender, fragrant, and exactly what everyone wants a second helping of. Happy baking—may your kitchen be warm, your custard silky, and your table full.