I present a custard bread pudding with a golden, crackled top and a perfectly set, creamy center that begs a second slice.
I am obsessed with custard bread pudding because the custardy center sings against a golden, slightly crackled top. I love how cubes of day-old brioche soak up warm vanilla extract until they swell into something almost scandalous.
It’s rich without being cloying, creamy yet holding its shape when spooned onto a plate. But the real pull is that silky mouthfeel that makes you pause mid-bite and think, yes.
Serve it solo or with a splash of cream. Pure comfort for my sweet tooth.
I adore every dense, tender forkful. Worth braving any breakfast or dessert crisis, truly everyday and indulgence.
Ingredients
- Basically day-old brioche soaks up custard, gives soft, custardy bites.
- Eggs add protein and help the pudding set, it’s not runny.
- Whole milk keeps things creamy without feeling too heavy.
- Heavy cream makes it rich and silky, worth the indulgence.
- Granulated sugar brings sweetness and that caramelized top you want.
- Butter adds a nutty, golden richness and helps crisp edges.
- Vanilla brings warmth and real aroma, don’t use fake stuff.
- Cinnamon adds cozy spice, it’s classic and comforting.
- Nutmeg gives a tiny warm kick, subtle but noticeable.
- Sea salt balances sweetness and makes other flavors pop.
- Raisins or dried fruit add chewy pockets of concentrated sweetness.
- Orange zest brightens things up, gives a fresh lift.
- Powdered sugar dusting makes it pretty and adds light sweetness.
Ingredient Quantities
- 6 cups cubed day old bread (brioche, challah or French bread, about 1 lb)
- 4 large eggs, room temp
- 2 cups whole milk
- 1 cup heavy cream
- 2/3 cup granulated sugar
- 3 tablespoons unsalted butter, melted plus a little more for greasing
- 2 teaspoons pure vanilla extract, not imitation if you can
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon fine sea salt
- 1/2 cup raisins or chopped dried fruit (optional but tasty)
- 1 teaspoon orange zest (optional, adds brightness)
- powdered sugar for dusting (optional)
How to Make this
1. Preheat oven to 350F and grease a 9×13 inch baking dish with a little of the melted butter; scatter the cubed day old bread (6 cups, brioche/challah/French) evenly in the dish and sprinkle the raisins or dried fruit and orange zest over the top if using.
2. In a large bowl whisk 4 room temp eggs until slightly frothy, then whisk in 2/3 cup granulated sugar until mostly dissolved.
3. Warm 2 cups whole milk and 1 cup heavy cream in a small saucepan until just warm to the touch but not boiling; remove from heat and stir in 3 tablespoons melted butter, 2 teaspoons vanilla, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/2 teaspoon salt.
4. Slowly pour the warm milk mixture into the egg mixture while whisking constantly to temper the eggs so they dont scramble; strain the custard through a fine mesh sieve into a measuring cup if you want an extra smooth custard.
5. Pour the custard evenly over the bread cubes, press down gently with a spatula or your hands so the bread soaks up the custard, making sure all pieces are moistened; let sit at room temp for 20 to 30 minutes, turning pieces once so the bottom gets soaked too. You can cover and chill overnight for a denser, custard-rich pudding.
6. If you want a silkier edge, place the greased baking dish inside a larger roasting pan and add hot water to the outer pan until it reaches about halfway up the side of the dish for a water bath. This helps bake evenly.
7. Bake in the preheated oven for 40 to 55 minutes until the top is golden and a knife or toothpick in the center comes out with just a few moist crumbs or the internal temp reads about 170 to 175F. The center should still have a slight jiggle.
8. Remove from oven and carefully lift the baking dish out of the water bath if used; let cool on a rack for at least 15 minutes so the custard sets more. It will be easier to slice and less likely to fall apart.
9. Dust with powdered sugar if desired before serving and serve warm or at room temperature. Leftovers store covered in the fridge for 3 to 4 days and reheat nicely in a 325F oven covered with foil for 10 to 15 minutes.
Equipment Needed
1. 9×13 inch baking dish (greased)
2. Large mixing bowl
3. Whisk
4. Small saucepan (to warm the milk and cream)
5. Measuring cups and spoons
6. Rubber spatula or wooden spoon (to press and stir)
7. Fine mesh sieve (optional, for extra smooth custard)
8. Roasting pan (big enough to hold the baking dish for a water bath)
9. Instant-read thermometer or a knife/toothpick to check doneness
FAQ
Custard Bread Pudding Recipe Substitutions and Variations
- Bread (6 cups cubed day old brioche, challah or French): try whole wheat or sourdough for more chew and nuttier flavor; for richer pudding use croissants or leftover pastry pieces, but reduce added butter a little because they’re fattier.
- Whole milk + heavy cream (2 cups milk, 1 cup cream): swap for 3 cups whole milk plus 3 tablespoons melted butter for similar richness; or use 3 cups half and half if you have it; for dairy-free, use full fat canned coconut milk (same volume) — it will taste coconutty.
- 2/3 cup granulated sugar: brown sugar (light or dark) gives deeper, caramel notes and a moister crumb; maple syrup or honey can work too, use about 1/2 to 2/3 cup and cut other liquid slightly because they’re wetter.
- 1/2 cup raisins or chopped dried fruit and 1 tsp orange zest: swap raisins for chopped dried apricots, cranberries, or chopped dates; replace orange zest with lemon zest or a splash (1/2 tsp) of vanilla bean paste for bright flavor if you don’t have citrus.
Pro Tips
1. Toast the bread cubes lightly for 8 to 10 minutes before assembling so they hold their shape and absorb custard evenly; too-soft cubes make a soggy, heavy pudding.
2. Warm the milk and cream but don’t boil them, and temper the eggs slowly while whisking; straining the custard through a fine-mesh sieve catches any cooked egg bits and gives a silkier texture.
3. For deeper flavor and plumper dried fruit, soak raisins or chopped dried fruit in warm tea, rum, or orange juice for 15 to 30 minutes before folding in. Drain slightly so you don’t add extra liquid.
4. If you want a custard that’s creamy through the center, use a water bath and pull the pudding from the oven when an instant-read thermometer reads 170 to 175 F in the center; it will finish setting as it cools.
Custard Bread Pudding Recipe
I present a custard bread pudding with a golden, crackled top and a perfectly set, creamy center that begs a second slice.
8
servings
465
kcal
Equipment: 1. 9×13 inch baking dish (greased)
2. Large mixing bowl
3. Whisk
4. Small saucepan (to warm the milk and cream)
5. Measuring cups and spoons
6. Rubber spatula or wooden spoon (to press and stir)
7. Fine mesh sieve (optional, for extra smooth custard)
8. Roasting pan (big enough to hold the baking dish for a water bath)
9. Instant-read thermometer or a knife/toothpick to check doneness
Ingredients
6 cups cubed day old bread (brioche, challah or French bread, about 1 lb)
4 large eggs, room temp
2 cups whole milk
1 cup heavy cream
2/3 cup granulated sugar
3 tablespoons unsalted butter, melted plus a little more for greasing
2 teaspoons pure vanilla extract, not imitation if you can
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
1/2 cup raisins or chopped dried fruit (optional but tasty)
1 teaspoon orange zest (optional, adds brightness)
powdered sugar for dusting (optional)
Directions
- Preheat oven to 350F and grease a 9×13 inch baking dish with a little of the melted butter; scatter the cubed day old bread (6 cups, brioche/challah/French) evenly in the dish and sprinkle the raisins or dried fruit and orange zest over the top if using.
- In a large bowl whisk 4 room temp eggs until slightly frothy, then whisk in 2/3 cup granulated sugar until mostly dissolved.
- Warm 2 cups whole milk and 1 cup heavy cream in a small saucepan until just warm to the touch but not boiling; remove from heat and stir in 3 tablespoons melted butter, 2 teaspoons vanilla, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/2 teaspoon salt.
- Slowly pour the warm milk mixture into the egg mixture while whisking constantly to temper the eggs so they dont scramble; strain the custard through a fine mesh sieve into a measuring cup if you want an extra smooth custard.
- Pour the custard evenly over the bread cubes, press down gently with a spatula or your hands so the bread soaks up the custard, making sure all pieces are moistened; let sit at room temp for 20 to 30 minutes, turning pieces once so the bottom gets soaked too. You can cover and chill overnight for a denser, custard-rich pudding.
- If you want a silkier edge, place the greased baking dish inside a larger roasting pan and add hot water to the outer pan until it reaches about halfway up the side of the dish for a water bath. This helps bake evenly.
- Bake in the preheated oven for 40 to 55 minutes until the top is golden and a knife or toothpick in the center comes out with just a few moist crumbs or the internal temp reads about 170 to 175F. The center should still have a slight jiggle.
- Remove from oven and carefully lift the baking dish out of the water bath if used; let cool on a rack for at least 15 minutes so the custard sets more. It will be easier to slice and less likely to fall apart.
- Dust with powdered sugar if desired before serving and serve warm or at room temperature. Leftovers store covered in the fridge for 3 to 4 days and reheat nicely in a 325F oven covered with foil for 10 to 15 minutes.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 204g
- Total number of serves: 8
- Calories: 465kcal
- Fat: 20.5g
- Saturated Fat: 11.5g
- Trans Fat: 0.5g
- Polyunsaturated: 0.8g
- Monounsaturated: 5g
- Cholesterol: 135mg
- Sodium: 306mg
- Potassium: 319mg
- Carbohydrates: 56g
- Fiber: 2.1g
- Sugar: 30g
- Protein: 10.6g
- Vitamin A: 440IU
- Vitamin C: 1mg
- Calcium: 113mg
- Iron: 2.2mg
