Easy Custard Bread Pudding

When you crave something cozy that isn’t fussy, this is it: soft, custardy bread pudding with a gentle vanilla hug, a whisper of cinnamon, and those golden edges you sort of fight people for. It’s the kind of dessert you throw together with stale bread and a carton of eggs, slide into the oven, and the whole house starts smelling like you’ve got your life figured out (even if you absolutely do not).

My little crew goes wild for this one. It started as a “we forgot about the brioche” situation and now it’s a legit Sunday ritual. My husband likes his slice with a fat scoop of vanilla ice cream at 3 p.m. like that’s a normal snack. The kid steals the caramel drizzle bottle and “decorates” everyone’s plate. I’m a corner-piece gremlin—crisp edges, custard middle, cup of coffee, and I’m happy. Somehow there are never leftovers unless I hide them.

How to Make It

Okay, here’s the play: grab about 10 cups of bread cubes—brioche, challah, French bread, even sturdy sandwich bread if that’s what you’ve got. If it’s fresh, toss it on a sheet pan and toast it at 300°F for 10 minutes to dry it out a bit. Meanwhile, whisk up your custard: 6 large eggs, 2 1/2 cups whole milk, 1 cup heavy cream, 1 cup sugar (I like 3/4 cup white + 1/4 cup brown), 2 teaspoons vanilla, 1 teaspoon cinnamon, a tiny grate of nutmeg, and a pinch of salt. It’ll look like a latte you want to drink. Don’t.

Butter a 9×13-inch pan like you mean it. Pile in the bread, sprinkle a handful of raisins or chocolate chips if you’re feeling jazzy, and pour the custard all over. Press the bread down so it soaks like a sponge. Let it sit 10–15 minutes—go feed the dog, answer a text, whatever—then press again. The trick to that silky custard is a water bath: set the 9×13 in a big roasting pan, slide both into a 325°F oven, then carefully pour hot water into the big pan so it comes halfway up the sides. Bake 45–55 minutes until the center has a gentle jiggle and a knife comes out custardy but not wet-wet. If the top’s pale, crank the oven to 350°F for the last 5 minutes. Rest at least 15 minutes so it sets up. Serve warm with ice cream, whipped cream, or just a drizzle of cream and a pinch of flaky salt. Serves 8–10, depending on how generous you are.

✔Ingredient Notes

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– Bread (brioche, challah, or French bread): Stale is best—it drinks up custard. Fresh? Toast it 10 minutes so you don’t get sog city.
– Eggs: The backbone of custard. Six eggs give it that sliceable, creamy set without turning rubbery.
– Milk + heavy cream: Whole milk keeps it light enough; a cup of cream adds velvet. All milk works, just a bit less rich.
– Sugar (white + brown): White keeps it clean; a touch of brown adds caramel vibes. Don’t pack the brown sugar too hard—been there, oversweetened that.
– Vanilla, cinnamon, nutmeg: Warmth and coziness. Freshly grated nutmeg is tiny-work-big-payoff. Skip if you must; don’t skip vanilla.
– Raisins or chocolate chips (optional): Team raisin, team chocolate—no wrong answers. Scatter, don’t dump, or they clump.
– Butter: For greasing and a little drizzle on top if you want extra golden edges.
– Salt: Just a pinch wakes everything up. Don’t leave it out; it’s dessert insurance.

✔Recipe Steps

1. Preheat oven to 325°F and butter a 9×13-inch baking dish.
2. Cube 10 cups bread; toast 10 minutes at 300°F if fresh to dry it slightly.
3. Whisk 6 eggs, 2 1/2 cups whole milk, 1 cup heavy cream, 1 cup sugar, 2 tsp vanilla, 1 tsp cinnamon, 1/8–1/4 tsp nutmeg, and a pinch of salt.
4. Add bread to the dish, sprinkle optional raisins/chocolate, pour custard, and press to soak; rest 10–15 minutes and press again.
5. Nest the dish in a larger pan, pour hot water halfway up the sides, and bake 45–55 minutes until set at edges with a soft jiggle in the center.
6. Rest 15 minutes, then serve warm with ice cream, whipped cream, or a drizzle of cream.

What to Serve It With

– A warm puddle of cream or half-and-half and a sprinkle of cinnamon sugar.
– Vanilla ice cream or softly whipped cream (barely sweet).
– Salted caramel sauce or maple syrup if you’re feeling extra.
– Fresh berries for a little brightness.
– Hot coffee or milky tea, always.

✔Tips & Mistakes

– Dry the bread: fresh bread = soggy center. Toast it if it’s not stale.
– Water bath magic: keeps the custard silky and prevents scrambled-egg edges.
– Don’t overbake: pull it when the center still wobbles slightly; it firms as it rests.
– Rest time matters: 15 minutes lets the custard finish setting.
– Sweetness control: the mix isn’t crazy sweet so you can sauce it up later.
– Pan swap: if using a deeper ceramic, add 5–10 minutes; glass runs hot, peek early.

✔Storage Tips

Fridge it: cool completely, cover, and stash in the fridge up to 4 days. Reheat slices in the microwave 30–45 seconds or in a 300°F oven for 10 minutes so the top crisps up again. Cold straight from the fridge? Weirdly amazing—like breakfast French toast pudding. No shame. Freeze tightly wrapped for up to 2 months; thaw in the fridge and warm gently.

✔Variations and Substitutions

– Bread: brioche/challah = luxe; French/Italian = classic; cinnamon swirl bread = dessert-for-breakfast energy. Gluten-free bread works—just dry it well.
– Dairy-free: use full-fat coconut milk + almond milk (total 3 1/2 cups) and 6 eggs; different flavor, still lush.
– Sweeteners: maple or honey in place of some sugar (2/3 cup sugar + 1/3 cup maple is lovely).
– Add-ins: toasted pecans, chopped dates, orange zest, chocolate chips, or boozy raisins (soak in rum or bourbon 10 minutes).
– Spices: try cardamom, allspice, or pumpkin pie spice for seasonal vibes.
– Topping: sprinkle turbinado sugar before baking for a crackly lid.

Frequently Asked Questions

Easy Custard Bread Pudding

Soft, custardy bread pudding made with rich brioche, warm cinnamon, and vanilla. It bakes up with a golden top and creamy center—perfect for brunch or an easy dessert.

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 8 cup brioche bread, day-old, cut into 1-inch cubes or challah
• ▢ 0.75 cup raisins optional
• ▢ 4 large eggs
• ▢ 0.75 cup granulated sugar
• ▢ 2 cup whole milk
• ▢ 1 cup heavy cream
• ▢ 2 teaspoon vanilla extract
• ▢ 1 teaspoon ground cinnamon
• ▢ 0.25 teaspoon ground nutmeg
• ▢ 0.25 teaspoon salt
• ▢ 2 tablespoon unsalted butter, melted plus extra for greasing the pan
• ▢ 2 tablespoon powdered sugar for dusting, optional
• ▢ 0.5 cup caramel sauce for serving, optional

Instructions

Preparation Steps

• Preheat the oven to 350 F. Grease a 9x13-inch baking dish with butter.
• Spread the cubed brioche on a baking sheet and bake for 8 minutes to dry slightly, then cool. This step helps the bread absorb more custard.
• In a large bowl, whisk the eggs and sugar until combined. Whisk in the milk, heavy cream, vanilla, cinnamon, nutmeg, and salt until smooth.
• Add the bread cubes and raisins to the bowl. Gently fold until every piece is soaked. Let sit for 10 minutes to absorb the custard.
• Transfer the mixture to the prepared baking dish. Press down lightly to level, then drizzle the melted butter over the top.
• Bake for 40 to 45 minutes, until the top is golden, the edges are set, and the center is just slightly jiggly.
• Cool for 10 minutes. Dust with powdered sugar and serve warm with caramel sauce if desired.
• Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in a 300 F oven until warm.

Notes

For best texture, use day-old bread or lightly toast fresh bread to dry it out. Swap raisins for chocolate chips or dried cranberries. Add 1 tablespoon bourbon to the custard for a classic twist. The pudding is done when the center registers about 160 F and no liquid custard seeps when pressed.