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Easy Custard Bread Pudding

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
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8
Calories: 120kcal

Ingredients
 

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.