How To Make Bread Pudding With Vanilla Custard

Ever have those days where you want to bake something cozy and delicious, but the thought of a complicated recipe makes you want to just order pizza instead? Been there, done that, got the stained apron. Well, put down that delivery menu, my friend, because today we’re making Bread Pudding with Vanilla Custard – and it’s basically a warm hug in a bowl that even *you* can master.

Why This Recipe is Awesome

Okay, let’s be real. This isn’t just *any* bread pudding. This is the “holy-moly-I-just-ate-my-feelings-and-it-was-worth-it” kind of awesome. Why?

• It’s ridiculously easy. Seriously, if you can toast bread and whisk eggs, you’re halfway there. Even my cat *could* probably make this, if she had opposable thumbs and an interest in dessert over naps.
• It’s a leftover bread savior. Got some slightly stale bread? Don’t toss it! This recipe turns humble leftovers into a gourmet dream. Food waste? Not on our watch!
• That vanilla custard. Oh, that glorious, silky, pour-over-everything vanilla custard. It’s the reason we get out of bed in the morning.
• It smells divine. Your house will smell like a fancy bakery, but without the crippling debt. Win-win!

Ingredients You’ll Need

Alright, gather your troops! Here’s what you’ll need to assemble for this delicious mission. Don’t worry, nothing too obscure here – unless you consider a ‘good mood’ an ingredient (which it totally is, IMO).

For the Bread Pudding:

• 6-8 cups (about 1 loaf) stale bread: Brioche, challah, or even just white sandwich bread that’s a day or two old. Stale is key! Fresh bread gets mushy. No one wants mushy bread.
• 4 large eggs: The glue that holds our sweet dreams together.
• 2 cups whole milk: Go full-fat, please. This is dessert, not a diet.
• 1 cup heavy cream: Because we’re fancy and we deserve it.
• ½ cup granulated sugar: Sweetness!
• 1 teaspoon vanilla extract: The good stuff. Not the “imitation” kind, unless you like your pudding to taste like a lab experiment.
• ½ teaspoon ground cinnamon (optional, but highly recommended): Adds that cozy hug feeling.
• ¼ teaspoon salt: Balances all that sweetness. Don’t skip it, even if it feels weird.
• 2 tablespoons unsalted butter, melted: For greasing the dish and a little extra richness.

For the Vanilla Custard:

• 1 cup heavy cream: Again, no skimping here!
• ½ cup whole milk: Team whole milk forever.
• ¼ cup granulated sugar: Just enough to sweeten our silky potion.
• 2 large egg yolks: These are the magic makers for that rich, velvety texture.
• 1 teaspoon vanilla extract: The star of the show!
• Pinch of salt: To make the vanilla sing.

Step-by-Step Instructions

Ready to get cooking? Don’t worry, it’s basically follow-the-numbers, but with way more delicious results than those paint-by-number kits you tried as a kid.

1. Preheat & Prep: Get your oven to 350°F (175°C). Grab a 9×13 inch baking dish (or similar size) and generously grease it with that melted butter.
2. Cube the Bread: Tear or cut your stale bread into 1-inch cubes. Toss them into your prepared baking dish. If you’re feeling extra, you can lightly toast them first for even more texture, but it’s not strictly necessary.
3. Whisk the Wet Stuff (Pudding): In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon (if using), and salt until it’s all gloriously combined. Make sure the sugar is dissolved.
4. Soak it Up: Pour this lovely wet mixture evenly over the bread cubes in the baking dish. Gently press the bread down to make sure every single piece gets a good soak. Let it sit for at least 15-20 minutes (or even 30 if you’ve got time). This is crucial for a non-dry pudding.
5. Bake the Pudding: Pop the dish into your preheated oven. Bake for 40-50 minutes, or until the pudding is golden brown on top, puffed up, and a knife inserted into the center comes out mostly clean (a little moist is okay!).
6. While it Bakes, Make the Custard: While your pudding is doing its thing, let’s get custardy! In a medium saucepan, whisk the heavy cream, milk, sugar, egg yolks, and a pinch of salt.
7. Cook the Custard: Cook this mixture over medium-low heat, whisking constantly. **Do not boil!** You’re aiming for a gentle simmer. It will start to thicken and coat the back of a spoon (about 5-8 minutes).
8. Vanilla Time (Custard): Remove from heat immediately and stir in the vanilla extract. If you want a super-silky custard, you can strain it through a fine-mesh sieve at this point.
9. Serve & Devour: Once the bread pudding is done, let it cool for a few minutes. Spoon generous portions into bowls and drown them (in the best way possible) with your warm vanilla custard. A little extra cinnamon or powdered sugar on top? You do you, boo.

Common Mistakes to Avoid

Nobody’s perfect, but we can at least avoid these common pitfalls that turn deliciousness into… well, less deliciousness.

• Using fresh bread: This is probably the number one offender. Fresh bread turns into a soggy mess. Think of stale bread as a sponge, ready to soak up all that eggy goodness. Use stale bread, please!
• Not soaking the bread enough: Impatience is a virtue sometimes, but not here. If your bread isn’t fully saturated, you’ll end up with dry, tough spots. Give it time to soak!
• Overcooking the custard: Rushing the custard or letting it boil will give you scrambled eggs instead of silky smooth sauce. Keep that heat low and whisk constantly!
• Forgetting to grease the dish: Unless you enjoy chiseling dessert out of a pan, give that dish a good coating of butter. Trust me on this.
• Skipping the salt: It sounds weird for dessert, but salt makes all the sweet flavors pop. Don’t be a hero, add the salt.

Alternatives & Substitutions

Feeling adventurous? Or maybe you just ran out of something important? No worries, we’ve got options!

• Bread: No brioche? Challah, croissants (oh la la!), French bread, or even plain white sandwich bread (day-old, remember?) work great. Just avoid anything too dense like sourdough unless you’re into a chewier pudding.
• Milk/Cream: You *can* use lower-fat milk, but your pudding and custard won’t be as rich or decadent. My advice? Go big or go home. Or, you know, just use what you have and adjust your expectations.
• Add-ins: Want to jazz it up? Throw in some raisins, dried cranberries, chocolate chips, or a sprinkle of pecans/walnuts with the bread. Just don’t go overboard, we want pudding, not trail mix.
• Flavor Boosts: A little nutmeg alongside the cinnamon is lovely. Or a tiny splash of rum or bourbon in the custard (after it’s off the heat!) for a grown-up twist. Seriously, rum + vanilla = magic.

FAQ (Frequently Asked Questions)

Got questions? I probably have answers. Or at least some witty commentary.

• Can I make this ahead of time? Absolutely! You can assemble the pudding (bread and liquid) and refrigerate it overnight before baking. For the custard, make it a day ahead, chill, and gently reheat when ready to serve. Pro tip: assemble the night before for easy breakfast pudding!
• What if my bread isn’t stale? No problem! Tear or cut it, spread it on a baking sheet, and toast it in a 300°F (150°C) oven for 10-15 minutes until it’s dry but not dark. Let it cool. Crisis averted!
• My custard looks lumpy, help! Did you whisk enough? Did it get too hot? Don’t despair! Strain it through a fine-mesh sieve to catch any cooked egg bits. It won’t be perfectly smooth, but it’ll be salvageable.
• Can I use almond milk or other non-dairy milks? You can, but the texture and richness will definitely be different. It won’t be as creamy. For best results, stick with dairy. But hey, it’s your kitchen, your rules!
• How long does bread pudding last? Covered tightly in the fridge, it’s usually good for 3-4 days. The custard lasts about the same. Reheat gently in the microwave or oven.
• Can I add fruit to the pudding? Yes! Berries, sliced apples, or peaches would be delicious. Just keep in mind they’ll add moisture, so it might take a few extra minutes to bake.

Final Thoughts

So there you have it, my friend! A ridiculously easy, unbelievably delicious bread pudding with vanilla custard that will make your taste buds sing. You’ve officially conquered a dessert that looks fancy but is secretly a breeze. Now go impress someone – or, more importantly, yourself – with your new culinary skills. You’ve earned that sweet, sweet reward! Happy baking, you rockstar!