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Easy Custard Bread Pudding Recipe with Warm Cinnamon Vanilla Flavor

Easy Custard Bread Pudding

A classic bread pudding made with day-old bread, whole-milk custard, warm spices, and optional raisins. It bakes into a tender, golden dessert that is especially delicious served warm.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 cups Day-old bread, cut into 1-inch cubes
  • 2 cups Whole milk
  • 3 eggs Large eggs
  • 1/2 cup Granulated sugar
  • 1/4 cup Unsalted butter, melted
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground nutmeg
  • 1/4 teaspoon Salt
Optional Addition
  • 1/2 cup Raisins
For the Pan
  • as needed Butter for greasing

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease an 8-inch square or 2-quart baking dish with butter.
  2. Cut the day-old bread into 1-inch cubes and arrange them in the prepared baking dish. If using fresh bread, dry the cubes in a 300°F oven for about 15 to 20 minutes first.
  3. Scatter the raisins over the bread if desired. In a bowl, whisk together the milk, eggs, sugar, melted butter, vanilla, cinnamon, nutmeg, and salt.
  4. Pour the custard evenly over the bread, then press the cubes down gently so they absorb the liquid. Let the dish stand for 10 to 15 minutes.
  5. Bake for 40 to 50 minutes, until the center is set but still slightly soft and the top is golden. A knife inserted near the center should come out mostly clean.
  6. Let the bread pudding rest for about 10 minutes before serving. Serve warm with cream, vanilla sauce, caramel sauce, or powdered sugar.

Notes

Day-old or lightly dried bread gives the best texture. Avoid overbaking because the custard continues to set while resting. For a richer custard, replace 1/2 cup of the milk with heavy cream or evaporated milk.