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Easy Custard Bread Pudding Recipe with Soft, Creamy Centers

Easy Custard Bread Pudding Recipe

A classic baked bread pudding made with day-old bread, a creamy vanilla custard, warm cinnamon, and nutmeg. The pudding has a golden top, soft center, and comforting homemade flavor.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Bread and Custard
  • 8 cups Day-old French bread, brioche, challah, or white bread, cut into 1-inch cubes
  • 4 Large eggs
  • 2 cups Whole milk
  • 1 cup Heavy cream or half-and-half
  • 3/4 cup Granulated sugar
  • 4 tablespoons Unsalted butter, melted
  • 2 teaspoons Pure vanilla extract
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground nutmeg
  • 1/2 teaspoon Salt
Optional Add-In
  • 1/2 cup Raisins
For the Pan
  • as needed Unsalted butter, softened, for greasing

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease a 9 x 13-inch baking dish with butter. Cut the day-old bread into approximately 1-inch cubes and arrange them evenly in the dish.
  2. If using fresh bread, spread the cubes on a baking sheet and dry them in a 300°F oven for about 10–15 minutes before assembling. Sprinkle the raisins over the bread if using.
  3. Whisk the eggs, whole milk, heavy cream or half-and-half, sugar, melted butter, vanilla, cinnamon, nutmeg, and salt in a bowl until smooth and well combined. Pour the custard evenly over the bread cubes.
  4. Press the bread down gently with a spatula or the back of a spoon so the cubes absorb the custard. Let the assembled pudding stand for 10–20 minutes.
  5. Bake the pudding uncovered at 350°F for 45–55 minutes, until the top is lightly browned and the center is nearly set. A knife inserted near the center should come out mostly clean, and the pudding should still have a slight jiggle.
  6. Let the bread pudding rest for 10–15 minutes before serving. Serve warm with powdered sugar, whipped cream, caramel sauce, or vanilla sauce.

Notes

Stale or lightly dried bread absorbs the custard best and helps prevent a dry center. Do not overbake; the pudding continues to firm as it rests. Refrigerate leftovers and reheat gently until warm.