Our custard bread pudding is rich, creamy, and perfectly balanced with a golden top and soft, custardy center. Follow our simple tips for the best results every time!
If you're searching for a bread pudding that's rich, custardy, and irresistibly delicious, you've found the right one! After several trials of tweaking ratios and methods, we've created the most amazing bread pudding recipe to share with you!
You'll find the texture and flavor of this bread pudding are absolute perfection. The outer crust is crispy and crunchy, while the soft, rich, custard-like interior just melts in your mouth.
Why this Recipe Works
Through recipe testing, we found that the secret to the best bread pudding is ensuring the bread is thoroughly soaked with the custard base. Dry bread pudding results from dry bits of bread that haven't soaked up the liquid, so be sure to leave plenty of time for the creamy base to soak in.
Key Ingredients & Substitutions
- Dry or stale bread - I used days old French bread but brioche, challah, or plain white bread would work too. Be sure to use a hearty, durable bread that's not too delicate.
- Whole milk - Milk forms the base of the custard mixture. Be sure to use whole milk for a creamy flavor.
- Heavy cream - Heavy cream is used to add a richer, creamier flavor that milk alone doesn't provide.
- Eggs - Eggs help the bread pudding set into a soft, custard-like texture.
How to Make Custard Bread Pudding - Step by Step Instructions
Dry the Bread
Start with old, dried-out bread and cut it into cubes. The drier the bread, the better since it'll absorb more of the custard mixture.
If you only have fresh bread, wait two or three days, or slice it up and lightly toast it in the oven to dry it out completely. Avoid any coloration while toasting.
Make the Custard Base
Mix together the milk, heavy cream, eggs, vanilla, and sugar to make a custard base. Pour this over the dried bread cubes.
Tip: Whisk the custard mixture until it's homogenous and you no longer see any separated egg whites. I whisked for about 6 - 7 minutes. Take your time.
Soak the Bread
Gently toss the bread cubes in the creamy mixture until they're completely coated. After about 15 minutes, the bread will get soft and break apart easily, so avoid mixing at this point.
Let the bread soak for at least 2 hours to make sure the custard is entirely soaked through but I recommend soaking overnight for better results.
Baking your Custard Bread Pudding
Place the baking dish in a water bath and bake the bread pudding until it's set and the crust becomes golden brown. Baking times will depend on how deep your baking dish is.
The best way to tell it's done is to insert a toothpick into the center. If it comes out clean, your custard is set. The center of the bread pudding should not feel soft or mushy - if it does, it's underbaked and needs more time in the oven. I baked mine for about an hour and a half, covered with foil.
For the golden brown crust, remove the foil and let the crust bake until it becomes crunchy and slightly caramelized.
Serving Suggestions
Let the bread pudding cool slightly before slicing, about 10 to 15 minutes. This allows for cleaner slices because the bread pudding firms up as it cools.
The inside of your bread pudding should be like custard and completely set. Note: If you see more moisture than you'd like, set it back in the oven and bake it longer. Loosely cover with foil if the crust starts to get too dark, and check every 5 - 10 minutes for doneness.
Serve it with any of the following:
- vanilla sauce (bread pudding sauce)
- raspberry sauce
- strawberry sauce
- cherry sauce
- blueberry compote
- fresh fruit
Why Use a Water Bath?
Custard bread pudding requires a water bath or bain marie.
A water bath is used to ensure even cooking throughout and prevent curdling of the custard. The water bath insulates the custard bread pudding from the direct heat of the oven, which is much higher than the water bath. This is important because the higher temperature of the oven can curdle the eggs in the custard mixture.
To prepare this, get out a large roasting pan. Cover the bread pudding with foil and set it inside the roasting pan. Next, pour water into the roasting pan until it reaches two-thirds up the bread pudding (cold water is fine). Do not skip this step or you'll end up with curdled bread pudding.
The photo below shows how the water bath ensures even, gradual cooking of the bread pudding. This results in a creamy, smooth texture rather than a curdled consistency. Pro tip: when baking any dish that calls for high egg content, like custards, cheesecakes, and bread puddings, a water bath is essential to prevent overcooking and cracking.
The Best Bread to Use
Breads with a firm, chewy texture are best for bread pudding because they hold up well and can soak up more custard compared to soft, delicate breads.
I recommend the following:
- French bread
- Brioche
- Challah
- Sourdough
- Panettone
Storage & Reheating Tips
Store leftovers in the fridge for up to 4 days. Reheat on low to medium heat in the microwave until warmed through.
More recipes:
- Bakery Swiss Roll Cake Recipe
- Baked French Toast Casserole - Make Ahead Recipe
- Easy Sponge Cake
- Light and Fluffy Chiffon Cake
- Japanese Strawberry Shortcake
- Cherry Cheesecake
Recipe
Custard Bread Pudding with Vanilla Sauce
Equipment
☑ Ingredients
- 16 oz loaf of French bread - 454g
Custard Mixture:
- 3 ¾ cups whole milk
- 1 ½ cup heavy cream
- 7 large eggs
- 1 teaspoon vanilla
- 1 ¼ cup sugar
- Optional zest of ½ an orange
Instructions
Prepare the Bread
- Cube the loaf of bread into 1.5 inch cubes. Make sure the bread is dry for best results. I recommend lightly toasting the bread cubes in the oven or leaving it out for a couple of days until dry and stale.16 oz loaf of French bread
Custard Mixture
- In a large bowl, add the milk, heavy cream, eggs, vanilla, and sugar. Use a whisk to mix the custard well until the eggs are fully mixed in and the egg whites are no longer separated.3 ¾ cups whole milk, 1 ½ cup heavy cream, 7 large eggs, 1 teaspoon vanilla, 1 ¼ cup sugar, Optional zest of ½ an orange
- Pour this mixture into a large glass baking dish and then add in the dried bread cubes. Gently toss together until all the bread is coated. You will see a lot of extra mixture, but this will be soaked up by the bread.
- Cover the baking dish and refrigerate it overnight or for at least 2 hours until all the custard mixture has been absorbed.
Bake
- Preheat your oven to 350 degrees F.
- Prepare a water bath: Cover the baking dish tightly with foil and place it into a larger roasting pan. Pour in enough water to reach at least halfway up the sides of the baking dish. Do not skip this step or the custard will curdle.
- Bake for 1.5 hours covered or until a toothpick inserted in the middle comes out clean.
- Remove the foil and continue to bake until the crust gets golden brown and crunchy. Watch carefully to prevent burning.
- Serve with Bread Pudding Sauce and some berries or caramel sauce.
✎ Recipe Notes
Nutrition
*Nutritional information is an estimate, calculated using online tools.
Mona
Most amazing party in my mouth I’ve ever experienced, being from south Louisiana, bread pudding is a must. Can’t believe at age 67 I have finally found what I’ve been craving for in the perfect bread pudding !!! Thank you for this gift to my family.
Jamie
Thank you for the wonderful comment Mona! I'm so happy you and your family enjoyed this! 🙂
Debra W
I have tried several custard/bread pudding recipes with disappointment. Thank you for this wonderful surprise! We love it! I saw the picture last night and made it for my Valentine of 39 years. It's just like his mother made, very custardy! My recipe was destroyed years ago in a fire. When I tried to duplicate from memory, what came out of the oven was awful. All the other recipes come out like cake or flavored bread. I too added cinnamon and 1/4 Cup each, raisins & dates. I added those last, placed on top, and gently poked them just under the surface. Umm, so good!
Jamie
Thanks Debra! I'm so glad you and your husband enjoyed the bread pudding! I'm so sorry to hear you lost your recipe in a fire but happy that you found this one to be just like his mother's recipe! I'm a big fan of custard bread pudding so I know what you mean when you say other recipes just don't come out as custardy. Great idea adding raisins and dates! 🙂
Cynthia
What a delicious and comforting pudding.
We added a little cinnamon to the top of ours, and honestly - we cannot wait to make it again! We served with some pouring cream, but I will definitely try the vanilla sauce next time also!
Jamie
Thanks Cynthia! Cinnamon is so good with this bread pudding, especially during the fall and winter! So glad you enjoyed this! 🙂
Ash
I assembled this last night and baked it today. It lived up to all the glowing reviews! Since starting a pandemic sourdough starter, we often have lots of stale sourdough bread. I had 11oz of cubed bread and used 6 eggs, 4c milk, and 1c heavy cream, added a bit if nutmeg. I had to bake a little more than 1.5 hours in a 9x13 pan, plus another 30 min to brown the top. It was moist and delicious with some unset orange marmalade used as a sauce. I didn’t want to use up the half and half but will follow the recipe as written next time. This is definitely a keeper. Thanks for sharing!
Jamie
Thanks Ash! That's wonderful you made good use of your sourdough by making bread pudding with it! So happy you liked this recipe! Orange marmalade sounds so good with this!
Rachel Shea
Hi!! If I cook this in a standard 9x13 dish would that be ok? Or is it too shallow of a baking dish?
Jamie
Hi Rachel! I think a 9x13 dish would be just fine. I would reduce the baking time a little since mine measured 8.5 x 12.25 x 2.75 inches which is a bit smaller and deeper than yours. Hope that helps and enjoy!
nancy h dishmon
I think my mama used nutmeg, what do you think?
Jamie
Yes, nutmeg would be great! Feel free to add any other spices in the bread pudding. 🙂
Kristi
I loved this recipe!! My great-grandma used to make bread pudding all the time and I began making it as a teenager and now my daughter requests it for her birthday dessert. This came out with a perfect texture, not too sweet and adding the orange zest gave it such a good flavor. I would never have let it soak for that long (I did about 5 hours) but it really made the texture a perfect mix of custard bread. Thank you for sharing this deliciousness! The leftovers heat up very well.
Jamie
Thanks Kristi! I love the custardy texture of this bread pudding too! So happy you enjoyed this!
Tonie
Hello -- What size baking dish do you recommend does the recipe call for?
Thank you
Jamie
Hi Tonie! I used a 2 quart baking dish. I linked the one I used in the recipe card under "Equipment." It's also under the Notes section. Hope you enjoy this!
Sandy
mine was good but yours looks awesome the custard part I think my mistake was I mixed the raisins all together rather than putting the raisins on the top so my custard looked brownish
Jamie
Thanks for trying it out Sandy! Raisins are a great idea, I think sprinkling them on top is a nice idea, but be careful that they don't burn. Otherwise you can sprinkle them in with the bread when you transfer the bread to the baking dish. I'd just avoid mixing it too much. Hope that helps! 🙂
Martha
Can this recipe be made in half? I only have a toaster oven I do not have it regular oven. What would be the cooking time?
Jamie
Hi Martha! You can definitely cut the recipe in half. I would bake it at the same temperature but the baking time would depend on the size of your cooking pan. If you tell me, I can give you a rough measurement. Otherwise, bake it until a toothpick inserted in the center comes out clean. Also be sure to bake it in a water bath. Hope that helps!
Issy
Hi!
Thanks for this lovely recipe. We have made it four times now, and it’s always a success. We add a little ground cinnamon to ours and serve with some fresh fruit. Always makes for a very happy family.
Jamie
Thanks Issy! This bread pudding is a family favorite in my house too. Great idea serving it with fresh fruit!
Peter
Im going to try this recipe, I remember my grandmother had this big yellow bowl , the top layer was the bread but more than half was the custard, I never have had anything else like it
I never got the recipe, this one look like a dead ringer, I can’t buy bread pudding out at a restaurant it is just disappointing , too dry, really no custard. Can’t wait to try this recipe.
By the way I used to go to an inn in Massachusetts the inn keeper would make the best french toast, with baguettes, a little cream and just a tiny amount of Jack Daniels, I wonder if any one has tried a tiny bit of Jack Daniels in a bread pudding? Anybody??
Valerie
My grandmother also made bread pudding like yours. I have not found a recipe that comes close so I am excited to try this one too. Fingers crossed.
Kara
The only bread pudding recipe I will ever use. By far, It is the best. I often half the recipe with 4 eggs for a smaller crowd. Even bread pudding haters have been converted!
Jamie
Thanks you so much Kara! So happy to hear this is the best bread pudding recipe!! 🙂
Scott
Are you allowing the bread pudding and dish to reach room temperature before placing in water bath, then oven for 1.5 hours? If not, what is the temperature of the bread pudding that goes in the bath, then oven?
Also, are you using hot or boiling water for your water bath?
Thank you..
Jamie
Hi Scott! I take the bread pudding out of the fridge and let it sit on my counter while the oven is preheating. For the water bath, you can use either hot or boiling water. I've had success with both. Hope that helps!
Kara
This is the only bread pudding recipe I will ever have again. I have converted people who say they don't like bread pudding with this recipe. Creamy, rich, beautiful and delicious. Thank you so much!
Jamie
Aww thank you so much Kara! I'm so happy you love this bread pudding! It's definitely a favorite in our house too. 🙂
Alex
Huge bread pudding fan, but this is definitely my new go-to recipe. It is the ultimate, comforting sweet treat. Thank you for such an amazing recipe.
Elizabeth
I have made this recipe twice and it's the best custard bread pudding I've ever had. The second time I used Pillsbury cinnamon rolls instead of french bread. I serve it with a molasses caramel sauce that is super easy to make.
Heidi
I am such a fan of bread pudding! I live in Las Vegas and always went to the buffets to get a serving of it! I started about a year ago making it myself and I try a different receipe each time. This is one of the better ones I've tried. I added raisins and cinnamon and soaked it over night. Also I had to cook it for about 40 mins longer for some reason but it came out good. Custardy inside with lots of flavor. This receipes a keeper! Thank you!
Jamie
Thanks so much Heidi! So glad to hear you enjoyed it! Great idea adding raisins and cinnamon. 🙂
Barbara
Can I use just the 3 cups of milk with extra cup of. Half -half instead of heavy cream
Jamie
Hi Barbara! Yes you can absolutely do that. It may not be as rich without the heavy cream but it would still be delicious! 🙂
Armaghan
I made it and it tasted fantastic!!!! I've got so many compliment!
Thank you so much!!
Jamie
Thank you! I'm so glad you loved it! 🙂
Natalie
Oh wow.. this looks absolutely perfect. Delicious and so tasty, sweet.. I can almost taste the sweetness and creaminess just by looking at the pictures. I must make this for Xmas morning for my family.
Amanda
This looks delicious. I'm about to make this now can I just use heavy cream since that's all I have at the moment.