Indulge in the BEST custard bread pudding recipe! This rich, decadent, custard bread pudding is made with day old french bread and a creamy custard base!
This is the most AMAZING custard bread pudding recipe. The texture and flavor of this bread pudding is absolute perfection. The outer crust is crispy and crunchy while the soft, rich, custard-like interior just melts in your mouth. Make this with stale French bread and generously soak it overnight in the rich, creamy base to fully saturate the bread. You'll end up with the most decadent custard bread pudding that's sure to become a favorite!
Pairs perfectly with this Bread Pudding Sauce Recipe!
Try this Bread Pudding Sauce Recipe!
Tips for Making Custard Bread Pudding:
Start with old, dried out bread and cut it into cubes. The drier the better since that means 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, we just want it to be dry.
Mix together the custard mixture ingredients and pour it into a baking dish. You want to make sure the custard mixture is homogenous so keep whisking until you no longer see any separated egg whites. I whisked for about 6 - 7 minutes. Afterwards, add it to a baking dish and then gently add your dried out bread cubes. At this point you can gently toss the bread cubes until they're completely covered. After about 15 minutes, they start getting soft and can break apart easily so avoid stirring at this point. I recommend letting the bread soak for at least 2 hours to make sure the custard is entirely soaked through. Overnight is even better.
Baking your Custard Bread Pudding:
Baking your Custard Bread Pudding:Preheat your oven and cover the custard bread pudding with foil and set this inside a bigger roasting pan. Pour water into the roasting pan until the water reaches the halfway point of the bread pudding. Do not skip this step. This is called a water bath.
Why Use a Water Bath?
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 a much higher temperature than the water bath. This is important because the higher temperature of the oven can curdle the eggs in the custard mixture.
Bake it covered until your custard is set. This will depend on how deep your baking dish is. The best way to tell is to insert a toothpick into the center. If it comes out clean, your custard is set. I baked mine for about an hour and a half. Afterwards uncover and let the crust get crunchy and brown. It should look something like this:
Let your custard bread pudding sit for 10 minutes before slicing it, and serve yourself a generous slice. The inside of your bread pudding should be like custard and completely set. If you see more moisture than you'd like, reduce the oven temperature to 300 degrees F and bake it for a little bit longer uncovered. Loosely cover with foil if the crust starts to get too dark.
This goes perfectly with this Bread Pudding Sauce Recipe. Top with berries, powdered sugar, or caramel sauce and indulge in the most DECADENT custard bread pudding!
I hope you make this recipe! Please share, rate, and comment below. I’d love to hear from you!
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- Classic Vanilla Sauce | Bread Pudding Sauce
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Custard Bread Pudding with Vanilla Sauce
Equipment
☑ Ingredients
- 16 oz loaf of french bread - 454g
- Bread Pudding Sauce - to serve on the side
Custard Mixture:
- 3 cups whole milk
- 1 cup heavy cream
- 1 ¼ cup half and half
- 7 large eggs
- 1 teaspoon vanilla
- 1 ¼ cup sugar
- Optional zest of ½ an orange
Instructions
- Cube your loaf of bread into 1.5 inch cubes. Make sure your bread is dry, otherwise lightly toast your cubed bread in the oven or leave it out for a day or two.
- In a large bowl, combine all ingredients for the custard mixture. Using a whisk, be sure to mix this well until all the eggs are fully mixed in. You shouldn't be able to see any separated egg whites.
- Pour this mixture into a large baking dish and then add in the dried bread cubes. Gently toss 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 leave it in the refrigerator overnight or at least 2 hours until all the custard mixture has been soaked up.
- Preheat your oven to 350 degrees F
- Cover your baking dish tightly with foil and place it into a large roasting pan and set it in a water bath that comes up halfway up the baking dish.
- Bake for 1.5 hours covered or until inserting a toothpick in the middle comes out clean.
- Uncover your baking dish and continue to bake it in the roasting pan until the crust becomes browned and crispy.
- 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.