Traditional Bread Pudding with Vanilla Custard

That is a wonderful choice! Traditional Bread Pudding with Vanilla Custard is the definition of comfort food—warm, rich, and incredibly satisfying. The secret to a perfect pudding lies in soaking the bread just right and making a smooth, decadent custard.

Here is a classic recipe designed for deep flavor and a moist texture.

🍞 Classic Bread Pudding with Rich Vanilla Custard

This recipe is designed for a $9 \times 13 \text{ inch}$ (ca. $23 \times 33 \text{ cm}$) baking dish.

I. Ingredients

Component	Quantity	Notes
Bread	$450 \text{ g}$ (about $1 \text{ large loaf}$)	Use slightly stale, crusty bread (Brioche, Challah, or French bread/Baguette is best). Cut into $2 \text{ cm}$ cubes.
Whole Milk	$700 \text{ ml}$
Heavy Cream	$240 \text{ ml}$
Granulated Sugar	$175 \text{ g}$	(About $3/4 \text{ cup}$)
Large Eggs	$4 \text{ whole eggs}$
Egg Yolks	$2 \text{ yolks}$	For extra richness.
Vanilla	$1 \text{ tbsp}$	Pure vanilla extract or $1 \text{ tsp}$ vanilla bean paste.
Spices	$1 \text{ tsp}$ ground cinnamon, $\frac{1}{2} \text{ tsp}$ nutmeg
Raisins/Dried Fruit	$120 \text{ g}$ (optional)	Soak them in warm water or rum for $30 \text{ minutes}$ beforehand.
Butter	$2 \text{ tbsp}$	Melted, for brushing.

II. Instructions

1. Preparation (Soaking the Bread)

1. Prep Dish: Preheat oven to $175^\circ\text{C}$ ($350^\circ\text{F}$). Lightly grease the baking dish.
2. Toast (Optional but Recommended): For a better texture, you can lightly toast the bread cubes in the oven for $5 \text{ minutes}$ until just slightly dry.
3. Mix Custard Base: In a large bowl, whisk together the milk, heavy cream, sugar, eggs, egg yolks, vanilla, and spices until well combined.
4. Soak: Add the bread cubes and the drained raisins (if using) to the custard mixture. Gently toss to coat all the bread. Let it soak for $20 \text{ to } 30 \text{ minutes}$ at room temperature. The bread should absorb most of the liquid.

2. Baking

1. Transfer: Pour the soaked bread mixture into the prepared baking dish. Gently press down on the bread.
2. Bake: Bake for $45 \text{ to } 55 \text{ minutes}$, or until the top is golden brown and the center is set (a knife inserted near the center should come out clean).
3. Cool: Let the pudding cool slightly before serving.

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III. Simple Vanilla Sauce (The Custard)

While the pudding is baking, prepare the warm sauce to drench it!

Sauce Ingredients	Quantity
Whole Milk	$300 \text{ ml}$
Egg Yolks	$3 \text{ large}$
Granulated Sugar	$60 \text{ g}$
Cornstarch (Maizena)	$1 \text{ tsp}$
Vanilla	$\frac{1}{2} \text{ tsp}$ extract or $1/2 \text{ vanilla bean}$

Sauce Instructions:

1. Heat Milk: Gently heat the milk in a saucepan with the vanilla (if using a bean, scrape the seeds in). Do not boil.
2. Whisk: In a separate bowl, whisk the egg yolks, sugar, and cornstarch until pale.
3. Temper: Slowly pour about a quarter of the hot milk into the egg mixture while whisking constantly (to temper the yolks and prevent scrambling).
4. Cook: Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly with a wooden spoon, until the sauce thickens enough to coat the back of the spoon (do not let it boil!).
5. Serve: Remove from heat and strain if necessary. Serve warm over the baked bread pudding.

Enjoy this comforting dessert!

Would you like a recipe for a classic Bourbon Sauce as an alternative topping?