Classic Bread Pudding with Vanilla Custard

Custardy bread pudding loaded with cinnamon and raisins, baked until golden, and served with rich homemade vanilla custard sauce - the ultimate comfort dessert.

5 from 1 vote

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings:

Ingredients

For the Bread Pudding:

1 loaf stale French bread cut into 1-inch cubes (about 7 cups)
3 cups 2% milk
3 large eggs lightly beaten
1½ cups granulated sugar
½ cup light brown sugar
2 Tbsp vanilla extract
1 tsp ground cinnamon
¼ tsp ground allspice
1 cup raisins optional
3 Tbsp unsalted butter melted

For the Vanilla Custard Sauce:

1 cup heavy cream
1 cup milk
1 tsp vanilla extract
6 Tbsp granulated sugar
6 egg yolks
⅛ tsp rum extract optional

Instructions

Make the Bread Pudding:

Preheat oven to 350°F.
In a large bowl, combine bread cubes and milk. Stir and let sit until milk is absorbed.
In a separate bowl, whisk together eggs, both sugars, vanilla, cinnamon, and allspice until combined.
Pour egg mixture over soaked bread and stir well. Gently fold in raisins if using.
Pour melted butter into a 9x13-inch baking pan and brush to coat bottom and sides.
Pour bread mixture into prepared pan and spread evenly.
Bake 40 minutes until set in the center and edges are golden brown. Cool on a wire rack while making the sauce.

Make the Vanilla Custard Sauce:

In a medium saucepan, heat cream and milk over medium-high heat until boiling. Remove from heat and stir in vanilla extract.
In a medium bowl, whisk together sugar and egg yolks until smooth and pale yellow.
Temper the egg yolks by slowly whisking in hot cream mixture a few tablespoons at a time, until about half the cream is incorporated.
Pour egg mixture back into saucepan with remaining cream. Cook over medium heat, stirring constantly with a wooden spoon, until custard thickens enough to coat the back of the spoon, about 5 minutes.
Remove from heat and stir in rum extract if using.
Cut bread pudding into squares and serve warm with vanilla custard sauce drizzled over top.

Notes

If bread isn't stale, dry it out in a 250°F oven for 15 minutes before using
Raisins can be omitted or replaced with chocolate chips, dried cranberries, or chopped nuts
Watch custard sauce carefully - stir constantly to prevent scrambling the eggs
Best served warm, but can be reheated in microwave or 300°F oven
Store bread pudding covered in refrigerator up to 4 days
Custard sauce keeps refrigerated up to 3 days
Excellent served with vanilla ice cream