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Classic Bread Pudding with Vanilla Custard

5 from 1 vote
This Classic Bread Pudding with Vanilla Custard is the ultimate cozy dessert — custardy on the inside, golden on top, and finished with a silky pourable vanilla sauce that soaks into every single bite. It's warm, comforting, and uses simple ingredients you likely already have on hand!
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 387
Ingredients Method Nutrition Notes

Ingredients
  

For the Bread Pudding:
  • 10 cups day-old French bread or brioche, cut into 1-inch cubes about 1 large loaf
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large eggs at room temperature
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar packed
  • 4 tablespoons salted butter melted
  • 2 teaspoons pure vanilla extract
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
For the Vanilla Custard Sauce:
  • 4 tablespoons salted butter
  • 1 cup powdered sugar
  • ½ cup heavy cream
  • 1½ teaspoons pure vanilla extract

Method
 

  1. Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray. Add the cubed bread to the baking dish and spread out evenly. Set aside.
  2. In a large bowl, whisk together the eggs, granulated sugar, and brown sugar until well combined.
  3. Add the whole milk, 1 cup heavy cream, melted butter, vanilla extract, cinnamon, and nutmeg to the egg mixture. Whisk until smooth and thoroughly combined.
  4. Pour the custard mixture slowly and evenly over the bread cubes. Gently press the bread down with your hands or the back of a spoon to make sure every piece is submerged and soaking up the custard.
  5. Let the bread soak for at least 15 minutes (up to 30 minutes for best results).
  6. Spray the inside of a sheet of aluminum foil with nonstick spray and cover the baking dish. Bake for 30 minutes.
  7. Remove the foil and bake for an additional 20-25 minutes until the top is golden brown and a knife inserted into the center comes out mostly clean.
  8. Remove from oven and let rest for 10 minutes before serving.
  9. While the bread pudding rests, make the vanilla custard sauce. In a small saucepan over medium-low heat, melt 4 tablespoons butter. Whisk in 1 cup powdered sugar until smooth.
  10. Add ½ cup heavy cream and stir continuously for 3-4 minutes until warmed through and slightly thickened. Do not let it boil.
  11. Remove from heat and stir in 1½ teaspoons vanilla extract. Pour over warm bread pudding servings and enjoy!

Nutrition

Calories: 387kcalCarbohydrates: 52gProtein: 8gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 108mgSodium: 298mgPotassium: 178mgFiber: 1gSugar: 31gVitamin A: 612IUCalcium: 124mgIron: 2mg

Notes

Make-Ahead Instructions: Assemble the bread pudding the night before, cover tightly with foil, and refrigerate overnight. Let it come closer to room temperature for about 20-30 minutes before baking. Add 5-10 extra minutes to the covered bake time since you are starting from cold.
Storage: Store leftover bread pudding in a covered container in the refrigerator for up to 3 days. Store the custard sauce separately in a covered jar or container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 45-60 seconds and warm the sauce gently on the stove before pouring over top.
Freezing: Bread pudding freezes well for up to 3 months. Cover tightly to protect against freezer burn and freeze without the sauce. Make the vanilla custard sauce fresh when you are ready to serve. Thaw overnight in the refrigerator and reheat in the oven at 325°F, covered with foil, until warmed through.

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