Egg Custard Bread Pudding

By Diana Rattray

Updated 10/27/18

Custard Bread Pudding
Diana Rattray
  • Total: 55 mins
  • Prep: 10 mins
  • Cook: 45 mins
  • Yield: Serves 6
Nutritional Guidelines (per serving)
205 Calories
7g Fat
25g Carbs
9g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: Serves 6
Amount per serving
Calories 205
% Daily Value*
Total Fat 7g 10%
Saturated Fat 3g 16%
Cholesterol 161mg 54%
Sodium 127mg 6%
Total Carbohydrate 25g 9%
Dietary Fiber 0g 0%
Protein 9g
Calcium 146mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bread pudding has long been a favorite comfort food, and it's a fantastic way to use day-old bread. This bread pudding recipe tastes like a classic egg custard with dense, satisfying bread pudding texture. Add some raisins to the mixture if you'd like, or make it with currants or another kind of chopped dried fruit.

Feel free to change it up a bit with cinnamon instead of nutmeg. Cinnamon-swirl bread (with or without raisins) is another excellent option for the bread.

For a tempting dessert sauce, consider this vanilla sauce, this butterscotch sauce, or a brown sugar pecan sauce. Or simply drizzle some maple syrup or cane syrup over the pudding.

Ingredients

  • 4 large eggs (slightly beaten)
  • 1/2 cup brown sugar or granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 1/2 cups milk (warm)
  • 8 slices white bread (crusts removed if desired)
  • Dash nutmeg

Steps to Make It

  1. Whisk together the eggs, sugar, salt and vanilla, then add the warm milk.

  2. Cut bread in half diagonally, forming triangles. Arrange 2 layers of bread slices in a lightly buttered 8-inch square baking dish.

  3. Pour the custard mixture over the bread.

  4. Place the 8-inch baking dish in a larger baking dish containing about 1/2 to 1 inch of very hot water.

  5. Bake at 325 F for 40 to 50 minutes, until a knife inserted in the center comes out clean.

  6. Serve warm or cool with dessert sauce, syrup, or fruit.

Cinnamon Custard Bread Pudding Variation: Use cinnamon swirl bread and omit the nutmeg. Sprinkle the custard mixture with cinnamon sugar just before baking.