Egg Custard Bread Pudding

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 11/30/21
Custard Bread Pudding on a plate

The Spruce Eats / Diana Rattray
Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Servings: 6 servings
Nutrition Facts (per serving)
269 Calories
7g Fat
41g Carbs
11g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 269
% Daily Value*
Total Fat 7g 8%
Saturated Fat 3g 13%
Cholesterol 132mg 44%
Sodium 390mg 17%
Total Carbohydrate 41g 15%
Dietary Fiber 1g 4%
Total Sugars 22g
Protein 11g
Vitamin C 0mg 1%
Calcium 213mg 16%
Iron 2mg 12%
Potassium 262mg 6%
*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 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. This custard bread pudding bakes up in a water bath, or bain-marie, which is not unlike something you'd use for a cheesecake.

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.

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Ingredients

  • 4 large eggs, slightly beaten

  • 1/2 cup brown sugar, or granulated sugar

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • 2 1/2 cups milk

  • 8 slices white bread

  • 1 dash nutmeg

Steps to Make It

  1. In a medium bowl, whisk together the eggs, sugar, vanilla, and salt. 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.

Variations

  • Use cinnamon swirl bread and omit the nutmeg, and sprinkle the mixture with cinnamon sugar before baking.
  • Soak raisins or currants in a couple of tablespoons of rum or bourbon before adding to the custard. Sprinkle nutmeg on top.

How to Store Egg Custard Bread Pudding