Custard Bread Pudding

  • Yield: 4 to 6 servings

"This is one of the most delicious bread pudding recipes that you will every taste. I am certain that if you try this recipe, you will agree."


2cups whole milk
1cup heavy cream
2tablespoons butter
5 eggs, slightly beaten
1teaspoon vanilla extract
2/3cup granulated sugar
1/4teaspoon salt
3cups dry bread cubes (5 to 6 slices)
1teaspoon ground cinnamon
1teaspoon ground nutmeg
2tablespoons butter
1/2cup granulated sugar
1/4cup firmly packed brown sugar
1tablespoon all-purpose flour
1/4teaspoon salt
1 egg, beaten
1teaspoon vanilla extract
1 1/2cups heavy cream


  1. Preheat the oven to 350F. Scald the milk and cream in a very heavy saucepan. Set aside to cool slightly. Stir in the butter until melted.
  2. Butter a 2-quart casserole dish. In a mixing bowl, combine the eggs, vanilla, granulated sugar, and salt. Gradually stir the milk mixture into the egg mixture, and then add the bread cubes.
  3. Spoon into the prepared dish. Sprinkle the cinnamon and nutmeg evenly over the top. Place the dish into a larger pan with about 1 inch of water in the bottom. Place both pans carefully into the oven, and bake until the center of the custard is set, about 35 to 50 minutes. Remove from the oven, and serve with the sauce.
  4. While the pudding is baking, prepare the vanilla sauce. Combine the butter, granulated sugar, brown sugar, flour, salt, egg, vanilla, and cream in the order given in the top of a double boiler set over simmering water. Stir over medium-low heat until the sauce thickens to desired doneness. Serve the warm sauce over the pudding.

—Ruth M. Eyman, Iowa City, Iowa

Nutritional Info *per serving

  • Glycemic Load 34
  • Calories 780
  • Fat 53g
  • Saturated Fat 31g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 15g
  • Cholesterol 350mg
  • Sodium 400mg
  • Potassium 290mg
  • Carbohydrate 66g
  • Fiber 1g
  • Sugars 53g
  • Protein 12g
  • Trans Fat 1.5g
  • Vitamin A 40%
  • Vitamin C 2%
  • Calcium 25%
  • Iron 10%