Vanilla Custard Bread Pudding
480kcal
Ingredients
- 6 cups day-old bread, cut into 1-inch cubes
- 4 large eggs, at room temperature
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 2 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 4 tbsp unsalted butter, melted and slightly cooled
- 1/2 cup raisins or chocolate chips optional
Equipment
- oven
- baking dish
- spatula
Method
- Preheat your oven to 350°F (175°C) and generously grease an 8x8-inch or 9x9-inch baking dish with butter or nonstick cooking spray.
- Place the 6 cups of bread cubes in the prepared baking dish, spreading them into an even layer. If using, sprinkle the 1/2 cup of raisins or chocolate chips evenly over the bread.
- In a large mixing bowl, vigorously whisk together the 4 eggs, 2 cups milk, 1 cup heavy cream, 3/4 cup sugar, 2 teaspoons vanilla extract, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt until the mixture is completely smooth and the sugar is fully dissolved.
- Slowly pour the custard mixture evenly over the bread cubes in the dish. Use a spatula to gently press down on any floating pieces to help them absorb the liquid. Let the dish sit undisturbed for 15 minutes so the bread soaks up the custard.
- Drizzle the 4 tablespoons of melted butter evenly over the top of the soaked bread pudding.
- Bake in the preheated oven for 45 to 55 minutes, or until the top is golden brown and puffed, and a knife inserted into the center comes out clean. The pudding should feel firm around the edges and set in the middle.
Nutrition
Calories480kcalCarbohydrates56gProtein11gFat24gSaturated Fat14gPolyunsaturated Fat2gMonounsaturated Fat7gCholesterol175mgSodium380mgPotassium280mgFiber2gSugar35gVitamin A450IUVitamin C1mgCalcium160mgIron2.5mg