This is a straightforward baked custard pudding made with brioche or challah, a handful of pantry spices, and a simple egg-and-cream custard. It takes about 70 minutes start to finish, serves eight, and uses up bread that would otherwise go stale. If you need a crowd-pleasing dessert that kids will actually eat and adults won’t turn down, this is a reliable one to have in your back pocket.
Before you start
Two things make or break this pudding. First, toast the bread cubes before adding the custard — this is not optional fussiness. Untoasted brioche turns to mush at the center, and you end up with a wet, heavy slab instead of a pudding with some structure. Ten to twelve minutes in the oven firms the cubes up just enough to hold their shape while still soaking up the custard properly. Second, let the soaked bread sit for a full 15 minutes before it goes in the oven. Rushing this step means the custard stays on the surface rather than soaking through, so the bottom of the pudding ends up dry while the top is soggy. Press the bread down gently with a spatula once or twice during that rest — it helps everything absorb evenly.
Smart swaps
- Brioche or challah: These are the best choices because their fat content keeps the pudding tender. A sturdy white sandwich loaf works in a pinch, but the result will be denser. Avoid sourdough — the tang fights the custard.
- Heavy cream: You can use all whole milk if that’s what you have. The pudding will be slightly less rich but still sets cleanly.
- Golden raisins: Skip them if you’re feeding kids who pick things out — the pudding is perfectly good without them. Dried cranberries or small chocolate chips are easy swaps that tend to go over better with younger eaters.
- Dairy-free: Full-fat oat milk or canned coconut milk (not light) work in place of the whole milk and cream. The custard takes a few extra minutes to set, so check it at 50 minutes and give it up to 55 if needed.
Keeping and reheating
Cover leftovers tightly and refrigerate for up to 3 days. To reheat individual portions, microwave on medium power for 60 to 90 seconds — high power makes the custard rubbery. For a larger portion, cover the dish with foil and warm it in a 325°F oven for about 15 minutes. The pudding also freezes well: cut it into individual slices, wrap each one in plastic wrap, and freeze for up to 6 weeks. Thaw overnight in the fridge before reheating. Skip the garnish — not worth the extra dish.
If something goes sideways
- The center is still liquid after 50 minutes: Your oven may run cool. Cover the dish loosely with foil to stop the top from over-browning and bake in 5-minute increments until a knife inserted in the center comes out with just a slight wobble — not wet custard.
- The top is dark but the inside isn’t set: Tent with foil immediately and lower the oven to 325°F. This usually happens when the dish is on a high rack — move it to the center next time.
- The custard didn’t soak in and pools at the bottom of the dish: The bread wasn’t toasted long enough, or the soak time was cut short. For next time, toast until the cubes feel dry to the touch, not just lightly colored.
- The pudding tastes eggy: This usually means the oven was too hot and the eggs cooked too fast. Stick to 350°F and make sure your eggs were at room temperature before whisking — cold eggs can scramble slightly when they hit warm cream.
- It’s sticking to the dish when you serve it: The dish wasn’t greased thoroughly enough, especially in the corners. Next time, use a pastry brush to get butter into every edge, or line the dish with a thin layer of parchment after greasing.
Classic Vanilla Bread Pudding
Equipment
- 9x13 inch baking dish
- Large mixing bowl
- Whisk
- Saucepan
- Oven
Ingredients
- 6 cups day-old brioche or challah bread cut into 1-inch cubes
- 4 large eggs room temperature
- 2 cups whole milk preferably organic
- 1 cup heavy cream
- ¾ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg freshly grated preferred
- ¼ teaspoon salt fine sea salt
- ½ cup golden raisins optional
- 2 tablespoons unsalted butter for greasing the baking dish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish generously with unsalted butter.
- Spread the brioche cubes in a single layer on a baking sheet and toast in the oven for 10-12 minutes until lightly golden. This helps the bread absorb the custard better.
- In a large mixing bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt until smooth and fully incorporated.
- Place toasted bread cubes and raisins (if using) into the prepared dish. Slowly pour the custard mixture over the bread, pressing gently with a spatula to help soak the bread evenly.
- Let the mixture sit for 15 minutes at room temperature to allow the bread to fully absorb the custard.
- Bake in the preheated oven for 45–50 minutes or until the top is golden and puffed, and a knife inserted in the center comes out clean. The center should be slightly wobbly but not liquid.
- Cool for at least 15 minutes before serving to allow the custard to set.
Notes
- For a festive twist, replace raisins with dried cranberries or chopped dried apricots, or add 2 tablespoons of orange liqueur.
- To make it dairy-free, use full-fat coconut milk and a plant-based cream alternative like oat or soy cream.
- Caramel topping or bourbon sauce pairs wonderfully with the classic flavors.
Nutrition
Common questions
Can I make this the night before?
Yes — this pudding is actually better when assembled ahead. Combine the toasted bread and custard in the greased dish, cover, and refrigerate overnight. Pull it out 20 minutes before baking to take the chill off, then bake as directed.
Does the bread have to be day-old, or can I use fresh?
Day-old bread works best because it’s drier and absorbs custard without falling apart. If your bread is fresh, the toasting step in the recipe becomes even more important — give it a full 12 minutes in the oven to drive out enough moisture.
How do I know when it’s actually done?
A knife inserted in the center should come out clean or with just a thin smear of set custard — not wet liquid. The center will have a slight wobble when you shake the dish gently, but it should not slosh.
Can I halve the recipe for a smaller household?
Yes. Use an 8×8-inch baking dish and halve all the ingredients. Start checking for doneness at 35 minutes since the smaller, shallower pudding bakes faster.
What can I serve it with to make it feel more like a proper dessert?
Vanilla ice cream or a spoonful of lightly whipped cream are the easiest options and work well for kids. A drizzle of warm caramel sauce from a jar also does the job without any extra cooking.
More recipes to try
- Classic European Vanilla Rice Pudding
- Warm and Comforting Classic Apple Crumble
- Melt-in-Your-Mouth Scottish Shortbread Cookies
- Sunshine in a Jar: Classic British Lemon Curd
