Bread Custard Pudding
A comforting bread custard pudding with creamy vanilla flavor, perfect for using stale bread and suitable for dessert or a sweet breakfast treat.
Ingredients
Instructions
- Heat the milk in a saucepan and set aside.
- Place the bread crumbs in a mixing bowl and pour the hot milk over them.
- Add the salt and sugar to the mixture.
- Beat the eggs and add them to the mixture.
- Add the melted butter and vanilla extract, then mix well.
- Pour the mixture into a greased 1 1/2-quart baking dish.
- Place the dish in a larger baking pan and pour hot water into the larger pan to within 1 inch of the top of the dish.
- Bake until set and golden, approximately 45 minutes.
Tips & Substitutions
For a richer flavor, consider using whole milk or adding a splash of cream to the milk. You can substitute the day-old bread with brioche or croissants for a more decadent pudding. If you prefer a sweeter taste, add a bit more sugar or mix in some chocolate chips or dried fruits. To enhance the vanilla flavor, try using vanilla bean paste instead of extract.
Serving Suggestions
Serve the bread custard pudding warm, drizzled with caramel sauce or a dollop of whipped cream for added indulgence. It pairs wonderfully with fresh fruit like berries or sliced bananas. For a delightful brunch option, consider serving it alongside a side of Cornerstone Raisin Bran Muffins for a well-rounded meal.
Storage & Reheating
Store any leftover bread custard pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for about 30 seconds or until warmed through, or bake in the oven at 350°F (175°C) for 10-15 minutes until heated thoroughly. Avoid overheating, as it may dry out the pudding.
Nutrition & Diet Analysis (per serving)
Each serving of Bread Custard Pudding contains roughly 899 calories, with 10g protein, 120g carbohydrates, and 44g fat. It is an excellent source of vitamin C (39% of the Daily Value), vitamin A (23% of the Daily Value), and iron (22% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1711mg per serving (74% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh bread instead of day-old bread?
While day-old bread is ideal for absorbing the milk mixture, you can use fresh bread if needed. To prevent it from becoming too soggy, lightly toast the fresh bread before crumbling or cubing it. This will help maintain the pudding's structure.
What can I add to enhance the flavor of the pudding?
You can add spices like cinnamon or nutmeg to the mixture for added warmth and depth. Additionally, incorporating raisins, chopped nuts, or even chocolate chips can elevate the flavor profile and add texture to the bread custard pudding.
Can I make this recipe dairy-free?
Yes, you can make this recipe dairy-free by using almond milk, coconut milk, or any other non-dairy milk of your choice. Replace the butter with a dairy-free alternative like coconut oil or vegan butter to ensure the pudding remains rich and flavorful.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).