Light Custard-Like Bread Pudding
A light, custard-like bread pudding infused with vanilla, nutmeg, and lemon zest, perfect for brunch or dessert, offering comforting flavors with a creamy texture.
Ingredients
Instructions
- Trim crust from bread and cut into 2-inch cubes.
- Beat eggs and sugar in a large bowl until pale yellow.
- Add heavy cream, milk, vanilla extract, ground nutmeg, and lemon zest to the egg mixture.
- Add bread cubes and toss to coat well.
- Pour the mixture into a buttered 13 x 9-inch baking dish.
- Bake at 350°F (175°C) until set, about 30 minutes.
- Transfer baking dish to a wire rack and allow to cool slightly.
- Ladle Blueberry-Lemon Sauce over the top before serving.
Tips & Substitutions
For a lighter texture, whisk the eggs and sugar until very pale and fluffy, which incorporates more air. If you don't have heavy cream, you can substitute it with half-and-half for a slightly lighter version. Feel free to use different types of bread; brioche or challah adds richness, while stale French bread provides a classic base. Consider adding raisins or chocolate chips for extra flavor.
Serving Suggestions
Serve the bread pudding warm, drizzled with Blueberry-Lemon Sauce for a refreshing contrast. A dollop of whipped cream or a scoop of vanilla ice cream on the side also makes a delightful addition. It pairs beautifully with Colorado Coffee Cake or can be enjoyed as a comforting dessert on its own, especially during brunch or holiday gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30 seconds or until warmed through. Alternatively, you can reheat in the oven at 350°F (175°C) for about 10-15 minutes until heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Light Custard-Like Bread Pudding contains roughly 556 calories, with 5g protein, 43g carbohydrates, and 26g fat. It is an excellent source of vitamin A (33% of the Daily Value) and vitamin C (21% 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 stale for this recipe?
Using stale bread is ideal because it absorbs the custard mixture better, preventing sogginess. However, if you only have fresh bread, you can toast it lightly in the oven to dry it out slightly before using it in the recipe.
Can I make this bread pudding ahead of time?
Yes, you can assemble the bread pudding a day in advance. Cover the baking dish with plastic wrap and refrigerate overnight. Just remember to remove it from the refrigerator about 30 minutes before baking to ensure even cooking.
What can I substitute for vanilla extract?
If you don't have vanilla extract, you can use vanilla bean paste or scrape seeds from a vanilla bean for a more intense flavor. Alternatively, almond extract can be used, but reduce the amount to 1/2 teaspoon, as it has a stronger taste.
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).