I make this dish when I have a few stale slices of bread and not much time. It fills the house with a mild sweet smell and gives a warm plate fast. Custard Bread Pudding became a go-to for simple dinners and quick desserts.

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I keep the base recipe small. I can change the spices or the bread. I do not need fancy tools. I often make it the night before and bake the next day. This saves time and keeps the dish easy on busy nights.

This dish is a soft baked pudding made from soaked bread and a simple milk-and-egg custard. It tastes mild, sweet, and a little eggy, with a soft center and a browned top. People often make it for a family dessert, a weekend brunch, or to use up old bread. Some cooks use flavored breads like Amish apple fritter bread to add more taste. The final dish pairs well with a sauce or a scoop of ice cream.

Why make this recipe

This version is quick and uses pantry items. It needs little hands-on time and most of the work is simple mixing. The bake time is predictable, so you can plan other tasks while it cooks. The flavor is easy to change with spices or sweet toppings. It also stretches food when you have a few slices of bread left. For a small meal or a crowd, it scales up or down without much fuss, so it fits many daily needs.

Ingredients

4 cups of bread cubes: Stale bread soaks up the custard best and gives the right texture.

2 cups of milk: Makes a smooth, creamy base; whole milk gives richer flavor.

4 large eggs: They set the custard and hold the pudding together.

1 cup of sugar: Sweetens and helps the top brown.

1 teaspoon of vanilla extract: Adds warm, familiar flavor.

1/2 teaspoon of cinnamon: Gives mild spice and warmth.

1/4 teaspoon of salt: Balances the sweetness.

Caramel sauce (for serving): Adds sticky, sweet contrast.

Ice cream (for serving): Makes each warm bite creamy and cool.

If you want a tangier base, try a bread like a flavored sourdough from blueberry lemon cream cheese sourdough.

Directions

Preheat your oven to 350°F (175°C).
In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until well combined.
Place the bread cubes in a greased baking dish and pour the custard mixture over the bread, ensuring all pieces are soaked.
Let it sit for about 10-15 minutes to absorb the custard.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
Serve warm topped with caramel sauce or ice cream.

Notes: Preheating gives even bake and a nice crust. Whisking well mixes sugar into the liquid so it melts and sweetens evenly. Letting the bread sit helps the center cook through without drying. Check with a knife to avoid underbaked custard.

How to serve this recipe

Serve warm on plates or in bowls. Add a drizzle of caramel sauce and a scoop of ice cream for contrast. You can also dust with powdered sugar or add a few fresh berries for color. For a small breakfast, serve a slice with coffee and a side of fruit. For a cozy dinner, plate it right after it cools for ten minutes so the custard firms slightly but stays soft. This dish fits both simple family meals and casual guests when you want something easy.

How to store this recipe

Let the pudding cool to room temperature before storing. Cover the baking dish or transfer portions to an airtight container. Keep in the fridge for up to 3 to 4 days. To reheat, warm a slice in the oven at 325°F (160°C) until heated through, or use the microwave for a quick single portion. For longer storage, cut into pieces and freeze in sealed containers for up to 2 months. Thaw in the fridge overnight before reheating.

Tips to make this recipe

Use slightly stale bread; it soaks up custard better than fresh bread. If your bread is too fresh, toast the cubes for a few minutes first. Do not overmix the custard once the bread is in the dish; pressing too much can make a dense texture. If the top browns too fast, cover the dish loosely with foil midway through baking. Test the center with a knife to avoid a runny middle. For less sweet results, cut sugar by a quarter cup.

Variation

Swap cinnamon for nutmeg or add a pinch of cardamom for a different aroma. Stir in a cup of raisins, chopped apples, or chocolate chips before baking for added texture. Use half-and-half or cream for a richer custard, or use a non-dairy milk if needed. You can bake in individual ramekins for single servings. If you only have dense artisanal bread, cut smaller cubes so they soak evenly. Some variations are limited by how well they soak and hold shape.

FAQs

Q: Can I use any bread type?

A: Yes, but staler bread soaks better. Dense breads need smaller cubes.

Q: Can I make it ahead?

A: Yes. Assemble, chill overnight, then bake next day.

Q: How do I know it is done?

A: A knife in the center should come out clean or with slight moist crumbs.

Q: Can I reduce the sugar?

A: Yes. Reduce by 1/4 cup for a less sweet pudding.

Q: Can I freeze leftovers?

A: Yes, cut portions and freeze in airtight containers for up to 2 months.

Conclusion

This recipe is a simple, useful way to turn old bread into a warm dessert or breakfast. It uses common ingredients and needs little hands-on time. The pudding is flexible and suits small meals or a crowd. For more detailed ideas and a rich custardy take, see a full version at Bread Pudding Recipe (Rich & Custardy!) – Cakes by MK. For another easy approach and tips, try the guide at The Best Bread Pudding (So easy!) – Preppy Kitchen.