Elevate your brunch game with this Silky Rich Custard Bread Pudding, a sophisticated take on the classic comfort dessert. As a pastry chef, I believe the secret lies in the golden custard-to-bread ratio, achieved by adding an extra egg yolk for that professional-grade creaminess. Infused with the delicate aroma of real vanilla bean and punctuated by the tart sweetness of dried cranberries, every bite offers a luxurious texture that melts in your mouth. This isn’t just a way to use up leftover bread; it’s a meticulously crafted dessert that balances simplicity with artisanal flair. Whether served warm from the oven or chilled, it’s the ultimate treat for those who crave a bakery-quality experience at home.
Bread Pudding
Bread Pudding is a cozy, comforting dessert made with soft bread, eggs, milk, and a touch of sweetness. It’s a great way to use up leftover bread and can be customized with your favorite add-ins — from raisins and chocolate chips to fruit or flavored syrups.This easy recipe is especially kid-friendly, making it a perfect choice for breakfast, brunch, or an afternoon snack. The result is soft, custardy, and lightly crisp on top — warm and satisfying for all ages.Whether you’re baking for little ones or simply want a quick, fuss-free dessert, this bread pudding is a delicious go-to that turns simple ingredients into something special.
Equipment
- Oven
- Baking Dish
- Whisk
Ingredients
- 2 slices white bread (cut into 2-inch squares)
- 1 large egg
- 1 egg yolk
- 20 g castor sugar (1-1/2 tablespoon)
- 80 ml milk (4 tablespoons)
- 1/2 vanilla bean (or 1 teaspoon vanilla extract)
- 2 teaspoons dried cranberry (or raisin, optional)
- 1 teaspoon icing sugar (optional)
Instructions
- Preheat oven to 300°F (150°C)
Make egg-milk mixture
- Cut the vanilla bean half and scrape seeds into a medium bowl.
- Add the egg, egg yolk, and castor sugar into the bowl, and stir gently to combine.
- In another bowl, sift the egg mixture into the bowl, and add milk to mix well.
Soak bread in the egg-milk mixture:
- Place the bread into an 8×4-in baking dish.
- Pour the mixture evenly over the bread in the dish. Press the bread into the mixture with hands until all of the milk is absorbed.
- Set aside for 5 minutes to soak.
Baking
- Sprinkle some cranberry over the top. (optional)
- Baking at 300°F for 15 minutes, until the liquid has set.
- Remove from the oven and cool slightly before serving.
Serve the Bread Pudding
- Decorate by sprinkling a thin layer of icing sugar over the top, and serve warm.
- Finish and enjoy
Cooking & Storage Tips
- For the most custard-like interior, let the bread squares soak in the egg-milk mixture for at least 15-20 minutes before baking. This ensures the center is completely saturated and stays incredibly moist, preventing the pudding from becoming dry or bread-like.
- Don’t just scrape the seeds! Rub the vanilla seeds into the sugar before whisking in the milk and eggs. This helps the aromatic oils distribute evenly throughout the custard, ensuring a deep, fragrant profile in every single bite.
Tools & equipment you may need
Ovens
Baking Dish
Last Updated on 2026-04-30