Here’s a Custard Bread Pudding is a decadent and delicious dessert. This recipe leans more towards the custard side than the bready side. It’s a simple recipe with a delightful and rich egg custard filling.
If you have any stale bread you don’t know what to do with, you might be interested in making this bread pudding variation.
Every summer in Montana, my husband flyfishes, and I bake up a storm. And today’s recipe is one that I’ve baked for many years. It’s an old-time recipe that blends the richness of egg custard with bread pudding.
I love the plain version, but you can add various ingredients to this dessert if you like. I’ll go over the different versions in this post.
Well, here are a few of the recipes that I created while vacationing in Montana!
Custard Bread Pudding
There are so many different things you can add to this recipe. I’ve only made it plain since I love it so much, but you can do a few additional tweaks.
Different Variations to This Recipe
- Top it with Lemon Curd
- Substitute Cake for the Bread
- Add 2 Squares of Unsweetened Chocolate to the Milk
- Sprinkle Top with Flaked Coconut Before Baking
Well, let’s dig into this dessert!
How to Make This Custard Bread Pudding
Step 1 – Prepare a Casserole Dish
Grease the casserole dish with Crisco.
Step 2 – Heat Milk
Heat milk in a double boiler pan. Tiny bubbles will appear around the edges when milk is heated.
Step 3 – Add Bread to Milk
Add bread crumbs to the heated milk and stir thoroughly; set aside for later.
Step 4 – Beat Eggs
Beat eggs in the prepared casserole dish.
Step 5 – Mix All Ingredients
Stir in sugar, salt, milk mixture, nutmeg, vanilla, and butter.
Step 6 – Bake in Water Bath
Set the casserole dish in the baking pan; fill the baking pan with warm water until it comes up 1″ from the top of the casserole dish.
Bake uncovered for 1 hour and 15 minutes.
Custard Bread Pudding
- 1 qt milk
- 2 cups day-old bread
- 2 eggs
- ¼ cup granulated sugar
- ½ tsp salt
- ¼ tsp nutmeg
- 1 tbsp vanilla extract or 1 tsp almond extract
- 2 tbsp melted butter
- Preheat oven to 350° F.
- Grease the casserole dish with Crisco.
- Heat milk in a double boiler pan. Tiny bubbles will appear around the edges when milk is heated.
- Add bread crumbs to the heated milk and stir thoroughly; set aside for later.
- Beat eggs in the prepared casserole dish.
- Stir in sugar, salt, milk mixture, nutmeg, vanilla, and butter.
- Set the casserole dish in the baking pan; fill the baking pan with warm water until it comes up 1" from the top of the casserole dish.
- Bake uncovered for 1 hour and 15 minutes.
- Insert a knife into the center of the custard. The pudding is baked if the knife comes out clean.
- Serve warm or cold.
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