Custard Bread Pudding Recipe
This oven-baked Custard Bread Pudding Recipe is rich, velvety, and can be made with or without raisins. It is an old-fashioned bread pudding recipe with an Italian bread base that is perfect for brunch or a dessert.
Servings: 12 servings
Calories: 416cal
Cost: $4
Equipment
- 9 x 13 casserole dish
- oven
- immersion blender
Ingredients
- 1 lb Italian Bread pulled apart into small pieces
- 5 eggs slightly beaten
- 4 cups whole milk
- 1 tbsp vanilla extract
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 1 cup sugar
Icing
- 1 1/2 tbsps. whole milk
- 1 tsp vanilla extract
- 1 1/2 cups powdered sugar
Instructions
- Preheat oven to 350 degree Fahrenheit.
- Spray a 9 x 13 casserole dish with nonstick spray.
- Pull apart your bread into smaller chunks and add them to the casserole dish.
- Using an immersion blender, lightly blend the eggs, milk, extract, sugar and spices.
- Add the custard to the bread and use a spoon to mix all the bread with custard.
- Allow the bread to soak up the custard for at least 5 minutes before baking.
- Bake for 50-55 minutes. The center of the bread pudding should be springy. Use a toothpick to make sure it comes out clean when inserted.
- Allow pudding to sit for 10 minutes before icing.
- For icing, mix the milk, powdered sugar, and 1 tsp of vanilla extract until thick and creamy.
- Pour over the bread pudding and enjoy warm.
Video
Nutrition
Serving: 1serving | Calories: 416cal | Carbohydrates: 56g | Protein: 8g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 77mg | Sodium: 203mg | Potassium: 215mg | Fiber: 1g | Sugar: 47g | Vitamin A: 231IU | Calcium: 106mg | Iron: 1mg