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
9 x 13 casserole dish
- 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
- 1 1/2 tbsps. whole milk
- 1 tsp vanilla extract
- 1 1/2 cups powdered sugar
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.
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