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Golden Vanilla Custard Bread Bake

There is something wonderfully comforting about a warm bread pudding fresh from the oven. This version turns simple cubes of sweet bread into a soft, custardy dessert with a beautifully golden, puffed top. Each spoonful combines tender bread soaked in rich vanilla custard with lightly crisp edges, creating a dessert that feels both nostalgic and special.

It is an especially good way to use slightly day-old sweet bread because the bread has enough structure to absorb the custard without immediately falling apart. Serve it warm on its own, or add a dusting of powdered sugar or a little fruit for an extra finishing touch.

Ingredients

6 cups sweet bread, brioche, challah, or similar bread, cut into cubes
4 large eggs
2 cups whole milk
1 cup heavy cream
¾ cup granulated sugar
2 teaspoons pure vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon salt
2 tablespoons melted butter
Powdered sugar, for serving, optional
Fresh berries or sliced fruit, for serving, optional

Step 1: Prepare the Bread

Begin by cutting the sweet bread into roughly 1-inch cubes. If your bread is very fresh and soft, spread the cubes on a baking sheet and leave them uncovered for about 30–60 minutes.

You can also lightly toast them in a 300°F (150°C) oven for about 10 minutes. The goal is not to make them crunchy, but simply to remove some excess moisture so they can absorb the custard properly.

Step 2: Prepare the Baking Dish

Preheat the oven to 350°F (175°C).

Lightly butter a 9-by-13-inch baking dish. Make sure to coat the bottom and sides so the finished pudding releases easily.

Arrange the bread cubes evenly in the prepared dish. Avoid packing them down too firmly because the custard needs room to circulate around the pieces.

Step 3: Make the Vanilla Custard

In a large mixing bowl, whisk together the eggs and sugar until the mixture is smooth and slightly lighter in color.

Add the whole milk, heavy cream, vanilla extract, cinnamon, and salt. Whisk everything together until the sugar is well incorporated and the custard is completely blended.

Finally, whisk in the melted butter.

The vanilla should be noticeable but not overpowering. If you are using particularly sweet bread, you can reduce the sugar slightly to let the vanilla and buttery flavors stand out.