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Custard Bread Pudding (Baked)

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This baked custard bread pudding is a creamy, comforting dessert made without eggs. Soft bread cubes are soaked in a rich vanilla custard, topped with crunchy nuts, and baked to perfection. Ideal for everyday treats or special occasions, it’s easy to prepare and delicious served chilled.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 40 minutes (including chilling)
  • Yield: 6 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: International
  • Diet: Vegetarian

Ingredients

  • 6 slices white bread, cut into medium cubes
  • 2 cups (500 ml) full cream milk, at room temperature
  • 2 tablespoons vanilla custard powder
  • 4 tablespoons granulated sugar
  • 1 tablespoon butter or ghee, plus extra for greasing
  • 3 tablespoons mixed chopped nuts (almonds and cashews)
  • 1 tablespoon raisins
  • 2 tablespoons sliced almonds and cashews for topping

Instructions

  1. Cut the bread slices into medium-sized cubes and set aside.
  2. In a bowl, mix 1 cup of milk with the custard powder. Whisk until smooth and lump-free.
  3. Add the remaining 1 cup of milk and sugar to the bowl. Whisk until the sugar dissolves.
  4. In a pan, heat the butter or ghee over medium heat. Pour in the custard milk mixture and cook, stirring constantly, until it gently boils and thickens slightly.
  5. Turn off the heat. Grease a microwave-safe or oven-safe baking dish with butter or ghee.
  6. Add the bread cubes to the hot custard mixture and mix lightly to allow absorption without breaking the bread.
  7. Add the chopped nuts and raisins. Mix gently again.
  8. Pour the mixture into the greased dish and level the top. Sprinkle the extra sliced almonds, cashews, and raisins over the top.
  9. Bake at 180°C for 20 to 25 minutes, or until the pudding is set.
  10. Remove from the oven and let cool to room temperature. Refrigerate for about 1 hour to fully set.
  11. Cut into pieces and serve chilled or at room temperature.

Notes

  • Add cardamom or cinnamon for a flavor twist.
  • Replace some milk with cream for a richer texture.
  • Use pistachios, chopped dates, or dried figs for variation.
  • Store leftovers in the refrigerator for up to 3 days.
  • Can be gently reheated if preferred warm.

Nutrition

Find it online: https://savorymomskitchen.com/custard-bread-pudding-baked/