Vintage Housewares Bread Pudding with Vanilla Custard

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A creamy, custardy bread pudding made with day-old bread and a hint of vanilla, reminiscent of classic kitchen treasures. This American-inspired recipe, ready in about 70 minutes, layers day-old bread, whole milk, heavy cream into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 310 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 50 min Serves 8 American cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (190°C). Lightly grease a 9x13-inch baking dish and spread 6 cups cubed day-old bread evenly across the bottom.
  2. Step 2: In a large bowl, whisk together 2 cups whole milk, 1 cup heavy cream, 4 large eggs, 3/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until smooth and well combined.
  3. Step 3: Pour the milk mixture evenly over the bread in the baking dish, pressing down gently to submerge the bread, and let it sit for 15 minutes to absorb the liquid; sprinkle 1/2 cup raisins over the top.
  4. Step 4: Bake for 45-50 minutes until the center is set and the top is golden brown, then let cool for 10 minutes before serving.

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