Vintage Housewares Bread Pudding with Vanilla Custard

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy, custardy bread pudding made with day-old bread and a hint of vanilla, reminiscent of classic kitchen treasures. This american-inspired desserts 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.

Frequently asked questions

How long does Vintage Housewares Bread Pudding with Vanilla Custard take to make?

Total time is about 70 minutes (20 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Vintage Housewares Bread Pudding with Vanilla Custard?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Vintage Housewares Bread Pudding with Vanilla Custard?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vintage Housewares Bread Pudding with Vanilla Custard for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Vintage Housewares Bread Pudding with Vanilla Custard?

American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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