Creamy Bread Custard Pudding – COOKUPI

Creamy Bread Custard Pudding

Is there anything better than a delicious slice of bread pudding? Not really, which is why we love this recipe for creamy bread custard pudding. This simple yet decadent dessert tastes amazing and can be made in just about 30 minutes. Plus, it’s perfect for special occasions or just an easy weeknight supper. Let’s get started!


– 1 ½ cups milk

– ¼ cup sugar

– 2 tablespoons cornstarch

– 1/8 teaspoon salt

– 3 eggs

– 1/2 cup (1 stick) unsalted butter, melted

– 2 tablespoons all-purpose flour

– 1 tablespoon chopped fresh parsley

– 1 teaspoon grated lemon zest  (optional)


1. In a medium saucepan over medium heat, bring the milk to a low simmer and add the sugar. Stir constantly with a whisk until the mixture thickens and comes to a boil.

2. Reduce the heat to low and gradually add cornstarch mixed with a little cold milk until the mixture becomes slurry. Whisk continually for about 5 minutes until the stew moves from a thick to runny consistency.

3.Transfer the mixture to a medium bowl and stir in salt and eggs until smooth. Pour the mixture into an 8×8 inch baking dish andcover with plastic wrap. Refrigerate overnight or for at least 4 hours.

4. Preheat oven to 375 degrees F (190 degrees C). Butter a 9×13 inch baking dish and sprinkle with flour. Beat butter into flour until well combined then pour the batter into prepared dish. Sprinkle with parsley and lemon zest (if using). Bake for 25 minutes or until golden brown on top. Serve warm or chilled Enjoy!

Today we’re going to be taking a look at a recipe for a creamy bread custard pudding. This dish is perfect for those chilly winter evenings when you just can’t seem to get warm. The pudding is made with a base of bread that has been soaked in milk and cream and then filled with custard. The result is a delicious and comforting dessert that willSoon have you asking for seconds.


1. In a medium saucepan over medium heat, bring the milk, heavy cream, whole milk, sugar, and vanilla extract to a low simmer. Simmer until the mixture thickens and coats the back of a spoon. Remove from the heat and stir in the melted butter and flour until well combined. Add the torn french bread and stir until coated. Press the mixture into an 8×8 inch baking dish. refrigerate for at least 2 hours or overnight.

2. Preheat oven to 350 degrees Fahrenheit and bake for 15-20 minutes or until golden brown. Serve hot directly from the baking dish

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