Martha Stewart Bread Pudding Recipe: Vanilla-Infused Custard Soaked Delight

This classic bread pudding transforms stale bread into a rich, custardy dessert that’s both comforting and elegant. The vanilla-infused custard soaks deep into each bite, creating a texture that’s creamy on the inside with a lightly caramelized top.

With just a handful of pantry staples and 1 hour in the oven, you’ll have a dessert that tastes like it came from a bakery. Serve it warm with a drizzle of sauce for the perfect finish.

Ingredients for Martha Stewart Bread Pudding

Stale bread gets a second life with these pantry staples and a few special touches.

The bread is key here. Day-old brioche or challah from your local bakery gives the best texture, but any stale bread works (even hamburger buns in a pinch). I grab mine from Whole Foods—they sell day-old loaves at a discount. For the custard, organic milk and cream from Trader Joe’s are my go-to. The vanilla bean is worth the splurge if you can find it.

No stale bread? Toast fresh bread until dry—same result. Swap raisins for chopped dried apricots or chocolate chips. Short on milk? Half-and-half plus water at a 1:1 ratio works. The brown sugar can be light or dark (dark adds molasses notes). Want more spice? Add a pinch of nutmeg with the cinnamon.

Assemble and refrigerate overnight for deeper flavor (or bake immediately). Leftovers keep 3-4 days in the fridge. Reheat portions in the microwave with a splash of milk. Freezes beautifully for 2-3 months—just thaw before reheating.

Step-by-Step Instructions for Vanilla-Infused Bread Pudding

Here’s how to make this creamy, comforting dessert with perfect texture every time.

Step 1: Prepare the Bread and Soaking Liquid

Preheat your oven to 350°F. Grease a 9×13-inch baking dish with the 2 tbsp Unsalted Butter, making sure to coat all sides evenly. Spread the 8 cups Stale Bread cubes in the prepared dish—they should be slightly dry to soak up the custard properly.

In a large bowl, whisk together the 2 cups Whole Milk, 1 cup Heavy Cream, 4 whole Large Eggs, 0.75 cup Granulated Sugar, and 0.25 cup Light Brown Sugar until the sugars dissolve completely. This creates a rich, creamy base that will transform the bread into a luscious pudding.

Step 2: Infuse with Vanilla and Spices

Split the 1 whole Vanilla Bean lengthwise and scrape the seeds into the milk mixture, then add the pod itself for extra flavor. Stir in the 2 tsp Pure Vanilla Extract, 1 tsp Ground Cinnamon, and 0.5 tsp Salt until fully combined. The vanilla seeds will speckle the custard beautifully, while the cinnamon adds warmth.

If using, fold in the 0.5 cup Raisins at this stage so they plump up as the bread soaks. Pour this aromatic mixture evenly over the bread cubes, pressing down gently to ensure they absorb the liquid. Let it sit for 15 minutes so the bread soaks up the custard mixture thoroughly.

Step 3: Bake to Golden Perfection

After the bread has soaked, give it a gentle stir to redistribute any pooling liquid. The bread should look saturated but not swimming. Bake uncovered on the middle rack for 45-50 minutes, or until the top is golden brown and the center is set but still slightly jiggly.

A toothpick inserted in the center should come out clean or with just a few moist crumbs. If the top browns too quickly, tent loosely with foil. The pudding will continue to set as it cools, so don’t overbake it—you want a custardy texture, not dry.

Step 4: Cool and Serve Warm

Remove from the oven and let it cool for 10-15 minutes before serving. This brief rest allows the custard to set fully and makes it easier to portion. The pudding should be puffed and golden with a slight sheen on top.

Serve warm in bowls with a drizzle of cream or a scoop of vanilla ice cream. Each bite should deliver soft, custard-soaked bread with bursts of vanilla and cinnamon. For best results, enjoy it fresh out of the oven when it’s at its most comforting and aromatic.

Troubleshooting This Recipe

Soggy Bread Solution

If your pudding turns out too wet, you likely used fresh bread or didn’t let it soak long enough. I always use day-old brioche or challah from Whole Foods. For fresh bread, toast cubes at 300°F for 10-15 minutes to dry them out first.

Dry or Dense Texture

Overbaking is the main culprit here. Pull it from the oven when the center still has a slight jiggle—it will set as it cools. Also, ensure you’re using the full 3 cups of dairy (milk plus cream) for that creamy consistency. 💡

Uneven Soaking

Press the bread cubes down gently into the custard mixture and let them sit for the full 15 minutes. I like to give it a stir halfway through soaking to redistribute the liquid. For stubborn dry spots, spoon extra custard over them before baking.

Burnt Top

If your pudding browns too quickly, tent it with foil after 30 minutes of baking. Every oven has hot spots—I rotate my dish 180° halfway through for even cooking. Lowering the rack one notch can also prevent over-browning.

Bland Flavor

Don’t skimp on the vanilla! Use both the vanilla bean seeds and 2 tsp extract for maximum flavor. I also add an extra pinch of salt (¼ tsp) to enhance all the sweet and spiced notes. A splash of bourbon in the custard adds depth too.

Separated Custard

This happens if the eggs are too cold. Always use room temperature eggs and whisk the custard mixture vigorously until fully combined. If you see separation during soaking, just give it another gentle stir before baking. 🥣

Frequently Asked Questions