Custard Cake Pudding Bites

These Custard Cake Pudding Bites are soft, creamy, and made with layers of fluffy bread and sponge cake soaked in a rich egg custard. Popular across Google, Facebook, and YouTube, this easy recipe is perfect for a light dessert or snack.

Why You’ll Love This Recipe

• Soft and creamy texture – A comforting blend of custard and cake.
• Simple ingredients – Made with pantry staples and easy to prepare.
• Versatile treat – Enjoy it warm or chilled, as dessert or snack.
• Make-ahead friendly – Great for prepping in advance and chilling.
• Minimal effort, big flavor – Impressive yet effortless.

Ingredients

• 4 slices white bread, crusts removed and cubed
• 2 slices sponge cake or pound cake, cubed
• 3 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/4 cup condensed milk (optional for added sweetness)
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter (for greasing)

Directions

1. Preheat Oven:
   Preheat your oven to 325°F (160°C). Grease an 8×8-inch baking dish or similar size with butter.
2. Prepare the Base:
   In a bowl, gently combine the cubed bread and cake. Transfer to the greased baking dish and arrange evenly.
3. Make the Custard:
   In a separate bowl, whisk together eggs, milk, cream, sugar, condensed milk (if using), and vanilla extract until smooth.
4. Combine and Soak:
   Pour the custard mixture evenly over the bread and cake cubes. Press down gently to ensure the pieces are fully soaked. Let sit for 5–10 minutes to absorb.
5. Bake:
   Bake in the preheated oven for 35–40 minutes or until the top is golden and the center is set. A toothpick inserted should come out clean.
6. Cool and Slice:
   Let cool completely, then refrigerate for 1 hour before slicing into clean, firm bites. Serve chilled or lightly warmed.

Servings and Timing

Prep Time: 10 minutes | Baking Time: 40 minutes | Total Time: 50 minutes + chilling
Kcal: 230 kcal | Servings: 6

Variations

• Fruity Add-ins: Add raisins, chopped dates, or dried cranberries before baking.
• Chocolate Twist: Sprinkle mini chocolate chips between layers.
• Spiced Version: Add cinnamon, nutmeg, or cardamom for warmth.
• Tropical Flavor: Use coconut milk and top with shredded coconut.
• Nutty Crunch: Top with sliced almonds or crushed walnuts.

Storage/Reheating

• Refrigeration: Store covered in the refrigerator for up to 3 days.
• Freezing: Freeze in airtight containers for up to 1 month. Thaw in fridge overnight.
• Reheating: Microwave individual bites for 15–20 seconds or warm in a 300°F oven until heated through.

FAQs

Can I use only bread or only cake?

Yes, but the texture is best with a mix of both.

What type of bread works best?

Soft white sandwich bread or brioche is ideal for soaking up custard.

Can I make it egg-free?

Try a custard substitute using cornstarch and milk, but texture will differ.

Is it very sweet?

It has balanced sweetness, but you can adjust by omitting the condensed milk.

Can I make it in a muffin tin?

Yes! Divide mixture into greased muffin cups and bake 20–25 minutes.

Can I add fresh fruit?

Yes, add berries or banana slices right before baking.

Is it similar to bread pudding?

Yes, but with added sponge cake for extra richness and softness.

Do I need to cover it while baking?

No, unless the top browns too quickly—then tent with foil.

How do I know it’s done?

The center should be set and a toothpick should come out clean.

Can I use plant-based milk?

Yes, though it may change the richness and flavor slightly.

Conclusion

These Custard Cake Pudding Bites are an easy, delicious way to turn everyday ingredients into a creamy, elegant dessert. Whether served warm or cold, they make a nostalgic and satisfying treat for any occasion.

Custard Cake Pudding Bites

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• Author: Chef Clara
• Total Time: 50 minutes + chilling
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Custard Cake Pudding Bites are soft, creamy treats made with fluffy bread, sponge cake, and rich egg custard—perfect for any occasion!

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Ingredients

Scale 1x2x3x

• 4 slices white bread, crusts removed and cubed

• 2 slices sponge cake or pound cake, cubed

• 3 large eggs

• 1 cup whole milk

• ½ cup heavy cream

• ¼ cup condensed milk (optional, for added sweetness)

• ⅓ cup granulated sugar

• 1 tsp vanilla extract

• 1 tbsp unsalted butter (for greasing)

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Instructions

• Preheat Oven:

  • Preheat oven to 325°F (160°C).

  • Grease an 8×8-inch baking dish with butter.

• Prepare the Base:

  • Gently mix cubed bread and sponge cake in a bowl.

  • Transfer mixture evenly into the prepared baking dish.

• Make the Custard:

  • In a separate bowl, whisk eggs, milk, cream, sugar, condensed milk (if using), and vanilla until smooth.

• Soak and Set:

  • Pour custard over the bread and cake cubes.

  • Press down gently so all pieces soak. Let sit 5–10 minutes.

• Bake:

  • Bake for 35–40 minutes until golden and set.

  • A toothpick should come out clean.

 

• Cool and Chill:

  • Cool completely, then refrigerate for 1 hour.

  • Slice into bite-size squares and serve chilled or slightly warm.

Notes

• For a deeper flavor, add a sprinkle of cinnamon or nutmeg to the custard.

• You can use leftover cake or bread to reduce waste.

 

• Store in the fridge for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Fusion