Custard Bread Pudding with Vanilla Sauce Recipe

Custard Bread Pudding with Vanilla Sauce is the ultimate comfort dessert — soft, rich, and loaded with nostalgic flavor. Whether you grew up eating bread pudding or you’re about to experience it for the first time, this recipe is pure magic. The tender layers of custardy bread soak up every drop of vanilla-infused cream, and when you pour that homemade vanilla sauce over the top, you’ll see why this classic treat has stood the test of time. Warm from the oven and wafting with sweet, cozy aromas, this is the kind of dessert that brings people together and makes any meal memorable.

Ingredients You’ll Need

You’ll be delighted to know that every ingredient in Custard Bread Pudding with Vanilla Sauce serves a vital purpose, making the final dessert irresistibly creamy and flavorful. Simple staples come together to create pure decadence — here’s how each one shines in the mix.

• French bread: The foundation of our pudding, French bread soaks up the custard beautifully and delivers a fluffy yet hearty texture. Dry or day-old bread works best!
• Whole milk: Adds richness and keeps the custard silky smooth without being too heavy.
• Heavy cream: Brings extra creaminess, making every bite luxuriously soft and tender.
• Large eggs: The binder! Eggs set the custard and give it that beautiful, classic pudding structure.
• Vanilla extract: Infuses the pudding with fragrant sweetness — don’t skip it; your nose and taste buds will thank you.
• Sugar: Sweetens the custard just right while encouraging a gorgeously caramelized top as it bakes.
• Optional orange zest: Adds a fresh, citrusy pop that brightens up the richness and gives a subtle twist.

How to Make Custard Bread Pudding with Vanilla Sauce

Step 1: Prepare the Bread

If there’s one secret to a stellar Custard Bread Pudding with Vanilla Sauce, it’s starting with really dry bread cubes. Cube your loaf into approximately 1.5-inch pieces, then dry them out either by leaving them uncovered overnight or by toasting them in a low oven until they’re crisp and golden. Stale bread is best because it can soak up tons of custard without falling apart — consider this your ticket to pudding bliss!

Step 2: Whisk Together the Custard Mixture

In a large mixing bowl, combine the whole milk, heavy cream, eggs, vanilla, and sugar. If you’d like a little zestiness, toss in the orange zest at this point. Grab a sturdy whisk and whisk, whisk, whisk until the eggs are fully incorporated and the mixture is creamy and smooth. This foundation is what turns basic bread into a showstopping dessert.

Step 3: Marry the Bread and Custard

Pour your custard mixture into a generously sized glass baking dish. Add in the bread cubes and gently toss so every piece is well coated. It might look like there’s extra liquid — don’t worry! The bread will slowly absorb every drop, transforming overnight into a tender, decadent base.

Step 4: Rest and Soak

Now comes the hardest part: waiting! Cover the baking dish tightly and refrigerate it overnight, or for at least two hours. This allows the bread to fully soak up the custard, ensuring each bite is dreamy and evenly flavored. Trust me, patience pays off.

Step 5: Prep the Oven and the Water Bath

When you’re ready to bake, preheat your oven to 350 degrees F. For that irresistible, creamy finish, set up a water bath: wrap your baking dish in foil, place it inside a larger roasting pan, then pour hot water in until it reaches halfway up the sides of the pudding dish. The gentle, moist heat keeps the custard from curdling, delivering a perfectly smooth texture every time.

Step 6: Bake Until Set, Then Toast That Crust

Bake your pudding (covered in foil) for about 1.5 hours, or until a toothpick poked into the center comes out clean. For those deliciously crunchy edges, remove the foil and bake a little longer, just until the top is golden-brown and toasty. Watch closely — it’s easy to go from golden to burnt in a flash.

Step 7: Serve Warm with Vanilla Sauce

Finally, cut generous squares of warm pudding and ladle on your favorite vanilla sauce, caramel drizzle, or a handful of fresh berries. Each spoonful is soft, custardy heaven — a true comfort classic that never disappoints.

How to Serve Custard Bread Pudding with Vanilla Sauce

Garnishes

Dress up your Custard Bread Pudding with Vanilla Sauce with a sprinkle of powdered sugar, a swirl of whipped cream, or even a handful of toasted nuts for extra crunch. For a little color and brightness, a tumble of fresh berries or a few sprigs of mint make each plate look as amazing as it tastes.

Side Dishes

This dessert pairs beautifully with a scoop of vanilla ice cream, a dollop of tangy crème fraîche, or just a simple cup of strong coffee or black tea to cut the richness. Light, citrusy salads (like orange segments with honey) are also wonderful if you want a fresher contrast to the pudding’s custardy decadence.

Creative Ways to Present

While classic squares are perfect for family style, try baking your Custard Bread Pudding with Vanilla Sauce in individual ramekins for a fancy dinner party vibe. You can also layer in thin slices of poached pears, chocolate chips, or dried fruit for fun riffs. Serving it in mason jars is adorable for brunch buffets or potlucks — just don’t forget the vanilla sauce drizzle!

Make Ahead and Storage

Storing Leftovers

Leftover Custard Bread Pudding with Vanilla Sauce keeps well for up to three days in the refrigerator. Just cover the dish tightly with plastic wrap or transfer portions to an airtight container; it will stay moist, flavorful, and ready to reheat for a midnight snack or breakfast treat.

Freezing

If you want to save your pudding for longer, freezing is a great option. Cut the cooled pudding into single-serving pieces, wrap each in plastic wrap, and pop them in a freezer bag. It will keep its flavor and texture for up to two months — just thaw overnight in the fridge before reheating.

Reheating

To enjoy that just-baked taste, reheat your pudding gently in the oven at 300 degrees F, loosely covered with foil, for about 15 minutes. Alternately, zap individual pieces in the microwave in short bursts until heated through. If you’ve frozen the pudding, make sure it’s completely thawed first to ensure even warmth and a perfect custardy interior.

FAQs

Can I use a different type of bread?

Absolutely! While French bread is classic, you can substitute with brioche, challah, or even croissants for an extra buttery twist. Just be sure the bread is dry or slightly stale so it soaks up the custard properly.

Do I have to use a water bath?

Yes — the water bath is essential for a delicate, creamy custard. It provides gentle heat and prevents the eggs from scrambling, giving you that perfect, creamy texture in every bite of Custard Bread Pudding with Vanilla Sauce.

What’s the best way to make vanilla sauce for serving?

A simple vanilla sauce is made by gently heating milk or cream with sugar and vanilla, then thickening it with a bit of cornstarch or egg yolk. Or take a shortcut and use store-bought; either way, it adds that luscious finish to your bread pudding.

Can I assemble the pudding ahead of time?

Yes! In fact, it’s best to let the pudding soak overnight, which makes it an ideal do-ahead dessert for holidays or gatherings. Just pop it in the oven when you’re ready to bake and relax as your kitchen fills with delicious aromas.

How do I keep the bread pudding from getting soggy?

Make sure to use dry, sturdy bread and don’t skimp on the soaking time. Also, bake until set and let the pudding rest for a few minutes before serving — that way, the custard has time to settle for a perfect, tender bite.

Final Thoughts

If you’re searching for a dessert that’s classic, crowd-pleasing, and sneakily easy to make, Custard Bread Pudding with Vanilla Sauce is it. Every spoonful is a warm hug and a sweet memory rolled into one. Give this recipe a try and watch it become a treasured favorite in your home, too!

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