Custard Bread Pudding with Vanilla Sauce Recipe

If you’re looking to impress your friends and family with a true showstopper of a dessert, Custard Bread Pudding with Vanilla Sauce is about to be your new kitchen hero. With its tender cubes of toasty French bread soaked in a velvety, vanilla-rich custard, then baked to golden perfection and drizzled with a creamy sauce, this comforting classic combines homey nostalgia with pure elegance. Whether you’re new to bread pudding or it’s been your dessert secret weapon for years, I promise this recipe will fill your kitchen with cozy aromas and win rave reviews around the table.

Ingredients You’ll Need

Gather just a handful of staple ingredients and watch them transform into magic! Each one plays its part in creating the unforgettable flavor, creamy texture, and beautiful golden top that make Custard Bread Pudding with Vanilla Sauce such a delight.

• French bread (16 oz loaf): Choose a loaf that’s a little past its prime—the drier, the better—for maximum custard absorption and the best texture.
• Whole milk (3 ¾ cups): Full-fat milk creates the creamy base of our custard, giving the pudding its luscious richness.
• Heavy cream (1 ½ cup): This is the secret to an ultra-silky, decadent custard that sets up beautifully.
• Eggs (7 large): Eggs are essential for binding the custard and setting the pudding with that signature fluff and wobble.
• Vanilla (1 tsp): Use real vanilla extract to infuse the entire dessert with a heavenly aroma and deep, mellow sweetness.
• Sugar (1 ¼ cup): Just enough to sweeten the custard perfectly without overpowering the delicate bread and vanilla notes.
• Optional orange zest (zest of 1/2 an orange): Zest adds a bright, citrusy note that elevates the flavor—totally optional, but highly recommended for a refreshing twist.

How to Make Custard Bread Pudding with Vanilla Sauce

Step 1: Prepare the Bread

This part is all about getting the bread just right. Cube your loaf into 1.5 inch pieces, then either leave the cubes out on a tray for a couple of days or give them a quick toast in the oven. Dry bread is non-negotiable: it acts like a sponge, soaking up every drop of custard, and keeps the pudding from becoming gluey. Don’t skip this—it’s the foundation of your dreamy pudding base!

Step 2: Mix the Custard

Time to make the magic happen. In a large bowl, combine the whole milk, heavy cream, eggs, vanilla, sugar, and orange zest if you’re using it. Take your time whisking everything together until it’s completely homogenous and the eggs are fully broken up—no streaks of egg white left! This ensures every bit of bread gets coated with the luscious, silky custard.

Step 3: Combine Bread and Custard

Pour the custard mixture into a generously sized glass baking dish. Add your prepped bread cubes and gently fold or toss to coat. At this stage, it might look like way too much liquid, but trust the process! Put the bread to bed in all that lovely custard, and it’ll soak it right up for that perfect, creamy texture.

Step 4: Soak and Chill

Cover your baking dish and refrigerate for at least 2 hours, or better yet, overnight. This hands-off step lets the bread absorb the custard fully, which results in a tender, unified pudding instead of a soggy one. Don’t rush—patience here pays off with unbeatable flavor and texture.

Step 5: Prepare the Water Bath

Before baking, get a water bath ready (also called a “bain-marie”). Place your baking dish inside a larger roasting pan and pour in hot water until it comes halfway up the sides of your pudding dish. This gentle, even heat is what keeps the custard silky smooth—no curdling or hot spots allowed!

Step 6: Bake Gently

Preheat your oven to 350 degrees F. Cover the bread pudding tightly with foil, then bake for 1.5 hours. When a toothpick poked into the center comes out clean, you know it’s set and ready for the final step. The foil ensures slow, even baking and locks in moisture.

Step 7: Toast the Crust

Remove the foil and slide the pudding back into the oven. Now is when you get that irresistible crust. Keep a close eye as it crisps and turns golden brown—this is what separates a good bread pudding from a great one! Once the top is perfectly crunchy, take it out and let it cool a few moments before serving with plenty of vanilla sauce.

How to Serve Custard Bread Pudding with Vanilla Sauce

Garnishes

The beauty of Custard Bread Pudding with Vanilla Sauce is how easily you can dress it up or down. A handful of fresh berries, a dusting of powdered sugar, or a drizzle of warm caramel sauce are all fabulous finishing touches. For extra flair, add a dollop of freshly whipped cream or some toasted nuts for crunch.

Side Dishes

Pair this indulgent dessert with something bright and refreshing. A citrus salad or lightly sweetened fruit compote cuts through the richness and complements the creamy pudding perfectly. A hot cup of coffee or tea doesn’t hurt, either!

Creative Ways to Present

For special occasions, try baking Custard Bread Pudding with Vanilla Sauce in individual ramekins for a personal, elegant touch. Or use a cookie cutter to create fun shapes from cooled slices for a pretty dessert platter. Stack layers of pudding with layers of vanilla sauce in parfait glasses for a modern twist that’ll wow your guests.

Make Ahead and Storage

Storing Leftovers

Cover any leftover bread pudding tightly with plastic wrap or a lid and refrigerate. It will stay fresh and delicious for up to 4 days, and the flavors often deepen overnight, making for an even more satisfying second serving!

Freezing

To freeze Custard Bread Pudding with Vanilla Sauce, wrap individual slices or the whole dish (once completely cool) in plastic wrap plus a layer of foil. Store for up to 2 months. Thaw overnight in the fridge for best results. Freezing the vanilla sauce separately in a small airtight container helps preserve its creamy texture.

Reheating

For best results, gently reheat slices in a 325 degree F oven, covered loosely with foil, until warmed through. You can also microwave individual servings for 30–45 seconds, though the oven method preserves the crust beautifully. Warm the vanilla sauce in a small saucepan over low heat, stirring until smooth, then pour it generously over your pudding before serving.

FAQs

Can I use a different type of bread?

Absolutely! While French bread is classic for Custard Bread Pudding with Vanilla Sauce, brioche or challah also work wonderfully, providing a rich, buttery backdrop. Just be sure the bread is dry and slightly stale for the best texture.

How do I know when the custard is set?

Insert a toothpick or thin knife right into the center; if it comes out mostly clean with just a few moist crumbs, it’s perfect. The custard should be softly set, holding together but still tender and moist—not runny.

Can I make Custard Bread Pudding with Vanilla Sauce gluten-free?

Yes, simply substitute your favorite gluten-free loaf. Make sure it’s on the firmer side and at least a day old. The texture may differ slightly, but the recipe works beautifully with gluten-free bread options.

Is the water bath really necessary?

Definitely! The water bath keeps the heat gentle and consistent, preventing your custard from curdling. Skipping it can lead to a gritty or scrambled texture, so it’s a step worth the extra minute.

What if I don’t have heavy cream?

You can substitute with more whole milk, though the pudding will be lighter and a bit less creamy. A splash of half-and-half is also a good compromise if that’s what you have on hand.

Final Thoughts

There’s something wondrous about transforming simple ingredients into a truly memorable dessert, and Custard Bread Pudding with Vanilla Sauce delivers every single time. Whether for a holiday feast or a cozy weeknight treat, I can’t recommend this recipe enough—just promise you’ll save yourself a warm slice! Give it a try and let it become a new staple in your kitchen, too.

 

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