Creamy, dreamy, and utterly comforting, this Custard Bread Pudding with Vanilla Sauce is the ultimate dessert hug in a bowl. Made with cubes of French bread soaked in a luscious homemade custard, then baked until golden and served with a silky vanilla sauce, it’s the kind of old-fashioned treat that wins everyone over—every single time.
Why You’ll Love This Recipe
- Classic Comfort: Every spoonful delivers the cozy, nostalgic flavor of old-fashioned bread pudding bathed in silky vanilla goodness.
- Simple Pantry Ingredients: You only need staples like bread, eggs, milk, and sugar—plus a touch of vanilla—to make magic happen.
- Versatile & Make-Ahead: This recipe can be prepared in advance and easily customized with your favorite mix-ins, from fresh fruit to chocolate chips.
- Crowd-Pleasing Dessert: It’s perfect for family dinners, holiday gatherings, or when you just want to spoil yourself with something special.
Ingredients You’ll Need
The ingredient list for Custard Bread Pudding with Vanilla Sauce is refreshingly short, but each component brings something essential to the table. You’ll notice that the simple foundation—bread, eggs, milk, and sugar—allows the comforting flavors and creamy texture to shine through beautifully.
- French Bread (16 oz loaf): Choose crusty, slightly stale bread for the best structure—day-old bread works wonders in soaking up the custard without getting mushy.
- Whole Milk: Provides richness and helps create the creamy custard base.
- Heavy Cream: Adds luxurious silkiness and depth to the custard, making the pudding incredibly luscious.
- Large Eggs: The backbone of any great custard—eggs bind everything together and give that signature set, velvety texture.
- Vanilla Extract: Don’t skimp here! Good-quality vanilla brings all the flavors together and is the soul of the vanilla sauce drizzled on top.
- Granulated Sugar: Sweetens the custard perfectly without overwhelming it; feel free to adjust to your taste.
- Optional Orange Zest: Just a touch infuses the pudding with a whisper of bright citrus that lifts the whole dessert.
Variations
One of the best parts about Custard Bread Pudding with Vanilla Sauce? You can play! Swap flavors, add extras, or tweak the custard to make the dish truly your own—just see what you have on hand and go from there.
- Chocolate Chip Delight: Sprinkle in chocolate chips before baking for a sweet, melty surprise in every bite.
- Berry Burst: Mix in a handful of fresh or frozen berries for sweet-tart pops of color and flavor, especially lovely in summer.
- Nutty Crunch: Add a cup of chopped pecans or walnuts for extra texture and a nutty richness that pairs gorgeously with the vanilla sauce.
- Dairy-Free Swap: Substitute full-fat coconut milk for the dairy and use a non-dairy bread for an allergy-friendly version.
How to Make Custard Bread Pudding with Vanilla Sauce
Step 1: Prep the Bread
Start by cutting your French bread into hearty 1.5-inch cubes. The secret to spectacular texture is dry bread—if yours is fresh, give the cubes a quick toast in the oven, or let them sit out overnight. Dry bread soaks up the custard deeply, ensuring every piece is flavorful but never mushy.
Step 2: Whisk Up the Custard
In a generous mixing bowl, combine the whole milk, heavy cream, eggs, vanilla, sugar, and (if using) orange zest. Whisk until well blended so no rogue egg whites remain. This smooth custard will be the dreamy base that transforms simple bread into something extraordinary.
Step 3: Soak & Chill
Pour the custard mixture into a large glass baking dish and add the prepared bread cubes. Gently toss, making sure every cube is bathed in custard. Cover the dish and let it sit in the fridge for at least 2 hours—or overnight if you can—so the bread can drink in every drop of flavor.
Step 4: Bake in a Water Bath
Preheat your oven to 350°F (175°C). Set your covered baking dish inside a larger roasting pan, then carefully pour hot water into the pan until it comes halfway up the sides. This water bath ensures gentle, even heat, preventing the custard from curdling. Bake covered for about 1.5 hours, then uncover and continue until the top is beautifully golden and lightly crisped.
Step 5: Serve with Vanilla Sauce
Let the pudding cool a bit, then slice or spoon servings onto plates. Don’t forget to pour plenty of warm vanilla sauce over each piece—the meltingly creamy topping takes your Custard Bread Pudding with Vanilla Sauce right over the top.
Pro Tips for Making Custard Bread Pudding with Vanilla Sauce
- Day-Old Bread is Best: Dry or slightly stale bread creates the ideal pudding texture—if your bread is soft, just toast the cubes in the oven for a few minutes first.
- Don’t Skip the Water Bath: This gentle baking technique helps the custard set softly throughout, without curdling or overbaking the edges.
- Let it Soak: The longer you let the bread cubes bathe in the custard, the richer and silkier the final pudding turns out. Overnight if you can—but a couple hours at minimum.
- Add Zest, Not Juice: If you use orange zest, stick to the zest only—a splash of juice adds too much liquid and can affect the set of the custard.
How to Serve Custard Bread Pudding with Vanilla Sauce
Garnishes
For a truly irresistible finish, top slices of warm bread pudding with a hearty drizzle of vanilla sauce and a sprinkle of powdered sugar. Fresh berries, a dusting of cinnamon, or a scoop of vanilla bean ice cream make each serving extra special and add bright contrast to the pudding’s cozy richness.
Side Dishes
Custard Bread Pudding with Vanilla Sauce really shines on its own, but it pairs beautifully with dishes like fresh fruit salads or citrusy compotes. If you’re serving it at brunch, try it alongside crispy bacon or a cup of rich coffee for a gorgeous sweet-and-savory balance.
Creative Ways to Present
You can really have fun with the presentation! Try baking your pudding in individual ramekins for an elegant dinner party dessert, or layer cubes of pudding with vanilla sauce and fruit in mason jars for a playful parfait effect. A sprinkle of toasted nuts or edible flowers on top creates extra wow factor for special occasions.
Make Ahead and Storage
Storing Leftovers
Store leftover Custard Bread Pudding with Vanilla Sauce tightly covered in the refrigerator for up to 4 days. The pudding might lose a little of its crispy top, but it stays moist, flavorful, and every bit as dreamy the next day!
Freezing
For longer storage, wrap individual portions well and freeze for up to 2 months. Thaw overnight in the fridge before reheating. The vanilla sauce can be made ahead and frozen in a separate container as well—just whisk well after thawing.
Reheating
To reheat, simply warm slices in the microwave or cover with foil and bake at 325°F until hot through. Warm the vanilla sauce separately, then pour over just before serving for that just-baked feel.
FAQs
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Can I use a different type of bread for custard bread pudding?
Absolutely! While French bread gives the pudding its classic texture, you can use challah, brioche, or even leftover sandwich bread. The key is making sure the bread is dried out and sturdy enough to soak up the custard without falling apart.
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Why do I need to use a water bath when baking?
The water bath, or “bain-marie,” gently insulates the pudding, baking it evenly and slowly so you get that signature creamy custard texture—no curdling or scrambled-egg effects. It takes a few extra steps but makes all the difference in the world for your Custard Bread Pudding with Vanilla Sauce!
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How do I know when my bread pudding is fully baked?
Insert a toothpick or thin knife into the center of the pudding; it should come out clean or with just a few moist crumbs. The custard should be gently set—not jiggly in the center, but still soft and creamy.
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Can I make Custard Bread Pudding with Vanilla Sauce ahead for a party?
Yes, and it actually tastes even better made ahead! Simply bake as directed, cool, and refrigerate. Warm both the pudding and sauce before serving to delight your guests with the irresistible aroma and flavor of home-baked comfort.
Final Thoughts
If you’re craving something cozy, nostalgic, and truly satisfying, give Custard Bread Pudding with Vanilla Sauce a spot in your dessert rotation. It’s simple enough for weeknights but special enough for celebrated gatherings—with that buttery, custardy goodness that brings people together. Happy baking!
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Custard Bread Pudding with Vanilla Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 12 Servings 1x
- Category: Baking
- Method: Oven
- Cuisine: French
Description
Indulge in this decadent Custard Bread Pudding with a luscious Vanilla Sauce that will elevate your dessert game to a whole new level. This classic comfort food is rich, creamy, and irresistibly delicious.
Ingredients
French Bread:
- 16 oz loaf of French bread, cubed into 1.5-inch pieces
Custard Mixture:
- 3 3/4 cups whole milk
- 1 1/2 cups heavy cream
- 7 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups sugar
- Optional: zest of 1/2 an orange
Instructions
- Prepare the Bread – Cube the French bread and dry it out.
- Custard Mixture – Whisk together milk, cream, eggs, vanilla, sugar, and orange zest. Pour over bread cubes and refrigerate.
- Bake – Preheat oven, create a water bath, bake covered, then uncover to brown the top.
Notes
- Baking times are based on using a glass 2-quart baking dish.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350 kcal
- Sugar: Approximately 25g
- Sodium: Approximately 200mg
- Fat: Approximately 20g
- Saturated Fat: Approximately 12g
- Unsaturated Fat: Approximately 8g
- Trans Fat: 0g
- Carbohydrates: Approximately 35g
- Fiber: Approximately 1g
- Protein: Approximately 8g
- Cholesterol: Approximately 180mg
