Custard Bread Pudding with Vanilla Sauce Recipe

Introduction

Custard Bread Pudding with Vanilla Sauce is a comforting dessert that combines soft, custardy bread with a rich vanilla-infused sauce. This classic dish is perfect for using up day-old bread and making a warm, satisfying treat.

Ingredients

• 16 oz loaf of French bread (454g)
• 3 ¾ cups whole milk
• 1 ½ cup heavy cream
• 7 large eggs
• 1 tsp vanilla
• 1 ¼ cup sugar
• Optional zest of ½ an orange

Instructions

1. Step 1: Cube the loaf of bread into 1.5 inch pieces. For best results, make sure the bread is dry by lightly toasting the cubes in the oven or leaving them out for a couple of days until stale.
2. Step 2: In a large bowl, whisk together the milk, heavy cream, eggs, vanilla, and sugar until the eggs are fully incorporated and the mixture is smooth.
3. Step 3: Pour the custard mixture into a large glass baking dish, then add the dried bread cubes. Gently toss to coat all the bread pieces evenly. There will be extra liquid that the bread will soak up.
4. Step 4: Cover the baking dish and refrigerate for at least 2 hours or preferably overnight, allowing the bread to absorb all the custard.
5. Step 5: Preheat your oven to 350°F (175°C). Prepare a water bath by placing the covered baking dish into a larger roasting pan and pouring in hot water until it reaches halfway up the sides of the dish.
6. Step 6: Bake the pudding covered for 1½ hours or until a toothpick inserted in the center comes out clean.
7. Step 7: Remove the foil and continue baking until the crust becomes golden brown and crunchy. Watch carefully to prevent burning.
8. Step 8: Serve warm, topped with vanilla sauce and fresh berries or a drizzle of caramel sauce if desired.

Tips & Variations

• For extra flavor, add the zest of half an orange or a pinch of cinnamon to the custard mixture.
• Use brioche or challah bread for a richer pudding texture.
• If you prefer a nutty crunch, sprinkle chopped nuts on top before the final bake.
• Do not skip the water bath to keep the custard smooth and prevent curdling.

Storage

Store any leftover bread pudding covered in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave or warm in the oven until heated through. The crust may soften upon reheating but will remain delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread?

Yes, sturdy breads like brioche, challah, or even sourdough work well. Just make sure the bread is dry or slightly stale to absorb the custard properly.

Can I make the bread pudding ahead of time?

Absolutely. In fact, letting the bread soak in the custard overnight improves the texture and flavor. You can also bake it a day in advance and reheat before serving.

Custard Bread Pudding with Vanilla Sauce Recipe

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★★★★★

4.7 from 123 reviews

This Custard Bread Pudding with Vanilla Sauce is a rich and comforting dessert that brings together soft, eggy custard soaked bread baked to golden perfection. It features cubes of French bread soaked overnight in a creamy mixture of milk, cream, eggs, vanilla, and sugar, then baked in a water bath to ensure a smooth, custard-like texture. Finished with a golden crust, this classic dessert can be served warm with vanilla sauce, fresh berries, or caramel sauce for added indulgence.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 5 minutes plus overnight soaking
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Bread

• 16 oz loaf of French bread (454g), cubed into 1.5 inch pieces and dried

Custard Mixture

• 3 ¾ cups whole milk
• 1 ½ cups heavy cream
• 7 large eggs
• 1 teaspoon vanilla extract
• 1 ¼ cups sugar
• Optional: zest of ½ an orange

Instructions

1. Prepare the Bread: Cube the loaf of French bread into 1.5-inch cubes. For the best results, ensure the bread is dry and stale by lightly toasting it in the oven or leaving it out for a couple of days to dry.
2. Mix Custard Mixture: In a large bowl, whisk together the whole milk, heavy cream, eggs, vanilla extract, and sugar until the eggs are fully incorporated and the mixture is smooth with no visible egg whites.
3. Combine Bread and Custard: Pour the custard mixture into a large glass baking dish. Add the dried bread cubes and gently toss until every piece is fully coated with the custard. You will notice extra liquid that will be absorbed as the bread soaks.
4. Soak the Bread: Cover the baking dish and refrigerate it overnight or for a minimum of 2 hours. This allows the bread to soak up the custard mixture thoroughly for a rich texture.
5. Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking.
6. Prepare Water Bath: Cover the baking dish tightly with foil. Place it inside a larger roasting pan, then pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish. This water bath prevents the custard from curdling during baking.
7. Bake Covered: Bake in the preheated oven for 1.5 hours while covered with foil, or until a toothpick inserted into the center comes out clean.
8. Toast the Crust: Remove the foil and continue baking until the top crust turns golden brown and crunchy. Keep a close eye to avoid burning.
9. Serve: Serve the bread pudding warm, accompanied by vanilla sauce and optionally fresh berries or caramel sauce for extra flavor and decoration.

Notes

• Using stale or lightly toasted bread helps the custard absorb better and prevents a soggy pudding.
• Soaking the bread overnight is recommended for the best texture, but a minimum of 2 hours will also work.
• The water bath is crucial to gently cook the custard and prevent curdling or cracking.
• Keep watch after removing foil to get a perfect golden crust without burning.
• Enhance flavor by adding optional orange zest to the custard mixture.

Keywords: Bread pudding, custard dessert, baked bread pudding, French bread dessert, vanilla sauce dessert