Custard Bread Pudding with Vanilla Sauce Recipe

There’s something undeniably comforting about a freshly baked Custard Bread Pudding with Vanilla Sauce. It’s a nostalgic dessert that captures the creamy richness of custard, the pillowy texture of well-soaked bread, and finishes with a drizzle of luscious, aromatic vanilla sauce. Whether you’re inviting friends for Sunday dinner or treating yourself to a cozy night in, this is the sort of recipe that transforms humble ingredients into a special occasion. The delicate balance of vanilla, citrus zest, and melt-in-your-mouth bread in this Custard Bread Pudding with Vanilla Sauce is sure to win a place in your family’s dessert rotation.

Ingredients You’ll Need

Even if you’re new to baking, you’ll find this list refreshingly approachable. Each ingredient brings its own magic, resulting in a dish that feels both fancy and familiar. Let’s spotlight what makes each component so important for a perfect Custard Bread Pudding with Vanilla Sauce.

• French bread: Use a 16 oz loaf, preferably a little stale, for the best texture—its airy crumb soaks up the custard without becoming mushy.
• Whole milk: 3 ¾ cups add richness and help form the creamy backbone of your custard.
• Heavy cream: 1 ½ cups brings extra silkiness to the pudding, making each bite utterly decadent.
• Large eggs: Seven eggs provide body and that classic custard set—don’t skimp!
• Vanilla: One teaspoon for that essential fragrant warmth—use pure extract for best flavor.
• Sugar: 1 ¼ cups create balanced sweetness and caramelized edges as the pudding bakes.
• Optional orange zest: Zest of half an orange gives a zippy hint of brightness that lifts the whole dessert up a notch.

How to Make Custard Bread Pudding with Vanilla Sauce

Step 1: Prepare the Bread

Start by cubing your loaf of French bread into generous 1.5 inch pieces. If the bread isn’t already dry or stale, give those cubes a quick toast in the oven until they’re lightly golden and crunchy. This helps them soak up the custard without turning soggy—trust me, this little step makes a world of difference in texture!

Step 2: Whisk Together the Custard Mixture

In a big mixing bowl, add your whole milk, heavy cream, eggs, vanilla, sugar, and the optional zest of half an orange. Grab a sturdy whisk and mix until everything is fully blended and the whites are completely incorporated. You want the mixture silky and cohesive, which is key to achieving that dreamy custard consistency in your bread pudding.

Step 3: Combine Bread and Custard

Pour the creamy custard mixture into a large glass baking dish, then gently toss in the bread cubes. Use a spatula or your hands to softly fold the bread through the custard, making sure every piece gets well-coated. At this point, the mixture will look soupy—that’s exactly what you want! Cover the dish with plastic wrap and let it rest in the refrigerator for at least 2 hours (or even overnight). This patience pays off, ensuring every cube soaks up the luscious flavors.

Step 4: Bake in a Water Bath

Preheat your oven to 350 degrees F. Tightly cover your baking dish with foil and set it inside a larger roasting pan. Carefully pour hot water into the outer pan until it reaches halfway up the sides of your bread pudding dish. The water bath is not just a fancy step—it’s essential! It ensures gentle, even baking so your Custard Bread Pudding with Vanilla Sauce comes out silky without any hint of curdling.

Step 5: Finish Baking and Brown the Top

Bake your pudding, covered, for about 1.5 hours or until a toothpick poked into the center emerges clean. Then, remove the foil and return the dish to the oven. Let it bake for an extra 10 to 15 minutes, just long enough for the top to turn golden brown and delightfully crunchy. Keep a close eye to prevent any burning—once it’s beautifully bronzed, you’re ready to serve!

Step 6: Serve with Vanilla Sauce

While the pudding cools slightly, drizzle over your favorite vanilla sauce or bread pudding sauce. This touch adds an irresistible glossy finish, and a final flourish of berries or a simple caramel drizzle will take the presentation to the next level.

How to Serve Custard Bread Pudding with Vanilla Sauce

Garnishes

To make your Custard Bread Pudding with Vanilla Sauce look as dazzling as it tastes, top each serving with a little extra vanilla sauce, fresh berries, or a sprig of mint. A dusting of powdered sugar always adds a whimsical touch too. These finishing touches aren’t just decorative—they add flavor and elevate the experience.

Side Dishes

Pair your pudding with a cup of strong coffee or a scoop of vanilla ice cream for a classic dessert pairing. If you’re keeping things lighter, a fresh fruit salad or a bright citrus sorbet balances the creamy richness and adds a pop of color to your table.

Creative Ways to Present

Try baking your Custard Bread Pudding with Vanilla Sauce in individual ramekins for a dinner party, or layer cubes of the warm pudding in parfait glasses with berries and extra sauce for a playful, modern presentation. Serving it family-style in the baking dish also has its charm, especially for cozy gatherings.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store your Custard Bread Pudding with Vanilla Sauce covered in the refrigerator. It keeps beautifully for up to 3 days and, if anything, the flavors deepen and meld after an overnight stay in the fridge.

Freezing

The pudding freezes surprisingly well. Cool it completely, wrap tightly in plastic and foil, and store for up to 2 months. When the craving strikes, thaw it overnight in the fridge before reheating.

Reheating

To reheat, pop individual portions in the microwave for 30 seconds or until hot, or cover the entire baking dish with foil and warm in a 300 degree F oven until heated through. Add a fresh drizzle of vanilla sauce just before serving to revive the pudding’s irresistible moisture and shine.

FAQs

Can I use a different type of bread?

Absolutely! While French bread is classic for its airy crumb, you can use brioche or challah for an even richer result. Just make sure the bread is dry or slightly stale—it’ll soak up the custard best that way.

What’s the purpose of the water bath?

The water bath ensures gentle, even heat, which is vital for the silky texture of Custard Bread Pudding with Vanilla Sauce. Skipping this step can cause the custard to overcook and curdle, so it’s well worth the extra effort.

Can I make this recipe dairy free?

You can experiment with full-fat coconut milk or your favorite dairy-free milk and cream substitutes. The flavor will change slightly, but you’ll still get a deliciously satisfying, egg-rich pudding.

Do I have to chill the bread pudding overnight?

While overnight soaking is ideal for fully absorbing the custard, you’ll get good results with just 2 hours if you’re pressed for time. The longer it soaks, the creamier and more flavorful your pudding will be.

What’s the best way to serve Custard Bread Pudding with Vanilla Sauce at a party?

For parties, bake in smaller individual dishes or scoop warm pudding into glasses, drizzle with vanilla sauce, and finish with a few fresh raspberries. It’s easy, elegant, and crowd-pleasing every time!

Final Thoughts

If you’ve never made Custard Bread Pudding with Vanilla Sauce at home, now’s your chance to turn a handful of pantry staples into a showstopping, soul-warming dessert. Each bite is a reminder that the simplest recipes can bring the most joy—so gather your ingredients, invite someone you love, and enjoy every creamy, fragrant spoonful. Happy baking!

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