Custard Bread Pudding with Vanilla Sauce Recipe

If you’re searching for a comforting and nostalgic treat, look no further than Custard Bread Pudding with Vanilla Sauce. This classic dessert marries cubes of French bread with a creamy, aromatic custard, then bakes everything to a golden finish. The result is a soft, pillowy inside and just the right amount of crunch on top, all made even more irresistible with a lovely vanilla sauce. Whether you’re whipping it up for a family gathering or simply treating yourself, this recipe turns simple ingredients into a show-stopping sweet that hits every note: rich, fragrant, and deeply satisfying.

Ingredients You’ll Need

Ingredients You’ll Need

The magic of Custard Bread Pudding with Vanilla Sauce lies in its straightforward ingredients — each one serves a crucial purpose, creating the texture and flavor that make this dessert impossible to resist. Gather the following essentials, and you’ll see why homemade really is best.

• French bread (16 oz loaf): Sturdy enough to soak up the custard, yet tender after baking; day-old or toasted bread works best.
• Whole milk (3 ¾ cups): Adds a creamy base without making the custard too heavy; don’t swap for skim.
• Heavy cream (1 ½ cups): Delivers that decadent richness and a silky finish to your pudding.
• Large eggs (7): The backbone of the custard, helping everything set to perfection while creating a velvety texture.
• Vanilla extract (1 tsp): Enhances the custard with warmth and depth; pure vanilla tastes best.
• Sugar (1 ¼ cup): Sweetens both the pudding and the sauce, so don’t skimp!
• Optional—zest of 1/2 orange: Adds a bright, fragrant twist that pairs beautifully with the vanilla; inessential but delightful.

How to Make Custard Bread Pudding with Vanilla Sauce

Step 1: Prepare the Bread

Start with your French bread: cube it into 1.5-inch pieces for the ideal ratio of tender middle to crunchy corner. If it’s fresh, give those cubes a quick toast in the oven for a few minutes or leave them out overnight; dry bread soaks up the custard far better than fresh, ensuring the trademark texture of Custard Bread Pudding with Vanilla Sauce.

Step 2: Mix the Custard Mixture

In a big bowl, combine the whole milk, heavy cream, eggs, vanilla, and sugar. If you’re feeling adventurous, add in the orange zest here. Whisk thoroughly until no streaks of egg white remain — this guarantees that each bite of pudding will be luxuriously smooth.

Step 3: Combine Bread and Custard

Pour your finished custard mixture straight into a glass baking dish, then add the bread cubes. Gently toss everything together, making sure each bread cube is well-coated. It will look like there’s too much liquid, but don’t worry — once rested, the bread will happily soak it all up, ensuring your Custard Bread Pudding with Vanilla Sauce comes out perfectly creamy throughout.

Step 4: Soak the Bread

Cover the baking dish tightly and refrigerate for at least two hours, or overnight if you have the time. This crucial pause lets the bread soak up every drop of sweet, eggy custard, guaranteeing a bake that’s rich without being soggy or dry.

Step 5: Prepare for Baking

Set your oven to 350 degrees F. While it preheats, create a water bath for the pudding by placing the baking dish inside a larger roasting pan. Add hot water until it reaches halfway up the sides of the baking dish, then cover everything tightly with foil. This gentle, steamy bake is the secret to silky, curdle-free custard.

Step 6: Bake the Pudding

Slide the whole water bath setup into your preheated oven and bake for 1.5 hours, or until a toothpick inserted in the center comes out clean. This slow bake ensures a soft interior.

Step 7: Toast the Crust

Remove the foil and continue baking just until the top is irresistibly golden and toasty — the contrast between the creamy inside and crispy top is sheer perfection. Watch closely during this last step to prevent burning.

Step 8: Serve with Vanilla Sauce

Let the Custard Bread Pudding with Vanilla Sauce cool ever so slightly, then serve it warm. Pour vanilla sauce over each slice, and consider a scattering of fresh berries or a drizzle of caramel for an extra-special touch.

How to Serve Custard Bread Pudding with Vanilla Sauce

Garnishes

The finishing flourishes can take this dessert from delicious to unforgettable. I highly recommend a dusting of powdered sugar, a handful of fresh berries, or even a dollop of softly whipped cream. For even more elegance, try a sprinkle of orange zest to echo that subtle flavor inside, making every bite of Custard Bread Pudding with Vanilla Sauce sing.

Side Dishes

Pairing this dessert is a breeze — it shines next to a cup of strong coffee or herbal tea, but also works beautifully alongside a scoop of vanilla or caramel ice cream. If you’re hosting, consider offering a light salad or fresh fruit beforehand to keep things balanced.

Creative Ways to Present

To really wow your guests, serve Custard Bread Pudding with Vanilla Sauce in individual ramekins or pretty jars. For a rustic twist, top each portion with candied pecans or a caramel shard. A little flair goes a long way, especially for holidays or special brunches!

Make Ahead and Storage

Storing Leftovers

Cool leftover bread pudding to room temperature, then cover tightly with plastic wrap or transfer to an airtight container. Store in the fridge for up to four days — the flavors deepen over time, making each bite even better.

Freezing

For longer storage, freeze individual portions of Custard Bread Pudding with Vanilla Sauce, well-wrapped in both plastic and foil, for up to two months. When you’re ready to enjoy, just thaw overnight in the fridge before reheating.

Reheating

To bring back that just-baked taste, gently reheat in a 300 degree F oven, covered with foil, until warmed through. Alternatively, microwave in short bursts on medium power, checking often — nobody likes rubbery pudding!

FAQs

Can I use a different type of bread?

Absolutely! Brioche, challah, or even a simple white sandwich bread works well for Custard Bread Pudding with Vanilla Sauce. Just make sure it’s a bit dry or stale so it soaks up all the custard without falling apart.

What’s the purpose of the water bath?

A water bath bakes the pudding gently and evenly, protecting the custard from overheating and curdling. It keeps the texture silky smooth, which is essential for this style of dessert.

Can I add mix-ins like raisins or chocolate?

Definitely! Stir in golden raisins, chocolate chips, chopped nuts, or even diced dried apricots for a flavor twist. Simply fold them in with the bread cubes before soaking with custard.

Is it possible to make the vanilla sauce ahead?

Yes — you can prepare the vanilla sauce a day or two before serving. Store in a jar in the fridge, and gently reheat it on the stovetop or in the microwave just before pouring over your Custard Bread Pudding with Vanilla Sauce.

Can this be made gluten-free?

For a gluten-free version, use your favorite gluten-free loaf and double-check that all other ingredients meet your dietary needs. The method remains exactly the same, and you’ll still get that classic, comforting flavor.

Final Thoughts

There’s truly nothing like the warm, nostalgic embrace of Custard Bread Pudding with Vanilla Sauce. It’s a dessert that brings people together, fills your kitchen with the sweetest aromas, and transforms simple staples into something utterly magical. Give it a try — your friends and family are going to want seconds!

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