Custard Bread Pudding with Vanilla Sauce Recipe

If there’s one dessert that delivers both heartwarming nostalgia and pure indulgence, it’s Custard Bread Pudding with Vanilla Sauce. Imagine silky, rich custard that seeps into hearty cubes of French bread overnight, soaking up every bit of flavor before baking into golden, pillowy perfection. The vanilla sauce is the crowning glory—drizzled over each slice, it transforms every bite into a celebration. Whether you’re making this for a family gathering or as a special treat just for yourself, Custard Bread Pudding with Vanilla Sauce is the sweet comfort food you’ll crave again and again.

Ingredients You’ll Need

The beauty of Custard Bread Pudding with Vanilla Sauce is how it turns humble ingredients into unforgettable comfort. Each component plays its part: the bread provides substance, while the custard brings an irresistible creaminess. Here’s what you’ll need, plus a few tips to make yours truly exceptional:

• French bread (16 oz loaf): Choose a slightly stale loaf for the best texture; it soaks up the custard without turning mushy.
• Whole milk (3 ¾ cups): Delivers a lush, velvety custard that’s full-bodied without being too heavy.
• Heavy cream (1 ½ cups): Adds richness, ensuring that every mouthful tastes ultra-luxurious.
• Eggs (7 large): The magic ingredient that binds everything together, giving the pudding its signature custard texture.
• Vanilla extract (1 teaspoon): Just a splash perfumes the whole dish and perfectly complements the vanilla sauce.
• Sugar (1 ¼ cups): For just the right amount of sweetness—feel free to adjust if you like it more or less sweet.
• Orange zest (optional, from ½ an orange): This brightens the custard and gives a citrusy lift that pairs beautifully with vanilla.

How to Make Custard Bread Pudding with Vanilla Sauce

Step 1: Prepare the Bread

Start by cubing your loaf of French bread into hearty, bite-sized pieces—about 1.5 inches each. Slightly stale bread is key here, so if yours is fresh, let it sit out for a couple of days or give it a quick toast in the oven. This helps the bread soak up every last drop of custard without collapsing into mush.

Step 2: Make the Custard Mixture

In a large bowl, whisk together the whole milk, heavy cream, eggs, vanilla extract, sugar, and orange zest if you’re using it. Whisk until the eggs are fully incorporated and the whites disappear, creating a completely smooth custard base. Aroma alert: that first burst of orange and vanilla will make your kitchen smell heavenly.

Step 3: Assemble and Soak

Pour your silky custard into a large glass baking dish. Add in those perfectly dried bread cubes, making sure every piece gets a nice coating. Gently toss everything together—it may look like a lot of liquid, but trust the process. Cover and refrigerate for at least 2 hours or, for the ultimate flavor and texture, overnight. The bread will soak up all that dreamy custard and become irresistibly soft inside.

Step 4: Prepare the Water Bath

Preheat your oven to 350 degrees F. To ensure the custard cooks gently and remains creamy, you’ll need a water bath (also known as a bain-marie). Cover the baking dish tightly with foil, nestle it inside a larger roasting pan, then pour in enough hot water to reach halfway up the sides of the dish. It’s a step you shouldn’t skip—this is your secret to pudding that’s smooth and never curdled.

Step 5: Bake the Pudding

Bake your covered dish for 1.5 hours. When a toothpick in the center comes out clean, you’ll know it’s ready. Then, remove the foil and return it to the oven until the top is deliciously golden and slightly crunchy. Keep a close watch so it doesn’t burn—this crust is pure perfection when done right.

Step 6: Serve with Vanilla Sauce

Once cooled slightly, cut your bread pudding into generous squares. Serve warm, topped with a generous pour of vanilla sauce and, if you wish, fresh berries or a drizzle of caramel. Each bite gives you creamy, caramelized custard with a decadent vanilla finish.

How to Serve Custard Bread Pudding with Vanilla Sauce

Garnishes

Add a final flourish to your Custard Bread Pudding with Vanilla Sauce with a handful of fresh berries, a dusting of powdered sugar, or a sprig of mint. These simple touches not only add a pop of color but also provide a bright, fresh contrast to the creamy pudding and sweet sauce.

Side Dishes

If you’re turning dessert into an occasion, serve with fresh-cut fruit salads or a scoop of vanilla ice cream. The cool creaminess alongside the warm pudding makes every bite extra special, especially when the vanilla sauce melts into everything.

Creative Ways to Present

For a dinner party wow factor, portion your Custard Bread Pudding with Vanilla Sauce into individual ramekins before baking, or use a pretty ceramic dish for family-style presentation. Finish each serving at the table with a warm pour of vanilla sauce right before your guests’ eyes—it’s a bit of drama everyone can appreciate!

Make Ahead and Storage

Storing Leftovers

Store leftover Custard Bread Pudding with Vanilla Sauce in an airtight container in the refrigerator. It keeps beautifully for up to four days, so you can enjoy a piece for breakfast, dessert, or an anytime treat.

Freezing

If you have extra (lucky you!), this bread pudding freezes surprisingly well. Allow it to cool completely, then wrap tightly in plastic wrap followed by aluminum foil. Freeze for up to two months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, simply pop individual portions in the microwave for 30-45 seconds, or warm a larger pan at 325 degrees F for about 15 minutes. Add a splash of milk if needed to keep it moist and finish with a fresh ladle of vanilla sauce before serving.

FAQs

Can I use a different kind of bread for this recipe?

Yes! While French bread is classic for Custard Bread Pudding with Vanilla Sauce, you can use brioche or challah for an even richer result. Just be sure the bread is dry so it soaks up the custard completely.

Do I really need to use a water bath?

Absolutely! The water bath ensures gentle, even cooking so your custard stays creamy and doesn’t curdle. It’s the real secret to that ultra-smooth texture everyone loves.

Can I make the custard mixture ahead of time?

Definitely. You can prepare the custard and soak the bread cubes overnight. This not only saves you time on baking day but also results in an even more flavorful pudding as the bread absorbs all those delicious flavors.

How do I prevent the top from burning?

Keep an eye on your pudding during the last stage of baking. Once you remove the foil, bake until golden and crisp, but not for too long. Every oven runs a little differently, so check early and often in the final minutes.

Can I make the vanilla sauce from scratch?

Yes, and it’s easier than you think! Simmer milk, sugar, a split vanilla bean or extract, and a touch of cornstarch until thickened. Pour over your Custard Bread Pudding with Vanilla Sauce for a truly homemade touch.

Final Thoughts

If you’ve been searching for a show-stopping dessert that’s both effortless and extraordinary, Custard Bread Pudding with Vanilla Sauce is it. Every bite is warm, creamy comfort—perfect for making memories around the table. Don’t wait for a special occasion—treat yourself and your loved ones soon. You’ll be so glad you did!

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