Custard Bread Pudding with Vanilla Sauce

There’s something magical about the way custard bread pudding with vanilla sauce fills a home with its warm, sweet aroma. Growing up, this was the dessert that marked the transition from winter to spring in my grandmother’s kitchen. It wasn’t a holiday unless there was a golden-topped bread pudding resting on the counter, its soft, custardy insides still warm from the oven, and a creamy vanilla sauce waiting to be ladled generously on top.

This dish has humble roots—originally made to give new life to stale bread—but its richness and nostalgic charm have earned it a place on elegant tables and in cherished family cookbooks. It carries with it the spirit of resourcefulness, warmth, and shared comfort. Whether you grew up with it or are discovering it for the first time, custard bread pudding with vanilla sauce is the kind of dessert that feels like a hug from the past.

Why You’ll Love This Recipe

This bread pudding is a classic comfort dessert with a custard-rich texture and golden-baked top. It’s incredibly simple to make, yet feels luxurious when served warm with silky vanilla sauce. It’s the perfect way to transform leftover bread into something truly indulgent. Whether you’re serving a dinner crowd or simply enjoying a quiet Sunday dessert, this pudding hits all the right notes.

• Simple ingredients with spectacular results
• Creamy vanilla custard infused into each bite
• Golden and crisp on top, soft and rich underneath
• A great way to use up day-old bread
• Make-ahead friendly for holidays or gatherings

INGREDIENTS YOU’LL NEED:

For the Bread Pudding:

• 16 oz French bread, cut into 1.5-inch cubes
• 3 ¾ cups whole milk
• 1 ½ cups heavy cream
• 7 large eggs
• 1 teaspoon vanilla extract
• 1 ¼ cups granulated sugar
• Zest of ½ orange (optional)

For the Vanilla Sauce:

• ½ cup milk
• ½ cup half and half
• 4 large egg yolks
• 3 tablespoons sugar
• 1 teaspoon vanilla extract or vanilla bean paste

How to Make Custard Bread Pudding with Vanilla Sauce

The secret to this dish is letting the bread soak long enough to absorb every drop of the sweet custard, ensuring a moist, rich bite in every spoonful.

Step-by-Step Instructions:

1. Prepare the Bread

If your bread is fresh, toast the cubes in the oven at 300°F for 10–15 minutes until they’re dry but not browned. This helps them soak up the custard without getting soggy.

2. Make the Custard

In a large mixing bowl, whisk together the milk, cream, eggs, sugar, vanilla extract, and optional orange zest until the mixture is smooth and well combined.

3. Soak the Bread

Place the cubed bread into a greased 9×13-inch baking dish. Pour the custard over the bread, gently pressing down to ensure every cube is soaked. Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight.

4. Bake the Pudding

Preheat oven to 350°F. Place your baking dish into a larger roasting pan and fill the outer pan halfway with hot water to create a water bath. Cover the bread pudding with foil and bake for 1.5 hours. Remove foil and bake another 15 minutes or until the top is golden and a toothpick comes out clean.

5. Make the Vanilla Sauce

In a saucepan, heat the milk and half and half over medium heat until just simmering. In a separate bowl, whisk egg yolks and sugar until pale and smooth. Slowly stream in the hot milk, whisking constantly. Return to saucepan and stir over low heat until thickened. Remove from heat and stir in vanilla.

6. Serve

Allow the bread pudding to cool slightly. Slice and serve warm, generously topped with vanilla sauce.

Helpful Tips

• Let it soak: Don’t rush the soaking step—this ensures the bread pudding is luscious, not dry.
• Water bath: It’s worth the extra dish. The gentle heat helps cook the custard evenly.
• Texture tip: For a smoother vanilla sauce, strain it before serving.
• Bread choices: Brioche, challah, or even croissants work beautifully.

DETAILS:

• Prep Time: 10 minutes (+ soaking time)
• Cook Time: 2 hours
• Total Time: 2 hours 10 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American, French
• Diet: Vegetarian

Notes

• You can add raisins or chopped dried fruit to the pudding for extra texture.
• The vanilla sauce can be made up to three days ahead and kept in the fridge.

Nutritional Information (Per Serving)

• Calories: ~376
• Carbohydrates: 47g
• Protein: 12g
• Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 166mg
• Sugar: 25g
• Sodium: 285mg

Frequently Asked Questions

Can I use different types of bread?
Yes! Brioche, challah, and croissants add richness, while sourdough gives a bit more bite.

Can I make this dairy-free?
Yes, swap in plant-based milk and cream alternatives. The flavor and texture will shift slightly, but it still works.

Can I freeze custard bread pudding?
Absolutely. Freeze after baking, tightly wrapped, for up to 2 months. Thaw in the fridge and reheat in the oven.

Storage Instructions

• Refrigerator: Store leftovers covered in the fridge for up to 3 days.
• Freezer: Freeze individual portions or the whole pan. Thaw overnight and reheat gently.
• Reheating: Warm in a 350°F oven until heated through, or microwave individual servings.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cozy delights:

• Coconut Cream Pancakes: A Taste of the Tropics at Your Breakfast Table
• The Best Strawberry Crunch Cookies for Sweet, Nostalgic Moments
• Apple Pie Cookies: A Cozy Handheld Taste of Fall

Conclusion

Custard bread pudding with vanilla sauce is the kind of dessert that never goes out of style. It turns pantry staples into something elegant, deeply comforting, and rich in tradition. Whether you’re baking it for a family gathering, a holiday dinner, or just a quiet evening at home, this recipe wraps warmth, history, and sweetness into every bite.

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