Custard Bread Pudding with Vanilla Sauce

There’s something undeniably comforting about the scent of warm custard bread pudding wafting through a cozy kitchen. For me, this dish is more than dessert—it’s a memory, a story baked into each layer of buttery bread and creamy custard. I remember visiting my grandmother during the holidays; she’d make her famous custard bread pudding on chilly winter evenings, letting it bake while the family played board games in the living room. The scent of vanilla and cinnamon slowly filled the house, wrapping us in warmth long before we took our first bite.

Bread pudding has roots that stretch across centuries and cultures—born from the humble intent not to waste stale bread. Yet despite its frugal beginnings, it’s evolved into something luxurious. This version, drizzled with a velvety vanilla sauce, is the kind of dessert you bring out for special guests or savor on a quiet night with a cup of tea. Whether it’s your first time making custard bread pudding or it’s a long-standing tradition in your home, this recipe is bound to become a favorite.

Why You’ll Love This Recipe:

• Simple and nostalgic: A true comfort food with minimal ingredients.
• Crowd-pleaser: Perfect for family gatherings, potlucks, or holidays.
• Make-ahead friendly: Can be prepped in advance and baked later.
• Customizable: Add raisins, nuts, or spices to make it your own.

INGREDIENTS YOU’LL NEED:

For the Bread Pudding:

• 6 cups cubed day-old bread (brioche or challah preferred)
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• 1½ tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp salt

For the Vanilla Sauce:

• 1½ cups whole milk
• ½ cup heavy cream
• ½ cup granulated sugar
• 1 tbsp cornstarch
• ¼ tsp salt
• 2 tsp vanilla extract
• 2 tbsp unsalted butter

HOW TO MAKE CUSTARD BREAD PUDDING WITH VANILLA SAUCE:

STEP-BY-STEP INSTRUCTIONS:

Start by preheating your oven to 350°F (175°C) and lightly buttering a baking dish. Use a 9×13 inch dish for a thinner pudding or a smaller one for a thicker, richer result.

Step 1: Prepare the custard base
In a large bowl, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, and salt until smooth. I like to warm the milk slightly before adding—it helps the sugar dissolve more easily and brings a touch of comfort to the mix.

Step 2: Soak the bread
Add the cubed bread into the bowl and gently fold until every piece is soaked in the custard. Let it rest for about 10–15 minutes so the bread can fully absorb the mixture. This step is key to getting that luscious, custard-like texture throughout.

Step 3: Bake the pudding
Pour the mixture into your prepared baking dish and spread evenly. Bake uncovered for 45–50 minutes, or until the top is golden and set but still slightly soft in the center. A knife inserted should come out mostly clean.

Step 4: Make the vanilla sauce
While the pudding bakes, combine milk, cream, sugar, cornstarch, and salt in a saucepan over medium heat. Stir constantly until the mixture thickens—about 5 to 7 minutes. Remove from heat and stir in the vanilla extract and butter until silky and smooth.

Step 5: Serve and enjoy
Let the pudding cool for a few minutes before serving. Drizzle warm vanilla sauce generously over each slice. The contrast of the soft, warm bread with the creamy vanilla drizzle is pure heaven.

HELPFUL TIPS:

• Bread matters: Brioche or challah makes the pudding rich and tender, but French bread works too.
• Day-old bread is best: Slightly stale bread soaks up the custard without turning mushy.
• Customize it: Add golden raisins, chopped apples, or a handful of nuts for extra texture.
• Make ahead: Assemble the pudding and refrigerate overnight. Bake fresh the next day.
• Leftover sauce? Store it and drizzle over pancakes, waffles, or ice cream.

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

You can use any leftover bread—baguettes, sandwich bread, or even croissants. Just avoid strongly flavored varieties.

NUTRITIONAL INFORMATION: (Approximate per serving)

• Calories: 320
• Fat: 16g
• Carbohydrates: 36g
• Protein: 7g
• Sugar: 25g
• Fiber: 1g
• Sodium: 210mg

FREQUENTLY ASKED QUESTIONS:

Can I make custard bread pudding ahead of time?
Yes, assemble it the night before, refrigerate, and bake the next day.

Can I freeze bread pudding?
Absolutely. Freeze in airtight containers for up to 2 months. Thaw and reheat in the oven.

Can I make it dairy-free?
Yes, swap milk and cream for plant-based options like almond or oat milk, and use dairy-free butter.

STORAGE INSTRUCTIONS:

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven. Vanilla sauce can be stored separately and reheated on the stove or in the microwave

Related Recipes:

If you liked this custard bread pudding with vanilla sauce, you’ll definitely enjoy these other cozy desserts:

• Bananas Foster Banana Pudding
• Banana Upside-Down Cake
• Homemade Banana Cream Pie
• Vegan Banana Cream Pie

CONCLUSION:

Custard bread pudding with vanilla sauce is the kind of dessert that brings people together, warms hearts, and fills bellies. It’s easy to make, deeply satisfying, and endlessly customizable. Whether you’re introducing it to your family for the first time or continuing a beloved tradition, this classic dessert never fails to delight. Take a moment, savor each bite, and let it transport you to a simpler, sweeter time.

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