If you have ever wished for the ultimate comforting dessert that feels like a warm hug on a plate, wait until you try this Custard Bread Pudding with Vanilla Sauce Recipe. It perfectly balances the soft, custardy interior with a slightly crisp top and is beautifully complemented by a rich, silky vanilla sauce that’s simply irresistible. Each bite is a nostalgic celebration of simple ingredients transformed into something truly special, making it a perfect treat for family gatherings, cozy nights, or anytime you need a little sweetness in your day.
Ingredients You’ll Need
This Custard Bread Pudding with Vanilla Sauce Recipe uses straightforward ingredients you likely have in your pantry and fridge. Each one plays a key role in creating a pudding that is creamy, flavorful, and satisfying — from the stale bread providing texture to the cinnamon adding warmth and the vanilla making everything sing.
- 4 cups stale bread, cubed: Stale bread soaks up the custard perfectly without turning mushy.
- 2 cups whole milk: Adds creaminess and moisture, essential for a tender pudding.
- 3/4 cup granulated sugar: Sweetens the custard just enough without overpowering.
- 4 large eggs: Binds the ingredients and creates that luscious custard texture.
- 2 tsp pure vanilla extract: Brings out the rich, fragrant notes in both pudding and sauce.
- 1 tsp ground cinnamon: Infuses warmth and an inviting aroma.
- A pinch of salt: Balances the sweetness to highlight all flavors.
- 1/4 cup unsalted butter: Used in the vanilla sauce for richness and smoothness.
- 1 cup powdered sugar: Sweetener for the vanilla sauce, ensuring it’s silky.
- 1/2 cup milk or cream: Adds softness and body to the vanilla sauce.
How to Make Custard Bread Pudding with Vanilla Sauce Recipe
Step 1: Prepare the Oven and Dish
Begin by preheating your oven to 350°F (175°C). Grease your baking dish well—this will prevent sticking and help you achieve that perfect golden crust on the pudding.
Step 2: Assemble the Bread
Place your cubed stale bread evenly in the greased baking dish. Stale bread is your secret weapon here, as it absorbs the custard without falling apart, giving your pudding that ideal, slightly chewy texture.
Step 3: Mix the Custard
In a large bowl, whisk together the eggs, whole milk, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt until smooth and well combined. The cinnamon and vanilla bring in fragrant warmth, making the custard more than just a simple mixture.
Step 4: Soak the Bread
Pour the silky custard mixture slowly over the bread cubes in the dish, ensuring everything is evenly soaked. Let it sit for about 10 minutes to allow the bread to fully absorb the custard, which is key to that melt-in-your-mouth consistency.
Step 5: Bake to Perfection
Pop your dish in the oven and bake for about 45 minutes. You’re looking for a golden brown top and a set center. This baking step transforms the soaked bread and custard into a wonderfully rich, custardy delight with a nicely caramelized surface.
Step 6: Make the Vanilla Sauce
While the pudding bakes, melt the unsalted butter in a saucepan over medium heat. Whisk in the powdered sugar and milk or cream until the sauce becomes smooth and glossy. Stir in the additional teaspoon of pure vanilla extract to add a fragrant finish to your sauce.
Step 7: Serve and Enjoy
Once your bread pudding is out of the oven, serve it warm with a generous drizzle of the homemade vanilla sauce. The sauce elevates the pudding, adding silky sweetness and a creamy texture that pairs beautifully with the baked custard.
How to Serve Custard Bread Pudding with Vanilla Sauce Recipe
Garnishes
To add an extra touch of glamour and flavor, sprinkle the pudding with freshly grated nutmeg or a dusting of cinnamon. For a little crunch, toasted pecans or sliced almonds scattered on top make a delightful contrast to the soft dessert.
Side Dishes
This custard bread pudding pairs wonderfully with lightly whipped cream or a scoop of vanilla bean ice cream. For a fruitier side, fresh berries or a spoonful of stewed apples complement the richness of the pudding beautifully.
Creative Ways to Present
For an impressive presentation, serve the pudding in individual ramekins or mini cast-iron skillets. You can also layer it in a trifle dish with alternating layers of custard sauce and fresh fruits for an eye-catching dessert feast.
Make Ahead and Storage
Storing Leftovers
After enjoying, cover any leftover custard bread pudding tightly with plastic wrap or store in an airtight container and refrigerate. It will stay fresh and delicious for up to 3 days, making it easy to enjoy again later.
Freezing
This Custard Bread Pudding with Vanilla Sauce Recipe can be frozen without losing its charm. Wrap portions well and freeze for up to one month. When ready to enjoy, thaw overnight in the refrigerator.
Reheating
To bring leftovers back to life, warm them gently in a preheated 325°F oven for about 15–20 minutes. This prevents drying out and revives the pudding’s soft, creamy texture. Reheat the vanilla sauce separately on the stovetop before drizzling.
FAQs
Can I use fresh bread instead of stale bread?
While fresh bread can work in a pinch, stale bread is preferred as it absorbs the custard without becoming overly soggy, resulting in a firmer, better-textured pudding.
Is it possible to make this recipe dairy-free?
Yes! Substitute whole milk with almond or oat milk and use dairy-free butter to make this custard bread pudding dairy-free without sacrificing flavor.
Can I prepare the pudding ahead and bake later?
Absolutely. After soaking the bread in custard, cover the dish and refrigerate overnight. When ready, bake as instructed, adding a few extra minutes if needed.
What type of bread works best?
Hearty breads like brioche, challah, or French bread give the best results due to their texture and flavor, but any white or whole grain bread that is slightly stale will work.
How thick should the vanilla sauce be?
The sauce should be pourable yet creamy—similar to a light custard. If it’s too thick, add a bit more milk or cream to loosen it up to your liking.
Final Thoughts
This Custard Bread Pudding with Vanilla Sauce Recipe is one of those timeless desserts that make every bite feel like a joyous occasion. It’s simple enough to whip up on a weeknight but special enough to serve at weekend gatherings. I truly hope you make it your own and share it with the people you love—because good food tastes even better when it’s shared from the heart.
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Custard Bread Pudding with Vanilla Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This comforting Custard Bread Pudding with Vanilla Sauce is a delicious way to use up stale bread. Cubed bread is soaked in a rich custard made from eggs, milk, sugar, and warm vanilla and cinnamon flavors, then baked until golden and set. Served warm with a silky homemade vanilla sauce, this classic dessert is perfect for cozy evenings or special occasions.
Ingredients
Bread Pudding
- 4 cups stale bread, cubed
- 2 cups whole milk
- 3/4 cup granulated sugar
- 4 large eggs
- 2 tsp pure vanilla extract
- 1 tsp ground cinnamon
- A pinch of salt
Vanilla Sauce
- 1/4 cup unsalted butter
- 1 cup powdered sugar
- 1/2 cup milk or cream
- 1 tsp pure vanilla extract
Instructions
- Preheat and prepare baking dish. Preheat your oven to 350°F (175°C) and generously grease a baking dish to prevent sticking and ease of serving.
- Arrange bread cubes. Place the cubed stale bread evenly in the prepared baking dish, creating a base for the custard to soak into.
- Mix custard ingredients. In a medium bowl, whisk together the eggs, whole milk, granulated sugar, pure vanilla extract, ground cinnamon, and a pinch of salt until the mixture is smooth and well combined.
- Soak the bread. Pour the custard mixture evenly over the bread cubes, ensuring all pieces are well coated, then let the bread soak for about 10 minutes to absorb the custard fully.
- Bake the pudding. Place the dish in the oven and bake for 45 minutes, or until the pudding is golden brown on top and set in the center when gently shaken.
- Prepare vanilla sauce. While the pudding bakes, melt the unsalted butter in a saucepan over medium heat. Whisk in the powdered sugar and milk or cream until the sauce is smooth. Stir in the vanilla extract for enhanced flavor.
- Serve. Once baked, serve the bread pudding warm drizzled generously with the homemade vanilla sauce for a delightful dessert experience.
Notes
- Using stale bread helps the custard soak better and improves texture.
- You can use half-and-half or cream in the custard for a richer pudding.
- For a dairy-free version, substitute whole milk with almond or oat milk and use dairy-free butter in the sauce.
- Add raisins or chopped nuts to the bread before soaking for extra texture.
- Ensure the pudding is fully set before removing from the oven for best results.
- The vanilla sauce can be made ahead and warmed before serving.
