Custard Bread Pudding with Vanilla Sauce Recipe

If you’re searching for the coziest, creamiest comfort dessert, look no further than this Custard Bread Pudding with Vanilla Sauce! Every bite brings together tender cubes of French bread soaked in an ultra-luxurious, vanilla-scented custard, all baked to golden perfection and draped in a luscious sauce. It’s my absolute go-to for gatherings, brunches, or simply when I’m craving something irresistibly homey — and I bet it’ll become your favorite too.

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Ingredients You’ll Need

What I love about this Custard Bread Pudding with Vanilla Sauce is how the simplest ingredients — bread, eggs, cream, and sugar — transform into something magical. Each is essential: together, they create that signature creamy custard texture and rich, comforting flavor we all crave from classic bread pudding.

• French Bread (16 oz): Day-old or lightly toasted cubes are perfect — they soak up custard like a dream without getting mushy.
• Whole Milk: Adds richness and helps create a tender, silky custard base.
• Heavy Cream: Makes the pudding extra luxurious, adding body and depth to every bite.
• Large Eggs: The key player for thickening and binding the custard so it sets up beautifully.
• Vanilla Extract: Gives both the pudding and the sauce their warm, fragrant signature taste.
• Sugar: Sweetens the deal and helps the pudding caramelize for those delicious golden edges.
• Optional Orange Zest: Lends a hint of citrus brightness — I love it for a zesty twist, but feel free to skip if you prefer classic.

Variations

The beauty of Custard Bread Pudding with Vanilla Sauce is that it’s practically made for experimenting. Don’t be afraid to adapt it to your needs or cravings — a few small changes can make it perfect for your table!

• Chocolate Chunk Twist: Add a generous handful of dark or milk chocolate chips for pockets of melty chocolate throughout the pudding.
• Dried Fruit Delight: Fold in a cup of raisins, dried cranberries, or chopped dried apricots for extra sweetness and chewy texture.
• Dairy-Free Version: Swap the milk and cream for coconut milk and use your favorite plant-based butter for a lush, lactose-free alternative.
• Flavor Burst: Try cinnamon, nutmeg, or even a splash of bourbon in the custard for an added layer of cozy warmth.

How to Make Custard Bread Pudding with Vanilla Sauce

Step 1: Prepare the Bread

Cut your French bread into hearty, 1.5-inch cubes. The drier, the better — I usually toast them lightly in the oven or leave them out overnight so they’re perfectly stale. This step ensures each cube soaks up just the right amount of custard, giving you an irresistible pudding that holds its shape while staying melt-in-your-mouth tender.

Step 2: Make the Custard Mixture

In a large bowl, whisk together the whole milk, heavy cream, eggs, sugar, vanilla, and (optional) orange zest until the mixture is completely smooth and well-combined. Make sure those eggs are fully incorporated; no streaks allowed! This flavorful custard will soak into every crevice of the bread, creating that classic creamy center you want in Custard Bread Pudding with Vanilla Sauce.

Step 3: Assemble, Soak, and Chill

Pour the custard mixture into a large glass baking dish. Next, add in the dried bread cubes and gently press and toss so all the pieces are coated. Don’t worry if it looks like too much liquid — the bread will absorb every last drop. Cover and refrigerate for at least 2 hours, or overnight if possible, to let the magic happen.

Step 4: Prepare the Water Bath & Bake

Once the bread has soaked to custardy perfection, tightly cover your baking dish with foil. Place it into a larger pan and fill with hot water until it reaches halfway up the sides of the baking dish — this gentle water bath protects your pudding from curdling and ensures a silky, even bake. Bake at 350°F for about 1.5 hours (covered), then remove the foil and let it continue baking until the top is gloriously golden and crunchy.

Step 5: Serve with Vanilla Sauce (and Enjoy!)

Once the Custard Bread Pudding with Vanilla Sauce is baked and beautifully golden, it’s ready to be served warm. Drizzle with plenty of vanilla sauce — or your favorite berry or caramel sauce, plus a handful of fresh berries for a pop of color. There’s really nothing better than digging your spoon into a gooey, creamy, piping-hot square!

How to Serve Custard Bread Pudding with Vanilla Sauce

Garnishes

A classic swirl of homemade vanilla sauce is always a hit, but don’t stop there! I love finishing each serving with a dusting of powdered sugar, a sprinkle of toasted pecans or sliced almonds, or an extra bit of orange zest to echo what’s inside. Fresh berries add a juicy pop and beautiful color, turning this humble comfort dessert into a showstopper.

Side Dishes

This pudding is so rich and comforting, I like to pair it with something light — think gently whipped crème fraîche, a spoonful of Greek yogurt, or a vibrant fruit salad. For a breakfast treat, it even goes beautifully with a strong cup of coffee or chai.

Creative Ways to Present

For special occasions, try baking the Custard Bread Pudding with Vanilla Sauce in individual ramekins or tiny mason jars for personalized servings. You can also cut the cooled pudding into cubes, stack them in parfait glasses with layers of sauce and berries, or even brûlée the top with a sprinkle of sugar for a playful crunch!

Make Ahead and Storage

Storing Leftovers

Leftover Custard Bread Pudding with Vanilla Sauce keeps beautifully in the fridge for up to four days. Simply cover the baking dish tightly, or transfer individual portions to airtight containers for easy snacking or midnight treats!

Freezing

Yes, you can freeze bread pudding! Let your pudding cool completely, then wrap slices individually (or the whole dish) well in plastic wrap and foil. Freeze for up to two months and thaw overnight in the refrigerator before reheating. The vanilla sauce can also be frozen in a separate container — just whisk when thawed for a silky texture.

Reheating

Reheat leftovers gently in a 325°F oven, covered, until warmed through — adding a splash of milk if you want extra creaminess. For a speedy treat, microwave individual servings in short bursts, and don’t forget to warm your vanilla sauce, too!

FAQs

Final Thoughts

If you haven’t treated yourself to Custard Bread Pudding with Vanilla Sauce lately, you’re long overdue! It’s a soul-satisfying dessert that feels like a warm hug — simple, nostalgic, and pure comfort. I hope you’ll give it a try, add your own flair, and share it with someone you love.

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