Custard Bread Pudding with Vanilla Sauce

Custard Bread Pudding with Vanilla Sauce is a warm, comforting dessert that’s perfect for any occasion. Made with cubed bread soaked in a rich custard mixture, this dessert is baked to golden perfection, creating a soft, pudding-like center with a slight crisp on the outside. The homemade vanilla sauce adds a creamy, sweet touch that makes every bite even more indulgent. Whether you’re serving it for a holiday gathering or a cozy family dinner, this bread pudding is guaranteed to become a new favorite!

Why You’ll Love This Recipe

Bread pudding is the ultimate comfort food, and this version takes it up a notch with its rich custard texture and decadent vanilla sauce. The custard filling is made with eggs, milk, sugar, and a touch of cinnamon, creating a luscious base that soaks into the bread, resulting in a tender yet slightly caramelized dessert. The addition of a velvety vanilla sauce on top adds the perfect finishing touch, turning this already delicious dessert into a truly indulgent treat. It’s easy to make, can be prepared ahead of time, and is perfect for any time you crave something sweet and satisfying.

Ingredients

For the bread pudding:

  • 6 cups cubed day-old bread (preferably brioche, challah, or French bread)

  • 2 cups whole milk

  • 1 cup heavy cream

  • 1 cup granulated sugar

  • 3 large eggs

  • 1 tbsp vanilla extract

  • 1 tsp ground cinnamon

  • 1/4 tsp salt

  • 1/2 cup raisins or dried cranberries (optional)

For the vanilla sauce:

  • 1 cup heavy cream

  • 1/2 cup whole milk

  • 1/2 cup granulated sugar

  • 1 tbsp unsalted butter

  • 2 tsp vanilla extract

  • 1 large egg, beaten

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the bread pudding:

  • Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or an equivalent size with butter or non-stick spray.

  • In a large mixing bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, and salt until well combined.

  • Add the cubed bread to the mixture and stir gently to coat the bread. Let the mixture sit for 10-15 minutes to allow the bread to soak up the custard. If using raisins or dried cranberries, fold them in during this time.

  • Pour the bread mixture into the prepared baking dish and spread it evenly.

2. Bake the bread pudding:

  • Bake the pudding in the preheated oven for 45-50 minutes, or until the custard is set and the top is golden brown. You can check the doneness by inserting a knife into the center—it should come out clean when the pudding is done.

  • Remove from the oven and let it cool slightly before serving.

3. Prepare the vanilla sauce:

  • In a medium saucepan, combine the heavy cream, whole milk, sugar, and butter. Heat over medium heat until the sugar is dissolved and the mixture is hot, but not boiling.

  • In a separate bowl, beat the egg lightly. Gradually add about 1/2 cup of the hot cream mixture to the egg, whisking constantly to temper the egg (this prevents the egg from curdling).

  • Slowly pour the egg mixture back into the saucepan, stirring constantly. Continue to cook the sauce over low heat for 2-3 minutes until it thickens slightly. Do not allow it to boil.

  • Remove from heat and stir in the vanilla extract.

4. Serve:

  • Serve the warm bread pudding with a generous drizzle of vanilla sauce over the top. Garnish with whipped cream or a sprinkle of cinnamon if desired.

5. Enjoy:

  • Enjoy this indulgent dessert with a warm cup of coffee or tea for a comforting treat.

Servings and Timing

  • Servings: 8-10

  • Prep Time: 20 minutes

  • Cook Time: 45-50 minutes

  • Total Time: 1 hour 10 minutes

Variations

  • Spiced version: Add a pinch of ground nutmeg or allspice to the custard mixture for a spicier flavor.

  • Nuts: Add chopped pecans, walnuts, or almonds to the bread pudding for added crunch and flavor.

  • Fruit: Use fresh fruit like apples, pears, or peaches in place of raisins or cranberries, or add them in addition to dried fruit for more texture and flavor.

  • Caramel sauce: For an extra indulgent touch, drizzle warm caramel sauce over the bread pudding instead of the vanilla sauce.

Storage/Reheating

  • Storage: Store any leftover bread pudding in an airtight container in the refrigerator for up to 3 days.

  • Reheating: Reheat the bread pudding in the oven at 350°F (175°C) for 10-15 minutes until warmed through. Reheat the vanilla sauce in a saucepan over low heat or in the microwave in short intervals, stirring often.

Custard Bread Pudding with Vanilla Sauce

FAQs

1. Can I use fresh bread instead of day-old bread?

Day-old bread works best because it soaks up the custard better, but you can use fresh bread. Just toast it lightly first to help it absorb the custard.

2. Can I make this bread pudding ahead of time?

Yes, you can prepare the bread pudding the night before and store it in the refrigerator. When ready to bake, let it sit at room temperature for 15-20 minutes before baking as usual.

3. Can I make this recipe without raisins or dried fruit?

Absolutely! You can omit the raisins or dried fruit, or replace them with your favorite add-ins, such as chocolate chips, or just leave them out for a simpler version.

4. Can I freeze bread pudding?

Yes, you can freeze bread pudding. Allow it to cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 2 months. Thaw in the refrigerator and reheat in the oven before serving.

5. Can I make the vanilla sauce ahead of time?

Yes, you can make the vanilla sauce ahead of time and store it in the refrigerator for up to 3 days. Reheat it gently on the stove or in the microwave before serving.

6. Can I make this dessert without eggs?

You can make an egg-free version by using an egg replacer or a mixture of mashed bananas or applesauce to help bind the ingredients. The texture may be slightly different, but it will still be delicious.

7. Can I use non-dairy milk for the vanilla sauce?

Yes, you can use almond milk, coconut milk, or another non-dairy milk in place of whole milk and cream in the vanilla sauce for a dairy-free version.

8. How do I know when the bread pudding is done?

The bread pudding is done when the custard is set, and the top is golden and slightly crisp. You can also insert a knife into the center; it should come out clean when the pudding is fully cooked.

9. Can I make this recipe gluten-free?

Yes, you can make this bread pudding gluten-free by using gluten-free bread. Just be sure to check the ingredients of your bread to ensure it is fully gluten-free.

10. Can I add chocolate to this bread pudding?

Yes! You can add chocolate chips or chunks to the bread pudding mixture for a chocolatey twist on this classic dessert.

Conclusion

Custard Bread Pudding with Vanilla Sauce is a rich and indulgent dessert that combines the comfort of homemade bread pudding with the sweetness of vanilla sauce. Whether served as a dessert for a special occasion or a comforting treat after dinner, this bread pudding is sure to be a hit. With its creamy texture, warm spices, and velvety vanilla sauce, it’s a classic dessert that’s easy to make and utterly satisfying. Enjoy a slice (or two) and savor the cozy flavors of this beloved dessert.

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Custard Bread Pudding with Vanilla Sauce

Custard Bread Pudding with Vanilla Sauce


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  • Author: Sophia
  • Total Time: 1 hour 10 minutes
  • Yield: 8-10 servings
  • Diet: Vegetarian

Description

Custard Bread Pudding with Vanilla Sauce is a warm, comforting dessert made with custard-soaked bread and topped with a creamy vanilla sauce. This indulgent treat offers a perfect balance of sweetness and richness, making it a favorite for any occasion.


Ingredients

For the bread pudding:

6 cups cubed day-old bread (brioche, challah, or French bread)

2 cups whole milk

1 cup heavy cream

1 cup granulated sugar

3 large eggs

1 tbsp vanilla extract

1 tsp ground cinnamon

1/4 tsp salt

1/2 cup raisins or dried cranberries (optional)

For the vanilla sauce:

1 cup heavy cream

1/2 cup whole milk

1/2 cup granulated sugar

1 tbsp unsalted butter

2 tsp vanilla extract

1 large egg, beaten


Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or line it with parchment paper.
  2. In a large mixing bowl, whisk together milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, and salt. Stir in the cubed bread, ensuring all pieces are soaked. Let the mixture sit for 10-15 minutes to allow the bread to absorb the custard. Add raisins or cranberries if desired.
  3. Pour the bread mixture into the prepared baking dish, spreading it evenly. Bake for 45-50 minutes until the custard is set and the top is golden brown.
  4. For the vanilla sauce: In a medium saucepan, heat cream, milk, sugar, and butter over medium heat until the sugar dissolves and the mixture is hot but not boiling. In a separate bowl, lightly beat the egg. Gradually add 1/2 cup of the hot cream mixture to the egg while whisking constantly, then slowly return the egg mixture to the saucepan, stirring constantly. Cook over low heat for 2-3 minutes until it thickens. Remove from heat and stir in vanilla extract.
  5. Once the bread pudding has cooled slightly, drizzle the vanilla sauce over the top and serve warm. Optionally, garnish with whipped cream or a sprinkle of cinnamon.

Notes

If you prefer a spiced version, add a pinch of ground nutmeg or allspice to the custard mixture.

For added crunch, try mixing chopped nuts like pecans or walnuts into the pudding.

This dessert can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.

Feel free to substitute dried fruit with chocolate chips or fresh fruit for a different flavor profile.

The vanilla sauce can be made ahead and stored for up to 3 days in the refrigerator. Reheat gently before serving.

  • Prep Time: 20 minutes
  • Cook Time: 45-50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 380
  • Sugar: 35g
  • Sodium: 170mg
  • Fat: 24g
  • Saturated Fat: 14g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 95mg

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