There’s nothing quite as comforting as a big baking dish of Custard Bread Pudding with Vanilla Sauce, its sweet aroma filling the kitchen while anticipation bubbles up. This classic dessert delivers a wonderfully creamy, rich custard hugging soft bread cubes, all crowned with a golden, lightly crisp top. It’s simple to make, easy to love, and absolutely dazzling as both breakfast and dessert—especially when you serve it warm with a generous drizzle of vanilla sauce. Whether you’re making it for a lazy weekend brunch or a special holiday gathering, this is a treat that everyone will adore.

Custard Bread Pudding with Vanilla Sauce Recipe - Recipe Image

Ingredients You’ll Need

Custard Bread Pudding with Vanilla Sauce starts with everyday ingredients that come together to make magic. Each component adds its own charm, creating the perfect balance of airy texture, subtle sweetness, and creamy richness.

French bread (16 oz loaf): Stale or toasted bread is ideal—it soaks up the custard without turning mushy and delivers that coveted texture.
Whole milk (3 ¾ cups): Provides a creamy base and gentle flavor, supporting the custard’s richness.
Heavy cream (1 ½ cups): Adds lushness and body for an extra decadent pudding.
Eggs (7 large): The backbone of the custard; eggs add structure and make the bread pudding set just right.
Vanilla (1 teaspoon): For a comforting, warm fragrance that infuses every bite.
Sugar (1 ¼ cups): Sweetens the mixture and helps form that irresistible golden crust.
Optional orange zest (zest of ½ an orange): Brightens the custard with a hint of citrus—feel free to add if you’re feeling adventurous.

How to Make Custard Bread Pudding with Vanilla Sauce

Step 1: Prep the Bread

Begin by cutting your loaf of French bread into hearty, 1.5-inch cubes. If your bread isn’t already dry, lightly toast it or leave it uncovered overnight. Getting that bread perfectly stale is the secret to a pudding that holds its shape while remaining sumptuously soft inside.

Step 2: Whisk the Custard

Grab your biggest mixing bowl and whisk together whole milk, heavy cream, eggs, vanilla, sugar, and, if you’re feeling zesty, a touch of orange zest. Take your time here—make sure the eggs are fully broken down and everything is smoothly blended. This mixture is what gives Custard Bread Pudding with Vanilla Sauce its dreamy texture.

Step 3: Soak the Bread

Pour the luscious custard mixture right into your baking dish, then add the dry bread cubes. Gently toss or press the bread so every cube gets a generous soak. Cover the dish, refrigerate, and let patience do its work—at least two hours or, ideally, overnight. The bread will drink up that custard until it’s ready to bake.

Step 4: Prepare a Water Bath

When you’re ready to bake, preheat the oven to 350 degrees F. Take your custard-filled dish, cover it tightly with foil, and place it inside a larger roasting pan. Pour hot water into the roasting pan so it comes halfway up the sides of your pudding dish. This gentle water bath ensures your custard stays smooth and never curdles.

Step 5: Bake to Perfection

Bake the covered pudding for 1.5 hours, then check doneness by inserting a toothpick in the center—it should come out clean. Remove the foil and bake a bit longer, just until the top becomes gorgeously golden and slightly crisp. Watch carefully so the topping doesn’t over-brown.

Step 6: Add Vanilla Sauce & Serve

As soon as the pudding comes out of the oven, it’s ready for that signature, silky vanilla sauce—or try some berries or caramel if you like. This final flourish elevates Custard Bread Pudding with Vanilla Sauce from simple comfort food to an unforgettable treat.

How to Serve Custard Bread Pudding with Vanilla Sauce

Garnishes

A generous pour of warm vanilla sauce is always classic, but don’t stop there! You can add a dusting of powdered sugar, fresh berries, candied orange peel, or a sprinkle of toasted nuts for a festive touch. Each garnish brings a splash of color and a bit of extra flavor to the party.

Side Dishes

On the breakfast table, serve your bread pudding alongside crisp bacon, fresh fruit salad, or a bright citrus compote. As a dessert, pair it with a strong cup of coffee, espresso, or a splash of dessert wine. The creamy, sweet pudding contrasts beautifully with anything cool and tart.

Creative Ways to Present

For a special touch, slice the pudding into neat squares and serve on individual plates, drizzled artfully with vanilla sauce. Or, use a cookie cutter to shape out mini rounds for a chic dessert bar. Individual ramekins are another fun way to serve Custard Bread Pudding with Vanilla Sauce at parties—guests love their own personal treat!

Make Ahead and Storage

Storing Leftovers

Leftover pudding stores beautifully in the fridge. Cover the dish tightly with plastic wrap or transfer pieces to an airtight container. It will stay fresh and moist for up to 4 days, making it perfect for prepping in advance or enjoying through the week.

Freezing

If you’d like to freeze your Custard Bread Pudding with Vanilla Sauce, cut it into single portions, wrap tightly in plastic wrap, and then place in a freezer-safe bag. It keeps well for up to two months—just thaw overnight in the fridge when you’re ready to indulge.

Reheating

To reheat, pop individual portions in the microwave for about 30 seconds, or warm larger amounts in a 325-degree F oven until heated through. Be sure to add the vanilla sauce after reheating for the best, freshly-served taste.

FAQs

Can I use a different type of bread?

Absolutely! Brioche, challah, or even croissants turn out delicious and extra rich in this recipe. The most important thing is that the bread is a bit stale or dried out so it can absorb the custard without becoming mushy.

Do I really need a water bath?

Yes, the water bath is key to preventing the custard from overheating and curdling. It ensures gentle, even cooking so your Custard Bread Pudding with Vanilla Sauce is silky and luxurious from edge to center.

Can I prep this a day ahead?

Definitely! In fact, letting the bread soak overnight in the custard is the best way to guarantee every bite is melt-in-your-mouth delicious, making it a fantastic option for parties and holidays.

What’s the best way to make vanilla sauce?

A classic vanilla sauce is just milk, sugar, egg yolks, and pure vanilla cooked gently on the stovetop until silky. Or, for a shortcut, whisk together some store-bought custard with a splash of vanilla extract. Both are wonderful poured over your warm pudding.

Can I make this recipe dairy-free?

You sure can! Substitute full-fat coconut milk and your preferred non-dairy cream for the milk and cream. Use a rich, sturdy bread and you’ll still end up with a dreamy, custard-like dessert.

Final Thoughts

Don’t wait for a special occasion—Custard Bread Pudding with Vanilla Sauce turns any ordinary afternoon into something memorable. It’s comfort food at its finest: simple to assemble, always impressive, and wonderfully nostalgic. Give it a try, share with friends or family, and enjoy every last creamy, golden bite!

Custard Bread Pudding with Vanilla Sauce Recipe

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Indulge in the rich and creamy delight of our Custard Bread Pudding with Vanilla Sauce. This classic dessert features a golden, crunchy crust encasing a soft, custardy center. Follow our easy steps to create a decadent treat that will satisfy any sweet tooth.

Author: Paula
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Yield: 12
Category: Breakfast, Dessert
Method: Baking
Cuisine: American, French
Diet: Vegetarian

Ingredients

Ingredients for Custard Bread Pudding:

16 oz loaf of French bread (454g)

Ingredients for Custard Mixture:

3 ¾ cups whole milk
1 ½ cups heavy cream
7 large eggs
1 teaspoon vanilla
1 ¼ cups sugar
Optional zest of ½ an orange

Instructions

Prepare the Bread: Cube the French bread into 1.5-inch cubes. Toast or let dry for a few days.
Custard Mixture: Whisk together milk, cream, eggs, vanilla, sugar, and zest. Pour over bread and refrigerate.
Bake: Preheat oven to 350°F. Bake covered in a water bath for 1.5 hours, then uncover until golden brown. Serve with sauce and berries.