Custard Bread Pudding with Vanilla Sauce Recipe

Introduction

Custard Bread Pudding with Vanilla Sauce is a comforting, classic dessert that turns simple ingredients into a rich, satisfying treat. This recipe combines custardy soaked bread with warm spices and a luscious vanilla sauce, perfect for any occasion.

Ingredients

• 6 cups cubed day-old bread (white or brioche works best)
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/2 cup raisins (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
2. Step 2: Place the cubed bread evenly in the greased baking dish. If using raisins, sprinkle them over the bread.
3. Step 3: In a large bowl, whisk the eggs until fully blended.
4. Step 4: Add the milk, heavy cream, sugar, vanilla extract, cinnamon, salt, and nutmeg to the eggs. Whisk the mixture until smooth and combined.
5. Step 5: Pour the custard mixture carefully over the bread cubes, ensuring they are well soaked.
6. Step 6: Let the mixture sit for 10-15 minutes to allow the bread to absorb the custard fully.
7. Step 7: Bake in the preheated oven for 40-45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
8. Step 8: Remove from oven and let cool for about 15 minutes before serving.
9. Step 9: To make the vanilla sauce, whisk together powdered sugar, heavy cream, vanilla extract, and a pinch of salt in a bowl until smooth.
10. Step 10: Cut the bread pudding into squares and serve warm, drizzled with the vanilla sauce.

Tips & Variations

• For extra richness, substitute half of the whole milk with additional heavy cream.
• Try adding chopped nuts like pecans or walnuts for added texture.
• Use brioche bread for a richer, buttery flavor compared to regular white bread.
• If you prefer a dairy-free version, substitute milk and cream with almond or coconut milk, though results may vary.
• Serve with fresh berries for a bright, fruity contrast.

Storage

Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave for about 30 seconds or until warm. The vanilla sauce can be stored separately in the fridge for up to a week and whisked before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Day-old bread is best because it’s drier and absorbs the custard better. If using fresh bread, lightly toast it first to help it soak up the custard without becoming too soggy.

Can I make this recipe ahead of time?

Yes, you can assemble the bread pudding the night before and refrigerate it. When ready, bake as directed, adding a few extra minutes to the baking time if it’s cold from the fridge.

Custard Bread Pudding with Vanilla Sauce Recipe

Print Recipe

★★★★★

4.4 from 538 reviews

Custard Bread Pudding with Vanilla Sauce is a classic, comforting dessert featuring cubes of day-old bread soaked in a rich custard made from eggs, milk, cream, and warm spices. Baked until golden and tender, it is served warm with a luscious vanilla sauce, making it an irresistible treat perfect for family gatherings or cozy evenings.

• Author: Hannah
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Bread Pudding:

• 6 cups cubed day-old bread (white or brioche works best)
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/2 cup raisins (optional)

Vanilla Sauce:

• Powdered sugar (quantity as desired, approx. 1/2 cup)
• Heavy cream (approx. 1/4 cup, adjust for desired consistency)
• Vanilla extract (1 teaspoon)
• Pinch of salt

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray to prevent sticking.
2. Prepare Bread: Evenly place the cubed bread into the greased baking dish. If you wish to include raisins, sprinkle them evenly over the bread cubes for added sweetness and texture.
3. Whisk Eggs: In a large mixing bowl, whisk the eggs thoroughly until fully blended and smooth to help create a uniform custard.
4. Mix Custard Ingredients: To the whisked eggs, add the whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, salt, and nutmeg. Whisk everything together until the mixture is combined and smooth, ensuring all flavors are evenly incorporated.
5. Pour Custard over Bread: Carefully pour the custard mixture over the bread cubes in the baking dish, making sure to cover all pieces so the bread soaks up the custard evenly.
6. Let it Soak: Allow the custard-soaked bread to rest for 10-15 minutes. This resting period enables the bread to absorb the custard fully, resulting in a richer and creamier texture after baking.
7. Bake: Place the baking dish in the preheated oven and bake for 40-45 minutes. The pudding is ready when the top turns a beautiful golden brown, and a toothpick inserted into the center comes out clean.
8. Cool: Remove the bread pudding from the oven and let it cool for about 15 minutes. This helps it set slightly, making it easier to cut and serve.
9. Make Vanilla Sauce: In a separate bowl, whisk together powdered sugar, heavy cream, vanilla extract, and a pinch of salt until you achieve a smooth, pourable sauce. Adjust the cream quantity to reach desired consistency.
10. Serve Warm: Cut the bread pudding into squares and serve warm, drizzled generously with the homemade vanilla sauce for a delightful finish.

Notes

• Using day-old bread is essential as it absorbs the custard better, resulting in a more moist and tender pudding.
• Brioche or white bread provide the best texture and flavor, but you can experiment with other breads if desired.
• Raisins are optional; you can omit them or substitute with other dried fruits such as cranberries or chopped dates.
• Letting the bread soak in custard significantly improves texture, so do not skip the resting period before baking.
• This dessert can be served with ice cream or whipped cream as an alternative to vanilla sauce if preferred.
• Store leftovers covered in the refrigerator and reheat gently before serving.

Keywords: custard bread pudding, bread pudding recipe, vanilla sauce, baked dessert, classic dessert, comforting dessert, cinnamon, raisins, easy dessert