Custard Bread Pudding with Vanilla Sauce Recipe

If you’ve been searching for that perfect dessert to wow your friends or just indulge yourself, I’ve got just the thing: my fan-freaking-tastic Custard Bread Pudding with Vanilla Sauce Recipe. It’s comforting, creamy, and so easy to put together—plus, it’s a wonderful way to transform simple bread into a luscious dessert everyone will rave about. Let me walk you through it; I promise you’ll want to make it again and again!

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Ingredients & Why They Work

Every ingredient in this Custard Bread Pudding with Vanilla Sauce Recipe plays a starring role—whether it’s giving creaminess, sweetness, or subtle flavor notes. I always recommend choosing quality bread and fresh eggs for the best results!

• French bread: A sturdy loaf with a firm crust soaks up the custard without dissolving—try to use slightly stale bread or toast fresh cubes lightly.
• Whole milk: Adds richness and creaminess without being too heavy.
• Heavy cream: Boosts that luscious custard texture making it silky smooth.
• Large eggs: They bind everything together and create that custard base that holds the bread pudding.
• Vanilla extract: The quintessential flavor enhancer; I never skip it for that warm, comforting aroma.
• Sugar: Sweetens the dish just right; try to use fine granulated sugar so it blends smoothly.
• Orange zest (optional): I love the subtle citrus twist it adds, giving the pudding a bright, fresh note.

Tweak to Your Taste

I love how customizable the Custard Bread Pudding with Vanilla Sauce Recipe is. Over time, I’ve tried a bunch of variations and encourage you to make it your own—don’t be afraid to experiment with flavors or add-ins based on what you love.

• Adding dried fruit: I often toss in raisins or dried cranberries for an occasional burst of sweetness and chewiness—totally delicious and easy.
• Spices like cinnamon or nutmeg: These warm spices bring out depth and instantly transform it into a cozy fall dessert.
• Swapping citrus zest: If you’re not an orange fan, lemon or lime zest works beautifully for a bright, zingy twist.
• For a gluten-free twist: Try using gluten-free bread—just make sure it’s sturdy enough for soaking.

Step-by-Step: How I Make Custard Bread Pudding with Vanilla Sauce Recipe

Step 1: Prep Your Bread Cubes

First things first: I cut the French bread into roughly 1.5-inch cubes. It’s super important that the bread be dry—not fresh and squishy—because dry bread soaks up all the custard without turning to mush. My go-to method is to toast the cubes lightly in a 300°F oven for about 10 minutes. It gives perfect dryness and a toasty hint in the final pudding.

Step 2: Whisk Together the Custard Mixture

In a large bowl, I combine the whole milk, heavy cream, eggs, vanilla, sugar, and if I’m feeling fancy, the zest of half an orange. A good whisking until the eggs are fully incorporated (no stray egg whites!) is key for a smooth custard. This little attention to detail really pays off.

Step 3: Soak the Bread Overnight

Pour the custard over the bread cubes in a large glass baking dish and gently toss to coat every piece. This is where the magic happens—the bread absorbs the custard, which makes it rich and creamy. Cover and refrigerate overnight or for at least 2 hours. From my experience, the longer soak gives you that custardy melt-in-your-mouth goodness.

Step 4: Bake in a Water Bath

Preheat the oven to 350°F. Cover the baking dish tightly with foil and place it in a larger roasting pan. Add hot water until it reaches halfway up the sides—this water bath is crucial to cook gently and avoid curdling. Bake for about 1.5 hours or until a knife comes out clean. I then remove the foil and bake a little more to get a gorgeously golden top. Keep an eye so it doesn’t burn!

How to Serve Custard Bread Pudding with Vanilla Sauce Recipe

Garnishes

I’m a sucker for a dusting of powdered sugar and a few fresh berries to perk up the creamy richness. You can also drizzle caramel or chocolate sauce for an indulgent twist. Seriously, sometimes I just pour that velvety vanilla sauce over extra liberally, because why not?

Side Dishes

This dessert is a star on its own but pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. If I’m serving for brunch, a simple cup of strong coffee or tea is my go-to partner.

Creative Ways to Present

For a dinner party, I like to serve the bread pudding in individual ramekins topped with a cinnamon stick and a sprig of mint. It adds a classy touch without fuss and makes guests feel special.

Make Ahead and Storage

Storing Leftovers

Cover any leftovers tightly with foil or plastic wrap and store in the fridge. I’ve found it keeps really well for up to 3 days, and the flavors actually deepen overnight!

Freezing

You can freeze the baked bread pudding in an airtight container for up to 2 months. Just thaw in the fridge overnight before reheating. I usually slice beforehand for easy portioning after freezing.

Reheating

Reheat gently in a 325°F oven, covered with foil to prevent drying out. About 15-20 minutes does the trick. Microwave works too for a quick fix, but the oven keeps the edges nice and crisp.

FAQs

Final Thoughts

This Custard Bread Pudding with Vanilla Sauce Recipe holds a special place in my kitchen—not just because it’s an all-time crowd-pleaser but because it’s forgiving and adaptable, perfect for both beginners and seasoned cooks alike. Give it a go, and watch how a humble loaf of bread turns into the coziest, creamiest dessert you’ll want to share with everyone you love. Trust me, once you’ve made this, you’ll keep coming back to it, just like I do!

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