If you’re searching for the ultimate comfort dessert, look no further than Custard Bread Pudding with Vanilla Sauce. This nostalgic classic transforms humble bread into a luscious, golden treat, crowned with a silky vanilla sauce that makes every bite pure bliss. Whether you’re making it for a holiday gathering or a cozy weekend, this pudding brings together creamy custard, tender bread, and the gentle warmth of spices into one irresistible dish. It’s the kind of recipe you’ll want to share with everyone you love!
Ingredients You’ll Need
The beauty of Custard Bread Pudding with Vanilla Sauce is that it uses simple ingredients, each playing a key role in building depth of flavor and the perfect texture. From the richness of cream to the warm notes of spice, every item makes a difference!
- Day-old bread (6 cups, cubed): Slightly stale bread soaks up the custard without turning soggy—brioche, challah, or French bread are all delicious choices.
- Large eggs (4): These create the custard, binding everything together and adding richness.
- Whole milk (2 cups): Adds creaminess without being too heavy—integral for a smooth pudding.
- Heavy cream (1 cup for pudding, 1/2 cup for sauce): Brings extra silkiness and a luxurious mouthfeel both to the pudding and the vanilla sauce.
- Granulated sugar (1 cup for pudding, 1/2 cup for sauce): Sweetens everything just right, balancing the eggs and cream.
- Vanilla extract (1 teaspoon for pudding, 1 teaspoon for sauce): Infuses the whole dessert with that signature, comforting vanilla aroma.
- Ground cinnamon (1 teaspoon): Adds subtle warmth and color—don’t skip it!
- Ground nutmeg (1/4 teaspoon): A little goes a long way, giving the pudding a cozy, spiced undertone.
- Salt (1/4 teaspoon for pudding, pinch for sauce): Just enough to make the flavors pop.
- Raisins (1/2 cup, optional): For bursts of sweetness and chewy texture—feel free to swap in chocolate chips or chopped pecans.
- Unsalted butter (2 tablespoons for pudding, 1/4 cup for sauce): Adds richness and helps create a golden, irresistible top.
- Egg yolk (1, for sauce): Helps thicken the vanilla sauce, making it glossy and smooth.
How to Make Custard Bread Pudding with Vanilla Sauce
Step 1: Prep the Bread and Pan
Start by preheating your oven to 350°F (175°C). Grab a 9×13-inch baking dish and generously grease it with butter—this will help the pudding release easily and give you those golden edges. Cube your day-old bread and spread it evenly in the baking dish. Sprinkle raisins over the top if you’re using them for a little extra sweetness.
Step 2: Mix the Custard
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt. You want everything well combined, so keep whisking until the mixture is smooth and the spices are evenly distributed. This custard base is what gives the bread pudding its signature creamy texture.
Step 3: Assemble and Soak
Pour the custard mixture slowly and evenly over the bread cubes, making sure every piece gets a nice soak. Gently press the bread with a spatula or clean hands so it absorbs the liquid—don’t skip this step! Drizzle the melted butter over the top for extra richness. Let the mixture rest for about 10 minutes to ensure every cube is beautifully saturated.
Step 4: Bake the Pudding
Slide your dish into the oven and bake uncovered for 45 to 50 minutes. The pudding is ready when the top is golden brown and a knife inserted in the center comes out clean. Your kitchen will smell incredible by now! Remove from the oven and let it cool slightly while you prepare the sauce.
Step 5: Make the Vanilla Sauce
While the pudding bakes, combine sugar, heavy cream, butter, egg yolk, and a pinch of salt in a small saucepan. Whisk constantly over medium heat until the sauce thickens and coats the back of a spoon, which takes about 5 to 7 minutes. Take it off the heat and stir in the vanilla extract for that perfect finishing touch. This silky vanilla sauce is what takes your Custard Bread Pudding with Vanilla Sauce from great to unforgettable.
Step 6: Serve and Enjoy
Let the pudding cool just enough to firm up, then cut it into squares. Serve warm, with generous drizzles of homemade vanilla sauce over each portion. Every bite is a harmony of creamy custard, tender bread, and the sweet embrace of vanilla!
How to Serve Custard Bread Pudding with Vanilla Sauce
Garnishes
A light dusting of powdered sugar adds a pretty finish, while a sprinkle of toasted nuts gives crunch and contrast. For an extra-special touch, top each serving with a few fresh berries or a dollop of whipped cream. The vanilla sauce is the star here—don’t be shy with it!
Side Dishes
Custard Bread Pudding with Vanilla Sauce is rich and satisfying on its own, but pairs beautifully with a scoop of vanilla or cinnamon ice cream. For brunch, serve alongside fresh fruit salad or a cup of strong coffee to balance the sweetness. It makes a lovely ending to a holiday meal, especially with a glass of dessert wine or a warm mug of tea.
Creative Ways to Present
You can cut the pudding into elegant rounds using a biscuit cutter for a more refined look at dinner parties. Try baking mini puddings in individual ramekins for personalized servings. If you’re feeling playful, layer cubes of pudding and sauce in parfait glasses with whipped cream and fruit for a showstopping trifle.
Make Ahead and Storage
Storing Leftovers
Store any leftover Custard Bread Pudding with Vanilla Sauce tightly covered in the refrigerator for up to 4 days. The sauce can be stored separately in an airtight container. Both reheat beautifully, so you can enjoy this treat all week long!
Freezing
To freeze, wrap the cooled bread pudding tightly in plastic wrap and foil, then freeze for up to two months. The vanilla sauce can also be frozen in a small container. Thaw both overnight in the refrigerator before reheating for the best texture.
Reheating
Gently reheat the pudding in a low oven (about 300°F) covered with foil until warmed through, or zap individual portions in the microwave for 30-60 seconds. Warm the vanilla sauce in a saucepan over low heat, stirring frequently. Pour the sauce over the pudding just before serving for that fresh-from-the-oven experience.
FAQs
Can I use a different type Dessert
Absolutely! While day-old white bread works perfectly, you can use brioche, challah, or even French bread for a richer, more decadent pudding. Just be sure the bread is slightly stale so it holds up well to the custard soak.
What if I don’t have heavy cream?
You can substitute the heavy cream with half-and-half or more whole milk, though the final pudding will be a bit lighter and less rich. The heavy cream really gives Custard Bread Pudding with Vanilla Sauce its luxurious texture, so use it if you can!
Can I make this dessert ahead of time?
Yes! You can assemble the bread pudding the night before, cover, and refrigerate. Bake just before serving for the freshest result. The vanilla sauce can be made ahead and gently reheated when ready to serve.
Do I have to include raisins?
Not at all! Raisins add sweetness and texture, but you can leave them out or swap in chocolate chips, chopped pecans, or dried cranberries. Customize the add-ins to suit your taste or occasion.
How do I know when the bread pudding is done baking?
The top should be golden brown and slightly crisp, and a knife inserted in the center should come out clean. If the pudding jiggles slightly, that’s okay—it will continue to set as it cools. Let it rest a few minutes before serving for the best texture.
Final Thoughts
If you’re craving a dessert that’s pure comfort and absolutely crowd-pleasing, Custard Bread Pudding with Vanilla Sauce is the answer. Every spoonful brings back cherished memories and is sure to create new ones. Give it a try—you might just find yourself coming back for seconds (and thirds)!
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Custard Bread Pudding with Vanilla Sauce Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Custard Bread Pudding with Vanilla Sauce is a comforting American dessert featuring cubed day-old bread soaked in a rich custard mixture, baked to golden perfection, and served with a luscious homemade vanilla sauce. Perfect as a holiday treat or cozy family dessert, its warm spices and creamy sauce make every bite irresistible.
Ingredients
Bread Pudding
- 6 cups cubed day-old bread
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins (optional)
- 2 tablespoons unsalted butter (melted)
Vanilla Sauce
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 large egg yolk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the baking dish: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter to prevent sticking and to add flavor.
- Assemble bread and raisins: Place the cubed day-old bread evenly in the prepared baking dish. Sprinkle the raisins over the top if using, distributing them throughout the bread.
- Make the custard mixture: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until smooth and fully combined.
- Combine custard and bread: Pour the custard mixture evenly over the bread cubes, pressing down lightly to ensure the bread absorbs the liquid thoroughly for a moist pudding.
- Add melted butter: Drizzle the melted unsalted butter evenly over the top of the soaked bread and custard mixture to help create a golden crust during baking.
- Rest the mixture: Let the bread pudding mixture rest for 10 minutes at room temperature to allow the bread to soak up the custard fully.
- Bake the pudding: Place the baking dish in the oven and bake uncovered for 45 to 50 minutes, or until the top turns golden brown and a knife inserted into the center comes out clean, ensuring it’s cooked through.
- Prepare the vanilla sauce: While the pudding bakes, combine the sugar, heavy cream, unsalted butter, egg yolk, and a pinch of salt in a small saucepan over medium heat. Whisk constantly to prevent curdling and cook until the mixture thickens enough to coat the back of a spoon, about 5 to 7 minutes. Remove from heat and stir in vanilla extract for flavor.
- Serve: Allow the bread pudding to cool slightly for a few minutes. Serve warm, drizzling the homemade vanilla sauce generously over each serving for a rich, decadent finish.
Notes
- Day-old bread works best because it absorbs the custard mixture without becoming mushy.
- You can substitute challah, brioche, or French bread for a richer, more flavorful pudding.
- For added texture and flavor, consider mixing in chopped pecans or chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (about 1/8 of recipe)
- Calories: 430
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 145 mg
