If you’ve ever wondered how to transform simple ingredients into a soul-warming dessert, this Custard Bread Pudding with Vanilla Sauce Recipe is exactly the answer you need. It’s a delightful blend of cozy custard-soaked bread baked to golden perfection and topped with a luscious, homemade vanilla sauce that adds a dreamy richness to every bite. This recipe is perfect for turning leftover bread into an unforgettable treat that will have your family and friends asking for seconds, all while filling your kitchen with the most inviting aromas.
Ingredients You’ll Need
The beauty of this Custard Bread Pudding with Vanilla Sauce Recipe lies in how straightforward yet thoughtfully chosen the ingredients are. Each one brings a crucial element to the finished dish — from the comforting texture of stale bread soaking up the custard, to the warm notes of cinnamon and vanilla that make every bite feel like a hug in dessert form.
- 4 cups stale bread, cubed: Using day-old bread helps the custard soak in perfectly without becoming mushy.
- 2 cups whole milk: Adds creaminess and a rich texture to the custard base.
- 3/4 cup granulated sugar: Sweetens the pudding while balancing the spices.
- 4 large eggs: These bind the custard beautifully, creating that perfect silky custard texture.
- 2 tsp pure vanilla extract: Infuses the custard with a fragrant, classic aroma.
- 1 tsp ground cinnamon: Adds warmth and a subtle spice note that complements the vanilla.
- A pinch of salt: Enhances all the flavors, making them shine through.
- 1/4 cup unsalted butter: Essential for the vanilla sauce, giving it a rich mouthfeel.
- 1 cup powdered sugar: Sweetens the sauce without granularity for a smooth finish.
- 1/2 cup milk or cream: Makes the vanilla sauce creamy and velvety.
- 1 tsp pure vanilla extract: Adds an extra layer of warm vanilla flavor to the sauce.
How to Make Custard Bread Pudding with Vanilla Sauce Recipe
Step 1: Prepare and Preheat
Start by preheating your oven to 350°F (175°C) and generously greasing a baking dish. This ensures the pudding won’t stick and you’ll have a beautifully easy cleanup. Greasing the dish also encourages a nice, slightly crispy edge on the pudding, which contrasts wonderfully with the soft custard interior.
Step 2: Arrange the Bread
Spread the cubed stale bread evenly in the greased baking dish. Using stale bread is key to absorbing that creamy custard without falling apart. The cubed shape allows each piece to soak up just the right amount of custard, creating a tapestry of tender, flavorful bites once baked.
Step 3: Whisk the Custard Mixture
In a large bowl, whisk together the eggs, whole milk, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt until everything is smooth and well combined. This mixture is the heart of the pudding — it will seep into the bread cubes and give you that rich, custardy texture everyone loves.
Step 4: Soak the Bread
Pour the custard mixture over the bread cubes, making sure every piece is coated. Letting the bread soak for about 10 minutes is crucial—it allows the bread to fully absorb the custard without getting soggy, ensuring your pudding comes out perfectly tender and flavorful.
Step 5: Bake to Perfection
Pop your dish into the preheated oven and bake for about 45 minutes. You’ll know it’s ready when the top turns a beautiful golden brown and the center is set but still slightly jiggly to the touch. This is the moment when the kitchen fills with the warm scent of baked cinnamon and vanilla, signaling a delicious reward is near.
Step 6: Make the Vanilla Sauce
While the pudding is baking, melt the butter in a saucepan over medium heat. Whisk in the powdered sugar and milk or cream, continuing to whisk until the sauce is smooth and silky. Stir in the vanilla extract at the end to keep that vibrant vanilla aroma bright and fresh.
Step 7: Serve Warm with Vanilla Sauce
Once your bread pudding is out of the oven and slightly cooled, serve it warm with a generous drizzle of your homemade vanilla sauce on top. This finishing touch adds a rich, creamy sweetness that perfectly complements the tender custard bread pudding beneath.
How to Serve Custard Bread Pudding with Vanilla Sauce Recipe
Garnishes
To elevate your presentation and add texture, sprinkle chopped toasted nuts like pecans or walnuts over the vanilla sauce just before serving. Fresh berries or a dusting of cinnamon powder can also brighten the dish both visually and in flavor.
Side Dishes
This custard bread pudding is wonderfully versatile; serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. For a lighter option, a fresh fruit salad with citrus notes cuts through the richness and adds a refreshing contrast.
Creative Ways to Present
For a special occasion, try serving individual portions in ramekins with a caramelized sugar top, almost like a crème brûlée twist. Alternatively, layer the bread pudding in clear glass dishes with alternating layers of the vanilla sauce and toasted bread cubes for a stunning parfait style dessert.
Make Ahead and Storage
Storing Leftovers
Store any leftover custard bread pudding in an airtight container in the refrigerator for up to 3 days. It’s best to keep the vanilla sauce separate and drizzle it over when reheating to maintain its smooth texture.
Freezing
You can freeze leftover bread pudding without the sauce for up to 2 months. Wrap it tightly with plastic wrap and then foil to avoid freezer burn. Thaw overnight in the fridge before reheating for the best results.
Reheating
Reheat your bread pudding gently in the oven at 325°F (160°C) covered with foil to prevent drying out, or microwave in short bursts if in a hurry. Add warm vanilla sauce just before serving to bring back that fresh-from-the-oven magic.
FAQs
Can I use fresh bread instead of stale bread?
While fresh bread can work in a pinch, stale bread is ideal because it soaks up the custard without turning mushy. If you only have fresh bread, try toasting it lightly or letting it sit out uncovered for a few hours first.
Is it possible to make this recipe dairy-free?
Absolutely! Swap the whole milk and cream in both the pudding and sauce for your favorite plant-based milk such as almond or oat milk. Use a dairy-free butter substitute for the sauce to keep it creamy without compromising flavor.
Can I add fruit or chocolate to this Custard Bread Pudding with Vanilla Sauce Recipe?
Yes! Adding dried fruits like raisins or cherries, or folding in chocolate chips before baking can add extra flavor and texture. Just be mindful not to overload the pudding so it still bakes evenly.
How do I know when the bread pudding is fully cooked?
The pudding should be set in the center but still slightly jiggly. The top will develop a golden brown color. A toothpick inserted into the middle should come out mostly clean, with maybe a few moist crumbs.
Can I prepare the custard and bread mixture the night before baking?
Definitely! In fact, soaking the bread overnight in the custard lets the flavors meld beautifully. Just cover the dish tightly and refrigerate, then bake as usual the next day.
Final Thoughts
This Custard Bread Pudding with Vanilla Sauce Recipe is a total winner when it comes to comforting desserts. Simple ingredients come together with loving care to create something both nostalgic and elegant. I can’t wait for you to try it in your kitchen—there’s nothing like the warm, welcoming taste of homemade bread pudding paired with rich vanilla sauce to brighten any day.
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Custard Bread Pudding with Vanilla Sauce Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
This Custard Bread Pudding with Vanilla Sauce is a comforting and classic dessert featuring cubes of stale bread soaked in a rich, cinnamon-spiced custard and baked until golden and set. Served warm with a smooth, buttery vanilla sauce, this dish is perfect for enjoying a cozy treat using simple, pantry ingredients.
Ingredients
Bread Pudding
- 4 cups stale bread, cubed
- 2 cups whole milk
- 3/4 cup granulated sugar
- 4 large eggs
- 2 tsp pure vanilla extract
- 1 tsp ground cinnamon
- A pinch of salt
Vanilla Sauce
- 1/4 cup unsalted butter
- 1 cup powdered sugar
- 1/2 cup milk or cream
- 1 tsp pure vanilla extract
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a baking dish thoroughly to ensure the bread pudding does not stick during baking.
- Arrange Bread Cubes: Place the cubed stale bread evenly in the greased baking dish to create the base of the pudding.
- Whisk Custard Mixture: In a separate bowl, whisk together the eggs, whole milk, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt until the mixture is smooth and well combined.
- Soak Bread: Pour the prepared custard mixture over the bread cubes, making sure all pieces are soaked. Let the bread absorb the custard for about 10 minutes for maximum flavor and moisture.
- Bake the Pudding: Place the baking dish in the preheated oven and bake for 45 minutes, or until the pudding is golden brown on top and set firmly in the center.
- Prepare Vanilla Sauce: While the pudding bakes, melt the unsalted butter in a saucepan over medium heat. Whisk in the powdered sugar and milk or cream continuously until the sauce is smooth. Stir in the vanilla extract and remove from heat.
- Serve: Once baked, serve the bread pudding warm with a generous drizzle of the warm vanilla sauce over the top for a delicious finish.
Notes
- Using stale bread helps it absorb the custard better without becoming too mushy.
- Whole milk is recommended for a richer texture, but you can use cream for even more decadence.
- Letting the bread soak ensures the custard fully penetrates each piece, resulting in a creamy interior.
- This pudding can be reheated gently in the oven or microwave; add a bit of extra sauce to keep it moist.
- For a gluten-free version, substitute with gluten-free bread.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
