Custard Bread Pudding with Vanilla Sauce Recipe
Few things evoke comfort quite like a warm dish of Custard Bread Pudding with Vanilla Sauce. With its golden, custardy richness and fragrant drifts of vanilla, this recipe captures pure nostalgia in every bite. Whether you’re gathering family for Sunday supper or looking for a cozy dessert to round out a special meal, this pudding is a celebration of simple ingredients transformed into something truly magical. The silken vanilla sauce is the crowning touch, gilding each portion with sweetness that ties everything together. If you love classic sweets with a homemade touch, you’ll return to this Custard Bread Pudding with Vanilla Sauce again and again.
Ingredients You’ll Need
With just a handful of pantry staples, you can create a showstopping bread pudding. Each ingredient plays a starring role—offering rich custard, hearty texture, or that delightful hint of spice and sweetness. Here’s how every piece of the puzzle shines in your Custard Bread Pudding with Vanilla Sauce.
- Day-old bread (6 cups, cubed): French or brioche is perfect—use slightly stale bread for the best texture that drinks up custard without turning mushy.
- Eggs (4 large): These form the base of your luscious custard, binding everything together.
- Whole milk (2 cups): For creamy richness that soaks beautifully into the bread.
- Heavy cream (1 cup): Enhances the dessert with extra smoothness and depth.
- Granulated sugar (¾ cup for pudding + ½ cup for sauce): Adds balanced sweetness and helps caramelize the top.
- Vanilla extract (1 teaspoon for pudding + 1 teaspoon for sauce): The star aroma in both pudding and sauce—be generous for the most flavor.
- Ground cinnamon (½ teaspoon): A gentle spice note for warmth and complexity.
- Salt (¼ teaspoon for pudding + pinch for sauce): Essential to balance out the sweetness and amplify flavors.
- Unsalted butter (2 tablespoons melted for pudding + 2 tablespoons for sauce): Adds richness to the custard and silkiness to the vanilla sauce.
- Cornstarch (1 tablespoon, for sauce): Thickens the vanilla sauce to the perfect pourable consistency.
How to Make Custard Bread Pudding with Vanilla Sauce
Step 1: Prep Your Baking Dish and Bread
Begin by preheating your oven to 350°F (177°C) and lightly greasing a 9×13-inch baking dish. This ensures your pudding lifts out easily, with everyone getting those enticing golden edges. Cube your day-old bread—French or brioche are top choices for their airy crumb and buttery flavor. Spread the bread evenly in the dish, so every piece is ready to soak up your decadent custard.
Step 2: Whisk the Custard
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until smooth and homogenous. This custard will carry the subtle spiciness and dreamy texture through every bite of bread pudding. Don’t rush this step—whisk well so everything blends perfectly and there are no eggy streaks.
Step 3: Assemble and Soak
Pour the custard mixture evenly over the bread cubes in your prepared dish. Give the bread a gentle press with a spatula or the back of a spoon, ensuring every piece is well saturated. This soaking time is key; let it sit for 10 to 15 minutes so the bread fully absorbs the custard, making for a beautiful, cohesive dessert.
Step 4: Add the Butter and Bake
Drizzle the melted butter over the top for extra flavor and a hint of crispness. Slide your dish into the oven and let it bake for 40 to 45 minutes, or until the center is set and the top is beautifully golden. Your kitchen will fill with the irresistible aromas of cinnamon, vanilla, and freshly baked bread—a promise of the treat to come.
Step 5: Prepare the Vanilla Sauce
While your pudding bakes, make the lush vanilla sauce. In a small saucepan, combine sugar, cornstarch, and a pinch of salt. Slowly whisk in the milk until perfectly smooth. Cook over medium heat, whisking constantly, until the sauce thickens and just starts to bubble—about 5 to 7 minutes. Remove from heat and stir in the butter and vanilla until melted and glossy. This velvety sauce is pure magic poured over warm pudding.
Step 6: Serve and Savor
Once baked, let your Custard Bread Pudding with Vanilla Sauce cool slightly before serving. Spoon generous portions onto plates and drizzle each with the warm vanilla sauce. Every bite is a dreamy blend of silky custard, tender bread, and that aromatic sauce!
How to Serve Custard Bread Pudding with Vanilla Sauce
Garnishes
To make your Custard Bread Pudding with Vanilla Sauce extra special, top each serving with a dusting of powdered sugar, a sprinkle of ground cinnamon, or some toasted slivered almonds for crunch. A dollop of softly whipped cream or even a few fresh berries can add a refreshing contrast and a pop of color. Don’t forget to finish with an extra drizzle of that warm vanilla sauce!
Side Dishes
This dessert stands beautifully on its own, but can shine alongside light, citrusy sides—think a citrus salad with mint or a scoop of tangy lemon sorbet if you want to cut through the richness. For a decadent twist, pair with strong coffee, espresso, or even a dessert wine like Moscato. The balance of flavors will round out any meal with a flourish.
Creative Ways to Present
For a modern spin, try baking the pudding in individual ramekins for easy, elegant servings. You can also cut chilled, set pudding into fun shapes with biscuit cutters for a festive brunch or party dessert. Or put a fresh spin on tradition by layering the pudding parfait-style with whipped cream and fruit in clear glasses—perfect for dinner parties or special family occasions.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cover the cooled Custard Bread Pudding with Vanilla Sauce tightly and store in the refrigerator for up to 3 days. The flavor often deepens with time, making it just as delectable the next day. Store the vanilla sauce separately in an airtight container; it will thicken in the fridge but loosen up when gently warmed.
Freezing
Bread pudding freezes surprisingly well! Let it cool completely, then wrap portions securely in plastic and foil, or use an airtight container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. For best results, freeze sauce separately; if you must freeze them together, expect a slightly looser texture in the sauce upon thawing.
Reheating
To reheat, pop slices of pudding into a 325°F oven, covered with foil, for 15-20 minutes, or microwave individual servings for about a minute. Gently warm the vanilla sauce in a saucepan over low heat or in the microwave, stirring often. Serve everything warm for that just-baked taste—you’d never guess it was made ahead!
FAQs
What bread works best for Custard Bread Pudding with Vanilla Sauce?
Day-old French bread or brioche are outstanding choices; their sturdy yet tender crumb soaks up custard without falling apart. If you only have fresh bread, cube it and let it sit out uncovered for a few hours to dry out, or toast the cubes briefly in the oven.
Can I add fruit or nuts to the pudding?
Absolutely! Raisins, dried cranberries, or chopped dried apricots add perfect bursts of flavor. A handful of toasted pecans or walnuts can offer great crunch as well. Fold your favorite mix-ins into the bread before pouring on the custard.
Is it possible to make Custard Bread Pudding with Vanilla Sauce dairy-free?
Yes, you can substitute plant-based milk and cream (like coconut or almond) and use a non-dairy butter alternative. Note that some milks may change the overall texture and flavor, but you’ll still get a luscious result!
Can I make the vanilla sauce ahead of time?
Definitely. Prepare the vanilla sauce ahead, let it cool, then refrigerate for up to 3 days. Reheat gently on the stove or in the microwave, stirring often, until warm and pourable before serving with your Custard Bread Pudding with Vanilla Sauce.
My bread pudding turned out soggy. What went wrong?
This usually happens if the bread is too fresh or everything wasn’t allowed to soak properly before baking. Always use slightly stale bread, let it soak well, and bake until just set in the middle—the result is tender, never mushy!
Final Thoughts
If you’re craving the cozy hug of a homemade dessert, Custard Bread Pudding with Vanilla Sauce is pure comfort in a dish. It’s an easy yet impressive treat to share with loved ones or enjoy on a quiet night in. Give this recipe a try—you’ll be amazed how something so simple becomes absolutely unforgettable!
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Custard Bread Pudding with Vanilla Sauce Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and comforting flavors of this Custard Bread Pudding with Vanilla Sauce. A classic dessert that combines tender bread cubes soaked in a creamy custard, baked to perfection, and served with a luscious vanilla sauce.
Ingredients
Bread Pudding:
- 6 cups cubed day-old bread (French or brioche)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons unsalted butter (melted)
Vanilla Sauce:
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- pinch of salt
- 1 ½ cups whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat oven and prepare baking dish: Preheat oven to 350°F (177°C) and lightly grease a 9×13-inch baking dish.
- Prepare bread pudding: Place cubed bread in the baking dish. In a large mixing bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt until smooth. Pour custard mixture over bread, press gently to soak, drizzle with melted butter, and let sit for 10-15 minutes.
- Bake bread pudding: Bake for 40-45 minutes until set and golden brown.
- Make vanilla sauce: In a saucepan, whisk sugar, cornstarch, and salt. Slowly whisk in milk, cook until thickened, remove from heat, stir in butter and vanilla.
- Serve: Drizzle warm bread pudding with vanilla sauce and enjoy!
Notes
- For extra flavor, add raisins or dried cranberries to the bread before baking.
- Day-old bread works best for soaking up custard.
- The vanilla sauce can be made ahead and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, European
Nutrition
- Serving Size: 1/8 of pudding with sauce
- Calories: 380
- Sugar: 34 g
- Sodium: 250 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 145 mg
