Name: Custard Bread Pudding with Vanilla Sauce Recipe
Prep time: 20 min
Cook time: 1 h 40 min
Total time: PT-490657H19M27S
Cuisine: American
Ingredients: 16 oz loaf of French bread (454g), cubed into 1.5 inch pieces and dried; 3 ¾ cups whole milk; 1 ½ cup heavy cream; 7 large eggs; 1 tsp vanilla extract; 1 ¼ cup sugar; Optional: zest of ½ an orange

Jump to Recipe· 4.4 from 3 reviews

I am absolutely thrilled to share my favorite dessert with you, the Custard Bread Pudding with Vanilla Sauce Recipe. This luscious dish brings together the soft, comforting texture of bread pudding with a creamy, aromatic vanilla sauce that feels like a warm hug on a plate. The combination of custard-soaked bread and the rich vanilla essence creates a timeless dessert that’s perfect for any occasion where you want to impress with something both simple and elegant. Trust me, once you try this recipe, it will become a staple in your dessert repertoire.

Why You’ll Love This Custard Bread Pudding with Vanilla Sauce Recipe

What truly captivates me about this Custard Bread Pudding with Vanilla Sauce Recipe is its incredible balance of flavors and textures. The bread cubes soak up the rich custard made of eggs, cream, and milk, creating a soft, almost melt-in-your-mouth center that contrasts beautifully with the crisp, golden crust baked to perfection. The subtle sweetness paired with the fragrant vanilla notes makes every bite comforting but never too heavy. It’s the kind of dessert that reminds me of cozy family gatherings and festive celebrations.

Beyond its flavor, I love how straightforward this recipe is. It requires just a handful of humble ingredients, and yet the results feel so luxurious. The overnight soak allows the bread to absorb every bit of the custard, making preparation almost effortless while you let time work its magic. Whether you’re entertaining a crowd or craving a cozy weeknight treat, this recipe stands out because it combines ease and elegance in one dish. You really can’t go wrong serving this hearty yet graceful dessert.

Ingredients You’ll Need

A round clear glass baking dish holds a baked dish with a golden brown, slightly puffy top layer showing uneven puffed sections with darker browned spots on the surface. The sides reveal soft, light yellow layers of the dish beneath the browned top. The dish sits on a light-colored woven coaster on a white marbled surface with a blurred white cloth and some stacked spoons in the background. photo taken with an iphone --ar 4:5 --v 7

All the ingredients for this Custard Bread Pudding with Vanilla Sauce Recipe are simple, familiar, and essential, each playing a key role in building depth, richness, and texture. From the sturdy French bread that forms the base to the creamy custard components that unite everything, every element contributes to the comforting, luscious finish.

16 oz loaf of French bread: I recommend using slightly stale bread or toasting fresh cubes to ensure the custard soaks in perfectly without becoming mushy.
3 ¾ cups whole milk: Provides creaminess and balances the richness of the heavy cream for a silky custard.
1 ½ cup heavy cream: Adds richness and depth, making the pudding indulgently smooth.
7 large eggs: These are the binders and give structure to the bread pudding while enriching the custard flavor.
1 tsp vanilla: Essential for that classic, warming aroma that permeates every bite.
1 ¼ cup sugar: Perfectly sweetens the dish without overpowering the delicate vanilla notes.
Optional zest of ½ an orange: I love adding this for a refreshing citrus twist that brightens the overall flavor.

Directions

Step 1: Cube the loaf of French bread into about 1.5-inch pieces. To get the best texture, make sure your bread is dry. I always toast my cubes lightly or leave fresh bread out for a couple of days until it’s properly stale—this prevents the pudding from being overly soggy.

Step 2: In a large mixing bowl, combine the whole milk, heavy cream, eggs, vanilla, and sugar. Whisk them thoroughly until the eggs are completely incorporated and you no longer see separated whites. This custard base should be smooth and slightly frothy.

Step 3: Pour the custard mixture into a large glass baking dish, then add the dried bread cubes. Gently toss everything so each piece gets coated well. Don’t worry if there’s excess liquid—it’s supposed to soak into the bread over time.

Step 4: Cover the baking dish with foil or plastic wrap and refrigerate it. Let the bread soak in the custard for at least 2 hours, but for best results, leave it overnight. This step is essential for a moist, tender bread pudding.

Step 5: When you’re ready to bake, preheat your oven to 350 degrees Fahrenheit. Set up a water bath by placing your covered baking dish inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of your baking dish—this keeps the custard from curdling during baking.

Step 6: Bake the pudding covered in the water bath for about 1 hour and 30 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when the pudding is fully cooked.

Step 7: Remove the foil and continue baking uncovered until the top forms a golden-brown, crunchy crust. Keep a close eye on it at this stage to prevent burning, as the contrast between soft interior and toasted topping is my absolute favorite part of this dish.

Step 8: Serve warm—and if you want to go the extra mile, drizzle with a silky vanilla sauce or offer caramel sauce and fresh berries alongside for a spectacular finish.

Servings and Timing

This Custard Bread Pudding with Vanilla Sauce Recipe generously serves about 12 people, making it a fantastic option for family gatherings or dinner parties. You can expect the prep time, including cubing the bread and mixing the custard, to take around 20 minutes. The magic happens during the soaking process, which needs at least 2 hours but preferably overnight. Baking takes about 1 hour and 30 minutes covered, plus an additional 10 to 15 minutes uncovered to get that gorgeous golden crust. In total, you’re looking at roughly 2 hours and 10 minutes from start to finish, excluding optional overnight soaking.

How to Serve This Custard Bread Pudding with Vanilla Sauce Recipe

This image shows a thick, soft yellow baked dish in a clear glass baking dish. The top layer is browned with darker spots, giving a textured, slightly crispy look. Inside, the dish is a pale creamy yellow with a smooth, airy texture, and some small holes are visible, showing fluffiness. One piece is cut out, revealing the inside clearly. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

I love serving this bread pudding warm, right out of the oven, with a generous drizzle of homemade vanilla sauce or a smooth caramel drizzle, which adds a lovely layer of sweetness and creaminess. Adding a handful of fresh berries or sliced stone fruits on the side is a perfect way to brighten the plate and provide a fresh counterpart to the rich custard.

For presentation, I like to slice the pudding into hearty portions and serve on individual dessert plates garnished with a sprig of mint or a light dusting of powdered sugar. This simple touch makes it feel more festive and special, whether it’s for a weeknight family dessert or a holiday celebration. If you’re hosting a brunch or a party, this bread pudding pairs beautifully with a light green salad or a crisp fruit salad to balance the richness.

When it comes to beverages, a glass of late-harvest Riesling or a sweet Moscato matches wonderfully with the custard’s vanilla sweetness. For non-alcoholic options, a warm chai tea or aromatic coffee complements the dessert’s comforting spices perfectly. This versatility makes the dish a winner no matter the occasion.

Variations

One of the things I adore about this recipe is how versatile it is. You can easily swap the French bread for brioche or challah if you want an extra buttery, tender crumb in your pudding. For a gluten-free option, I’ve found that gluten-free sandwich bread cut into cubes works quite well, as long as it’s firm enough to hold the custard.

If you’re aiming for a dairy-free or vegan twist, you can substitute the whole milk and heavy cream for coconut milk or almond milk, and use a plant-based egg replacer or silken tofu blended with a little turmeric for color and texture. The vanilla remains essential for flavor, so don’t skip that.

For adding extra flavors, try stirring in some cinnamon, nutmeg, or cardamom into the custard, or fold in dried fruits like raisins or chopped apricots before the soaking step. You can also experiment with baking the pudding in individual ramekins if you prefer personal servings or want to make it look more elegant for dinner parties.

Storage and Reheating

Storing Leftovers

If you happen to have leftovers (which I hope you do because it makes a fantastic snack), store the bread pudding in an airtight container in the refrigerator. It will keep beautifully for up to 4 days. I like to use glass containers with tight-fitting lids because they preserve the pudding’s moisture and prevent it from absorbing any fridge odors.

Freezing

This custard bread pudding freezes well, making it a great make-ahead dessert. After cooling completely, wrap individual portions or the whole dish tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge before reheating to keep the texture intact.

Reheating

To reheat, I prefer baking the pudding in a 325-degree Fahrenheit oven for about 20 minutes until it’s warmed through and the crust re-crisped slightly. Microwaving works in a pinch but sometimes makes the custard a bit rubbery, so I avoid that for the best texture. If reheating from frozen, allow it to thaw fully first and then warm in the oven gently.

FAQs

Can I use other types of bread for this recipe?

Absolutely! I find that dense breads with a sturdy crumb like brioche, challah, or even slightly stale sandwich bread work wonderfully. Just make sure the bread is dry enough to soak up the custard without turning mushy.

Is it necessary to do the water bath during baking?

Yes, the water bath is crucial. It ensures gentle, even cooking and prevents the custard from curdling or cracking. Skipping this step often leads to a less silky texture.

Can I prepare this bread pudding the same day I plan to bake it?

You can, but the custard soak time really makes the pudding so much better. If you’re short on time, aim for at least 2 hours soaking, but I highly recommend overnight for the best flavor and texture.

What can I serve instead of vanilla sauce?

If you want to switch things up, caramel sauce, chocolate sauce, or even a dusting of cinnamon sugar are excellent complements. Fresh whipped cream or a scoop of vanilla ice cream also pairs beautifully.

Can this recipe be made vegan?

Yes, by substituting dairy milk and cream with plant-based alternatives like coconut or almond milk, and replacing eggs with flax eggs or other vegan egg replacers, you can create a vegan version. Keep in mind the texture will vary slightly, but it will still be delicious.

Conclusion

I truly hope you give this Custard Bread Pudding with Vanilla Sauce Recipe a try because it’s one of those desserts that feels like a warm, nostalgic embrace. It’s simple enough for a comforting weeknight treat but elegant and impressive enough for celebrations with loved ones. From the silky custard soak to the crunchy golden top and the fragrant vanilla sauce, every bite is a little moment of joy. Happy baking and even happier indulging!