Custard Bread Pudding with Vanilla Sauce Recipe

Introduction

Custard Bread Pudding with Vanilla Sauce is a comforting and classic dessert that transforms simple day-old bread into a rich, creamy treat. With warm spices and a silky vanilla sauce, this recipe is perfect for any occasion, from family dinners to holiday gatherings.

Ingredients

• 6 cups cubed day-old bread (white or brioche works best)
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/2 cup raisins (optional)
• Powdered sugar, heavy cream, vanilla extract, and a pinch of salt for vanilla sauce

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
2. Step 2: Place the cubed bread evenly in the prepared baking dish. If using raisins, sprinkle them over the bread cubes.
3. Step 3: In a large bowl, whisk the eggs until fully blended.
4. Step 4: Add the milk, heavy cream, sugar, vanilla extract, cinnamon, salt, and nutmeg to the eggs. Whisk until smooth and well combined.
5. Step 5: Pour the custard mixture gently over the bread cubes, making sure they soak up the liquid evenly.
6. Step 6: Let the mixture sit for 10-15 minutes to allow the bread to absorb the custard fully.
7. Step 7: Bake the pudding in the preheated oven for 40-45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
8. Step 8: Remove from the oven and let it cool for about 15 minutes before serving.
9. Step 9: To make the vanilla sauce, whisk together powdered sugar, heavy cream, vanilla extract, and a pinch of salt in a bowl until smooth.
10. Step 10: Cut the bread pudding into squares and serve warm, drizzled with the freshly made vanilla sauce.

Tips & Variations

• For extra richness, substitute half the milk with more heavy cream.
• Try adding chopped nuts or chocolate chips for a different texture and flavor.
• If you don’t have day-old bread, lightly toast fresh bread cubes to help them hold the custard better.
• You can swap raisins with dried cranberries or omit them entirely if preferred.

Storage

Store any leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm or in a preheated oven at 325°F (160°C) for 10-15 minutes. Keep the vanilla sauce refrigerated and stir before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of bread for this pudding?

Yes, brioche and white bread work best due to their texture and flavor, but you can also use challah or even a sturdy whole wheat bread. Just make sure the bread is slightly stale for the best soaking effect.

Is it possible to make this bread pudding ahead of time?

Absolutely. You can assemble the pudding a few hours or even a day before baking. Keep it covered in the refrigerator, then bake it fresh when ready. The flavors tend to meld and deepen with time.

Custard Bread Pudding with Vanilla Sauce Recipe

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4.4 from 54 reviews

This Custard Bread Pudding with Vanilla Sauce is a classic, comforting dessert that transforms day-old bread into a rich, creamy treat. Featuring a custard soaked bread base flavored with warm spices and topped with a smooth vanilla sauce, this recipe is perfect for family dinners or special occasions.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 40-45 minutes
• Total Time: 60-65 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Bread Pudding

• 6 cups cubed day-old bread (white or brioche works best)
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/2 cup raisins (optional)

Vanilla Sauce

• Powdered sugar (amount not specified, estimated 1/2 cup)
• Heavy cream (estimated 1/2 cup)
• Vanilla extract (estimated 1 teaspoon)
• Pinch of salt

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray to prevent sticking.
2. Prepare Bread: Evenly place the cubed day-old bread into the greased baking dish. If using raisins, sprinkle them evenly over the bread cubes.
3. Whisk Eggs: In a large mixing bowl, whisk the eggs thoroughly until fully blended and slightly frothy to help incorporate air.
4. Mix Custard Ingredients: Add the milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, salt, and nutmeg to the eggs. Whisk together until the mixture is smooth and well combined.
5. Pour Custard over Bread: Carefully pour the custard mixture over the bread cubes, ensuring all pieces are well soaked and coated with the custard.
6. Let it Soak: Allow the bread and custard mixture to rest for 10-15 minutes. This soaking time ensures the bread absorbs the custard, making the pudding moist and flavorful.
7. Bake: Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Cool: Remove the bread pudding from the oven and let it cool for about 15 minutes. This helps it set and makes it easier to cut.
9. Make Vanilla Sauce: In a separate bowl, whisk together powdered sugar, heavy cream, vanilla extract, and a pinch of salt until the sauce is smooth and creamy.
10. Serve Warm: Cut the bread pudding into squares and serve warm, drizzled generously with the freshly prepared vanilla sauce.

Notes

• Day-old bread works best as it absorbs custard without becoming too mushy.
• Using brioche bread will result in a richer, more buttery pudding.
• Raisins are optional but add a nice texture and sweetness.
• You can prepare the custard-soaked bread ahead and refrigerate before baking.
• For a dairy-free version, substitute milk and cream with plant-based alternatives.

Keywords: custard bread pudding, bread pudding recipe, vanilla sauce, comforting dessert, baked dessert, cinnamon bread pudding