Ever since I was a child, the smell of warm bread pudding baking in the oven has brought back some of my fondest memories. My grandmother used to make a simple, comforting custard bread pudding that filled the house with the aromas of vanilla and nutmeg. Now, as a baker, I’ve taken that nostalgic recipe and added my own touch – a rich vanilla sauce that drapes beautifully over each serving. This Custard Bread Pudding with Vanilla Sauce is one of those desserts that brings comfort, warmth, and indulgence in every spoonful.
This recipe is special to me because it’s one of the first desserts I learned to master. It’s a wonderful way to use up day-old bread and transform it into something luxurious. It’s simple enough for weeknight baking yet elegant enough to serve guests at a dinner party. What I love most is how incredibly satisfying it is – soft and creamy in the center with golden, lightly crisped edges, and topped with a luscious sauce that adds just the right touch of sweetness.
Why You Will Love This Recipe
There are so many reasons to fall in love with this custard bread pudding. First, it’s incredibly easy to make, using everyday ingredients that you likely already have on hand. It’s a budget-friendly dessert that doesn’t skimp on flavor or texture. Each bite is rich, soft, and melts in your mouth – exactly what comfort food should taste like.
It’s also versatile. You can switch up the type of bread, add spices like cinnamon or cardamom, or fold in extras like raisins or chocolate chips. And while the classic version is unbeatable, the vanilla sauce gives it that extra layer of luxury.
Versatile
This pudding can be customized to suit your taste. Use whole wheat or brioche bread, add dried fruit or nuts, or swap dairy milk for a plant-based alternative. You can even infuse the custard with citrus zest or warm spices depending on the season. Whether served warm or chilled, plain or with a sauce, it adapts beautifully to any occasion.
Affordable
One of the best things about this recipe is how economical it is. It turns simple pantry staples into a delightful dessert that feels fancy without being expensive. It’s a smart way to reduce food waste while making something truly enjoyable.
Ingredients for the Recipe
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6 cups day-old bread, cubed
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2 ½ cups whole milk
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4 large eggs
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¾ cup granulated sugar
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1 tsp pure vanilla extract
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½ tsp ground nutmeg
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¼ tsp salt
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2 tbsp unsalted butter, melted
For the Vanilla Sauce:
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1 cup milk
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¼ cup granulated sugar
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1 tbsp cornstarch
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1 egg yolk
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1 tsp vanilla extract
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Pinch of salt
How to Prepare This Recipe
Step-by-Step Instructions for Preparation
This custard bread pudding with vanilla sauce is one of my favorite recipes to prepare because it’s so simple and satisfying. With just a few steps, you can have a warm and comforting dessert on the table – perfect for sharing or enjoying alone. Here’s exactly how I prepare it:
1. Prepare the Bread Base
First, take about 6 cups of day-old bread and cut it into small cubes. I prefer using slightly stale bread because it absorbs the custard better without falling apart. Place the cubed bread in a lightly greased baking dish – an 8×8-inch pan works well. Distribute the cubes evenly so they soak up the custard later on.
2. Make the Custard Mixture
In a large mixing bowl, whisk together the eggs, granulated sugar, vanilla extract, ground nutmeg, and salt. Once blended, slowly add the milk while continuing to whisk. Make sure the mixture is smooth and well combined. Finally, stir in the melted butter for extra richness.
3. Soak the Bread
Pour the custard mixture over the bread cubes. Gently press down on the bread with the back of a spoon or your hands to help it soak up the liquid. Let it rest for about 20 minutes. This allows the bread to become thoroughly saturated, resulting in a pudding that’s soft and custardy inside.
4. Bake the Pudding
Preheat your oven to 175°C (350°F). After the bread has soaked, place the dish in the oven and bake for 45 to 50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean. The edges should be slightly crisp, while the center remains soft and creamy.
Making the Vanilla Sauce
While the pudding is baking, prepare the vanilla sauce. This extra step only takes a few minutes, and it elevates the dessert beautifully.
1. Combine Dry Ingredients
In a small saucepan, whisk together the sugar, cornstarch, and a pinch of salt. This helps ensure there are no lumps once the milk is added.
2. Add Milk and Heat
Slowly add the milk while stirring, and place the pan over medium heat. Continue stirring constantly to avoid burning. Once the mixture begins to warm, add the egg yolk, whisking quickly to incorporate it without scrambling.
3. Thicken the Sauce
Cook the mixture, stirring continuously, until it thickens to a smooth, pourable consistency. This usually takes about 5–7 minutes. Remove from the heat and stir in the vanilla extract.
Serve and Enjoy
Once the pudding is out of the oven, let it cool slightly. Then, pour the warm vanilla sauce over the top or serve it on the side for guests to drizzle themselves. Every bite combines creamy, spiced custard with silky sauce for a truly satisfying experience.
Quick and Easy
Despite its rich flavor and comforting texture, this recipe is incredibly quick to make. You only need about 20 minutes of active preparation time, and the rest is simple baking and simmering. It’s a great go-to dessert when you need something delicious but don’t want to spend hours in the kitchen.
Customizable
One of the reasons I keep coming back to this recipe is how easy it is to customize. You can add ingredients like raisins, chopped nuts, or even mini chocolate chips to the custard mix before baking. Swapping white bread for brioche or even cinnamon swirl bread gives the pudding a whole new personality. For a lighter version, use low-fat milk or dairy alternatives.
Popular with Many People
This bread pudding is always a crowd-pleaser. Whether I’m serving it at family gatherings or offering it in my bakery, people love the nostalgic flavors and soft texture. The vanilla sauce adds a gourmet touch that makes it stand out. Even those who don’t usually go for traditional puddings find themselves going back for seconds.
Custard Bread Pudding with Vanilla Sauce
This Custard Bread Pudding with Vanilla Sauce is a comforting, classic dessert made with simple ingredients. It’s the perfect way to use day-old bread and transform it into something warm, creamy, and indulgent. The addition of a homemade vanilla sauce makes every bite even more special.
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
Ingredients
For the Bread Pudding:
- 6 cups day-old bread, cubed
- 2 ½ cups whole milk
- 4 large eggs
- ¾ cup granulated sugar
- 1 tsp pure vanilla extract
- ½ tsp ground nutmeg
- ¼ tsp salt
- 2 tbsp unsalted butter, melted
For the Vanilla Sauce:
- 1 cup milk
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- 1 egg yolk
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- 1. Prepare the Bread:
Cut day-old bread into small cubes and place in a greased 8×8-inch baking dish. Set aside while preparing the custard. - 2. Make the Custard Mixture:
In a large bowl, whisk the eggs with sugar, vanilla extract, nutmeg, and salt. Gradually add the milk while whisking until smooth. Stir in the melted butter. - 3. Soak the Bread:
Pour the custard mixture evenly over the bread cubes. Press the bread gently to help it soak up the liquid. Let it sit for 20 minutes to ensure full absorption. - 4. Bake the Pudding:
Preheat the oven to 175°C (350°F). Bake for 45–50 minutes, or until the top is golden and a knife inserted into the center comes out clean. - 5. Prepare the Vanilla Sauce:
In a saucepan, whisk together sugar, cornstarch, and a pinch of salt. Slowly add milk while whisking. Heat over medium, stirring constantly. When warm, add the egg yolk and continue whisking. Cook for 5–7 minutes, until thickened. Remove from heat and stir in vanilla extract. - 6. Serve:
Spoon the pudding into bowls and pour warm vanilla sauce over each serving. Enjoy it warm or chilled.
Notes
Use turkey bacon or chicken ham if adding any savory variation.
For a dairy-free version, use plant-based milk.
You can add raisins, chopped nuts, or dark chocolate pieces for a twist.
Let the pudding rest before slicing for cleaner portions.
- Prep Time: 20
- Cook Time: 50
FAQs
Can I use fresh bread instead of day-old bread?
It’s best to use day-old or slightly stale bread for this recipe because it absorbs the custard more effectively without turning mushy. However, if you only have fresh bread, you can dry it out by cutting it into cubes and placing it in the oven at 150°C (300°F) for about 10 minutes before soaking.
Can I make this custard bread pudding ahead of time?
Yes, absolutely. You can prepare the pudding and keep it in the refrigerator, covered, for up to 24 hours before baking. Alternatively, you can bake it in advance and reheat it gently in the oven or microwave. The vanilla sauce can also be made ahead and stored in the refrigerator, then reheated before serving.
What types of bread work best for this pudding?
The recipe works well with most types of white bread, brioche, challah, or even croissants for a richer version. Avoid breads that are too soft or sweetened unless you want to adjust the sugar accordingly.
Can I replace whole milk with a dairy-free alternative?
Yes, you can substitute whole milk with almond milk, oat milk, or soy milk. Keep in mind that the flavor and texture may vary slightly depending on the type of plant-based milk used.
How do I know when the pudding is fully baked?
The top should be golden brown, and a knife inserted in the center should come out clean. The pudding should feel set but still have a slight wobble in the middle. It will continue to firm up slightly as it cools.
Can I freeze leftover bread pudding?
Yes, this bread pudding freezes well. Once cooled completely, wrap individual portions tightly in plastic wrap and foil, then freeze for up to two months. Thaw in the refrigerator overnight and reheat before serving.
Is it necessary to add the vanilla sauce?
The vanilla sauce isn’t mandatory, but it adds a creamy, sweet finish that pairs perfectly with the lightly spiced custard. You can serve the pudding with whipped cream, caramel sauce, or enjoy it plain if you prefer.