Custard Bread Pudding Vanilla

Custard bread pudding with vanilla sauce is my go-to recipe when I want to serve something nostalgic and comforting. The creamy custard seeps into cubes of day-old French bread, transforming humble ingredients into a decadent dessert perfect for family gatherings or a cozy weekend treat.

I first tried this as a way to use up extra French bread after a holiday meal and my family quickly dubbed it the best pudding they ever had. Now I am expected to make it at every get-together and no one ever leaves a crumb behind.

Ingredients

• French bread: Choose a sturdy loaf and allow it to dry out for a day or two for the best texture
• Whole milk: Provides richness and helps the pudding bake up creamy and soft
• Heavy cream: Adds body and lusciousness to the custard
• Large eggs: These set the custard and provide structure
• Vanilla: Brings warm deep flavor throughout the dessert
• Sugar: Sweetens the custard and also helps the bread caramelize on top
• Orange zest (optional): Highly recommended as it brightens the flavors and pairs beautifully with vanilla. Choose a fragrant orange for the zest

Step-by-Step Instructions

Prepare the Bread:

Cube the French bread into chunkier pieces about an inch and a half each so they soak up loads of custard. For the best pudding texture make sure the bread is totally dry. Either let the pieces sit out uncovered for two days or give them a quick bake in the oven until they feel firm and stale to the touch. This dryness helps the bread hold its shape and not turn mushy when you add the custard.

Mix the Custard:

In a roomy bowl combine the whole milk, heavy cream, eggs, vanilla, and sugar. Whisk thoroughly until no streaks of egg white remain and everything blends smoothly. If you are using orange zest stir it in at this point for extra aroma and brightness.

Soak the Bread:

Pour the entire custard mixture into a large glass baking dish. Add the dry bread cubes and toss them gently with your hands. You will notice excess custard pooling at the bottom but that is intentional. Cover the dish tightly and refrigerate for at least two hours or overnight. This allows the bread cubes to fully soak up the custard so every bite is saturated and delicious.

Bake the Bread Pudding:

Preheat your oven to 350 degrees. To avoid any tough scrambled egg texture this pudding requires a water bath. Place your baking dish covered with foil into a bigger roasting pan. Carefully pour hot water into the larger pan until it comes halfway up the sides of the baking dish. Bake for about an hour and a half covered then test with a toothpick in the center. If it comes out clean it is done. Remove the foil and bake a little longer for a golden and slightly crisp top. Keep a close eye to ensure it colors up without burning.

Serve:

Let the pudding cool for a few minutes. Slice and serve warm with luscious vanilla sauce a sprinkle of berries or a drizzle of caramel for something extra special.

Once I added a splash of orange zest just to try it but now my family will not let me skip it because it turns classic bread pudding into something unforgettable. My grandmother used to bake this late at night and sneak me a spoonful straight from the pan and I still think of her every time I catch that comforting aroma in my own kitchen.

Storage Tips

Leftover bread pudding keeps beautifully in the refrigerator for four days. Store it tightly covered so it does not dry out. To reheat place a slice in the microwave or gently warm in the oven at low heat until the custard is soft and creamy again. If you freeze the pudding wrap slices individually and thaw overnight for best texture.

Ingredient Substitutions

If you do not have French bread any sturdy white or brioche bread works just as well. Half-and-half can replace heavy cream for a lighter texture or use evaporated milk for a slightly caramelized flavor. For a dairy-free version swap in coconut cream and plant-based milk but keep the eggs to retain the custardy body.

Serving Suggestions

Classic vanilla sauce is a natural pairing but I love adding fresh berries or chopped toasted nuts for extra crunch. Try a warm salted caramel drizzle for richer flavor or let each guest top their own slice with whipped cream. Serve the pudding warm for the creamiest texture but it is just as enjoyable cold from the fridge.

Cultural History

Bread pudding can trace its roots back to old-fashioned kitchens that wasted nothing. Stale bread was always put to delicious use soaked in milk or custard and baked with a bit of sweetness. My recipe channels those traditional roots but adds a creamy twist with more eggs and heavy cream for celebration-worthy results.

This comforting bread pudding is always a crowd-pleaser and tastes just like something straight from childhood. Enjoy it warm and make some sweet memories with your family.

Recipe Q&A

→ Why use stale French bread for this dish?

Stale bread absorbs the custard mixture better, resulting in a tender yet firm texture once baked.

→ How do I prevent the custard from curdling during baking?

Baking in a water bath at a gentle temperature helps the custard cook evenly and prevents it from curdling.

→ Is it necessary to refrigerate the bread and custard before baking?

Yes, chilling allows the bread to soak up all the custard, ensuring an even, creamy consistency throughout.

→ Can I add other flavors to the mix?

Absolutely! The optional addition of orange zest or even spices like cinnamon can enhance the flavor profile.

→ What's the best way to serve this dessert?

Serve it warm, topped with vanilla sauce and, if desired, fresh berries or a drizzle of caramel.