Custard Bread Pudding Vanilla

Bread pudding always felt like the ultimate cozy dessert in my childhood especially when served warm with a creamy vanilla sauce. This custard bread pudding takes day-old French bread and transforms it into something rich and silky a true comfort treat for any occasion. It is a wonderful make-ahead dessert and a smart way to use up aging bread.

When I served this at a big family brunch it disappeared in minutes and there were requests for the recipe before the last bite was gone. The aroma as it bakes makes the house smell like a little bakery.

Ingredients

• French bread: cubed for texture and absorbs the custard beautifully choose a loaf that is a day or two old for best results
• Whole milk: gives the custard a creamy base look for milk with a good fresh scent
• Heavy cream: adds extra silkiness and richness use fresh not ultra-pasteurized if possible
• Large eggs: bind the custard together and add richness select eggs with bright yolks for color and flavor
• Vanilla: for a warm sweet note always use real extract for the best taste
• Sugar: sweetens and balances the custard use regular granulated
• Optional orange zest: brightens the flavor and adds a citrusy aroma if you love a hint of fruitiness choose an orange that smells fragrant and feels heavy for its size

Instructions

Prepare the Bread:

Cube the loaf of French bread into pieces about one and a half inches each. Spread them in a single layer and toast in the oven at low heat until the edges feel dry but not browned. Stale bread works well because it soaks up the custard without collapsing.

Make the Custard Mixture:

In a large mixing bowl whisk together the whole milk heavy cream eggs vanilla and sugar until every trace of egg white is fully incorporated and the mixture is silky smooth. If you are using orange zest add it in now for an extra lift.

Soak the Bread:

Pour the custard mixture into a glass baking dish large enough to hold everything comfortably. Add the toasted bread cubes and gently toss until every piece is soaked and coated. Cover the dish and refrigerate it for at least two hours or preferably overnight so the bread absorbs all the custard.

Set Up the Water Bath and Bake:

Preheat the oven to three hundred fifty degrees Fahrenheit. Set the covered baking dish into a larger pan with enough hot water to rise halfway up the sides of your pudding dish. Bake for one and a half hours covered with foil. The water bath keeps the custard gentle and prevents curdling.

Finish Baking for a Golden Crust:

Remove the foil and continue baking until the top forms a deep golden brown crispy crust but watch closely to keep from burning. The center should feel set but tender if you insert a toothpick it should come out clean. Let cool a bit before serving.

My favorite part is the golden edge pieces which have a satisfying crunch mixed with custardy bites. My grandma always snuck the end pieces for herself at holiday gatherings and now I do the same and smile every time.

Storage Tips

Store leftovers in a sealed container in the fridge for up to four days. It reheats well in the microwave or wrapped with foil in a low oven. For longer storage freeze portions tightly wrapped for up to two months and thaw in the fridge overnight before reheating gently.

Ingredient Substitutions

If you do not have French bread use any sturdy bakery bread like challah or brioche. Dairy can be swapped for non-dairy options like coconut milk or almond milk but keep in mind the flavor will change. For a lighter version reduce heavy cream and increase milk but the pudding will be less rich.

Serving Suggestions

For a classic touch serve warm with vanilla sauce or a drizzle of caramel. Fresh berries or sliced bananas make it fruity and vibrant. If you like extra texture toss in a handful of raisins or chopped nuts before baking.

Cultural and Seasonal Inspiration

Bread pudding has roots in frugal European kitchens where nothing was wasted. Each country adds its spin from spices to fruits. In chilly seasons this pudding is an after-dinner staple usually enjoyed with extra warm sauce for comfort.

Seasonal Adaptations

Add diced apples and cinnamon in fall for a cozy flavor. Use lemon zest and fresh berries in spring for brightness. During the holidays add dried cranberries or chopped toasted pecans.

Success Stories

This recipe has saved many loaves of bread in my kitchen and always impresses guests. Friends have told me they now make it every time they have a crowd over or need a make-ahead brunch dish. It is a crowd-pleaser whether dressed up or kept classic.

Freezer Meal Conversion

You can assemble the bread pudding then freeze before baking. When ready to serve thaw in the fridge overnight and bake as directed adding a few extra minutes if needed. This makes holiday prep easier and still results in the same creamy soft dessert.

Bread pudding is the most comforting way to use up leftover bread and brings so many family memories to the table. Try this recipe soon—one bite and you will understand why it is a classic.

Recipe Q&A

→ Why use day-old or toasted bread?

Dry or toasted bread absorbs the custard mixture better, resulting in a tender, flavorful texture rather than soggy pudding.

→ What does the water bath do?

A water bath provides gentle, even heat that helps the custard set smoothly and prevents curdling or cracking.

→ Can orange zest be skipped?

Yes, orange zest is optional, but it adds a fresh citrus note that complements the creamy vanilla flavor nicely.

→ What other toppings pair well?

Try fresh berries, a dollop of whipped cream, caramel sauce, or even warmed berry compote for extra flavor.

→ How do I store leftovers?

Keep leftovers covered in the refrigerator for up to 3 days. Gently reheat before serving for best results.