Custard Bread Pudding with Vanilla Sauce – Creamy, Sweet, and Comforting

Welcome to My Cozy Kitchen: Classic Bread Pudding with Vanilla Sauce

Hey there! If you’ve ever found yourself wondering what to do with leftover bread, or if you just want a dessert that’s comforting, creamy, and lush, you’ve come to the right place. I absolutely adore making bread pudding—it’s like a warm, sweet hug after a long day. This recipe uses simple ingredients you probably have at home already and transforms day-old bread into a dreamy, custardy dessert. Plus, the vanilla sauce on top? Pure magic. You’re going to love it!

Why Bread Pudding is Such a Great Choice

One thing I love about bread pudding is how resourceful it is. You can make it using bread that’s a bit stale, so nothing goes to waste. Also, it’s incredibly versatile and easy to make fancy with just a few tweaks—perfect for both cozy nights in or impressing guests at dinner parties.

The Nutritional Benefits (Yes, Even for Dessert!)

Even though bread pudding is a sweet treat, it contains some nutritional perks depending on what you use. For example, using whole milk and eggs provides a good source of protein and calcium, which help keep your bones strong and your muscles healthy. Sometimes, I add a dash of cinnamon and nutmeg, which aren’t just tasty but also come with antioxidants and anti-inflammatory properties. So, while it’s an indulgence, it offers a bit more than just sweetness!

Step-by-Step Bread Pudding Recipe Just for You

Ingredients You’ll Need

• 6 to 8 cups cubed bread (day-old sturdy white bread or brioche works best)
• 4 large eggs
• 2 ½ cups whole milk
• 1 cup heavy cream
• ¾ cup granulated sugar (plus a couple tablespoons extra for caramelizing the top)
• 2 teaspoons pure vanilla extract or 1 vanilla bean (split)
• 2 tablespoons unsalted butter (melted, optional, to brush on bread cubes)
• ½ teaspoon ground cinnamon (optional)
• ¼ teaspoon freshly grated nutmeg (optional)
• Honey or maple syrup (for drizzling)
• Fresh raspberries, red currants, and mint leaves (for garnish)

For the Vanilla Sauce

• 1 ½ cups whole milk or heavy cream
• 3 large egg yolks
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract or ½ vanilla bean (split)
• A pinch of salt
• 1 tablespoon unsalted butter (optional)

Let’s Get Cooking!

1. Prepare the Bread: Preheat your oven to 350°F (175°C). Cut your day-old bread into roughly 1-inch cubes. If you want extra richness, brush the cubes lightly with melted butter. Spread them evenly on a baking sheet and toast for 5-7 minutes to dry them out a little. Then, take them out and let cool slightly.
2. Make the Custard Mixture: In a big bowl, whisk together the eggs, sugar, and vanilla extract or the seeds from your vanilla bean. Gently warm the milk and cream—just until it’s hot, but not boiling. Slowly whisk that warm milk into the egg mixture (this is called tempering—prevents scrambled eggs!). If you like, add cinnamon and nutmeg now for that lovely cozy spice flavor. Mix everything until smooth.
3. Assemble Your Bread Pudding: Grease a baking dish, then spread your toasted bread cubes evenly inside. Pour the custard mixture over the bread, gently pressing down so the bread soaks up all the goodness. Cover the dish with plastic wrap and pop it into your fridge. Ideally, you let it soak overnight or at least for an hour so the flavors meld beautifully.
4. Bake It: When you’re ready, remove the plastic wrap and sprinkle a couple of tablespoons of sugar evenly over the top. Bake uncovered for 45-55 minutes until the custard is set and the top has a gorgeous golden brown color with caramelized edges. If you want, finish it off under the broiler for a minute or two to get a deeper caramel crunch—just watch it carefully so it doesn’t burn!
5. Make the Vanilla Sauce: While the pudding bakes, warm your milk or cream with vanilla over medium heat until just simmering. In a separate bowl, whisk the egg yolks, sugar, and salt until pale and creamy. Slowly pour the hot milk into the yolks, whisking constantly (another temper!). Return this mixture to the saucepan and gently cook over low heat, stirring continuously, until the sauce thickens enough to coat the back of a spoon. Don’t let it boil! Remove from heat, stir in butter if you like, and strain to keep it silky smooth.
6. Serve: Cut your bread pudding into squares, drizzle generously with the warm vanilla sauce, and add a little honey or maple syrup on top. Finally, garnish with fresh raspberries, red currants, and a sprig of mint for a pop of color and freshness. Enjoy it warm and cozy!

Helpful Tips from My Kitchen

• If you prefer a richer pudding, swap half the milk for all heavy cream.
• Use day-old bread because fresh bread can become too soggy and fall apart.
• Letting the bread soak in the custard overnight really boosts flavor and texture—try not to skip this step!
• Store any leftovers covered in the fridge, and reheat gently in the oven or microwave.
• You can make the vanilla sauce ahead and rewarm it gently before serving—just whisk well as you warm.

Equipment You’ll Find Handy

• Baking sheet (for toasting the bread cubes)
• Mixing bowls
• Whisk (for custard and sauce)
• Baking dish (I like a 8×8 or 9×9 inch)
• Saucepan (for the vanilla sauce)
• Rubber spatula (for folding and scraping)
• Plastic wrap or foil (for soaking step)
• Fine mesh strainer (optional, for smooth sauce)

Frequently Asked Questions

1. Can I use gluten-free bread? Yes! Just make sure it’s sturdy and not too soft so it holds up to soaking.
2. What if I don’t have a vanilla bean? No worries, vanilla extract works perfectly fine.
3. Can I make this bread pudding dairy-free? Definitely! Use almond or oat milk and coconut cream as substitutes, and swap butter for a non-dairy version.
4. How long will leftovers keep? Stored covered in the refrigerator, it stays good for 3-4 days.
5. Can I freeze bread pudding? Yes, it freezes well. Wrap portions tightly and thaw overnight in the fridge before reheating.

Let’s Chat!

So, are you ready to give this comforting, classic bread pudding a try? I promise it’s worth the wait—and the vanilla sauce seriously brings it to the next level. When you try this recipe, I’d love to hear how it turns out. Pin this on Pinterest and share your photos or any twists you made. Happy baking, and enjoy every warm, cozy bite!