Custard Bread Pudding Vanilla Sauce

This custard bread pudding with vanilla sauce is a cozy classic made to warm up slow weekend mornings or finish off a holiday meal with a touch of old-fashioned comfort. Dense yet creamy it is the sort of recipe everyone reaches for second helpings of especially when you were the one who made it fresh from the oven.

I whipped this up on a chilly fall morning when I found half a loaf of French bread that needed saving and now my aunt asks for it at every family brunch.

Gather Your Ingredients

• French bread: day old for the best texture absorbs the custard perfectly
• Whole milk: balances richness and lightness choose high quality for flavor
• Heavy cream: gives a luxurious mouthfeel use fresh for best results
• Large eggs: lend thickening power and silkiness farm fresh makes a difference
• Vanilla extract: infuses warmth pure vanilla always smells best
• Sugar: sweetens and caramelizes pick granulated for even consistency
• Optional orange zest: adds brightness select a firm fragrant orange

How to Make It

Cube the Bread:

Cut the loaf into one inch cubes using a serrated knife for clean cuts and spread them evenly in a buttered baking dish

Prepare the Custard:

In a large mixing bowl whisk together the eggs and sugar until the mixture looks pale yellow and smooth which helps the sugar dissolve before you combine with the dairy

Combine Wet Ingredients:

Slowly pour in the whole milk and heavy cream continuing to whisk as you go so the custard stays smooth and lump free

Flavor the Mixture:

Stir in the vanilla and if using the orange zest this step perfumes the entire pudding and lifts the flavors

Soak the Bread:

Pour the prepared custard evenly over the bread cubes pressing the bread gently down with a spatula so every piece is moistened and let it sit for about fifteen minutes to absorb

Bake It:

Place the dish in a preheated oven at three hundred fifty degrees Fahrenheit and bake for twenty five to thirty minutes until the top is golden and the custard is set but still a bit jiggly in the center

Cool and Serve:

Let the pudding rest for at least ten minutes before slicing this helps the custard settle and makes serving easier enjoy warm with a generous pour of vanilla sauce

My favorite thing is zesting an orange into the custard mixture just before baking My grandmother taught me this trick and even on busy days that citrus aroma takes me right back to her sunlit kitchen tile

Flavor Boosters

Swap the French bread for brioche or challah if you crave extra richness Dairy free versions work too just use coconut milk and a plant based cream and add a half teaspoon extra vanilla For an egg free version use a custard powder according to package guidelines and increase baking time slightly

Serving Suggestions

A little drizzle of warm vanilla sauce transforms each bite Serve with a dollop of whipped cream a scoop of vanilla ice cream or scatter fresh berries on top For brunch I sometimes add roasted pecans or a sprinkle of cinnamon right before baking

Creative Twists

Bread puddings date back centuries originally a way for frugal cooks to use up stale bread The simple additions of cream sugar and eggs results in a dish loved worldwide In my house it feels like a French bistro meets family reunion comfort In winter tuck in chopped pears or spiced apples For spring use lemon zest instead of orange and in summer add a handful of summer berries before baking This recipe truly adapts with your cravings

Every time I bring this pudding to a potluck or holiday table it disappears within minutes Friends have texted days later for the recipe saying they have never loved bread pudding until now Its lightness surprises and always feels like a hug

Common Questions About This Recipe

→ What type of bread works best?

Day-old French bread or any enriched white bread holds up well, absorbing custard while keeping a pleasing texture.

→ Can I substitute regular milk for heavy cream?

Using all milk will produce a lighter texture, while combining milk and cream gives extra richness and silkiness.

→ How do I prevent a soggy pudding?

Letting the bread soak up custard before baking ensures a tender texture without excess moisture. Bake until set and lightly golden.

→ Should the vanilla sauce be served warm or cold?

Vanilla sauce is delicious both warm and at room temperature. Pour it over the pudding just before serving for the best experience.

→ Is orange zest necessary?

Orange zest adds a subtle citrus aroma, but it's optional. The dish is delicious with or without it, depending on your preference.