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Bread Pudding with Vanilla Custard Sauce

Bread Pudding with Vanilla Custard Sauce
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Bread Pudding with Vanilla Custard Sauce is a comforting and indulgent dessert featuring rich custardy-soaked bread cubes baked to golden perfection, topped with a smooth, warm vanilla custard sauce. Perfect for cozy nights or special occasions, this recipe blends simple ingredients to create an elegant, creamy treat that can be customized to suit various preferences.

Ingredients

Scale

For the Bread Pudding

  • 4 cups stale brioche or challah bread, cut into 1-inch cubes
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large eggs
  • 1 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp salt
  • 2 tbsp unsalted butter, cut into small pieces
  • 2 tbsp all-purpose flour (optional, lightly dusted)

For the Vanilla Custard Sauce

  • 1 cup whole milk
  • ½ cup heavy cream
  • ½ cup granulated sugar
  • 3 large egg yolks
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Bread: Cut the stale bread into one-inch cubes, ensuring each piece can absorb the custard evenly. Using stale bread prevents the pudding from becoming mushy and provides the perfect texture.
  2. Make the Custard Mixture: In a mixing bowl, whisk together eggs, sugar, vanilla extract, cinnamon, nutmeg, salt, whole milk, and heavy cream until the mixture is smooth and well combined, creating a luscious custard base.
  3. Combine Bread and Custard: Place the bread cubes in a large baking dish and pour the custard mixture evenly over them. Gently press the bread down so it soaks thoroughly. Let it sit for at least 15 minutes to fully absorb the flavors.
  4. Bake to Perfection: Dot the top of the soaked bread with small pieces of butter. Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until the bread pudding is golden brown on top and the custard is set, with crisp edges and a firm yet tender center.
  5. Prepare the Vanilla Custard Sauce: While the bread pudding bakes, combine whole milk, heavy cream, sugar, and egg yolks in a saucepan over low heat. Stir constantly until the mixture thickens and becomes creamy. Remove from heat and stir in vanilla extract. Serve the warm sauce poured over the pudding or on the side.

Notes

  • Use stale bread to ensure it absorbs the custard without falling apart.
  • Allow the bread and custard mixture to rest before baking so the flavors meld deeply.
  • Do not overbake; check with a knife inserted in the center—the custard should be set but not dry.
  • Serve the vanilla custard sauce warm for the richest flavor experience.
  • Adjust cinnamon and nutmeg to taste for personalized spice levels.
  • Variations: add fruits (raisins, cranberries, berries), nuts (toasted pecans, walnuts), chocolate chunks or drizzle, or adapt for gluten-free and vegan diets.

Nutrition

Keywords: bread pudding, vanilla custard sauce, comfort dessert, baked dessert, custardy bread pudding, vanilla sauce, warm dessert

Find it online: https://elenaglam.com/bread-pudding-with-vanilla-custard-sauce/