There’s something magical about transforming simple, day-old bread into a luxurious dessert that warms both heart and soul. Today, I’m sharing my perfected recipe for custard bread pudding, topped with a silky vanilla sauce that elevates this humble dessert into something truly extraordinary.
A Brief History Behind the Comfort
Before diving into the recipe, let me share why this dessert holds a special place in my culinary repertoire. Bread pudding originated as a frugal way to use stale bread, dating back to the 11th century. While its beginnings may have been humble, this dessert has evolved into a sophisticated comfort food that graces tables worldwide.
What Makes This Recipe Special
I’ve spent years perfecting this recipe, focusing on achieving the perfect custard-to-bread ratio and developing a vanilla sauce that complements rather than overwhelms. The result is a bread pudding that’s crispy on top, creamy in the middle, and infused with warm spices that create an irresistible aroma.
Essential Ingredients
For the Bread Pudding:
- 8 cups day-old bread cubes (preferably brioche or challah)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 2 tablespoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup golden raisins (optional)
For the Vanilla Sauce:
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 whole vanilla bean (or 1 tablespoon pure vanilla extract)
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter

Kitchen Equipment Needed
Essential Tools | Optional but Helpful |
---|---|
9×13 baking dish | Stand mixer |
Mixing bowls | Kitchen scale |
Whisk | Vanilla bean scraper |
Measuring cups/spoons | Serving tray |
Saucepan | Warming dish |
Rubber spatula | Storage containers |
Step-by-Step Instructions
Preparing the Bread Pudding
- Begin by preheating your oven to 350°F (175°C). While it’s heating, generously butter your 9×13 baking dish.
- If your bread isn’t already stale, spread the cubes on a baking sheet and toast them in the oven for 10-15 minutes until they’re dry but not browned.
- In a large mixing bowl, whisk together:
- Eggs
- Whole milk
- Heavy cream
- Sugar
- Vanilla extract
- Cinnamon
- Nutmeg
- Salt
- Pour the melted butter into the mixture while whisking continuously.

- Place the bread cubes in your prepared baking dish. If using raisins, scatter them evenly throughout the bread.
- Pour the custard mixture over the bread, making sure all pieces are evenly soaked. Press down gently on the bread to ensure it’s well-coated.
- Let the mixture stand for 30 minutes, occasionally pressing down on the bread to help it absorb the custard.
Baking Process
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and continue baking for another 25-30 minutes until:
- The top is golden brown
- The center is set but still slightly jiggly
- A knife inserted in the center comes out clean
Creating the Vanilla Sauce
While the pudding is baking, prepare your vanilla sauce:
- If using a vanilla bean:
- Split it lengthwise
- Scrape out the seeds
- Add both seeds and pod to your cream and milk
- In a medium saucepan, combine:
- Heavy cream
- Whole milk
- Sugar
- Cornstarch
- Salt
- Whisk continuously over medium heat until the mixture begins to thicken and bubble.
- Cook for an additional 2 minutes, stirring constantly.
- Remove from heat and stir in:
- Butter
- Vanilla extract (if not using vanilla bean)
- Strain if using vanilla bean pod.

Professional Tips for Success
- Bread Selection: The type of bread you use matters significantly. I prefer brioche or challah for their rich, buttery flavor and tender crumb. French bread or sourdough can work well too.
- Temperature Matters: All refrigerated ingredients should be at room temperature before starting. This ensures even mixing and proper custard formation.
- Testing Doneness: The pudding should be set but still have a slight jiggle in the center when gently shaken. Over-baking will result in a dry pudding.
- Make-Ahead Options: You can prepare the bread pudding up to the point of baking and refrigerate overnight. Just bring it to room temperature before baking.
Serving Suggestions
- Serve warm with hot vanilla sauce drizzled over each portion
- Add fresh berries for a bright contrast
- Dust with powdered sugar just before serving
- Pair with a hot cup of coffee or tea
- Consider adding a scoop of vanilla ice cream for extra indulgence
Storage and Reheating
Storage Method | Duration | Notes |
---|---|---|
Room Temperature | Up to 2 hours | Cover loosely |
Refrigerator | Up to 5 days | Cover tightly |
Freezer | Up to 3 months | Wrap well |
Reheating Instructions:
- Individual portions: Microwave for 30-45 seconds
- Whole pudding: Cover with foil and heat at 325°F for 15-20 minutes
- Vanilla sauce: Gentle heat on stovetop, whisking constantly
Common Questions and Answers
Q: Can I make this recipe without heavy cream?
A: Yes, you can substitute whole milk for the heavy cream, though the result won’t be quite as rich. For best results, I recommend using at least some heavy cream in the recipe.
Q: Why is my bread pudding soggy?
A: This usually happens when the bread isn’t dry enough before adding the custard. Make sure to use stale bread or toast fresh bread cubes before using them.
Q: Can I make this recipe dairy-free?
A: While possible, I recommend sticking with dairy for the best results. If necessary, you can use almond milk and dairy-free butter, but the texture and richness will be different.
Q: How do I know when the vanilla sauce is thick enough?
A: The sauce should coat the back of a spoon and hold a line when you run your finger through it. This is known as “nappe” consistency.
Q: Can I make this without eggs?
A: Eggs are crucial for the custard structure. I don’t recommend omitting them as they’re essential for the proper texture and binding.
Nutritional Information
Nutrient | Amount per Serving |
---|---|
Calories | 385 |
Total Fat | 22g |
Saturated Fat | 13g |
Cholesterol | 142mg |
Sodium | 295mg |
Total Carbohydrates | 42g |
Dietary Fiber | 1g |
Sugar | 28g |
Protein | 7g |
Serving size: 1/12 of recipe
Remember, this comforting dessert is meant to be savored slowly, preferably shared with loved ones. The combination of warm, custardy bread pudding and silky vanilla sauce creates a memorable dessert experience that will have everyone asking for seconds.