Custard Bread Pudding with Vanilla Sauce

5 from 258 votes

Custard Bread Pudding with Vanilla Sauce

This custard bread pudding recipe is rich, creamy, and baked in a water bath for a perfectly custardy center and a golden, crunchy top. Made with simple ingredients like French bread, whole milk, heavy cream, and eggs, then served with a luscious homemade vanilla sauce. The ultimate comfort dessert for any occasion!

Prep Time15

Cook Time2

Soaking TIme2

Total Time4 15

Course: Breakfast, Dessert

Cuisine: American, French

Servings:

Calories: 376.53kcal

Equipment

Baking Dish - 2 quart
Large roasting pan for the water bath

Ingredients

16 oz loaf of French bread 454g

Custard Mixture:

3 ¾ cups whole milk
1 ½ cup heavy cream
7 large eggs
1 teaspoon vanilla
1 ¼ cup sugar
Optional zest of ½ an orange

Instructions

Prepare the Bread

Cut the loaf of French bread into 1.5-inch cubes. The bread should be dry and stale for the best results. If your bread is fresh, spread the cubes on a baking sheet and dry them in a 250°F oven for 15 to 20 minutes until dry but not browned. Alternatively, leave the bread out uncovered for 2 to 3 days until stale.
16 oz loaf of French bread

Make the Custard Mixture

In a large bowl, add the whole milk, heavy cream, eggs, sugar, vanilla extract, and orange zest (if using). Whisk thoroughly until the mixture is completely smooth, and the egg whites are no longer separated.
3 ¾ cups whole milk, 1 ½ cup heavy cream, 7 large eggs, 1 teaspoon vanilla, 1 ¼ cup sugar, Optional zest of ½ an orange

This takes about 6 to 7 minutes of whisking - take your time for the smoothest custard.

Soak the Bread

Pour the custard mixture into a 2-quart glass baking dish, then add the dried bread cubes. Gently toss everything together until all the bread is coated. You will see a lot of extra liquid at first - this is normal and will be absorbed by the bread.
Cover the baking dish with plastic wrap or a lid and refrigerate for at least 2 hours. For the best results, refrigerate overnight. The bread should absorb all of the custard mixture before baking.

Prepare the Water Bath

Preheat your oven to 350 degrees F.
Cover the baking dish tightly with aluminum foil. Place the dish inside a larger roasting pan. Carefully pour water into the roasting pan until it reaches at least halfway up the sides of the baking dish. Do not skip the water bath - it prevents the custard from curdling and ensures even, gentle baking.

Bake

Bake for 1 hour and 30 minutes covered or until a toothpick inserted in the center comes out clean. The center should feel firm and set.
Remove the foil and continue baking until the top crust turns golden brown and slightly crunchy, about 10 to 15 minutes. Watch carefully to prevent burning.
Remove from the oven and let the bread pudding cool in the dish for 10 to 15 minutes before slicing. This rest time allows the custard to set fully for cleaner slices.

Serve

Serve with homemade Bread Pudding Sauce, fresh berries, or your favorite toppings. See the notes section for more serving and topping ideas. Enjoy!

Notes

Baking dish size: This recipe is written for a 2 quart baking dish. A 9x9-inch or 8x11-inch dish also works. Baking times may vary depending on the depth of your dish - deeper dishes take longer.

Best bread to use: French bread, brioche, challah, sourdough, and panettone all work well. Use a sturdy bread with a firm texture - avoid very soft sandwich bread or dense whole grain loaves. The bread must be dry and stale so it can fully absorb the custard.

Why the water bath matters: The water bath (bain-marie) insulates the custard from the oven's direct heat, which prevents the eggs from curdling. This is the key to getting a smooth, creamy texture instead of a grainy one. Don't skip it!

Overnight soak for best results: While 2 hours is the minimum soak time, we highly recommend soaking the bread in the custard overnight in the refrigerator. This ensures every piece of bread is completely saturated for the creamiest bread pudding.

Storage: Store leftover bread pudding in an airtight container in the refrigerator for up to 4 to 5 days.

Freezing: Wrap individual portions or the whole dish tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: For the best results, reheat in a 325°F oven covered loosely with foil for 15 to 20 minutes. You can also microwave individual portions on medium power for 1 to 2 minutes. Store and reheat the vanilla sauce separately.

Topping ideas: This custard bread pudding pairs perfectly with homemade vanilla sauce, caramel sauce, bourbon sauce, raspberry sauce, strawberry sauce, fresh berries, whipped cream, or a scoop of vanilla ice cream.

Add-in ideas: Customize your bread pudding with raisins (¾ cup), chocolate chips (½ to ¾ cup), chopped toasted pecans (1 cup), a teaspoon of cinnamon, or thinly sliced apples layered between the bread cubes.

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