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Best Vanilla Bread Custard

Featured in Sweet Treats to Make at Home.

This easy vanilla dessert is comforting and adaptable for any gathering. Use stale bread like brioche or Hawaiian rolls, soak it in a creamy mix of eggs, sugar, milk, cream, and vanilla, and bake until golden with a soft center. Serve it warm with homemade vanilla sauce. Prep is quick at 15 minutes, with baking taking about 40 minutes. A fab way to use old bread, enjoy it with your go-to toppings for a crowd-pleasing treat.
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Updated on Tue, 08 Apr 2025 23:36:53 GMT
Vanilla Bread Custard Pin it
Vanilla Bread Custard | mecooking.com

Turn stale bread into something magical with this homey dessert. Our Irresistible Vanilla Bread Pudding needs just 8 basic ingredients and takes only 15 minutes to throw together. Picture the warm, comforting taste of French toast mixed with smooth, rich custard, all finished with a velvety vanilla sauce. It's a fancy-tasting treat that's surprisingly simple to whip up.

I've baked this countless times and my family begs for it. The vanilla sauce is what makes it special—it's smooth, fragrant, and transforms the pudding into something you can't stop eating.

Key Ingredients Explained

  • Day-Old Bread (6–8 cups cubed): Older bread soaks up the custard way better, giving you that perfect soft-but-not-mushy texture. Try using brioche or King's Hawaiian rolls for extra richness.
  • Unsalted Butter (2 tbsp): Keeps everything from sticking to the pan and adds a touch of buttery goodness.
  • Eggs (3) and Egg Yolks (2): These make the base of your custard, creating that smooth, melt-in-your-mouth feeling.
  • Whole Milk (2 cups): Brings moisture and creaminess to the mix.
  • Heavy Cream (1 cup): Makes everything richer and more decadent.
  • Granulated Sugar (¾ cup): Adds just enough sweetness without drowning out the vanilla flavor.
  • Vanilla Bean Paste (1 tbsp): Gives that intense, real vanilla flavor. Regular vanilla extract works in a pinch.
  • Optional: Pinch of Salt: Cuts the sweetness and makes all flavors pop more.

Easy Preparation Method

Get Your Bread Ready:
Heat your oven to 350°F (175°C). Rub butter all over a 7x11-inch glass or ceramic baking dish. Cut your stale bread into chunky 1.5–2-inch pieces and toss them into the dish.
Create Your Vanilla Sauce:
Mix eggs, egg yolks, milk, heavy cream, sugar, vanilla paste, and a tiny bit of salt in a medium pot. Stir everything together well. Put it on medium-low heat and keep stirring until butter melts and everything's warm but not bubbling. This stops any lumps from forming.
Put It All Together:
Pour most of your sauce over the bread chunks, making sure to save about 1.5–2 cups for later. Push the bread down gently with a spatula so it soaks up all that goodness evenly.
Bake Until Golden:
Stick it in your hot oven for 40 minutes. You'll know it's done when the top looks golden brown but the middle still jiggles slightly. This gives you crispy edges with a soft, custardy center.
Make The Finishing Sauce:
While that's baking, take your leftover sauce and warm it on low heat. Stir non-stop until it thickens enough to coat the back of a spoon. Pour it through a strainer to catch any bits, leaving you with a silky-smooth topping.
Dig In:
Let your pudding cool a bit before cutting. Serve it warm with your vanilla sauce poured over top or on the side. For extra wow, sprinkle with powdered sugar or add a scoop of vanilla ice cream.
Best Vanilla Bread Pudding Pin it
Best Vanilla Bread Pudding | mecooking.com

That vanilla sauce gets me every time. It's incredibly smooth with such a wonderful aroma, and it matches the warm, custardy pudding perfectly. Whenever I make this, there's never a drop left!

Ways to Enjoy It

Add Extra Goodies: Try pouring some caramel, melted chocolate, or a sprinkle of cinnamon sugar on top. Perfect Pairings: Eat it with vanilla ice cream, fresh whipped cream, or some berries for a nice contrast. Morning Treat: Warm up leftovers and enjoy with coffee for a special breakfast.

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Close-up Vanilla Bread Pudding | mecooking.com

This Irresistible Vanilla Bread Pudding brings together comfort and luxury in every bite. It's easy enough for everyday but special enough for celebrations. The mix of warm, custardy bread and smooth vanilla sauce makes a combo you won't forget. Give it a shot—you might find it becomes your go-to dessert!

Frequently Asked Questions

→ Can fresh bread replace stale bread?
Absolutely! Cut it up, then dry in the oven at 350°F for 3-5 minutes to firm it up.
→ Can I prep this dish early?
Yep, assemble it a day in advance. Keep it chilled until you’re ready to bake.
→ What sides go well with it?
Pair with a drizzle of vanilla sauce, whipped cream, or a scoop of ice cream.
→ Is there a gluten-free option?
Totally! Just switch to gluten-free bread instead of brioche or rolls.
→ How should leftovers be stored?
Pop leftovers in a sealed container in the fridge for up to 3 days. Warm them up in the microwave or oven before eating.

Vanilla Bread Custard

This cozy vanilla bread custard is quick to make with 8 ingredients. Great for desserts, topped with smooth vanilla sauce.

Prep Time
15 Minutes
Cook Time
40 Minutes
Total Time
55 Minutes
By: Mariana

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (One 7x11-inch bread pudding)

Dietary: Vegetarian

Ingredients

→ Bread & Butter

01 A 12-count pack of King's Hawaiian Sweet Rolls or about 12 oz of brioche bread, best if left out overnight to dry
02 3 tablespoons melted butter, and some extra to grease the pan (45g)

→ Custard Mixture

03 4 big eggs
04 2 egg yolks only
05 2 1/2 cups whole milk, about 480g
06 1 cup heavy cream, roughly 240g
07 3/4 cup white sugar (165g)
08 2 teaspoons pure vanilla extract
09 1/4 teaspoon of salt

→ For Serving

10 A couple of tablespoons of powdered sugar for sprinkling on top

Instructions

Step 01

Turn your oven on to 350°F. Use a bit of butter to lightly coat the inside of a 7x11-inch ceramic or glass baking dish, so nothing sticks.

Step 02

Slice the Hawaiian rolls or brioche into chunks about 1.5-2 inches in size. Spread the pieces across the bottom of the greased dish.

Step 03

Stir together the eggs, yolks, milk, cream, sugar, vanilla, and salt in a nonstick pot. Whisk until smooth and there are no streaks of eggs.

Step 04

Cook the custard mixture on medium-low heat, stirring nonstop until it reaches 165°F or thickens enough to lightly coat a spoon. Take it off the heat as soon as it's ready, and don't let it boil.

Step 05

Pour the custard over the bread chunks in the dish, making sure everything gets soaked. Save 1.5-2 cups of the custard for the creme anglaise. Use a spatula to gently press the bread so it absorbs the liquid.

Step 06

Put the dish in the oven and bake for 35-40 minutes. It should jiggle slightly in the middle but look firm, and reach 175°F inside.

Step 07

While the pudding cooks, strain the extra custard through a fine strainer back into a pot. Cook over low heat, stirring often, until it gets a bit thick and can coat a spoon (around 170°F).

Step 08

When the bread pudding is done, drizzle warm creme anglaise over it and sprinkle on some powdered sugar. Serve while it's warm and add some extra sauce for anyone who wants more.

Notes

  1. If you’re working with fresh bread, slice it up and pop it into the oven at 350°F for a few minutes until it feels dry. Don’t toast or brown it.
  2. Always keep the custard under 180°F to avoid it curdling.
  3. This can be made in advance and reheated, but the creme anglaise is best when fresh.

Tools You'll Need

  • A 7x11-inch baking dish (glass or ceramic preferred)
  • Nonstick pot
  • Hand whisk
  • Small mesh strainer
  • Thermometer with an instant reading

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy like milk, butter, and cream
  • Contains eggs
  • Uses gluten-based bread

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 16 g
  • Total Carbohydrate: 35 g
  • Protein: 8 g