If you’ve been yearning for a baking project that feels as rewarding as it tastes, this Custard-Filled Sweet Bread Recipe is your new best friend in the kitchen. Imagine biting into soft, tender bread that gently gives way to a luxuriously creamy custard center, combining just the right amount of sweetness and richness for a truly indulgent treat. Whether you’re serving it for breakfast, a cozy afternoon snack, or even a dessert that will impress everyone, this recipe offers the perfect blend of fluffy texture and luscious filling that feels both nostalgic and fresh. Trust me, once you try this Custard-Filled Sweet Bread Recipe, you’ll be hooked on making it again and again.
Ingredients You’ll Need
This recipe calls for a handful of simple ingredients that come together in harmony to create that perfect balance of flavor, color, and texture. Each item is essential, ensuring your bread is fluffy, the custard is silky, and the overall bite is irresistible.
- 4 cups all-purpose flour: Provides the sturdy yet tender structure you want in sweet bread.
- 1/2 cup granulated sugar: Sweetens both the bread and the custard while helping with browning.
- 1 packet (2 1/4 teaspoons) active dry yeast: The magic that makes the dough rise beautifully soft and airy.
- 1 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 1/2 cup whole milk, warmed: Adds moisture and tenderness to your dough.
- 1/2 cup unsalted butter, melted: Brings richness and a tender crumb to the bread.
- 2 large eggs: Give structure and a lovely golden color to the dough.
- 1 teaspoon vanilla extract: Imparts a sweet, fragrant note to both bread and custard.
- 2 cups whole milk (for custard): Creates that creamy, dreamy filling inside the bread.
- 1/2 cup granulated sugar (for custard): Sweetens the custard filling without overpowering.
- 4 large egg yolks: Thickens and enriches the custard with silky texture.
- 1/4 cup cornstarch: Stabilizes the custard, ensuring it’s luscious and smooth.
- 1 tablespoon unsalted butter (for custard): Adds extra creaminess and shine to the filling.
- 1/4 cup powdered sugar: Perfect for a delicate dusting to finish the bread.
- 1 tablespoon unsalted butter, melted (for brushing): Gives the crust a gorgeous golden hue and subtle richness.
How to Make Custard-Filled Sweet Bread Recipe
Step 1: Activate the Yeast and Prepare the Dough
Start by combining warm milk and sugar in a large bowl, then sprinkle the yeast on top. Let it sit until it’s glorious and frothy—this step wakes up the yeast to make your bread rise perfectly. Then add melted butter, eggs, and vanilla extract, whisking everything together. In another bowl, mix the flour and salt before gradually combining it with the wet ingredients. Knead this dough on a floured surface for about 8-10 minutes until it’s smooth and elastic. The act of kneading not only develops the gluten but also creates that satisfyingly soft texture you want from sweet bread. Pop the dough into a greased bowl, cover, and allow it to rise in a cozy spot until doubled in size.
Step 2: Make the Custard Filling
While your dough rises, turn your attention to the custard. Heat the milk gently in a saucepan until just about to simmer—patience is key, as overheating can curdle the eggs. Meanwhile, whisk sugar, egg yolks, and cornstarch in a bowl until perfectly smooth. Slowly temper the egg mixture by adding the warm milk bit by bit while whisking to prevent scrambling. Return the combined mixture to the stove and stir constantly over medium heat until thick and bubbling. Remove from heat, fold in vanilla and butter, then cover with plastic wrap directly on the custard surface to stop a skin from forming. Let this cool down as you get set for the next steps!
Step 3: Assemble the Bread
Once your dough has doubled, punch it down gently to release the air. Roll it out on a floured surface into a neat rectangle about half an inch thick. Spread your cooled custard filling evenly, being careful to leave a small border along the edges. Roll the dough tightly from one long side to the other like a jelly roll, pinching seams to seal and tucking the ends underneath for a tidy loaf. Place this roll seam-side down in a greased loaf pan, cover it with a towel, and let it rise again until puffed up. This second rise ensures your bread bakes up light and airy with that wonderful custard center.
Step 4: Bake to Perfection
Preheat your oven to 350°F (175°C). Just as the dough finishes its second rise, brush it generously with melted butter to achieve a luscious golden crust. Pop it in the oven and bake for 30-35 minutes until your bread is beautifully browned and a toothpick inserted comes out clean. Once out, let it rest in the pan for 10 minutes before transferring to a wire rack to cool completely. Finish with a gentle dusting of powdered sugar for that extra inviting touch. This final moment is when your kitchen will smell absolutely heavenly, and you know something truly special is ready to be enjoyed.
How to Serve Custard-Filled Sweet Bread Recipe
Garnishes
A simple dusting of powdered sugar is all you need to elevate this bread to a pretty, tear-apart masterpiece. If you’re feeling fancy, drizzle a light vanilla glaze or sprinkle a touch of cinnamon sugar for extra warmth and sparkle. Fresh berries on the side add a lovely pop of color and freshness that pairs beautifully with the custard’s creaminess.
Side Dishes
This sweet bread shines on its own but pairs exceptionally well with a cup of rich coffee or a smooth chai latte. If you’re offering it at brunch, pair it with fresh fruit salads or a dollop of whipped cream. Its gentle sweetness balances wonderfully with tangy preserves or citrus marmalade, making every bite a well-rounded treat.
Creative Ways to Present
Serve slices warm right out of the oven on a rustic wooden board with a scattering of edible flowers for a charming presentation. Or get playful and create mini rolls from the dough, filled with custard in individual portions—perfect for parties or afternoon teas. You can even add a swirl of cinnamon or nutmeg to the custard for a seasonal twist that delights the senses.
Make Ahead and Storage
Storing Leftovers
Keep your Custard-Filled Sweet Bread fresh by storing it in an airtight container at room temperature, where it will remain soft and delicious for up to 2 days. If you want to extend its life a bit, refrigeration is possible, but be aware that the bread might dry out slightly. To revive it, warming it gently before serving helps restore that fresh-baked feel.
Freezing
This recipe freezes wonderfully. Wrap the cooled bread tightly in plastic wrap and then a layer of aluminum foil for protection. Frozen, it can last up to 2 months without significant loss in flavor or texture. When you’re ready, thaw it overnight in the fridge, then warm gently before serving. Freezing individual slices can make for super convenient treats anytime you crave a bit of sweetness.
Reheating
To bring your custard-filled bread back to life, warm slices in a preheated oven at 300°F (150°C) for about 10 minutes, or pop them in the microwave for 15-20 seconds if short on time. Brushing a little melted butter on top before reheating adds moisture and shine, making every bite taste fresh and inviting just like the first day out of the oven.
FAQs
Can I use low-fat milk for the custard filling?
Whole milk is best for that rich, creamy texture in the custard, but you can substitute low-fat milk if needed. Just keep in mind the custard may be slightly less indulgent and may not thicken quite as luxuriously.
How do I prevent the custard from forming a skin while cooling?
Covering the custard with plastic wrap pressed directly onto its surface is a great trick to stop a skin from forming. This keeps the custard silky smooth and ready to spread without any unwanted texture.
Can I add flavors or spices to this Custard-Filled Sweet Bread Recipe?
Absolutely! Cinnamon, nutmeg, or even a hint of citrus zest in the custard or dough add fantastic depth. Feel free to experiment with small amounts to find your perfect flavor combo.
What’s the best way to roll the dough without the custard spilling out?
Rolling tightly and leaving a small border around the edges helps seal the custard inside. Pinching the seam firmly and tucking the ends under also keeps everything snug during rising and baking.
Is this bread suitable for freezing before or after baking?
You can freeze it either way. If freezing before baking, wrap it well and thaw fully before allowing the second rise. After baking, wrap completely and thaw before warming gently to enjoy that fresh-baked taste.
Final Thoughts
Making this Custard-Filled Sweet Bread Recipe is like giving yourself a warm, delicious hug from the inside out. It’s one of those treats that brings joy with every bite and impresses without feeling intimidating to bake. Whether you’re sharing it with family, gifting it to friends, or savoring a slice on a quiet morning, this bread has a way of turning ordinary moments into something special. I can’t wait for you to try it, experiment with it, and make it your own treasured recipe. Happy baking and enjoy every scrumptious crumb!
Print
Custard-Filled Sweet Bread Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 40 minutes
- Yield: 1 loaf (approximately 10-12 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
Description
Indulge in this delightful Custard-Filled Sweet Bread recipe that combines soft, fluffy homemade sweet bread with a rich, creamy vanilla custard filling. Perfectly baked to golden perfection, this treat is ideal for breakfast, snack, or dessert, offering a heavenly balance of textures and flavors that will impress family and friends.
Ingredients
For the Sweet Bread Dough:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1/2 cup whole milk, warmed
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
For the Custard Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
For the Topping:
- 1/4 cup powdered sugar (for dusting)
- 1 tablespoon unsalted butter, melted (for brushing)
Instructions
- Activate Yeast: In a large mixing bowl, combine the warm milk and granulated sugar. Sprinkle the active dry yeast over the top and let it sit undisturbed for 5-10 minutes until the yeast becomes frothy, indicating it is activated and ready.
- Mix Wet Ingredients: Once the yeast is frothy, add the melted butter, eggs, and vanilla extract to the bowl. Whisk the ingredients together until fully combined, forming a smooth mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt evenly. Gradually add the dry ingredients to the wet mixture, stirring continuously with a wooden spoon or spatula until a dough starts to form.
- Knead the Dough: Transfer the dough onto a floured surface and knead for 8-10 minutes until it is smooth, elastic, and slightly tacky. Add more flour sparingly if the dough is too sticky, but avoid making it too dry.
- First Rise: Place the kneaded dough into a greased bowl, cover with a clean kitchen towel, and allow it to rise in a warm environment for 1-2 hours or until it doubles in size.
- Prepare Custard Filling: While the dough rises, heat 2 cups of whole milk in a medium saucepan over medium heat until just about to simmer. Do not let the milk boil.
- Mix Custard Base: In a separate bowl, whisk together the granulated sugar, egg yolks, and cornstarch until smooth and fully combined.
- Temper Eggs: Slowly pour the hot milk into the egg yolk mixture while whisking continuously to prevent curdling and scrambling of eggs.
- Cook Custard: Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and bubbles gently for about 5-7 minutes.
- Finish Custard: Remove the saucepan from heat. Stir in the vanilla extract and unsalted butter until fully incorporated. Transfer the custard to a bowl and cover the surface with plastic wrap to prevent skin formation. Let it cool to room temperature.
- Shape Dough: After the first rise, punch down the dough to release trapped air. Place it on a floured surface and roll it out into a 1/2 inch thick rectangle.
- Fill and Roll: Spread the cooled custard filling evenly over the dough, leaving a small border on the edges. Starting from one long side, carefully roll the dough tightly into a log. Pinch the seams to seal and tuck the ends underneath neatly.
- Second Rise: Place the rolled dough seam-side down into a greased loaf pan. Cover with a kitchen towel and let it rise for 30-45 minutes until puffed up.
- Preheat Oven: While the dough is undergoing its second rise, preheat your oven to 350°F (175°C).
- Prepare for Baking: Once risen, brush the dough’s top with melted butter to encourage golden browning during baking.
- Bake: Bake the bread in the preheated oven for 30-35 minutes or until the loaf is golden brown and a toothpick inserted into the center comes out clean.
- Cool Bread: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve: Dust the cooled bread with powdered sugar before slicing and serving for a lovely finishing touch.
Notes
- Ensure the whole milk used to activate the yeast is warm (about 100°F/38°C) but not hot to avoid killing the yeast.
- The custard filling can be prepared a day in advance and refrigerated, making assembly easier on baking day.
- This sweet bread tastes delicious served warm or at room temperature, perfect for any occasion.
- For variations, sprinkle cinnamon or nutmeg into the custard or dough, or add fresh fruits like berries to the filling for added flavor.
- Press the plastic wrap directly onto the custard surface to prevent a skin from forming while it cools.
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