If you have a sweet tooth and love the idea of biting into something soft, fluffy, and irresistibly creamy, then you are in for a treat with this Custard-Filled Sweet Bread Recipe. Imagine a perfectly tender sweet bread wrapped around a luscious, silky custard filling that melts in your mouth with every bite. It’s a delightful baking adventure that promises not only comforting flavors but also a stunning centerpiece for any breakfast table, snack time, or dessert spread. I can’t wait to share this beloved recipe with you—trust me, it will become a favorite in your kitchen just as it is in mine!
Ingredients You’ll Need
This Custard-Filled Sweet Bread Recipe calls for ingredients that are simple staples but crucial players in creating that perfect balance of rich flavor, soft texture, and beautiful color. Each ingredient has a purposeful role, from the flour that forms a soft dough to the eggs and butter that enrich the bread, and of course, the fresh milk and vanilla that make the custard heavenly smooth.
- All-purpose flour: Provides the foundation for a tender and fluffy bread texture.
- Granulated sugar: Adds just the right sweetness and helps activate the yeast.
- Active dry yeast: Essential for making the dough rise beautifully and become airy.
- Salt: Balances the sweetness and enhances the overall flavor.
- Whole milk (warmed): Gives moisture and richness to the dough and custard.
- Unsalted butter (melted): Brings tenderness and a golden crust to the bread.
- Large eggs: Add richness and structure to the dough.
- Vanilla extract: Imbues the bread and custard with that warm, aromatic touch.
- Egg yolks (for custard): Create that silky, creamy texture in the custard filling.
- Cornstarch: Thickens the custard to the perfect consistency.
- Powdered sugar: For a dainty dusting that adds sweetness and charm at the end.
How to Make Custard-Filled Sweet Bread Recipe
Step 1: Activate the yeast and mix wet ingredients
Start by combining warm milk and sugar in a large bowl, then sprinkle the yeast on top. Waiting 5-10 minutes for it to become frothy is the magical moment when your dough starts coming to life. Once active, whisk in melted butter, eggs, and vanilla extract—this wet mixture sets the stage for a tender and flavorful bread.
Step 2: Combine and knead the dough
In another bowl, whisk the flour with salt before gradually adding it to the wet ingredients. Stir until a dough begins to form. Then, transfer to a floured surface and knead for 8-10 minutes until smooth and elastic. Kneading develops the gluten, which is key to fluffy bread that bounces back when touched.
Step 3: Let the dough rise
Place your dough in a greased bowl and cover it with a clean towel. Leaving it to rise in a warm spot for 1 to 2 hours allows it to double in size, making it light and airy.
Step 4: Prepare the custard filling
Heat whole milk gently until it almost simmers, then whisk sugar, egg yolks, and cornstarch together while tempering the eggs carefully by pouring warm milk slowly into the mixture. Cook the combined mixture until it thickens and bubbles, then stir in vanilla and butter. Cooling the custard in the fridge ensures it’s ready to spread smoothly onto your dough.
Step 5: Assemble the sweet bread
Punch down the risen dough and roll it out into a half-inch thick rectangle. Spread your chilled custard evenly, avoiding the edges to prevent leaks. Roll the dough tightly from one long edge to the other, seal the seams, and tuck the ends under. Placing it in a greased loaf pan with the seam side down helps keep that gorgeous shape while the dough rises again.
Step 6: Final rise and bake
After the second rise of about 30-45 minutes, brush the top with melted butter which helps the bread brown beautifully in the oven preheated to 350°F. Baking for 30-35 minutes gives you a golden loaf with a custardy surprise inside. Let it cool before slicing to avoid oozing custard, and then get ready to enjoy!
How to Serve Custard-Filled Sweet Bread Recipe
Garnishes
A light dusting of powdered sugar is all you need to give this bread an elegant finish that also adds a touch of extra sweetness. If you’re feeling fancy, a drizzle of honey or a thin glaze can complement the custard perfectly.
Side Dishes
This custard-filled sweet bread pairs wonderfully with fresh fruit like sliced strawberries, blueberries, or even a zesty fruit compote. A cup of your favorite coffee, tea, or even a cold glass of milk turns this into a perfect breakfast or afternoon snack.
Creative Ways to Present
Serve slices stacked side by side on a rustic wooden platter or arranged in a circle for a unique brunch centerpiece. You can also cut the bread into smaller rolls as finger food for gatherings. Adding a sprinkle of cinnamon or nutmeg on top before baking gives the bread a festive aroma and boosts the warm spice flavor.
Make Ahead and Storage
Storing Leftovers
Leftover custard-filled sweet bread can be stored at room temperature in an airtight container for up to two days without losing softness. For longer keeping, refrigerate it where it will stay good for 4-5 days, but bring it to room temperature before serving for best taste and texture.
Freezing
You can freeze the bread wrapped tightly in plastic wrap and then in foil for up to a month. Thaw it overnight in the fridge and then warm it gently to refresh the bread and custard goodness.
Reheating
Gently reheat slices in a toaster oven or oven at low temperature to avoid drying out the bread. Avoid microwaving too long as it can make the custard overly soft or runny. A quick warm-up brings the flavors back alive, making it feel freshly baked.
FAQs
Can I use low-fat milk instead of whole milk?
Whole milk adds richness and creaminess to both the bread and custard, but you can substitute low-fat milk if desired. Just be aware that the texture may be slightly less rich and creamy.
Is it possible to make the custard filling ahead of time?
Absolutely! The custard can be made a day in advance and stored in the refrigerator. Just make sure to cover it tightly to prevent a skin from forming and bring it to room temperature before spreading on the dough.
Can I add flavors like cinnamon or fruit to this recipe?
Yes! Cinnamon or nutmeg sprinkled into the dough or custard brings a lovely warmth. You can also gently fold in finely chopped fruits like berries or bananas into the custard for a fruity twist that pairs wonderfully with the sweet bread.
What if my dough is too sticky to knead?
If the dough feels too sticky, sprinkle a little more flour onto your work surface and on your hands as you knead. Be careful not to add too much flour, or the bread can become too dense.
How can I tell when the bread is fully baked?
The bread should have a golden brown crust and sound hollow when tapped. You can also insert a toothpick in the center—if it comes out clean, the bread is perfectly baked.
Final Thoughts
I truly hope you decide to try this Custard-Filled Sweet Bread Recipe. There is just something magical about the soft bread wrapped around that creamy custard that makes every bite a moment to savor. Whether you’re baking for yourself, your family, or friends, this recipe brings warmth and joy to the table with very little fuss. So preheat your oven, gather your ingredients, and get ready for a delicious adventure that rewards you with a spectacular sweet bread that tastes like a hug in food form. Happy baking!
Custard-Filled Sweet Bread Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 45 minutes
- Yield: 1 loaf (approximately 10-12 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Custard-Filled Sweet Bread combines the soft, fluffy texture of freshly baked sweet bread with a smooth, creamy vanilla custard filling. Perfect for breakfast, a snack, or dessert, it is a delightful treat that’s both comforting and indulgent, showcasing an irresistible combination of textures and flavors.
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 sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is activated.
- Mix dough ingredients: Once the yeast is frothy, add the melted butter, eggs, and vanilla extract to the mixture. Whisk until well combined to create the wet component.
- Combine dry ingredients: In a separate bowl, whisk together the flour and salt. Gradually add these dry ingredients to the wet mixture, stirring with a wooden spoon or spatula until a dough begins to form.
- Knead the dough: Transfer the dough to a floured surface and knead it for 8-10 minutes until the dough is smooth and elastic. Add extra flour sparingly if the dough is too sticky.
- First rise: Place the kneaded dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until it has doubled in size.
- Prepare custard filling: While the dough rises, heat the milk over medium heat in a saucepan until just about to simmer. Avoid boiling.
- Mix custard base: In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
- Temper eggs: Slowly pour the hot milk into the egg yolk mixture while whisking continuously to prevent curdling.
- Cook custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened and bubbling, about 5-7 minutes.
- Finish custard: Remove from heat and stir in vanilla extract and butter until fully incorporated. Cover with plastic wrap pressed to the surface to prevent skin formation. Let cool to room temperature.
- Prepare dough for filling: After the dough has risen, punch it down to release air. Roll it out on a floured surface into a 1/2-inch thick rectangle.
- Fill dough: Spread the cooled custard evenly over the dough, leaving a small border around the edges.
- Form roll: Starting from one long side, roll the dough tightly into a log. Pinch seams to seal and tuck the ends underneath.
- Second rise: Place the roll seam-side down in a greased loaf pan, cover with kitchen towel, and let rise 30-45 minutes until puffed.
- Preheat oven and prepare for baking: Preheat oven to 350°F (175°C). Brush the top of the dough with melted butter for a golden finish.
- Bake: Bake in preheated oven for 30-35 minutes until golden brown and a toothpick inserted comes out clean.
- Cool and finish: Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
- Ensure the milk is warm but not hot when activating the yeast to avoid killing the yeast.
- The custard can be prepared a day ahead and refrigerated, covered, for convenience.
- This sweet bread is delicious served either warm or at room temperature.
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