Creamy Custard-Filled Bread Loaf Recipe

This custard-filled bread loaf is a delightful fusion of soft, fluffy bread and rich, velvety filling. It’s the kind of treat that feels indulgent yet familiar, combining the warmth of freshly baked bread with the smooth sweetness of homemade custard. Each slice reveals a golden crust and a creamy center, making it perfect for serving at brunch, gifting to loved ones, or enjoying with a cup of tea.

The bread itself is enriched with milk and butter, giving it a tender crumb and subtle sweetness. The custard, nestled inside, is made from egg yolks, sugar, and milk, thickened to a silky consistency and infused with vanilla. As the loaf bakes, the custard sets gently, creating pockets of creamy goodness in every bite. This recipe walks you through the process step by step—from preparing the dough and custard to assembling, baking, and serving.

Whether you’re an experienced baker or trying something new, this loaf offers a rewarding experience and a truly comforting result.

INGREDIENTS:

For the Bread Dough:

• All-purpose flour – 3½ cups
• Warm milk – 1 cup (around 105°F or 40°C)
• Active dry yeast – 2¼ teaspoons (1 packet)
• Granulated sugar – ¼ cup
• Salt – 1 teaspoon
• Unsalted butter – ¼ cup (softened)
• Egg – 1 large
• Extra flour – for kneading
• Oil or butter – for greasing bowl and pan

For the Custard Filling:

• Milk – 1½ cups
• Egg yolks – 3
• Granulated sugar – ¼ cup
• Cornstarch – 2 tablespoons
• Unsalted butter – 2 tablespoons
• Vanilla extract – 1 teaspoon

INSTRUCTION:

Step 1: Prepare the Custard Filling

1. In a medium saucepan, whisk together egg yolks, sugar, and cornstarch until smooth.
2. Gradually add milk while whisking to avoid lumps.
3. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon.
4. Remove from heat and stir in butter and vanilla extract.
5. Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent skin formation), and refrigerate until cool and firm.

Step 2: Make the Bread Dough

1. In a large mixing bowl, combine warm milk and sugar. Sprinkle yeast over the top and let sit for 5–10 minutes until foamy.
2. Add the egg, softened butter, and salt. Mix well.
3. Gradually add flour, one cup at a time, mixing until a soft dough forms.
4. Turn the dough out onto a floured surface and knead for 8–10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for 1–1½ hours, or until doubled in size.

Step 3: Assemble the Loaf

1. Once the dough has risen, punch it down gently to release air.
2. Turn it out onto a lightly floured surface and roll into a rectangle about 10×14 inches.
3. Spread the chilled custard evenly over the surface, leaving a 1-inch border around the edges.
4. Starting from the long side, roll the dough tightly into a log, pinching the seam to seal.
5. Place the log seam-side down into a greased loaf pan. Cover loosely and let rise again for 30–45 minutes.

Step 4: Bake the Loaf

1. Preheat your oven to 350°F (175°C).
2. Once the loaf has risen, brush the top with milk or egg wash for a glossy finish.
3. Bake for 35–40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
4. If the top browns too quickly, tent with foil during the last 10 minutes.
5. Remove from oven and let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Step 5: Slice and Serve

1. Once cooled, slice the loaf with a serrated knife.
2. Serve plain, dusted with powdered sugar, or with a drizzle of glaze if desired.
3. Enjoy warm or at room temperature.

SERVINGS:

Makes 1 large loaf, yielding approximately 10–12 slices. Ideal for sharing or storing for several days.

NOTE:

• Custard consistency: The custard should be thick but spreadable. If too runny, it may leak during baking.
• Egg temperature: Use room-temperature eggs for better incorporation and rise.
• Yeast activation: Ensure milk is warm—not hot—to activate yeast without killing it.
• Dough texture: The dough should be soft but not sticky. Add flour gradually during kneading to avoid dryness.
• Rolling technique: Roll tightly to prevent gaps between layers and ensure even distribution of filling.
• Sealing the loaf: Pinch the seam and ends well to prevent custard from leaking out during baking.
• Cooling time: Allow the loaf to cool fully before slicing to let the custard set and avoid tearing.
• Storage: Wrap tightly in plastic wrap or store in an airtight container. Keeps well at room temperature for 2 days or refrigerated for up to 5 days.
• Freezing: Slice and freeze individually for easy thaw-and-serve portions. Wrap in foil and reheat in oven for best texture.
• Flavor variations: Add citrus zest, cinnamon, or nutmeg to the custard for a twist. For a savory version, substitute with cheese or herb filling.
• Presentation: Serve on a wooden board or parchment-lined tray for a rustic look. Garnish with mint leaves or fruit slices for added charm.
• Glaze option: Mix powdered sugar with milk and vanilla for a simple drizzle. Apply once the loaf is cool.
• Troubleshooting: If the loaf splits or leaks, check sealing and custard thickness. If dense, ensure proper kneading and proofing.
• Pan size: Use a standard 9×5-inch loaf pan. For smaller pans, divide the dough and adjust baking time.
• Serving ideas: Pair with coffee, tea, or warm milk. Makes a lovely addition to breakfast spreads or dessert platters.
• Custard leftovers: Extra custard can be used as a dip, filling for pastries, or layered in parfaits.
• Crust softness: For a softer crust, brush with butter after baking and cover while cooling.
• Golden finish: Egg wash gives a rich color; milk wash gives a matte finish. Choose based on preference.
• Layering technique: For a swirl effect, spread custard in stripes and roll from the short side.
• Texture tip: For extra fluffiness, let the dough rise slowly in a cooler environment or refrigerate overnight.