Creamy Custard-Filled Bread Loaf

by

This custard-filled bread loaf is a delightful fusion of soft, fluffy bread and a rich, velvety filling. It’s indulgent yet comforting—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 brunch, gifting, or enjoying with a cup of tea.

The bread dough is enriched with milk and butter, creating a tender crumb with subtle sweetness. The custard filling, made from egg yolks, milk, sugar, and vanilla, thickens into a silky consistency that gently sets as the loaf bakes. This step-by-step recipe guides you through preparing the custard, making the dough, assembling the loaf, and baking it to perfection.

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

Ingredients

For the Bread Dough

  • All-purpose flour – 3½ cups

  • Warm milk – 1 cup (about 105°F / 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

Instructions

Instructions

Step 1: Prepare the Custard Filling

  1. In a medium saucepan, whisk together egg yolks, sugar, and cornstarch until smooth.

  2. Gradually whisk in the milk to prevent lumps.

  3. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon.

  4. Remove from heat and stir in the butter and vanilla.

Transfer the custard to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until completely cool and firm.

Step 2: Make the Bread Dough

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  1. In a large 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, until a soft dough forms.

Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1–1½ hours, or until doubled in size.

Step 3: Assemble the Loaf

  1. Gently punch down the risen dough.

  2. Roll it into a rectangle about 10 × 14 inches.

  3. Spread the chilled custard evenly over the dough, leaving a 1-inch border on all sides.

  4. Roll tightly from the long side into a log, pinching the seam to seal.

  5. Place seam-side down in a greased 9 × 5-inch loaf pan.

  6. Cover loosely and let rise for 30–45 minutes.

Step 4: Bake the Loaf

  1. Preheat oven to 350°F (175°C).

  2. Brush the top with milk or egg wash for your preferred finish.

  3. Bake for 35–40 minutes, until golden brown and hollow-sounding when tapped.

If the top browns too quickly, tent loosely with foil during the last 10 minutes. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Step 5: Slice and Serve

Slice using a serrated knife once fully cooled.
Serve plain, dusted with powdered sugar, or drizzled with glaze. Enjoy warm or at room temperature.

Servings

Servings

Makes 1 large loaf (about 10–12 slices). Perfect for sharing or enjoying over several days.

Notes & Tips

  • Custard consistency: Thick but spreadable—too runny may leak during baking

  • Yeast activation: Milk should be warm, not hot

  • Dough texture: Soft and elastic, not sticky

  • Rolling technique: Roll tightly to avoid gaps

  • Sealing: Pinch seams and ends well to prevent leaks

  • Cooling: Allow full cooling so custard sets properly

Storage

  • Room temperature: Up to 2 days

  • Refrigerated: Up to 5 days

  • Freezer: Slice, wrap individually, and freeze for easy portions

Variations & Serving Ideas

  • Add citrus zest, cinnamon, or nutmeg to the custard

  • Create a swirl effect by spreading custard in stripes

  • Drizzle with a simple glaze (powdered sugar + milk + vanilla)

  • Brush with butter after baking for a softer crust

  • Pair with coffee, tea, or warm milk

  • Extra custard makes a great pastry filling or parfait layer