Let Me Tell You About Custard Bread Rolls (and My Messy Kitchen)
Okay, so picture this: it's raining outside, and I've just realized there's a half-loaf of bread about to go stale on the counter. What do I do? Well, if I'm being honest, I usually start daydreaming about all the fancier things I could make—before I land on my old reliable, the custard bread roll. It's one of those recipes that feels like a throwback to being a kid, probably because my mum would whip it up whenever we were feeling a bit blue (or honestly, whenever she just wanted to clear out the pantry). Actually, I think she just liked an excuse to eat custard, but who can blame her? And if I may wander off for half a sec—does anyone else find stray breadcrumbs two days after baking? Or is that just me?
Why You’ll Love This (or, Why I Make It All the Time)
I make this whenever I need something sweet but can’t be bothered with complicated desserts. My family goes a bit wild for it, probably because you get that soft, creamy filling and warm bread all in one bite—sort of like a hug for your mouth. Sometimes I use it as a sneaky way to use up leftover bread (don’t tell my husband, he thinks it’s a special treat). And you know, making custard from scratch used to scare me, but after a few lumpy disasters (looking at you, 2018), I’ve found this way is honestly forgiving. Even if it’s not perfect, it still tastes pretty darn good.
What You’ll Need (and What You Can Swap In)
- 6-8 slices of white sandwich bread (I’ve used whole wheat in a pinch, turns out just fine—my gran swears by the softest bread possible, but whatever’s going spare really)
- 2 eggs
- 1 cup milk (full-fat is best, but I’ve snuck in oat milk once, and nobody noticed)
- ¼ cup sugar (sometimes I use brown sugar for a little extra flavor, though maybe that’s sacrilege?)
- 1 teaspoon vanilla extract (imitation or the real deal—no judgment here)
- 2 tablespoon butter (plus more for greasing; salted or unsalted, up to you)
- Pinch of salt
- Optional: a handful of raisins or chocolate chips, if the mood strikes
- Powdered sugar for dusting (not essential, but looks fancy)
Making Custard Bread Rolls: My Way, More or Less
- Start by preheating your oven to 180°C (or 350°F for my friends across the pond). Grease up a baking dish with butter. Or just line it with parchment. Honestly, I use whatever’s clean.
- Take your bread slices and, if you want, trim off the crusts (my kids demand this, but I secretly like the crusty bits). Roll each slice flat with a rolling pin or, if you can’t find it (been there), use a clean wine bottle. Works just as well, and that’s not just an excuse for wine.
- In a small saucepan, whisk together milk, eggs, sugar, vanilla, and a pinch of salt. Heat gently, stirring all the time—don’t walk away, or you’ll get scrambled eggs. Been there; don’t recommend it. As soon as it starts to thicken (think pourable, not gloopy), take it off the heat. Stir in butter until it melts. This is where I usually sneak a spoonful just to check if it’s sweet enough.
- Spoon a good dollop of custard onto one end of each bread slice. If you’re adding extras like chocolate chips, sprinkle them on now. Roll it up tight from the custard end—don’t worry if a bit leaks out. That’s the fun part.
- Arrange the rolls seam-side down in your baking dish. Brush the tops with a little melted butter if you’re feeling fancy (or just don’t want them to dry out).
- Bake for about 20-25 minutes, until they’re golden and smell amazing. If the tops look pale, switch on the broiler for a minute—just don’t wander off, or you’ve got charcoal. Not that I’ve ever done that. Ahem.
- Let them cool five minutes (if you can wait), dust with powdered sugar, and serve warm. Or eat one straight from the pan. No judgement.
What I’ve Learned (The Hard Way, Sometimes)
- If the custard is a bit runny, let it sit a minute—it thickens as it cools. But honestly even the runny stuff tastes good.
- Don’t stress about neatness. These rolls are downright rustic. If they look a bit wonky, you’ll just call them ‘artisan’ and move on.
Variations I’ve Tried (Some Better Than Others)
- Swapped out vanilla for a little orange zest once—surprisingly delicious.
- Used cinnamon sugar in the custard for a bit of a twist. My sister loved it, but my kids protested (sometimes you just can’t win).
- Tried stuffing them with Nutella instead of custard once. Not really the same, but not bad either, just a whole other vibe.
- Once attempted gluten-free bread. Well, let’s just say it didn’t exactly roll. Wouldn’t recommend unless you have a heroically sturdy bread.
Tools I Use (But You Can Improvise)
- Baking dish (any shape, honestly—just make sure it fits the rolls snugly)
- Rolling pin, or a wine bottle (if all else fails, your hands will do)
- Small saucepan for the custard
- Whisk (a fork is fine in a pinch, but your arm will get a workout)
- Pastry brush for butter—though sometimes I just drizzle with a spoon
Oh, and if you don’t have an oven, I've actually tried pan-toasting these on very low heat. Not quite the same, but it gets the job done!
How I Store Them (Or Why They Rarely Last Long)
Technically, you can keep these in an airtight container in the fridge for up to two days. Reheat in the microwave for 20 seconds or so. But honestly, in my house, they’re gone before sunset. Every. Time.
Serving Them Up (The Fun Part)
I like dusting these with a bit of cinnamon sugar, or serving with a scoop of vanilla ice cream (because why not?). My husband insists on dipping his in coffee—strange, but he swears by it. On weekends, we’ve even had them for breakfast. No shame.
Things I’ve Learned the Hard Way (Trust Me on These)
- I once tried to rush the custard step. Big mistake—it went lumpy and weird. Take your time, it’s worth it.
- Don’t overfill the bread or you’ll have a custard explosion. Fun, but messy.
- Actually, I find it works better if you gently press the rolls once they’re in the dish—helps them hold together.
Your Questions, Answered (Well, the Ones I’ve Heard Anyway)
- Can I use store-bought custard? Totally! It’s not cheating, in my book. Just warm it up a little so it’s easier to spread.
- What’s the best bread for this? Honestly, the softest you’ve got. But I’ve grabbed whatever loaf is on sale, and it still comes out decent. Crustless is easiest if you want that ultra-soft result.
- Could I make this dairy-free? I’ve used oat milk, and even a dairy-free butter, and it worked fine—just watch the custard as it thickens, since it can go from runny to thick pretty quick.
- Do they freeze well? Eh, not really. They get a bit weird when thawed, so I just make a fresh batch when the craving hits.
If you’re looking for more cozy baking ideas, I sometimes check Sally’s Baking Addiction or get inspired by Tastes Better from Scratch—they both have loads of tips I wish I’d known years ago.
To sum up, custard bread rolls aren’t just easy—they’re a whole mood. Give them a try, and don’t stress if they aren’t picture-perfect. Life’s too short for perfect rolls, anyway.
Ingredients
- 6 slices white bread, crusts removed
- 1 cup whole milk
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- Powdered sugar, for dusting
Instructions
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1In a saucepan, whisk together milk, sugar, cornstarch, and egg yolk. Cook over medium heat, stirring constantly, until the mixture thickens into a custard. Remove from heat and stir in vanilla extract. Let cool.
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2Flatten each bread slice with a rolling pin. Place a spoonful of cooled custard onto one end of each slice and roll up tightly.
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3Brush the outside of each bread roll with melted butter and place seam-side down on a baking sheet lined with parchment paper.
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4Bake in a preheated oven at 180°C (350°F) for 15-20 minutes, or until golden brown.
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5Remove from oven, let cool slightly, and dust with powdered sugar before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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