In a large mixing bowl, combine 4 cups of flour, 1/4 cup of sugar, 2 teaspoons of yeast, and 1 teaspoon of salt.

In a separate bowl, mix together 1 cup of warm milk, 1/4 cup of melted butter, and 2 large eggs.

Gradually incorporate the wet ingredients into the dry mixture until a rough dough forms.

Transfer the dough onto a floured surface and knead for about 10 minutes, until it becomes smooth and elastic.

Place the kneaded dough in a lightly greased bowl and cover it with a kitchen towel.

Set it in a warm, draft-free area for about 1 to 2 hours, or until it has doubled in size.

In a saucepan over medium heat, whisk together 2 cups of milk, 1/2 cup of sugar, 3 large eggs, 1 teaspoon of vanilla extract, and 3 tablespoons of cornstarch.

Continue to whisk until the mixture thickens, around 5–7 minutes.

Once thickened, remove from heat and allow it to cool.

Punch the dough down gently to release any air bubbles and roll it out into a rectangle about 1/4 inch thick.

Spread the cooled custard evenly over the surface, leaving a small border.

Carefully roll the dough from one end to the other into a tight log, sealing the edges as you go.

Place the rolled dough seam side down in a greased loaf pan and cover with a towel.

Let it rise again for about 30 minutes, until it has doubled in size.

Preheat your oven to 350°F (175°C) and bake for 25-30 minutes or until golden brown.

Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.