Description
This Custard Bread Pudding with Vanilla Sauce is a classic dessert featuring cubes of French bread soaked overnight in a rich custard mixture of milk, cream, eggs, vanilla, and sugar, then baked in a water bath until golden and creamy. Served warm with vanilla sauce and optional berries or caramel sauce, it’s a comforting and elegant treat perfect for any occasion.
Ingredients
Scale
Bread
- 16 oz loaf of French bread (454 g)
Custard Mixture
- 3 ¾ cups whole milk
- 1 ½ cup heavy cream
- 7 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cup sugar
- Optional zest of ½ an orange
Instructions
- Prepare the Bread: Cube the loaf of French bread into 1.5 inch cubes. Ensure the bread is dry for best results by lightly toasting the cubes in the oven or leaving it out for a couple of days until stale.
- Make the Custard Mixture: In a large bowl, whisk together whole milk, heavy cream, eggs, vanilla extract, sugar, and optional orange zest until the eggs are fully incorporated and the mixture is smooth.
- Combine Bread and Custard: Pour the custard mixture into a large glass baking dish and add the dried bread cubes. Gently toss until all the bread is thoroughly coated with the custard. Cover the dish and refrigerate overnight or for at least 2 hours to allow the bread to absorb the custard.
- Preheat the Oven and Prepare Water Bath: Preheat your oven to 350 degrees Fahrenheit. Place the covered baking dish inside a larger roasting pan and pour enough water into the pan to reach halfway up the sides of the baking dish, creating a water bath which prevents the custard from curdling.
- Bake the Pudding: Bake the covered bread pudding for 1.5 hours or until a toothpick inserted in the center comes out clean.
- Finish Baking for Crust: Remove the foil and continue baking until the crust turns golden brown and crunchy. Watch carefully to avoid burning.
- Serve: Serve warm with vanilla sauce, and optionally with fresh berries or caramel sauce for added flavor.
Notes
- Use day-old or toasted bread for optimal texture and absorption of custard.
- The water bath is essential to prevent the custard from curdling and to bake evenly.
- If orange zest is not available, a teaspoon of cinnamon or nutmeg can be used as a warm spice alternative.
- Cover the baking dish tightly with foil to maintain moisture during the initial baking phase.
- The recipe is best prepared the day before to allow the bread to soak thoroughly in the custard mixture.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of recipe)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 210 mg
