Custard Bread Pudding Vanilla Sauce (Print View)
Soft French bread is baked in rich custard and topped with smooth vanilla sauce for a comforting dessert.
# What You'll Need:
→ Bread
01 -
454g French bread, cut into 4cm cubes, preferably day-old or lightly toasted
→ Custard Mixture
02 -
890ml whole milk
03 -
355ml heavy cream
04 -
7 large eggs
05 -
1 teaspoon vanilla extract
06 -
250g granulated sugar
07 -
Zest of 0.5 orange (optional)
# Directions:
01 -
Cut the French bread into 4cm cubes. Dry the cubes by leaving them out for one to two days or toast lightly in the oven until firm.
02 -
In a large mixing bowl, whisk together whole milk, heavy cream, eggs, vanilla extract, granulated sugar, and orange zest if using. Ensure the mixture is fully homogeneous with all eggs thoroughly incorporated.
03 -
Transfer bread cubes to a large glass baking dish. Pour the custard mixture evenly over the bread and gently fold until all pieces are well coated. Cover and refrigerate for at least 2 hours, or overnight, to allow bread to absorb the custard.
04 -
Preheat oven to 175°C. Cover the baking dish tightly with foil and place inside a larger roasting pan. Add warm water to the roasting pan until it reaches halfway up the sides of the baking dish.
05 -
Bake in the water bath for 90 minutes, covered with foil, until a toothpick inserted in the centre comes out clean. Remove foil and bake for an additional 10–15 minutes until the surface is golden brown and crisp. Monitor to prevent excessive browning.
06 -
Let the pudding rest briefly. Portion and serve warm with vanilla sauce, berries, or caramel sauce as desired.
# Notes:
01 -
A water bath ensures gentle baking, preventing the custard from curdling and yielding a silky texture.