Custard Bread Pudding Vanilla Sauce (Print View)
Creamy bread pudding with warm vanilla sauce makes a comforting, crowd-pleasing treat any time.
# What You'll Need:
→ Bread Base
01 -
16 oz loaf French bread, cut into 1.5-inch cubes
→ Custard Mixture
02 -
3 3/4 cups whole milk
03 -
1 1/2 cups heavy cream
04 -
7 large eggs
05 -
1 teaspoon vanilla extract
06 -
1 1/4 cups granulated sugar
07 -
Zest of 1/2 orange (optional)
# Directions:
01 -
Cut French bread loaf into 1.5-inch cubes. Ensure the bread is dry by toasting cubes in the oven or allowing them to become stale over a couple of days.
02 -
In a large mixing bowl, whisk together whole milk, heavy cream, eggs, vanilla extract, granulated sugar, and orange zest if using, until the mixture is fully smooth and the eggs are evenly incorporated.
03 -
Transfer the custard mixture to a large glass baking dish. Add the bread cubes and gently fold to ensure each piece is thoroughly coated. Cover and refrigerate for at least 2 hours or overnight, allowing the bread to fully absorb the custard.
04 -
Preheat oven to 350°F. Tightly cover the baking dish with foil, place into a larger roasting pan, and pour hot water into the outer pan to reach halfway up the baking dish sides. Bake covered for approximately 1.5 hours, or until a toothpick inserted in the center emerges clean.
05 -
Remove foil and continue baking until the surface becomes golden and crisp, monitoring closely to prevent over-browning. Serve warm with vanilla sauce, fresh berries, or caramel sauce, as desired.
# Notes:
01 -
Using day-old or lightly toasted bread promotes optimal texture as it absorbs custard without becoming mushy.