Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Custard Bread Pudding with Vanilla Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 34 reviews

  • Author: Ezabella
  • Total Time: 4 hours 15 minutes (including soaking and drying time)
  • Yield: 12 servings

Description

A classic custard bread pudding featuring cubes of stale French bread soaked in a rich custard mixture of whole milk, heavy cream, eggs, sugar, and vanilla, baked gently in a water bath to ensure a creamy texture. Topped with a golden, slightly crunchy crust and best served warm with vanilla sauce or fresh berries, this comforting dessert is perfect for a crowd and ideal for preparing ahead.

Ingredients

Bread Pudding

  • 16 oz loaf of French bread (454g), cut into 1.5-inch cubes, stale or dried
  • 3 ¾ cups whole milk
  • 1 ½ cups heavy cream
  • 7 large eggs
  • 1 tsp vanilla extract
  • 1 ¼ cups sugar
  • Optional zest of ½ an orange

Vanilla Sauce (suggested, not detailed in the article)

  • 2 cups whole milk
  • 1 vanilla bean or 1 tsp vanilla extract
  • ¾ cup sugar
  • 3 large egg yolks
  • 3 tbsp cornstarch
  • 2 tbsp unsalted butter

Instructions

  1. Prepare the Bread: Cut the loaf of French bread into 1.5-inch cubes. For best results, use bread that is stale and dry. If the bread is fresh, spread the cubes on a baking sheet and dry them in a 250°F oven for 15 to 20 minutes until dry but not browned, or leave the bread uncovered at room temperature for 2 to 3 days until stale.
  2. Make the Custard Mixture: In a large bowl, whisk together the whole milk, heavy cream, eggs, sugar, vanilla extract, and optional orange zest until fully combined and smooth, with no separated egg whites.
  3. Soak the Bread: Pour the custard mixture into a 2-quart glass baking dish, then add the dried bread cubes. Gently toss to coat all the bread evenly. Cover the dish tightly with plastic wrap or a lid and refrigerate for at least 2 hours or preferably overnight to allow the bread to absorb the custard.
  4. Prepare the Water Bath and Preheat the Oven: Preheat your oven to 350°F. Cover the baking dish tightly with aluminum foil. Place the baking dish inside a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish. This water bath gently cooks the custard and prevents curdling.
  5. Bake the Pudding: Bake covered in the water bath for 1 hour and 30 minutes or until a toothpick inserted in the center comes out clean and the pudding feels firm.
  6. Toast the Crust: Remove the foil and continue baking uncovered for an additional 10 to 15 minutes until the top crust becomes golden brown and slightly crunchy. Monitor closely to prevent burning.
  7. Cool and Serve: Remove the bread pudding from the oven and let it cool in the dish for 10 to 15 minutes to allow the custard to set fully. Slice and serve warm, accompanied by homemade vanilla sauce, fresh berries, or your favorite toppings.

Notes

  • Using stale or dried bread is key to achieving the ideal texture of bread pudding; fresh bread will become too soggy without proper drying.
  • The water bath is essential to prevent curdling and ensures the pudding cooks evenly and gently for a creamy texture.
  • For an extra flavor twist, adding orange zest infuses a bright citrus note that complements the vanilla.
  • Leftover pudding slices can be refrigerated and gently warmed before serving.
  • Vanilla sauce or fresh fruit toppings elevate the dessert; feel free to experiment with caramel sauce or whipped cream.
  • Prep Time: 20 minutes (plus 2–3 days for bread drying or at least 2 hours soaking time)
  • Cook Time: 1 hour 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/custard-bread-pudding-with-vanilla-sauce-recipe/