Description
This Custard Bread Pudding with Vanilla Sauce is a cozy, indulgent dish made from simple ingredients like day-old bread, milk, cream, and eggs. With a soft, custardy interior and golden top, it’s the perfect treat for breakfast or dessert, especially when paired with the luscious homemade vanilla sauce.
Ingredients
16 oz loaf of French bread (about 454 g), cubed and 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
Instructions
- Cube the bread into 1½-inch pieces. Lightly toast or let it sit out to dry if needed.
- In a large bowl, whisk together milk, cream, eggs, vanilla, sugar, and orange zest (if using).
- Place bread cubes in a 2-quart baking dish. Pour custard over and gently mix to coat. Cover and refrigerate for at least 2 hours or overnight.
- Preheat oven to 350°F (175°C). Cover baking dish tightly with foil and place inside a larger pan. Add water to the larger pan until it reaches halfway up the side of the baking dish.
- Bake for 1½ hours, or until a toothpick inserted in the center comes out clean.
- Remove foil and bake for an additional 15 minutes or until the top is golden brown.
- Spoon onto plates, drizzle with warm vanilla sauce, and serve with berries or caramel if desired.
Notes
- Use brioche, challah, or sourdough for richer flavor and texture.
- Add raisins, cranberries, apples, or mini chocolate chips for variety.
- Spice it up with cinnamon or nutmeg.
- Wrap individual slices and freeze for up to 3 months.
- Use a water bath to keep custard smooth and prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 310
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 130mg
