Custard Bread Pudding with Vanilla Sauce
This Custard Bread Pudding with Vanilla Sauce is rich, comforting, and perfectly balanced between a soft, creamy center and a lightly golden top. Made with simple pantry ingredients and baked gently in a water bath, this classic dessert delivers bakery-style results every time. It’s perfect for breakfast, dessert, or special gatherings when you want something cozy and elegant without complicated steps.
Ingredients
Bread
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16 oz (454 g) French bread, cut into 1½-inch cubes
Custard Mixture
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3¾ cups whole milk
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1½ cups heavy cream
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7 large eggs
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1 teaspoon vanilla extract
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1¼ cups granulated sugar
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Optional: zest of ½ orange
Instructions
Cut the French bread into cubes. For best texture, use dry or stale bread.
Tip: Lightly toast the bread cubes in the oven or leave them out overnight to dry.
In a large bowl, whisk together milk, heavy cream, eggs, vanilla, sugar, and orange zest (if using) until fully combined and smooth.
Place the bread cubes into a greased 2-quart glass baking dish.
Pour the custard mixture evenly over the bread and gently toss to coat.
Cover and refrigerate for at least 2 hours or overnight until the bread fully absorbs the custard.
Preheat oven to 350°F (175°C).
Cover the baking dish tightly with foil and place it into a larger roasting pan.
Pour hot water into the roasting pan until it reaches halfway up the sides of the dish.
Bake covered for 1½ hours, or until a toothpick inserted in the center comes out clean.
Remove foil and bake uncovered until the top is golden and slightly crisp.
Serve warm with vanilla sauce, berries, or caramel sauce.
Notes
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Do not skip the water bath: it prevents curdling and keeps the custard silky smooth.
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Use stale bread for the best texture and absorption.
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Cover tightly with foil during baking to avoid drying out the custard.
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Let the pudding rest for 10 minutes before serving for cleaner slices.
Find it online: https://chocotune.com/custard-bread-pudding-with-vanilla-sauce/