Custard Bread Pudding with Vanilla Sauce Recipe

Introduction

Custard Bread Pudding with Vanilla Sauce is a comforting dessert that combines soft, custardy bread soaked in a rich, creamy mixture. This classic treat is perfect for using up day-old bread and offers a warm, indulgent finish to any meal.

Ingredients

• 16 oz loaf of French bread (454g)
• 3 ¾ cups whole milk
• 1 ½ cups heavy cream
• 7 large eggs
• 1 tsp vanilla
• 1 ¼ cups sugar
• Optional zest of ½ an orange

Instructions

1. Step 1: Cube the loaf of bread into 1.5-inch pieces. For best results, ensure the bread is dry by lightly toasting the cubes in the oven or letting the bread sit out for a couple of days until stale.
2. Step 2: In a large bowl, whisk together the whole milk, heavy cream, eggs, vanilla, and sugar until fully combined and the egg whites are no longer visible.
3. Step 3: Pour the custard mixture into a large glass baking dish. Add the dried bread cubes and gently toss until all the bread is coated. There will be extra custard, but the bread will absorb it.
4. Step 4: Cover the baking dish and refrigerate for at least 2 hours or overnight to allow the bread to soak thoroughly.
5. Step 5: Preheat the oven to 350°F (175°C).
6. Step 6: Prepare a water bath by tightly covering the baking dish with foil, placing it in a larger roasting pan, and pouring in enough water to reach halfway up the sides of the baking dish. This prevents the custard from curdling during baking.
7. Step 7: Bake the pudding covered for 1.5 hours or until a toothpick inserted in the center comes out clean.
8. Step 8: Remove the foil and bake uncovered until the crust turns golden brown and crunchy. Watch carefully to avoid burning.
9. Step 9: Serve warm with vanilla sauce and fresh berries or caramel sauce for a delightful finish.

Tips & Variations

• Use stale or day-old bread for the best texture as it absorbs the custard better without becoming mushy.
• Add orange zest or cinnamon to the custard for a subtle citrus or spice flavor.
• For a dairy-free option, substitute milk and cream with coconut milk or almond milk.

Storage

Store leftover bread pudding covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm or gently warm in an oven at 300°F (150°C) until heated through. The texture is best enjoyed fresh but still delicious when warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread?

Yes, while French bread works best for its texture and crust, you can also use brioche, challah, or other sturdy breads that absorb custard well.

What is the purpose of the water bath?

The water bath helps regulate the oven temperature and keeps the custard from cooking too quickly, preventing it from curdling and ensuring a smooth, creamy texture.

Custard Bread Pudding with Vanilla Sauce Recipe

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4.5 from 126 reviews

This classic Custard Bread Pudding with Vanilla Sauce is a rich and comforting dessert made with French bread soaked in a creamy custard mixture, baked to perfection in a water bath for a smooth and custardy texture. Topped with a golden, crunchy crust, it’s delicious served warm alongside fresh berries or caramel sauce.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: Approximately 10 hours (including soaked time overnight)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Custard Bread Pudding

• 16 oz loaf of French bread (454g), cubed into 1.5 inch pieces 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

1. Prepare the Bread: Cube the loaf of French bread into 1.5 inch cubes. For best results, ensure the bread is dry by lightly toasting the cubes in the oven or letting the bread sit out for a couple of days until stale.
2. Mix Custard Mixture: In a large bowl, whisk together the whole milk, heavy cream, eggs, vanilla extract, and sugar until fully combined and the egg whites are no longer separated.
3. Add the Bread: Pour the custard mixture into a large glass baking dish. Add the dried bread cubes and gently toss to coat all the bread evenly. There will be leftover custard mixture which will be absorbed by the bread.
4. Soak the Bread: Cover the baking dish and refrigerate overnight or for at least 2 hours to allow the bread to soak and absorb the custard.
5. Preheat Oven: Preheat your oven to 350°F (175°C).
6. Prepare Water Bath: Cover the baking dish tightly with foil. Place the dish in 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 prevents the custard from curdling during baking.
7. Bake Covered: Bake the pudding covered with foil for 1.5 hours or until a toothpick inserted in the center comes out clean.
8. Toast the Crust: Remove the foil and continue baking uncovered until the crust turns golden brown and crunchy, watching carefully to prevent burning.
9. Serve: Serve the bread pudding warm with vanilla sauce, fresh berries, or caramel sauce.

Notes

• Use day-old or toasted bread to absorb the custard better and avoid sogginess.
• The water bath is essential to achieve a smooth custard texture and prevent curdling.
• You can add orange zest for a bright citrus flavor.
• Store leftovers covered in the fridge for up to 3 days and reheat gently.
• Feel free to add raisins or nuts to the custard mixture before baking for extra texture.

Keywords: Bread Pudding, Custard, Vanilla Sauce, Dessert, Classic Recipe, Comfort Food