Description
A classic custard bread pudding recipe featuring cubes of dried French bread soaked in a rich custard mixture and baked in a water bath to create a creamy, tender dessert with a golden, crunchy crust. Served warm with vanilla sauce and fresh berries or caramel sauce for a comforting and elegant treat.
Ingredients
Bread
- 16 oz loaf of French bread (454g), cubed into 1.5 inch pieces and dried
Custard Mixture
- 3 ¾ cups whole milk
- 1 ½ cup heavy cream
- 7 large eggs
- 1 tsp vanilla extract
- 1 ¼ cup sugar
- Optional: zest of ½ an orange
Instructions
- Prepare the Bread: Cube the French bread into 1.5 inch pieces. For best results, ensure the bread is dry by either lightly toasting the cubes in the oven or letting the bread sit out for a couple of days until stale.
- Mix Custard Mixture: In a large bowl, whisk together the whole milk, heavy cream, eggs, vanilla extract, and sugar until the eggs are fully incorporated and no egg whites remain separated.
- Combine Bread and Custard: Pour the custard mixture into a large glass baking dish. Add the dried bread cubes and gently toss to coat all pieces evenly. The bread will absorb the extra custard mixture.
- Soak the Bread: Cover the baking dish and refrigerate overnight or for at least 2 hours to allow the bread to soak up the custard completely.
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking.
- Prepare Water Bath: Cover the baking dish tightly with foil and place it inside a larger roasting pan. Pour hot water into the larger pan until it reaches at least halfway up the sides of the baking dish. This step prevents curdling and ensures gentle, even baking.
- Bake Covered: Bake the bread pudding covered with foil for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
- Brown the Crust: Remove the foil and continue baking until the crust turns golden brown and crunchy. Monitor carefully to avoid burning.
- Serve: Serve warm with vanilla sauce and optional accompaniments like fresh berries or caramel sauce.
Notes
- Drying the bread is essential to prevent sogginess and to allow it to soak up the custard properly.
- The water bath ensures the custard cooks evenly and prevents curdling.
- Prepare the pudding in advance by soaking overnight for deeper flavor and better texture.
- Use a glass baking dish for even heat distribution during baking.
- Optional orange zest adds a subtle citrus aroma if desired.
- Watch the crust closely in the final baking stage to prevent burning.
