Custard Bread Pudding with Vanilla Sauce is a comforting and indulgent dessert that transforms simple ingredients into a rich, flavorful treat. The bread pudding features a golden top with a soft, custardy center, achieved by soaking dried bread cubes in a creamy custard mixture. Baked to perfection, it's then complemented with a velvety vanilla sauce that adds an extra layer of sweetness. This dessert is perfect for special occasions or as a delightful finish to any meal.

Ingredients

For the Bread Pudding:

• 16 oz loaf of French bread (approximately 454g)
  
  

• 3¾ cups whole milk
  
  

• 1½ cups heavy cream
  
  

• 7 large eggs
  
  

• 1¼ cups granulated sugar
  
  

• 1 teaspoon vanilla extract
  
  

• Optional: zest of ½ an orange
  
  

For the Vanilla Sauce:

• ½ cup milk
  
  

• ½ cup half-and-half
  
  

• 1 teaspoon vanilla bean paste or vanilla extract
  
  

• 3 tablespoons granulated sugar
  
  

• 4 large egg yolks
  
  

Directions

1. Prepare the Bread:
   
   

   • Cube the loaf of bread into 1½-inch cubes. Ensure the bread is dry; lightly toast the cubes in the oven or leave them out for a couple of days until stale.
     
     

2. Make the Custard Mixture:
   
   

   • In a large bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, vanilla extract, and optional orange zest until well combined.
     
     

3. Combine Bread and Custard:
   
   

   • Place the dried bread cubes into a large glass baking dish. Pour the custard mixture over the bread, gently tossing to ensure all pieces are coated. Allow the mixture to sit for at least 2 hours, preferably overnight, to ensure the bread absorbs the custard.
     
     

4. Bake the Pudding:
   
   

   • Preheat your oven to 350°F (175°C). Prepare a water bath by placing the baking dish into a larger roasting pan and adding enough hot water to reach halfway up the sides of the baking dish. Cover the baking dish with aluminum foil.
     
     

   • Bake for 1½ hours, or until a toothpick inserted into the center comes out clean.
     
     

   • Remove the foil and continue baking for an additional 15–20 minutes until the top is golden brown and slightly crispy.
     
     

5. Prepare the Vanilla Sauce:
   
   

   • In a medium saucepan, combine the milk, half-and-half, and vanilla bean paste or extract. Heat over medium heat until the mixture is steaming but not boiling.
     
     

   • In a separate bowl, whisk together the egg yolks and sugar until smooth. Gradually add the hot milk mixture to the egg yolk mixture, whisking constantly to prevent curdling.
     
     

   • Return the combined mixture to the saucepan and cook over medium-low heat, stirring constantly, until the sauce thickens and coats the back of a spoon, about 5–6 minutes.
     
     

   • Remove from heat and strain the sauce through a fine-mesh sieve to ensure smoothness.
     
     

6. Serve:
   
   

   • Allow the bread pudding to cool for 10–15 minutes before serving. Drizzle the warm vanilla sauce over individual portions of the bread pudding.
     
     

Nutritional Information (per serving)

• Calories: Approximately 546 kcal
  
  

• Total Fat: 17g (21% DV)
  
  

• Saturated Fat: 9g (45% DV)
  
  

• Cholesterol: 129mg (43% DV)
  
  

• Sodium: 387mg (17% DV)
  
  

• Total Carbohydrates: 92g (33% DV)
  
  

• Dietary Fiber: 2g (6% DV)
  
  

• Sugars: 72g
  
  

• Protein: 11g (21% DV)
  
  

• Vitamin C: 0mg (0% DV)
  
  

• Calcium: 236mg (18% DV)
  
  

• Iron: 2mg (12% DV)
  
  

• Potassium: 417mg (9% DV)