Indulge in a timeless dessert with this Classic Custard Bread Pudding, a rich and comforting treat that’s perfect for any occasion. Made with simple ingredients like French bread, milk, cream, and eggs, this pudding is baked to golden perfection and topped with a smooth, luscious vanilla sauce. The combination of the soft, custardy bread with the creamy vanilla topping makes this dessert a favorite for both young and old alike. It’s easy to make, affordable, and a fantastic way to use up leftover bread while creating something truly delicious.
Ingredients:
For the Bread Pudding:
- 16 oz loaf of French bread (454g), cut into 1-inch cubes
- 3 ¾ cups whole milk
- 1 ½ cups heavy cream
- 7 large eggs
- 1 ¼ cups sugar
- 1 teaspoon vanilla extract
- Zest of ½ an orange (optional)
For the Vanilla Sauce:
- 1 cup heavy cream
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon butter
Instructions:
For the Bread Pudding:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the Bread: Cut the loaf of French bread into 1-inch cubes and spread them evenly in the prepared baking dish.
- Make the Custard Mixture: In a large bowl, whisk together the whole milk, heavy cream, eggs, sugar, and vanilla extract until fully combined. For a citrusy twist, stir in the orange zest (optional).
- Soak the Bread: Pour the custard mixture over the bread cubes, making sure all the bread is soaked evenly. Allow the mixture to rest for approximately 10 minutes so the bread can soak up the custard.
- Bake: Transfer the baking dish to the preheated oven and cook for 45 to 50 minutes, or until the top is a beautiful golden brown and a knife inserted in the middle comes out clean.
- Cool: Take the bread pudding out of the oven and let it cool for a few moments before slicing and serving.
For the Vanilla Sauce:
- Heat the Cream: In a small saucepan over medium heat, combine the heavy cream and sugar, stirring until the sugar dissolves.
- Thicken the Sauce: In another bowl, mix the cornstarch with 2 tablespoons of water until fully combined. Gradually whisk this mixture into the hot cream, stirring constantly until the sauce thickens, about 3-4 minutes.
- Add Vanilla and Butter: Remove the saucepan from heat and stir in the vanilla extract and butter, mixing until the butter melts and the sauce is smooth.
- Serve: Pour the warm vanilla sauce generously over each serving of bread pudding and savor the delightful flavors!
Conclusion:
This Classic Custard Bread Pudding with Vanilla Sauce is the perfect combination of soft, custard-soaked bread and a rich, creamy topping. Whether you’re serving it at a family gathering or enjoying it on a quiet evening, this dessert is a delicious way to bring comfort and warmth to your table. Easy to prepare and wonderfully indulgent, it’s a recipe you’ll want to come back to again and again.
Serve warm with the velvety vanilla sauce for a dessert experience that’s both classic and unforgettable!
Classic Custard Bread Pudding with Creamy Vanilla Sauce
Ingredients
For the Bread Pudding:
- 16 oz loaf of French bread 454g, cut into 1-inch cubes
- 3 ¾ cups whole milk
- 1 ½ cups heavy cream
- 7 large eggs
- 1 ¼ cups sugar
- 1 teaspoon vanilla extract
- Zest of ½ an orange optional
For the Vanilla Sauce:
- 1 cup heavy cream
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon butter
Instructions
For the Bread Pudding:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the Bread: Cut the loaf of French bread into 1-inch cubes and spread them evenly in the prepared baking dish.
- Make the Custard Mixture: In a large bowl, whisk together the whole milk, heavy cream, eggs, sugar, and vanilla extract until fully combined. For a citrusy twist, stir in the orange zest (optional).
- Soak the Bread: Pour the custard mixture over the bread cubes, making sure all the bread is soaked evenly. Allow the mixture to rest for approximately 10 minutes so the bread can soak up the custard.
- Bake: Transfer the baking dish to the preheated oven and cook for 45 to 50 minutes, or until the top is a beautiful golden brown and a knife inserted in the middle comes out clean.
- Cool: Take the bread pudding out of the oven and let it cool for a few moments before slicing and serving.
For the Vanilla Sauce:
- Heat the Cream: In a small saucepan over medium heat, combine the heavy cream and sugar, stirring until the sugar dissolves.
- Thicken the Sauce: In another bowl, mix the cornstarch with 2 tablespoons of water until fully combined. Gradually whisk this mixture into the hot cream, stirring constantly until the sauce thickens, about 3-4 minutes.
- Add Vanilla and Butter: Remove the saucepan from heat and stir in the vanilla extract and butter, mixing until the butter melts and the sauce is smooth.
- Serve: Pour the warm vanilla sauce generously over each serving of bread pudding and savor the delightful flavors!