Custard Bread Pudding with Vanilla Sauce
Ingredients
For the Custard Mixture:
- ¾ cup whole milk
- 1-½ cups heavy cream
- 7 large eggs
- 1 tsp. vanilla extract
- 1-¼ cup granulated sugar
- Raspberries, optional
Instructions
- Cube the loaf of bread into 1.5-inch cubes.
- Ensure the bread is dry, otherwise lightly toast the cubed bread in the oven or leave it out for a day or two.
- In a large bowl, combine all ingredients for the custard mixture.
- Using a whisk, be sure to mix this well until all the eggs are fully mixed in; ensure all egg whites are incorporated into the mixture.
- Pour this mixture into a large baking dish; add the dried bread cubes.
- Gently toss until all the bread is coated; extra mixture may be visible but this will be soaked up by the bread.
- Cover the baking dish and place it in the refrigerator overnight or at least 2 hours until all the custard mixture has been soaked up.
- When ready to bake, pre-heat the oven to 350°F.
- Cover the baking dish tightly with foil; place into a large roasting pan and set it in a water bath that comes halfway up the baking dish; do not skip this step or the custard will curdle.
- Place in the pre-heated oven and bake for 1.5 hours covered or until a toothpick inserted in the middle comes out clean.
- Remove from the oven, uncover the baking dish and continue to bake in the roasting pan until the crust becomes browned and crispy.
Notes
A water bath is used to ensure even cooking throughout and prevent curdling of the custard. The water bath insulates the custard bread pudding from the direct heat of the oven which is a much higher temperature than the water bath. This is important because the higher temperature of the oven can curdle the eggs in the custard mixture.
The Custard Bread Pudding is generally served with Vanilla Sauce, which can be found on our website at: https://completecomfortfoods.com/classic-vanilla-sauce-recipe/