Description
A silky, old-fashioned bread pudding with a crisp golden top and a soft, custardy middle. Below is the same recipe rearranged into fresh wording — same proportions, clearer steps.
Ingredients
Scale
- 1 (16-oz / 454 g) loaf French bread, cut into ~1½-inch cubes (stale or lightly toasted)
Custard mix:
- 3¾ cups whole milk
- 1½ cups heavy cream
- 7 large eggs
- 1 teaspoon vanilla extract
- 1¼ cups granulated sugar
- Optional: zest from ½ an orange
Instructions
- Prep the bread — Cut the loaf into roughly 1½-inch pieces. The drier the cubes, the better they soak the custard; toast them briefly in a 300°F oven or leave the cut bread out a day or two if it’s fresh.
- Make the custard — In a large bowl whisk together the milk, cream, eggs, vanilla, sugar and orange zest (if using). Whisk until the eggs are fully incorporated and the mixture looks smooth and uniform.
- Combine bread and custard — Place the bread cubes in a roomy glass baking dish and pour the custard over them. Toss gently so the bread is evenly coated. Press down lightly so the bread absorbs the liquid. Cover and chill in the refrigerator for a minimum of 2 hours (overnight is best). This soak time prevents dry pockets and makes the center truly custardy.
- Preheat and set up a water bath — Preheat the oven to 350°F. Cover the baking dish tightly with foil and set it inside a larger roasting pan. Pour hot or warm water into the roasting pan until it reaches about halfway up the sides of the baking dish. A water bath keeps the custard gentle and prevents curdling.
- Bake — Slide the roasting pan (with the covered dish inside) into the oven and bake about 1½ hours. Test for doneness by inserting a toothpick in the center — it should come out clean or with just a little set custard clinging. If it’s still very wobbly, bake a bit longer.
- Brown the top — Remove the foil for the last 10–20 minutes of baking to allow the top to color and crisp. Watch closely so it doesn’t overbrown.
- Rest and serve — Let the pudding sit about 10–15 minutes after removing it from the oven to firm up for neater slices. Serve warm with vanilla sauce, caramel, fresh berries, or a scoop of ice cream.
Notes
- Quick Notes & Tips
- Use a sturdy bread (French, brioche, challah, or panettone) so cubes hold up after soaking.
- Do not skip the water bath — it’s key for a smooth, non-curdled custard.
- If the top browns too fast, tent loosely with foil.
- Baking time is based on a glass ~2-quart dish; deeper dishes will need more time.
- Make-ahead: assemble and refrigerate overnight; bake the next day.
- Storage
- Refrigerate leftovers in an airtight container up to 4 days. Rewarm gently in a low oven or microwave and add sauce just before serving.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Dessert
Nutrition
- Calories: 376.53kcal
- Sugar: 25.07g
- Sodium: 285.22mg
- Fat: 16.06g
- Saturated Fat: 8.73g
- Carbohydrates: 47.01g
- Fiber: 0.91g
- Protein: 11.67g
- Cholesterol: 165.64mg