INGREDIENTS
- ▢16 oz loaf of french bread – 454g
- ▢Bread Pudding Sauce – to serve on the side
Custard Mixture:
- ▢3 ¾ cups whole milk
- ▢1 ½ cup heavy cream
- ▢7 large eggs
- ▢1 teaspoon vanilla
- ▢1 ¼ cup sugar
- ▢Optional zest of ½ an orange
INSTRUCTIONS
- Cube your loaf of bread into 1.5 inch cubes. Make sure your bread is dry, otherwise lightly toast your 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. You shouldn’t be able to see any separated egg whites.
- Pour this mixture into a large baking dish and then add in the dried bread cubes. Gently toss until all the bread is coated. You will see a lot of extra mixture but this will be soaked up by the bread.
- Cover the baking dish and leave it in the refrigerator overnight or at least 2 hours until all the custard mixture has been soaked up.
- Preheat your oven to 350 degrees F
- Cover your baking dish tightly with foil and place it into a large roasting pan and set it in a water bath that comes up halfway up the baking dish. Do not skip this step or the custard will curdle.
- Bake for 1.5 hours covered or until a toothpick inserted in the middle comes out clean.
- Uncover your baking dish and continue to bake it in the roasting pan until the crust becomes browned and crispy.
- Serve with Bread Pudding Sauce and some berries or caramel sauce.
