Custard Bread Pudding
This easy custard bread pudding recipe with a crispy brown sugar topping and covered in rich caramel sauce is the perfect dessert!
Equipment
- Medium sized bowl
- Whisk
- Two 9x13 inch pan (One to soak the bread overnight and one to bake)
- Slotted spoon
Ingredients
- 4 cups heavy cream
- 12 eggs
- 1 1/2 cups white sugar
- 1 tbsp vanilla extract
- 2 french baguettes (I used two medium sized baguettes)
- 1/2 cup packed brown sugar
Sauce
- 2 cups heavy cream
- 1 cup butter (salted)
- 2 cups packed brown sugar
Instructions
- Cut the baguettes into 1 inch pieces and place in the pan.
- In a medium bowl, whisk the cream, eggs, white sugar, and vanilla to make the custard.
- Pour the custard over the bread and stir the bread to make sure all pieces are covered.
- Cover the pan and soak bread overnight.
- When ready to bake, pre-heat the oven to 325°F.
- Remove the pan with the soaked bread from the refrigerator and gently stir the bread to make sure the bread is covered in the custard.
- With a slotted spoon, layer only the soaked bread into the pan, not the extra custard.
- Cover the top with brown sugar.
- Bake at 325° for 45 minutes.
To make the sauce
- In a medium pan, melt butter and add brown sugar.
- Bring to a boil.
- Add cream and stir until combined.
- When bread pudding is ready, let cool for about 10 minutes, and pour sauce over the top.
- There will be sauce left over which you can pour on the individual cut pieces.