French-style sourdough Bread Pudding with Real Custard Recipe

Transform day-old sourdough bread into an elegant dessert that marries the subtle tang of fermented dough with rich, vanilla-scented crème anglaise. This refined take on traditional bread pudding celebrates the French culinary tradition of turning humble ingredients into extraordinary dishes.

Time Requirements

• Prep Time: 30 minutes
• Resting Time: 30 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour 50 minutes

Yield

Serves 8-10 portions

Ingredients

For the Bread Base

• One large loaf of day-old sourdough bread (about 1 pound), cut into 1-inch cubes
• Four large eggs
• Three egg yolks
• 3 cups whole milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• Two vanilla beans, split and scraped (or one tablespoon of pure vanilla extract)
• ¼ teaspoon acceptable sea salt
• Two tablespoons unsalted butter, melted
• ¼ cup turbinado sugar for topping

For the Custard Sauce

• 2 cups whole milk
• One vanilla bean, split and scraped
• Four egg yolks
• ⅓ cup granulated sugar
• Pinch of salt

Instructions

Preparing the Bread Pudding

1. Preheat oven to 350°F (175°C). Butter a 9×13-inch baking dish.

2. Place bread cubes in the prepared baking dish.

3. In a large bowl, whisk together eggs, egg yolks, milk, cream, sugar, vanilla bean seeds (or extract), and salt until well combined.

4. Pour the mixture over the bread cubes, pressing down gently to submerge. Let stand for 30 minutes, occasionally pressing the bread down to ensure even absorption.

5. Drizzle melted butter over the top and sprinkle with turbinado sugar.

6. Place the baking dish in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the baking dish.

7. Bake for 45-50 minutes until pudding is set and the top is golden brown. A knife inserted into the center should come out clean.

Making the Custard Sauce

1. Heat milk and vanilla bean (pod and seeds) in a saucepan until simmering.

2. Whisk egg yolks, sugar, and salt until pale yellow.

3. Slowly pour half the hot milk into the egg mixture, whisking constantly.

4. Return the mixture to the saucepan with the remaining milk. Cook over low heat, stirring constantly, until the custard coats the back of a spoon (170°F/77°C).

5. Strain through a fine-mesh sieve. Serve warm or chilled with bread pudding.

Storage Tips

• Store covered in refrigerator for up to 3 days
• Custard sauce is kept separately for up to 2 days
• Can be frozen without custard sauce for up to 1 month
• Best served warm, reheat individual portions in the microwave for 30 seconds

Nutrition Facts (per serving, based on ten servings)

• Calories: 425
• Fat: 22g
• Saturated Fat: 12g
• Carbohydrates: 48g
• Protein: 12g
• Fiber: 2g
• Sodium: 380mg

Recipe Variations

• Chocolate Lover’s Version: Add 1 cup dark chocolate chips and substitute chocolate sourdough bread
• Fruit-Forward: Add 2 cups mixed berries or poached pears
• Holiday Special: Add one teaspoon of cinnamon, ½ teaspoon of nutmeg, and dried cranberries
• Bourbon-Spiked: Add three tablespoons of bourbon to the custard mixture

Pro Tips

• Use bread that’s at least one day old for better absorption
• Cut bread into uniform cubes for even cooking
• Press bread down periodically during soaking for consistent texture
• Don’t skip the water bath – it ensures gentle, even cooking
• Test doneness by pressing the center – it should spring back slightly

Perfect Pairings

• Fresh berry compote
• Coffee ice cream
• Late harvest Sauternes
• Tawny Port
• Fresh mint tea

Common Substitutions

• Vanilla bean → one tablespoon of pure vanilla extract
• Whole milk → 2% milk (texture will be slightly less rich)
• Heavy cream → half-and-half
• Turbinado sugar → brown sugar
• Sourdough → brioche or challah (will yield a sweeter result)

Frequently Asked Questions

Q: Can I make this ahead for a dinner party? A: Yes! Prepare the bread pudding up to 24 hours in advance and refrigerate unbaked. Bring to room temperature for 30 minutes before baking. Make custard sauce just before serving.

Q: My bread pudding seems too dry/wet. What went wrong? A: The bread’s age and type can affect liquid absorption. If it is too dry, increase soaking time or add ¼ cup more liquid. If it is too wet, use drier bread or reduce liquid by ¼ cup.

Q: Can I halve this recipe? A: Use an 8×8-inch pan and reduce baking time to 35-40 minutes. Keep the water bath method.

Fun Food Fact

The first written bread pudding recipe, “White-Pot,” appeared in 1723 in a cookbook by Edward Kidder. The dish was so valued that it was often called “Poor Knights’ Pudding” because even financially struggling nobility could serve this impressive dessert without shame!