Bread Pudding with a French Flair
Submitted by NancyK23
Elegant French-style bread pudding layered with dark sweet cherries, baked in a rich egg custard, and topped with silky homemade vanilla sauce. A show-stopping dessert from simple ingredients.
YIELD
8 servingsPREP
45 minCOOK
45 minREADY
90 minThis isn’t your everyday bread pudding. This is the dressed-up French cousin that shows up to dinner with a bottle of wine and a silk scarf.
Slices of white bread soak up a luscious egg custard while dark sweet cherries hide underneath, bursting with juicy sweetness in every spoonful. The whole thing bakes gently in a water bath until it’s set and trembling, then gets draped in a from-scratch vanilla custard sauce that’s worth making all on its own.
Yes, it takes a bit more effort than a dump-and-bake recipe. But when you spoon that first warm, custardy bite topped with cool vanilla sauce, you’ll understand why.
Chef Tips
- The water bath is essential. It insulates the custard so it bakes gently and stays silky instead of curdling.
- Use day-old bread. Fresh bread is too soft and turns to mush in the custard.
- Make the vanilla sauce ahead and refrigerate. It thickens as it chills and tastes even better the next day.
- For a grown-up twist, stir a tablespoon of kirsch (cherry brandy) into the vanilla sauce.
Variations
- Swap dark cherries for fresh raspberries or sliced peaches when they’re in season.
- Use brioche or challah instead of white bread for an even richer custard.
- Sprinkle cinnamon sugar on top before baking for a caramelized crust.
Ingredients
Directions
- Make vanilla sauce: in a small saucepan, over direct heat bring 1 cup milk with cream and ½ teaspoon vanilla to boiling; just until bubbles form around edge.
Remove from heat. In the top of a double boiler, with an electric mixer at medium speed, beat 4 egg yolks until thick.
- Gradually beat in ½ cup sugar, beating until soft peaks form when beaters are raised.
Add hot milk mixture. Place over hot water (water in the lower part of the double boiler should not touch the upper part).
Cook, stirring until coating forms on metal spoon about 10 to 15 minutes.
- Pour into a bowl; place a sheet of waxed paper on the surface.
Refrigerate 2 hours.
Preheat oven to 350℉ (180℃). Trim crusts from the bread and cut in half diagonally.
Drain cherries. Turn cherries onto the bottom of a buttered 2 quart 8 inch square baking dish .
Overlap bread slices on top.
- Prepare custard: In a small saucepan over direct heat heat the milk until bubbles form around the edge of the pan.
Remove from heat.
In a medium bowl, with an electric mixer, beat whole eggs and egg yolks until light and foamy.
Gradually beat in the sugar, 2 tablespoons at a time.
- Beat until well-blended. Gradually pour the hot milk, beating constantly.
Add vanilla, mixing well. Pour custard over bread and cherries mixture in baking dish.
Set baking dish very carefully in a large shallow pan on the lower rack of the oven.
Carefully pour hot water to 1 inch level around dish.
- Bake, uncovered, 45 to 50 minutes or until knife comes out clean.
Remove to rack to cool.
To serve, spoon sauce over individual servings Makes 8 servings.
Note: You might try sprinkling cinnamon-sugar mixture over the pudding before baking.
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