Begin by cubing the loaf of French bread into 1.5-inch pieces. If your bread is fresh, lightly toast it in the oven until it’s dry and slightly crisp—about 10 to 15 minutes at 350°F (175°C).

In a large mixing bowl, whisk together the whole milk, heavy cream, eggs, vanilla extract, and sugar until fully combined.

Pour the custard mixture over the dried bread cubes in a large baking dish. Gently toss the bread pieces to coat them completely in the custard.

Cover the baking dish with plastic wrap or a clean kitchen towel, and refrigerate for at least 2 hours, preferably overnight.

While the bread soaks, preheat your oven to 350°F (175°C).

Remove the cover from your baking dish, then place it inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish, and bake for 1.5 hours.

Once the initial baking time is complete, remove the cover, and return the custard bread pudding to the oven for an additional 15-20 minutes until the top is golden brown.

After baking, allow your custard bread pudding to cool for about 10-15 minutes before slicing. Serve warm, drizzled with homemade vanilla sauce.