Day Old Bakery Recipe

Prepare bread

Preheat oven to 350°F (175°C). Spread the day-old bread cubes on a baking sheet and toast in the oven for 8–10 minutes until slightly dry and just golden at edges. Remove and let cool. Toasting ensures the bread absorbs custard without becoming mushy.

Make custard

In a large mixing bowl, whisk together the whole milk, heavy cream, and eggs until smooth. Add the granulated sugar, vanilla extract, and fine sea salt; continue whisking until sugar is dissolved and mixture is homogeneous.

Combine bread and custard

Place the toasted bread cubes in a 9x13-inch baking dish (or similar). If using raisins/currants and/or orange zest, sprinkle them evenly over the bread now. Pour the custard mixture evenly over the bread, pressing gently with a spatula to ensure all cubes begin absorbing liquid. Let sit at room temperature for 20–30 minutes so the bread soaks thoroughly. For a firmer texture, refrigerate for 1–2 hours (covered).

If you soaked raisins/currants, drain them and toss with a tablespoon of flour (or a little of the bread cubes) before adding to the bread to help prevent sinking. Stir orange zest into the custard or sprinkle over the bread before pouring custard so the citrus aroma is evenly distributed.

Top and bake

Dot the top of the soaked bread mixture with the melted butter in small spoonfuls to encourage browning. Bake uncovered at 350°F (175°C) for 35–45 minutes, or until the top is golden brown and a knife inserted into the center comes out mostly clean with a few moist crumbs. If the top browns too quickly, loosely tent with foil for the last 10–15 minutes.

Rest and serve

Remove from oven and let rest 10–15 minutes to set. Dust with confectioners' sugar or drizzle with maple syrup to taste. Slice into squares and serve warm or at room temperature. Leftovers can be refrigerated for up to 3 days; rewarm in a 325°F (160°C) oven for 10–12 minutes before serving.