Cube the Bread: Cut the loaf of French bread into 1.5 inch cubes. For the best texture, make sure the bread is dry; you can lightly toast the cubes or let them sit out for a day or two to become stale.

Whisk the Custard: In a large bowl, combine the whole milk, heavy cream, eggs, vanilla, and sugar. Whisk everything together until well mixed, ensuring no egg whites remain separated to create a smooth custard.

Combine Bread and Custard: Pour the custard mixture into a large glass baking dish and add the dried bread cubes. Gently toss everything together until the bread is thoroughly coated. Cover it with plastic wrap and refrigerate overnight, or for at least 2 hours, to let the custard soak in.

Preheat the Oven: When you're ready to bake, preheat your oven to 350°F (175°C) to ensure the pudding bakes evenly.

Prepare a Water Bath: Cover the baking dish tightly with foil, and place it inside a larger roasting pan. Carefully pour in water until it reaches halfway up the sides of the dish; this helps create a moist baking environment.

Bake: Bake the pudding for 1.5 hours covered. Check for doneness with a toothpick; it should come out clean from the center. Remove the foil and continue baking until the top is golden brown and crunchy, for about an additional 15-20 minutes.

Optional: Serve warm topped with a drizzle of vanilla sauce for an extra special treat.