Description
A warm and comforting bread pudding recipe made with day-old bread soaked in a rich custard mixture, baked until golden brown and served with a luscious homemade vanilla sauce. Perfect as a cozy family treat or a nostalgic holiday dessert.
Ingredients
Scale
For the Bread Pudding:
- 6 cups cubed day-old bread (French bread or brioche)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins or chopped pecans (optional)
For the Vanilla Sauce:
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- 1 tablespoon all-purpose flour
- 1 tablespoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Place the cubed bread evenly in the dish to create the base for the pudding.
- Make Custard Mixture: In a large bowl, whisk together the milk, cream, eggs, both sugars, vanilla extract, cinnamon, nutmeg, and salt until smooth and fully combined.
- Combine Bread and Custard: Pour the custard mixture evenly over the cubed bread in the baking dish. Gently press down on the bread to help it absorb the liquid evenly. Let the mixture sit for 10 to 15 minutes to soak. If using, sprinkle raisins or chopped pecans evenly over the top.
- Bake the Bread Pudding: Bake in the preheated oven for 45 to 50 minutes until the top is golden brown and the center is set. Remove from the oven and allow to cool slightly before serving.
- Prepare Vanilla Sauce: While the pudding bakes, combine unsalted butter, granulated sugar, heavy cream, and flour in a saucepan over medium heat. Stir constantly until the sauce thickens, approximately 5 to 7 minutes. Remove from heat and stir in vanilla extract to finish the sauce.
- Serve: Spoon the warm vanilla sauce generously over the bread pudding to serve.
Notes
- Best served warm for optimal flavor and texture.
- Pairs beautifully with a scoop of vanilla ice cream for extra indulgence.
- For prep ahead meals, assemble the pudding and refrigerate overnight before baking the next day.
