Description
This classic Best Bread Pudding with Vanilla Sauce recipe delivers a warm, comforting dessert featuring custardy, spiced bread baked to golden perfection and topped with a luscious, creamy vanilla sauce. Ideal for holidays or cozy nights, it combines the rich flavors of cinnamon, nutmeg, and vanilla with the soft texture of brioche or French bread.
Ingredients
Scale
For the Bread Pudding:
- 6 cups day-old bread, cut into 1-inch cubes (French or brioche recommended)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup raisins or chopped pecans (optional)
- 2 tablespoons butter, melted (for greasing and drizzling)
For the Vanilla Sauce:
- ½ cup unsalted butter
- ½ cup granulated sugar
- 1 egg, beaten
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1 tablespoon vanilla extract
Instructions
- Prepare the Oven and Bread: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with melted butter. Arrange the cubed bread evenly in the dish to create the base for your pudding.
- Mix the Custard: In a large bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until fully combined. This mixture will soak into the bread cubes, creating the custard texture.
- Soak the Bread: Pour the custard mixture over the bread cubes, pressing down lightly to ensure the bread absorbs the liquid well. Let the mixture sit for 15 minutes to soak thoroughly. If using, sprinkle in the raisins or chopped pecans. Drizzle the melted butter over the top for added richness.
- Bake the Pudding: Bake the bread pudding in the preheated oven for 45–50 minutes until the top is golden and the center is set but still moist. Remove from oven and let cool slightly before serving.
- Make the Vanilla Sauce: While the pudding bakes, melt the unsalted butter in a saucepan over medium heat. Stir in the granulated sugar and all-purpose flour and cook for 1–2 minutes to form a smooth roux. Gradually whisk in the milk and bring the mixture to a gentle simmer, stirring constantly until it thickens, about 4–5 minutes.
- Finish the Sauce: Remove the saucepan from heat. Quickly whisk in the beaten egg to prevent it from scrambling, then stir in the vanilla extract. Whisk until smooth and creamy.
- Serve: Serve the warm bread pudding with a generous drizzle of the creamy vanilla sauce for a delightful dessert experience.
Notes
- For a richer bread pudding, substitute half-and-half for the milk.
- The vanilla sauce can be made ahead of time and gently reheated before serving.
- Using day-old bread helps absorb the custard better without becoming too soggy.
- Optional add-ins like raisins or pecans add texture and flavor, but can be omitted for a simpler pudding.
- Ensure the beaten egg is added off the heat to prevent curdling the sauce.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
