Description
This classic bread pudding features cubed day-old French or brioche bread soaked in a rich custard infused with cinnamon and nutmeg, baked to golden perfection, and served warm with a luscious homemade vanilla sauce. Perfect for dessert or a comforting treat, this recipe yields a creamy, tender pudding with a delightful balance of sweet and spice.
Ingredients
Scale
Bread Pudding
- 6 cups cubed day-old bread (French bread or brioche recommended)
- 2 cups milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup raisins (optional)
- 2 tablespoons melted butter, for drizzling
Vanilla Sauce
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
Instructions
- Preheat and Prepare the Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to ensure the pudding won’t stick.
- Layer the Bread and Raisins: Spread the cubed bread evenly in the prepared baking dish, then sprinkle with raisins if using to add bursts of sweet flavor.
- Make the Custard: In a mixing bowl, whisk together milk, heavy cream, granulated sugar, eggs, vanilla extract, ground cinnamon, and ground nutmeg until well combined and smooth.
- Soak the Bread: Pour the custard mixture evenly over the bread cubes, pressing gently to help the bread absorb the liquid. Let it sit for 10 to 15 minutes to soak thoroughly.
- Bake: Drizzle melted butter over the soaked bread. Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 20 minutes until the pudding is golden brown and set in the center.
- Prepare the Vanilla Sauce: While the pudding bakes, combine heavy cream and sugar in a saucepan over medium heat. Bring it to a gentle simmer, then stir in vanilla extract and the cornstarch slurry. Continue cooking and stirring until thickened to a sauce consistency.
- Serve: Drizzle the warm vanilla sauce over the freshly baked bread pudding and serve immediately for a comforting, delicious dessert.
Notes
- Use day-old or slightly stale bread to better absorb the custard without becoming overly soggy.
- French bread or brioche is recommended for a richer, tender texture.
- Raisins are optional but add a lovely chewy texture and sweetness.
- For extra flavor, consider adding a splash of bourbon or rum to the custard.
- The vanilla sauce can be made ahead and reheated gently before serving.
- Store leftovers covered in the refrigerator and reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
