Description
This classic Bread Pudding recipe transforms day-old bread into a rich, comforting dessert with a creamy custard base and warm spices. Topped with a luscious homemade vanilla sauce, it’s perfect for a cozy family gathering or an elegant dessert.
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
Instructions
- Preheat and Prepare the Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Layer the Bread and Raisins: Spread the cubed day-old bread evenly in the prepared baking dish. Sprinkle the raisins over the bread if you choose to include them for added sweetness and texture.
- Make the Custard: In a mixing bowl, whisk together the milk, heavy cream, granulated sugar, eggs, vanilla extract, ground cinnamon, and ground nutmeg until the mixture is smooth and well-combined.
- Soak the Bread: Pour the custard mixture evenly over the bread cubes in the baking dish. Press down gently on the bread to help it absorb the custard fully. Allow the mixture to sit for 10-15 minutes so the bread can soak up the custard thoroughly.
- Bake: Drizzle the melted butter over the top of the soaked bread. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 20 minutes until the pudding is golden brown and set in the center.
- Prepare the Vanilla Sauce: While the pudding is baking, combine the heavy cream and sugar in a saucepan over medium heat. Bring the mixture to a gentle simmer. Stir in the vanilla extract and the cornstarch slurry (cornstarch mixed with water). Cook the sauce, stirring constantly, until it thickens to a creamy consistency.
- Serve: Once the bread pudding is baked and slightly cooled, drizzle the warm vanilla sauce over individual servings. Enjoy immediately for the best flavor and texture.
Notes
- Using day-old bread helps the bread pudding absorb the custard better without becoming too mushy.
- French bread or brioche is preferred for a richer texture, but other breads can work as well.
- Raisins are optional and can be omitted or substituted with other dried fruits or nuts based on preference.
- The vanilla sauce can be made ahead and reheated gently before serving.
- For a dairy-free version, substitute milk and cream with plant-based alternatives and use a vegan butter for drizzling.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
