Description
A warm, comforting bread pudding made with day-old bread soaked in a rich vanilla-spiced custard, baked until golden, and topped with a silky homemade vanilla sauce.
Ingredients
6 cups (about 300 g) day-old bread, cubed (French bread or brioche)
4 large eggs
2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
1 cup (200 g) granulated sugar
2 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg (optional)
1/4 cup (60 g) melted butter
1/2 cup raisins or chopped nuts (optional)
For the Vanilla Sauce:
1/2 cup (115 g) unsalted butter
1 cup (200 g) granulated sugar
1/2 cup (120 ml) heavy cream
2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
- Spread the cubed bread evenly in the prepared dish and sprinkle in raisins or nuts if using.
- In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and melted butter until smooth.
- Pour the custard mixture evenly over the bread, gently pressing down to ensure all pieces absorb the liquid. Let it soak for 10–15 minutes.
- Bake for 45–55 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
- While the pudding bakes, prepare the vanilla sauce by melting the butter in a medium saucepan over medium heat.
- Stir in the sugar and heavy cream, cooking until the sugar dissolves. Bring to a gentle boil, then reduce heat and simmer for 3–5 minutes, stirring constantly.
- Remove from heat and stir in the vanilla extract. Allow to thicken slightly.
- Serve the bread pudding warm, drizzled generously with vanilla sauce.
Notes
Day-old bread works best as it absorbs the custard more effectively. Lightly toast fresh bread if needed.
You can assemble the pudding the night before and refrigerate it until ready to bake.
Customize with chocolate chips, caramel bits, pecans, or walnuts for added flavor and texture.
Store leftovers covered in the refrigerator for up to 4 days.
Freeze cooled bread pudding tightly wrapped for up to 2 months; thaw overnight before reheating.
Vanilla sauce can be stored separately in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 55 g
- Sodium: 280 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 62 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 185 mg
