Description
This comforting Custard Bread Pudding with Vanilla Sauce is a delicious way to use up stale bread. Cubed bread is soaked in a rich custard made from eggs, milk, sugar, and warm vanilla and cinnamon flavors, then baked until golden and set. Served warm with a silky homemade vanilla sauce, this classic dessert is perfect for cozy evenings or special occasions.
Ingredients
Scale
Bread Pudding
- 4 cups stale bread, cubed
- 2 cups whole milk
- 3/4 cup granulated sugar
- 4 large eggs
- 2 tsp pure vanilla extract
- 1 tsp ground cinnamon
- A pinch of salt
Vanilla Sauce
- 1/4 cup unsalted butter
- 1 cup powdered sugar
- 1/2 cup milk or cream
- 1 tsp pure vanilla extract
Instructions
- Preheat and prepare baking dish. Preheat your oven to 350°F (175°C) and generously grease a baking dish to prevent sticking and ease of serving.
- Arrange bread cubes. Place the cubed stale bread evenly in the prepared baking dish, creating a base for the custard to soak into.
- Mix custard ingredients. In a medium bowl, whisk together the eggs, whole milk, granulated sugar, pure vanilla extract, ground cinnamon, and a pinch of salt until the mixture is smooth and well combined.
- Soak the bread. Pour the custard mixture evenly over the bread cubes, ensuring all pieces are well coated, then let the bread soak for about 10 minutes to absorb the custard fully.
- Bake the pudding. Place the dish in the oven and bake for 45 minutes, or until the pudding is golden brown on top and set in the center when gently shaken.
- Prepare vanilla sauce. While the pudding bakes, melt the unsalted butter in a saucepan over medium heat. Whisk in the powdered sugar and milk or cream until the sauce is smooth. Stir in the vanilla extract for enhanced flavor.
- Serve. Once baked, serve the bread pudding warm drizzled generously with the homemade vanilla sauce for a delightful dessert experience.
Notes
- Using stale bread helps the custard soak better and improves texture.
- You can use half-and-half or cream in the custard for a richer pudding.
- For a dairy-free version, substitute whole milk with almond or oat milk and use dairy-free butter in the sauce.
- Add raisins or chopped nuts to the bread before soaking for extra texture.
- Ensure the pudding is fully set before removing from the oven for best results.
- The vanilla sauce can be made ahead and warmed before serving.
