Description
This classic bread pudding recipe transforms day-old bread into a rich, comforting dessert. Featuring a spiced custard soaked into French bread or brioche cubes, then baked to golden perfection and topped with a smooth vanilla sauce, this dish offers a perfect balance of creamy texture and warm flavors that is sure to delight any crowd.
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) and grease a 9×13-inch baking dish to ensure the pudding does not stick during baking.
- Layer the Bread and Raisins: Evenly spread the cubed bread into the prepared baking dish and sprinkle raisins evenly over the top if using for added texture and flavor.
- Make the Custard: In a mixing bowl, whisk together the milk, heavy cream, granulated sugar, eggs, vanilla extract, ground cinnamon, and ground nutmeg until fully combined and smooth.
- Soak the Bread: Pour the custard mixture evenly over the bread cubes. Gently press down to help the bread absorb the custard thoroughly. Allow the mixture to sit for 10-15 minutes so the bread soaks up the liquid fully.
- Bake: Drizzle the melted butter evenly over the soaked bread. Cover the dish with aluminum foil and bake in the oven for 25 minutes. Remove the foil, then continue baking for another 20 minutes or until the top is golden brown and the pudding is set.
- Prepare the Vanilla Sauce: While the bread pudding bakes, combine the heavy cream and sugar in a saucepan over medium heat. Bring to a gentle simmer, then stir in the vanilla extract and the cornstarch mixture. Cook while stirring until the sauce thickens to a creamy consistency.
- Serve: Once the bread pudding is baked and slightly cooled, drizzle warm vanilla sauce over each serving and enjoy immediately for best taste.
Notes
- Day-old bread works best as it absorbs the custard without becoming too soggy.
- French bread or brioche provide a nice texture and richness, but other breads can be used if unavailable.
- The raisins are optional; feel free to substitute with other dried fruits or omit entirely.
- Letting the bread soak well ensures the pudding is moist and flavorful.
- For a dairy-free version, substitute milk and cream with plant-based alternatives and adjust cooking accordingly.
