Description
This classic bread pudding recipe offers a comforting family treat featuring cubes of stale bread soaked in a rich custard, baked until golden and served warm with a luscious homemade vanilla sauce. It’s an easy-to-make dessert perfect for cozy gatherings or whenever you want a nostalgic, sweet indulgence.
Ingredients
Scale
Bread Pudding
- 8 slices stale bread, cubed
- 4 large eggs
- 2 cups milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup raisins (optional)
- 2 tablespoons melted butter (for greasing the dish)
Vanilla Sauce
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish with melted butter to prevent sticking.
- Prepare the Bread: Cube the stale bread and place it evenly in the greased baking dish. If using raisins, sprinkle them throughout the bread layers for added sweetness and texture.
- Make the Custard: In a large bowl, whisk together the eggs, milk, granulated sugar, vanilla extract, cinnamon, and nutmeg if desired. Pour this mixture over the bread cubes, making sure all pieces are thoroughly soaked. Let the mixture rest for 10-15 minutes to fully absorb the custard.
- Bake the Pudding: Place the baking dish in the preheated oven and bake for 45-50 minutes until the pudding’s top is golden brown and the custard has set. You can test doneness by inserting a knife into the center; it should come out clean.
- Prepare the Vanilla Sauce: While the pudding bakes, melt butter in a saucepan over medium heat. Stir in both granulated and brown sugars until dissolved. Gradually whisk in the heavy cream and bring the mixture to a simmer. Reduce heat and cook for 5 minutes, stirring constantly. Remove from heat and stir in vanilla extract to finish.
- Serve: Allow the bread pudding to cool slightly once baked, then serve warm with the creamy vanilla sauce generously drizzled over the top for a delightful finish.
Notes
- Use stale or day-old bread for best texture; fresh bread may result in a mushy pudding.
- Raisins are optional and can be substituted with nuts or dried cranberries.
- Letting the bread soak properly in the custard ensures a rich, moist pudding.
- The vanilla sauce can be made ahead and reheated gently before serving.
- For a lighter version, substitute whole milk with 1% or use a sugar substitute to reduce sweetness.
