Description
This classic bread pudding recipe yields a rich, creamy dessert made with cubed day-old French bread or brioche soaked in a fragrant cinnamon and vanilla custard, baked until golden and tender. Topped with a luscious homemade vanilla sauce, it’s the perfect comforting treat to enjoy warm.
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 thoroughly to ensure the pudding doesn’t stick during baking.
- Layer the Bread and Raisins: Spread the cubed day-old bread evenly across the prepared baking dish. Sprinkle the raisins evenly over the bread if you choose to include them.
- Make the Custard: In a large mixing bowl, whisk together the milk, heavy cream, granulated sugar, eggs, vanilla extract, ground cinnamon, and ground nutmeg until well combined and smooth.
- Soak the Bread: Pour the custard mixture evenly over the bread cubes. Gently press down on the bread to help soak up the custard. Allow the mixture to rest for 10 to 15 minutes so the bread absorbs the liquid thoroughly.
- Bake: Drizzle the melted butter over the top of the soaked bread. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes. Then remove the foil and continue baking for an additional 20 minutes until the bread pudding is golden on top and set in the center.
- Prepare the Vanilla Sauce: While the bread pudding bakes, combine the heavy cream and granulated sugar in a saucepan over medium heat. Bring to a gentle simmer, stirring occasionally. Stir in the vanilla extract and the cornstarch-water slurry. Continue cooking, stirring constantly, until the sauce thickens to a creamy consistency. Remove from heat.
- Serve: Once the bread pudding is cooked and slightly cooled, drizzle the warm vanilla sauce generously over each serving. Serve immediately and enjoy this comforting dessert warm.
Notes
- Day-old bread or slightly stale bread works best as it soaks up the custard better without becoming too mushy.
- You can substitute raisins with other dried fruits like chopped dates or cranberries if preferred.
- For a richer custard, use all heavy cream instead of a milk and cream mix.
- To make ahead, prepare the pudding up to the soaking step, cover, and refrigerate overnight. Then bake just before serving.
- The vanilla sauce can be stored in the refrigerator for up to 3 days and reheated gently.
