Description
A classic Old-Fashioned Bread Pudding recipe featuring day-old bread soaked in a rich custard with warm spices, baked to golden perfection and served with a luscious homemade vanilla sauce. This comforting Southern American dessert is perfect for cozy gatherings and can be customized with raisins, pecans, or other mix-ins.
Ingredients
Scale
For the bread pudding:
- 6 cups day-old bread, cubed (French or brioche preferred)
- 2 cups whole milk
- ½ cup heavy cream
- ¾ cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup raisins or chopped pecans (optional)
- 2 tablespoons melted butter
For the vanilla sauce:
- ½ cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 1 tablespoon vanilla extract
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Mix custard base: In a large bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt until everything is well combined and smooth.
- Soak bread: Add the cubed day-old bread to the custard mixture and gently stir to coat all pieces evenly. Let the mixture sit for 10 to 15 minutes so the bread absorbs the custard flavors fully. If using, fold in raisins or chopped pecans at this stage.
- Assemble in baking dish: Pour the soaked bread mixture into the prepared baking dish. Drizzle the melted butter evenly over the top to enrich the pudding and help form a golden crust.
- Bake the pudding: Place the baking dish in the oven and bake for 45 to 50 minutes or until the top is golden brown and the center is set; a knife inserted in the middle should come out clean.
- Prepare vanilla sauce: While the pudding bakes, combine the sugar and flour in a small saucepan. Gradually whisk in the milk, then cook over medium heat, stirring constantly, until the sauce begins to thicken, about 5 to 7 minutes.
- Finish sauce: Remove the saucepan from heat, then stir in the unsalted butter and vanilla extract until the sauce is smooth and glossy.
- Serve: Serve the bread pudding warm with a generous drizzle of the homemade vanilla sauce for a comforting and delicious dessert.
Notes
- Use slightly stale or day-old bread for the best texture; fresh bread will not absorb the custard as well.
- For variations, try adding chopped apples or chocolate chips to the bread pudding mixture before baking.
- If you prefer a nut-free option, simply omit the raisins and pecans.
- Ensure to stir the vanilla sauce constantly while cooking to avoid lumps or burning.
