Description
This classic Bread Pudding recipe transforms day-old French or brioche bread into a rich, custardy dessert with warm spices and a luscious vanilla sauce. Perfectly moist and lightly spiced, it’s an irresistible treat that pairs well with a creamy homemade vanilla sauce, making it an ideal comfort dessert for any occasion.
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 (cornstarch slurry)
Instructions
- Preheat and Prepare the Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent the bread pudding from sticking and ensure even cooking.
- Layer the Bread and Raisins: Spread the cubed day-old bread evenly in the prepared baking dish. If desired, sprinkle 1/4 cup of raisins evenly over the bread for added sweetness and texture.
- Make the Custard: In a mixing bowl, whisk together 2 cups of milk, 1 cup of heavy cream, 3/4 cup granulated sugar, 3 large eggs, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg until well combined and smooth.
- Soak the Bread: Pour the custard mixture evenly over the bread in the baking dish. Press the bread gently down to help it absorb the custard. Let the mixture sit for 10-15 minutes to allow the bread to fully soak up the flavorful custard.
- Bake: Drizzle 2 tablespoons of melted butter evenly over the top of the soaked bread. Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and continue baking for another 20 minutes, or until the pudding is golden brown on top and the custard is fully set.
- Prepare the Vanilla Sauce: While the bread pudding bakes, make the vanilla sauce by combining 1 cup heavy cream and 1/4 cup granulated sugar in a saucepan over medium heat. Bring to a simmer, then stir in 1 teaspoon vanilla extract and the cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water). Continue cooking, stirring frequently, until the sauce thickens to a smooth, pourable consistency.
- Serve: Remove the bread pudding from the oven and let it cool slightly. Drizzle the warm vanilla sauce generously over each serving and enjoy immediately for the best flavor and texture.
Notes
- Day-old bread works best as it absorbs the custard without becoming mushy.
- Raisins are optional; feel free to substitute with other dried fruits like cranberries or chopped apricots.
- The vanilla sauce can be made ahead and reheated gently before serving.
- For a richer pudding, use brioche bread and full-fat dairy products.
- Covering the pudding with foil during the initial baking prevents the top from drying out.
