Description
This Custard Bread Pudding with Vanilla Sauce is a comforting American dessert featuring cubed day-old bread soaked in a rich custard mixture, baked to golden perfection, and served with a luscious homemade vanilla sauce. Perfect as a holiday treat or cozy family dessert, its warm spices and creamy sauce make every bite irresistible.
Ingredients
Scale
Bread Pudding
- 6 cups cubed day-old bread
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins (optional)
- 2 tablespoons unsalted butter (melted)
Vanilla Sauce
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 large egg yolk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the baking dish: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter to prevent sticking and to add flavor.
- Assemble bread and raisins: Place the cubed day-old bread evenly in the prepared baking dish. Sprinkle the raisins over the top if using, distributing them throughout the bread.
- Make the custard mixture: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until smooth and fully combined.
- Combine custard and bread: Pour the custard mixture evenly over the bread cubes, pressing down lightly to ensure the bread absorbs the liquid thoroughly for a moist pudding.
- Add melted butter: Drizzle the melted unsalted butter evenly over the top of the soaked bread and custard mixture to help create a golden crust during baking.
- Rest the mixture: Let the bread pudding mixture rest for 10 minutes at room temperature to allow the bread to soak up the custard fully.
- Bake the pudding: Place the baking dish in the oven and bake uncovered for 45 to 50 minutes, or until the top turns golden brown and a knife inserted into the center comes out clean, ensuring it’s cooked through.
- Prepare the vanilla sauce: While the pudding bakes, combine the sugar, heavy cream, unsalted butter, egg yolk, and a pinch of salt in a small saucepan over medium heat. Whisk constantly to prevent curdling and cook until the mixture thickens enough to coat the back of a spoon, about 5 to 7 minutes. Remove from heat and stir in vanilla extract for flavor.
- Serve: Allow the bread pudding to cool slightly for a few minutes. Serve warm, drizzling the homemade vanilla sauce generously over each serving for a rich, decadent finish.
Notes
- Day-old bread works best because it absorbs the custard mixture without becoming mushy.
- You can substitute challah, brioche, or French bread for a richer, more flavorful pudding.
- For added texture and flavor, consider mixing in chopped pecans or chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (about 1/8 of recipe)
- Calories: 430
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 145 mg
