Description
This classic bread pudding recipe transforms day-old French or brioche bread into a rich, comforting dessert soaked in a spiced custard and baked to golden perfection. Topped with a luscious homemade vanilla sauce, it’s an indulgent treat perfect 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
Instructions
- Preheat and Prepare the Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Layer the Bread and Raisins: Spread the cubed day-old bread evenly in the prepared baking dish. If you like, sprinkle the raisins evenly over the bread for added sweetness and texture.
- 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 smooth and fully combined.
- Soak the Bread: Pour the custard mixture evenly over the bread cubes. Press down gently to help the bread absorb the custard. Let the mixture sit for 10 to 15 minutes to soak thoroughly.
- Bake: Drizzle the melted butter over the top of the custard-soaked bread. Cover the dish with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and continue baking for an additional 20 minutes until the pudding is golden and set in the middle.
- Prepare the Vanilla Sauce: While the pudding bakes, combine the heavy cream and sugar in a saucepan over medium heat. Bring to a gentle simmer. Stir in the vanilla extract and the cornstarch slurry (cornstarch mixed with water), and cook, stirring constantly, until the sauce thickens to a creamy consistency.
- Serve: Once the bread pudding is baked and slightly cooled, drizzle the warm vanilla sauce generously over each serving. Serve immediately for the best experience.
Notes
- Using day-old bread helps the custard absorb better, preventing sogginess.
- Raisins are optional but add a nice texture and sweetness.
- You can substitute the vanilla sauce with whipped cream or ice cream if preferred.
- For a dairy-free version, substitute milk and cream with plant-based alternatives.
- Letting the bread soak in custard for 10-15 minutes is essential for a moist pudding.
