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Bread Pudding with Vanilla Sauce

A cozy, classic bread pudding made from day-old bread soaked in a cinnamon-vanilla custard, baked until golden with a tender, custardy center, and finished with a warm, creamy vanilla sauce.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 420 kcal

Ingredients
  

  • 6 cups day-old bread, cubed (French, brioche, or challah)
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg (optional)
  • 1/4 teaspoon fine salt
  • 2 tablespoons unsalted butter, melted (for topping)
  • 1/2 cup raisins or dried fruit (optional)
  • 1/2 cup granulated sugar (for vanilla sauce)
  • 1/2 cup heavy cream (for vanilla sauce)
  • 1/4 cup whole milk (for vanilla sauce)
  • 1 tablespoon cornstarch (for vanilla sauce)
  • pinch fine salt (for vanilla sauce)
  • 1 tablespoon unsalted butter (for vanilla sauce)
  • 1 teaspoon vanilla extract (for vanilla sauce)

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  • Cut the day-old bread into 1–1½-inch cubes and place them in the prepared dish. Sprinkle raisins or dried fruit across the bread if using.
  • In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg (if using), and salt until the sugar dissolves.
  • Pour the custard evenly over the bread. Press down gently with a spatula so all cubes absorb the custard. Let stand 10–15 minutes to soak.
  • Drizzle the melted butter over the top.
  • Bake for 45–50 minutes, until the top is golden and the center is mostly set with a slight wobble. If browning too quickly, tent loosely with foil. Let cool 10 minutes before serving.
  • Make the vanilla sauce: In a small saucepan, whisk sugar, heavy cream, and milk. In a separate cup, whisk cornstarch with a splash of the milk mixture to make a slurry; whisk it into the pan.
  • Cook over medium heat, stirring constantly, until the sauce thickens and turns glossy, 5–7 minutes. Do not boil. Remove from heat; stir in butter, vanilla, and a pinch of salt.
  • Serve warm squares of bread pudding with warm vanilla sauce spooned over the top.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 45gProtein: 8gFat: 22gSaturated Fat: 13gSodium: 170mgFiber: 1gSugar: 28g
Keyword Baking, Bread Pudding, Custard Dessert, Leftover Bread, Vanilla Sauce
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