Bread Pudding with Vanilla

The smell of cinnamon and vanilla drifting through the house on a rainy Sunday morning immediately signals that something comforting is in the oven. My grandmother swore by day-old bread, claiming it absorbed the custard better than anything fresh. She would let the bread cubes sit while she brewed coffee, creating this ritual of patience that I have come to love. Now whenever gray skies appear, my hands instinctively reach for the bread bag.

Last winter I made this for a friend going through a rough divorce. She took one bite and started crying, not from sadness but because the taste reminded her of childhood Sundays at her grandmother house. We sat at her kitchen table in our pajamas, eating bread pudding straight from the baking dish while rain tapped against the windowpane.

Ingredients

• Day old bread cubes: French or brioche works best because their open crumb structure really soaks up that custard like a sponge
• Whole milk and cream: This combination creates the richest, silkiest base you will ever taste
• Eggs: Room temperature eggs incorporate more smoothly into the custard mixture
• Granulated sugar: Sweetens everything while helping form that gorgeous golden top crust
• Melted unsalted butter: Adds richness and helps the bread brown beautifully
• Vanilla extract: Do not skimp here since this is the star flavor that ties everything together
• Ground cinnamon and nutmeg: These warm spices make the kitchen smell absolutely incredible
• Raisins: Optional but I love the little bursts of sweetness throughout
• Additional milk and cream: For the sauce that makes this dessert truly special
• Butter and flour: These create a classic roux that thickens the vanilla sauce to perfection
• Egg yolk: Makes the sauce luxuriously creamy

Instructions

Preheat and prepare your baking dish:

Set your oven to 350°F (175°C) and butter a 9x13 inch baking dish thoroughly.

Arrange the bread foundation:

Spread your bread cubes evenly in the prepared dish and scatter raisins on top if you are using them.

Whisk together the custard base:

In a large bowl, combine milk, cream, eggs, sugar, melted butter, vanilla, cinnamon, nutmeg, and salt until completely smooth.

Pour and let it rest:

Pour the custard over the bread and press gently to help absorption, then let it sit for about 10 minutes so the bread can drink everything up.

Bake until golden perfection:

Bake for 40 to 45 minutes until the top is golden brown and the center still has a slight gentle jiggle.

Start the vanilla sauce base:

While the pudding bakes, melt butter in a small saucepan and stir in flour, cooking for a couple of minutes until bubbling.

Add the liquids and thicken:

Gradually whisk in milk and cream, add sugar and salt, then cook while stirring constantly until thickened nicely.

Temper the egg yolk:

Whisk your egg yolk in a small bowl, then slowly whisk in some hot sauce before returning everything to the pan.

Finish with vanilla:

Remove from heat and stir in that glorious tablespoon of vanilla extract.

Serve warm with sauce:

Scoop warm bread pudding into bowls and drizzle that luscious vanilla sauce over the top.

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My daughter now requests this for her birthday instead of cake. Watching her ladle extra vanilla sauce over her portion makes me smile every single time. Some traditions are worth passing down exactly as they were given to us.

Making Ahead

You can assemble the bread pudding the night before and keep it covered in the refrigerator. The extra soaking time actually improves the texture. Just add a few minutes to the baking time since it will be cold going into the oven.

Bread Selection Matters

Brioche creates the most luxurious version with its buttery crumb and slight sweetness. Challah works beautifully too with its eggy richness. Regular French bread makes a lighter, more traditional pudding. Mix different breads for interesting texture variations throughout the dish.

Serving Suggestions

A scoop of vanilla ice cream alongside adds temperature contrast that makes each bite more interesting. Fresh berries cut through the richness and add bright color to the plate. A light dusting of powdered sugar right before serving makes everything look extra special.

• Reheat leftovers in the microwave with a splash of milk to restore moisture
• The vanilla sauce keeps in the refrigerator for up to three days
• This dessert actually tastes even better the next day as flavors continue to develop

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There is something deeply satisfying about turning leftovers into something this extraordinary.

Recipe FAQs

→ What type of bread works best for this dish?

Day-old French or brioche bread is ideal for absorbing the custard while maintaining structure during baking.

→ Can I customize the spices in the custard?

Yes, cinnamon and nutmeg are traditional, but you can adjust or add spices like allspice or cloves to suit your taste.

→ How should the vanilla sauce be stored if not served immediately?

Keep the sauce warm on low heat or refrigerate and gently reheat before serving to preserve its creamy texture.

→ Are raisins necessary, or can they be substituted?

Raisins are optional; dried cranberries or chopped nuts like pecans work well as flavorful alternatives.

→ What is the best way to ensure the bread absorbs the custard evenly?

After pouring the custard over the bread cubes, press gently and let it sit for about 10 minutes before baking.