Bread Pudding with Vanilla (Printable)
Tender spiced custard-soaked bread baked golden, paired with warm homemade vanilla sauce.
# What You Need:
→ Bread Pudding Base
01 - 6 cups day-old bread cubes (French or brioche), approximately 12 oz
02 - 2 cups whole milk
03 - 1 cup heavy cream
04 - 4 large eggs
05 - 3/4 cup granulated sugar
06 - 1/4 cup unsalted butter, melted
07 - 1 tsp vanilla extract
08 - 1/2 tsp ground cinnamon
09 - 1/4 tsp ground nutmeg
10 - 1/4 tsp salt
11 - 1/2 cup raisins (optional)
→ Warm Vanilla Sauce
12 - 1 cup whole milk
13 - 1/2 cup heavy cream
14 - 1/2 cup granulated sugar
15 - 2 tbsp unsalted butter
16 - 2 tbsp all-purpose flour
17 - 1 large egg yolk
18 - 1 tbsp vanilla extract
19 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F. Generously grease a 9x13-inch baking dish with butter or cooking spray.
02 - Spread bread cubes evenly in the prepared baking dish. Scatter raisins over the bread if using them.
03 - In a large mixing bowl, whisk together milk, cream, eggs, sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt until fully combined and sugar dissolves.
04 - Pour custard mixture evenly over bread cubes. Press down gently with a spatula to submerge bread in liquid. Let stand for 10 minutes to allow absorption.
05 - Bake for 40-45 minutes until golden brown, set around edges, and slightly soft in the center. A knife inserted should come out clean.
06 - While pudding bakes, melt 2 tbsp butter in a small saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until bubbling and lightly fragrant, being careful not to brown.
07 - Gradually whisk in milk and cream, ensuring smooth consistency. Add sugar and pinch of salt. Cook, stirring constantly, for about 5 minutes until thickened enough to coat a spoon.
08 - Whisk egg yolk in a small bowl. Slowly add 2-3 spoonfuls of hot sauce while whisking vigorously to temper the yolk, then return mixture to saucepan.
09 - Cook sauce for 1 additional minute while whisking constantly. Remove from heat and stir in vanilla extract. Keep warm until serving.
10 - Scoop warm bread pudding into bowls and generously spoon vanilla sauce over the top. Serve immediately while warm.
# Expert Tips:
01 -
- Transforms stale bread into something extraordinary
- The warm vanilla sauce creates a restaurant worthy finish
- Feels like a hug from someone who loves you
02 -
- Letting the bread sit in the custard is the secret difference between soggy and sublime
- Tempering the egg yolk prevents scrambling in your vanilla sauce
03 -
- Cube your bread and let it sit uncovered overnight for ideal staling
- Warm your milk and cream slightly before whisking into the eggs