Bread Pudding with Vanilla Sauce (Printable)
Golden bread soaked in spiced custard, baked and served with a rich vanilla sauce for a comforting treat.
# What You Need:
→ Bread Pudding Base
01 - 6 cups day-old bread cut into 1-inch cubes, French or brioche recommended
02 - 2 cups whole milk
03 - 1 cup heavy cream
04 - 3 large eggs
05 - 3/4 cup granulated sugar
→ Spices and Flavorings
06 - 2 teaspoons pure vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon salt
→ Optional Add-ins
10 - 1/2 cup raisins
11 - 2 tablespoons unsalted butter, melted, plus extra for greasing pan
→ Warm Vanilla Sauce
12 - 1 cup whole milk
13 - 1/2 cup heavy cream
14 - 1/2 cup granulated sugar
15 - 2 tablespoons unsalted butter
16 - 1 tablespoon cornstarch
17 - 2 tablespoons cold water
18 - 2 teaspoons pure vanilla extract
19 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F and generously butter a 9x13-inch baking dish to prevent sticking.
02 - Spread bread cubes evenly across the prepared dish. Sprinkle raisins over the bread if using.
03 - Whisk together milk, heavy cream, eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt in a large bowl until fully combined.
04 - Pour custard mixture evenly over bread cubes, pressing down gently to ensure thorough absorption. Let stand for 10 minutes.
05 - Drizzle melted butter over the soaked bread cubes.
06 - Bake for 40 to 45 minutes until golden brown and set in the center.
07 - Combine milk, heavy cream, sugar, and butter in a small saucepan. Heat over medium heat, stirring constantly until sugar dissolves and mixture is hot but not boiling.
08 - Mix cornstarch and cold water in a small bowl to form a slurry. Stir into the hot cream mixture and cook for 2 to 3 minutes, stirring constantly until thickened.
09 - Remove from heat and stir in vanilla extract and salt.
10 - Serve warm bread pudding topped with generous spoonfuls of warm vanilla sauce.
# Expert Tips:
01 -
- It turns stale bread into something magical and comforting
- The warm vanilla sauce makes every bite feel like a hug
- Perfect for feeding a crowd on a budget
02 -
- Letting the bread soak long enough is the difference between dry and creamy, so do not rush that 10 minute resting period
- The sauce will continue to thicken as it cools slightly, so remove it from heat when it still looks a bit thinner than you want
03 -
- Place your baking dish on a parchment lined sheet pan to catch any bubbling over and save yourself an oven cleanup
- If the top is browning too quickly, tent it loosely with foil for the last 10 minutes of baking