Description
A comforting and easy-to-make bread pudding paired with a luscious homemade vanilla sauce. Perfect as a cozy family dessert using day-old bread and warm spices.
Ingredients
Scale
Bread Pudding
- 6 cups day-old bread, cubed (such as French bread or brioche)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins or chopped nuts (optional)
- 2 tablespoons unsalted butter, melted
Vanilla Sauce
- 1/2 cup granulated sugar
- 1 tablespoon all-purpose flour
- Pinch of salt
- 1 cup whole milk
- 1 large egg yolk
- 1 tablespoon unsalted butter
- 1 tablespoon vanilla extract
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. This creates the perfect environment for baking the bread pudding evenly and prevents sticking.
- Mix Custard Base: In a large mixing bowl, whisk together the milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined to form the custard mixture.
- Soak Bread: Add the cubed day-old bread and optional raisins or nuts to the custard mixture. Toss thoroughly to ensure all bread pieces are soaked. Let the mixture sit for 10–15 minutes to allow the bread to absorb the liquid fully.
- Assemble and Bake: Pour the soaked bread mixture into the prepared baking dish and drizzle the melted butter evenly over the top. Bake in the preheated oven for 45–50 minutes, or until the pudding is golden brown and set in the center.
- Prepare Vanilla Sauce: While the pudding bakes, combine sugar, flour, and salt in a small saucepan. Slowly whisk in the milk and cook over medium heat, stirring constantly, until the mixture thickens, about 5–7 minutes.
- Temper Egg Yolk: In a separate small bowl, lightly beat the egg yolk. Gradually whisk a few spoonfuls of the hot milk mixture into the yolk to temper it, then return the yolk mixture to the saucepan. Continue cooking for 1–2 minutes, stirring constantly.
- Finish Sauce: Remove the saucepan from heat and stir in the butter and vanilla extract until the sauce is smooth and glossy.
- Serve: Spoon the warm bread pudding onto plates and generously drizzle with the vanilla sauce. Enjoy immediately for the best flavor and texture.
Notes
- Use stale or day-old bread for the best texture and absorption.
- You can prepare both the bread pudding and vanilla sauce a day ahead and reheat before serving.
- For added indulgence, top with whipped cream or a light dusting of cinnamon before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 28g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 135mg
