Description
This classic bread pudding recipe transforms day-old bread into a rich, custardy dessert, baked to golden perfection and served with a warm, creamy vanilla sauce. Featuring warm spices like cinnamon and nutmeg, it’s perfect for cozy gatherings or an indulgent treat.
Ingredients
Scale
Bread Pudding
- 6 cups cubed day-old bread (French bread or brioche recommended)
- 2 cups milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup raisins (optional)
- 2 tablespoons melted butter, for drizzling
Vanilla Sauce
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Instructions
- Preheat and Prepare the Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Layer the Bread and Raisins: Spread the cubed day-old bread evenly within the greased baking dish. If using, sprinkle the raisins evenly over the bread for added sweetness and texture.
- Make the Custard: In a large mixing bowl, whisk together the milk, heavy cream, granulated sugar, eggs, vanilla extract, ground cinnamon, and ground nutmeg until fully combined and smooth.
- Soak the Bread: Pour the custard mixture over the bread cubes, pressing gently with a spatula or your hands to ensure the bread fully absorbs the custard. Let the mixture sit for 10 to 15 minutes to allow maximum soaking.
- Bake: Drizzle the melted butter evenly over the soaked bread. Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and continue baking for another 20 minutes until the pudding is golden on top and set in the middle.
- Prepare the Vanilla Sauce: While the bread pudding bakes, combine the heavy cream and granulated sugar in a small saucepan over medium heat. Bring to a gentle simmer, stirring occasionally. Stir in the vanilla extract and the cornstarch slurry (cornstarch mixed with water). Continue cooking, stirring constantly, until the sauce thickens to a creamy consistency.
- Serve: Remove the bread pudding from the oven and allow it to cool slightly. Serve warm with the freshly prepared vanilla sauce drizzled generously over the top for a luscious finish.
Notes
- Use day-old or slightly stale bread to ensure the bread absorbs the custard well without becoming too mushy.
- French bread or brioche works best as they have a sturdy texture and a light sweetness.
- Raisins are optional—feel free to substitute with dried cranberries or omit entirely.
- The vanilla sauce complements the pudding but can be replaced with whipped cream or ice cream if preferred.
- If you prefer a richer pudding, use all heavy cream instead of a mix of milk and cream.
- Allowing the custard to soak into the bread thoroughly is key for a soft, custardy interior.
- Covering the dish initially while baking helps retain moisture, preventing the pudding from drying out.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
