Description
This bread pudding is rich, warm, and custardy, baked to perfection in a casserole dish. Served with a creamy vanilla sauce, it’s the ultimate comfort dessert that’s perfect for family gatherings or a cozy evening treat.
Ingredients
Units
Scale
For the Bread Pudding:
- 6 cups (about 12 slices) day-old bread, cubed (e.g., brioche, challah, or French bread)
- 3 cups (750 ml) whole milk
- 1 cup (240 ml) heavy cream
- 3 large eggs
- 3/4 cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup (75 g) raisins (optional)
- 2 tablespoons unsalted butter, melted
For the Vanilla Sauce:
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
- 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
Instructions
Prepare the Bread Pudding:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish with butter or nonstick spray. - Prepare the Bread:
Place the cubed bread into the prepared casserole dish. If using raisins, scatter them evenly over the bread. - Make the Custard Mixture:
In a large mixing bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, and nutmeg (if using). Mix until smooth and well combined. - Assemble the Pudding:
Pour the custard mixture evenly over the bread cubes, pressing gently to ensure the bread absorbs the liquid. Drizzle the melted butter over the top. - Bake:
Let the bread sit for 10 minutes to soak, then bake for 40–45 minutes, or until the top is golden brown and the center is set. Remove from the oven and let cool slightly.
Prepare the Vanilla Sauce:
- Heat the Base:
In a small saucepan, combine the heavy cream, milk, and sugar. Cook over medium heat, stirring until the sugar dissolves, and the mixture is hot but not boiling. - Thicken the Sauce:
Stir in the vanilla extract and the cornstarch slurry. Cook for another 2–3 minutes, stirring constantly, until the sauce thickens slightly. Remove from heat and whisk in the butter for a silky finish.
Serve:
- Cut the bread pudding into squares and drizzle the warm vanilla sauce over each serving. Enjoy immediately!
Notes
- For added flavor, try mixing in chocolate chips or chopped nuts with the bread.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- If you prefer a boozy twist, add 1–2 tablespoons of rum or bourbon to the vanilla sauce.