Description
This classic bread pudding is made with soft, custard-soaked bread, baked to golden perfection, and drizzled with a rich vanilla sauce. A comforting dessert that’s easy to make and loved by all.
Ingredients
Scale
- 6 cups stale bread, cut into 1-inch cubes
- 2 cups whole milk
- 1 cup heavy cream
- 3 large eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins (optional)
- For the Vanilla Sauce:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Place bread cubes in the prepared baking dish. Sprinkle raisins evenly over the bread if using.
- In a large bowl, whisk together milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Pour the custard mixture evenly over the bread cubes. Press down lightly with a spatula to ensure all bread is soaked. Let sit for 10 minutes.
- Bake for 45-50 minutes, or until the top is golden brown and the custard is set. A knife inserted into the center should come out clean.
- While the pudding bakes, make the vanilla sauce: In a small saucepan over medium heat, melt the butter. Stir in sugar and heavy cream, then bring to a gentle boil. Reduce heat and simmer for 2-3 minutes, stirring constantly. Remove from heat and stir in vanilla extract.
- Let the bread pudding cool for 10 minutes before serving. Drizzle with warm vanilla sauce and serve.
Notes
For best results, use day-old or slightly stale bread. You can substitute half-and-half for the heavy cream if desired. The vanilla sauce can be made ahead and reheated gently.
Nutrition
- Calories: 420
- Sugar: 38g
- Fat: 19g
- Carbohydrates: 58g
- Protein: 8g