Description
This classic bread pudding with homemade vanilla sauce is a comforting American dessert featuring custardy baked bread soaked in a rich mixture of milk, cream, eggs, and spices. Topped with a smooth, creamy vanilla sauce, it’s perfect for using day-old bread and delighting guests with a warm, nostalgic treat.
Ingredients
Scale
For the Bread Pudding
- 6 cups day-old bread, cubed (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
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins or chopped nuts (optional)
- 2 tablespoons unsalted butter, melted
For the Vanilla Sauce
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 2 large egg yolks
- 1 tablespoon unsalted butter
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to ensure the bread pudding doesn’t stick.
- Mix Custard Base: In a large bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until well combined, creating a rich custard base.
- Soak Bread: Add the cubed day-old bread to the custard mixture and gently stir so each piece is soaked thoroughly. Let this mixture sit for 10–15 minutes for the bread to absorb the flavors fully. If using, fold in the raisins or chopped nuts at this stage.
- Assemble and Bake: Pour the soaked bread mixture into your greased baking dish and drizzle the top evenly with melted unsalted butter. Bake in the preheated oven for 45–50 minutes until the pudding is set in the center and has a golden-brown crust on top. Allow it to cool slightly before serving.
- Prepare Vanilla Sauce: While the pudding bakes, whisk together the milk, cream, sugar, cornstarch, and egg yolks in a medium saucepan. Cook over medium heat, whisking constantly to prevent lumps, until the sauce thickens enough to coat the back of a spoon, about 5–7 minutes. Ensure the mixture does not boil.
- Finish Sauce: Remove the saucepan from heat and stir in the unsalted butter, vanilla extract, and a pinch of salt for enhanced flavor. Let the sauce cool slightly.
- Serve: Pour the warm vanilla sauce over warm slices of bread pudding just before serving for a classic, delicious dessert experience.
Notes
- Use sturdy, slightly stale bread such as French bread or brioche for the best texture and absorption.
- The vanilla sauce can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stove or microwave before serving.
- For a nut-free version, omit the raisins or nuts.
- Ensure the sauce does not boil to avoid curdling the eggs.
