Description
This classic bread pudding recipe combines day-old bread with a rich custard of milk, cream, eggs, and warm spices, baked until golden and served with a luscious homemade vanilla sauce. Perfect as a comforting dessert for any occasion, it offers a delightful balance of creamy texture and sweet, spiced flavors.
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 (cornstarch slurry)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Arrange Bread and Raisins: Spread the cubed bread evenly in the prepared baking dish and sprinkle the raisins over the top if using.
- Make Custard Mixture: In a mixing bowl, whisk together the milk, heavy cream, granulated sugar, eggs, vanilla extract, ground cinnamon, and ground nutmeg until well combined.
- Soak the Bread: Pour the custard mixture evenly over the bread cubes. Press gently to help the bread soak up the liquid. Allow it to sit for 10 to 15 minutes to ensure full absorption.
- Drizzle Butter and Bake: Drizzle the melted butter over the soaked bread. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 20 minutes until the pudding is golden brown and set in the center.
- Prepare Vanilla Sauce: While the bread pudding is baking, combine the heavy cream and sugar in a saucepan over medium heat. Bring to a simmer, stirring occasionally. Stir in the vanilla extract and cornstarch slurry, then continue cooking and stirring until the sauce thickens to a creamy consistency.
- Serve: Drizzle the warm vanilla sauce generously over the freshly baked bread pudding and serve immediately for the best taste and texture.
Notes
- Using day-old bread is crucial as it absorbs the custard better without becoming too mushy.
- Brioche or French bread gives the best texture and flavor, but any sturdy white bread will work.
- Raisins are optional and can be substituted with other dried fruits or omitted if preferred.
- Letting the bread soak in custard for 10-15 minutes ensures a moist pudding.
- The vanilla sauce can be made ahead and gently reheated before serving.
- Covering with foil during the first part of baking prevents the pudding from drying out.
