Classic Bread Pudding with Vanilla Sauce

Name: Classic Bread Pudding with Vanilla Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Ingredients: 6 cups of day-old bread, cubed; 2 cups whole milk; 1 cup heavy cream; 4 large eggs; 1 cup granulated sugar; 2 teaspoons vanilla extract; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/2 cup raisins; 2 tablespoons unsalted butter, melted; For the Vanilla Sauce:; 1 cup milk; 1/2 cup heavy cream; 1/2 cup granulated sugar; 2 teaspoons vanilla extract; 2 tablespoons cornstarch; 2 tablespoons unsalted butter

🕒 Prep: 15 min

🔥 Cook: 45 min

🍽 Serves: 8

★★★★★

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Classic Bread Pudding with Vanilla Sauce is a nostalgic dessert that warms the soul with every bite. This recipe transforms simple ingredients into a cozy, comforting dish perfect for any occasion. Let's dive into why you'll love making and eating it!

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Ingredients for Classic Bread Pudding with Vanilla Sauce

Bread: The heart of the pudding, providing texture and volume. Day-old bread works best because it's dry enough to soak up the custard without becoming mushy.

Milk and Cream: These create the rich custard base, with cream adding extra indulgence.

Eggs: Essential for setting the custard, giving the pudding its structure.

Sugar: Sweetens the dish, balancing the spices and enhancing the bread's flavor.

Vanilla Extract: Adds depth and a warm, sweet aroma.

Cinnamon and Nutmeg: Classic spices that complement the bread's sweetness perfectly.

Raisins: Provide bursts of sweetness and texture contrast.

Butter: Adds richness and helps the top of the pudding brown beautifully.

Cornstarch: Thickens the vanilla sauce to the perfect consistency.

Tips & Tricks

If your bread is too fresh, cube it and leave it out for a few hours to dry out.
Mix the custard thoroughly to ensure the spices are evenly distributed.
Let the pudding cool slightly before serving for cleaner slices.

Serving Suggestions

Enjoy this bread pudding as a standalone dessert or pair it with a scoop of vanilla ice cream for extra indulgence. For a brunch treat, serve it alongside fresh berries and a dusting of powdered sugar.

Frequently Asked Questions

Can I use any type of bread?: Yes, most types of bread work well. Brioche or challah are particularly delicious due to their soft texture and slight sweetness.
How do I store leftovers?: Store in an airtight container in the fridge for up to three days. Reheat gently in the oven or microwave before serving.

Classic Bread Pudding with Vanilla Sauce Recipe Walkthrough

First, preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish. This ensures your pudding doesn't stick and makes serving a breeze.

In a large bowl, whisk together the milk, cream, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt. Make sure everything is well combined for a smooth custard.

Add the cubed bread and raisins to the bowl. Stir gently until each piece is coated. Let it sit for 15 minutes so the bread absorbs the custard.

Pour the mixture into your prepared dish and drizzle the melted butter over the top. This step is key for that golden, crispy finish.

Place the dish in the oven and bake for 45-50 minutes. You'll know it's done when the top is golden brown and the custard is set.

While the pudding bakes, prepare the vanilla sauce. In a saucepan, combine milk, cream, sugar, and cornstarch. Cook over medium heat, stirring constantly until it thickens and starts to simmer. Remove from heat and stir in the vanilla extract and butter until smooth.

Serve the bread pudding warm, generously drizzled with the vanilla sauce for the best flavor experience.

Why You'll Love This Recipe

Uses up day-old bread, reducing food waste.
Rich, creamy texture with a sweet, spiced flavor.
The vanilla sauce adds a luxurious finish.
Simple to prepare but impressive to serve.

Ingredients

6 cups of day-old bread, cubed

2 cups whole milk

1 cup heavy cream

4 large eggs

1 cup granulated sugar

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup raisins

2 tablespoons unsalted butter, melted

For the Vanilla Sauce:

1 cup milk

1/2 cup heavy cream

1/2 cup granulated sugar

2 teaspoons vanilla extract

2 tablespoons cornstarch

2 tablespoons unsalted butter

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.

2. In a large bowl, whisk together the milk, cream, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt.

3. Add the cubed bread and raisins to the bowl, gently stirring to coat the bread. Let it sit for about 15 minutes to absorb the custard mixture.

4. Pour the bread and custard mixture into the prepared baking dish. Drizzle the melted butter over the top.

5. Bake for 45-50 minutes, or until the top is golden brown and the custard is set.

6. While the pudding is baking, prepare the vanilla sauce. In a saucepan, combine the milk, cream, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and begins to simmer.