Description
This warm and comforting dessert combines rich custard-soaked bread with a creamy vanilla sauce. Perfect for any occasion, this classic bread pudding is easy to prepare and sure to satisfy any sweet tooth.
Ingredients
Units
Scale
For the Bread Pudding:
- 4 cups cubed day-old bread (French or brioche works best)
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup raisins (optional)
For the Vanilla Sauce:
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Prepare the Bread Pudding:
- Preheat your oven to 350°F (175°C).
- Grease an 8×8-inch baking dish.
- Spread the cubed bread evenly in the dish. Add raisins if using.
- In a large mixing bowl, whisk together the milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla, cinnamon, nutmeg, and salt.
- Pour the custard mixture over the bread cubes, ensuring they are well-soaked. Let sit for 10–15 minutes to absorb.
- Bake:
- Place the dish in the oven and bake for 40–45 minutes, or until the top is golden and the center is set.
- Make the Vanilla Sauce:
- In a small saucepan, combine sugar, butter, and heavy cream over medium heat. Stir continuously until the mixture comes to a simmer.
- Remove from heat and stir in the vanilla extract.
- Serve:
- Drizzle the warm vanilla sauce over individual servings of bread pudding.
Notes
- For added flavor, use stale brioche or croissants instead of regular bread.
- Serve with whipped cream or a scoop of vanilla ice cream for extra indulgence.