Description
This classic Bread Pudding recipe transforms simple, day-old bread into a rich and cozy dessert. Soaked in a creamy vanilla custard and baked to golden perfection, it’s finished with a buttery vanilla sauce that takes it over the top. Comfort food at its sweetest.
Ingredients
4 cups cubed brioche or challah bread
4 large eggs
1 ¾ cups whole milk
¾ cup heavy cream
⅔ cup granulated sugar
1 tablespoon vanilla extract
1 ½ teaspoons ground cinnamon
2 tablespoons melted butter
¼ teaspoon salt
3 tablespoons butter
½ cup heavy cream
⅓ cup granulated sugar
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Cut the bread into 1-inch cubes. If not stale, toast in the oven at 300°F for 10 minutes until slightly dry.
3. In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt.
4. Place bread cubes in the prepared baking dish. Pour the custard evenly over the bread and gently press down to submerge. Let soak for 20 minutes.
5. Drizzle melted butter over the top. Cover with foil and bake for 30 minutes.
6. Remove foil and bake an additional 15–20 minutes, until golden and the center is set.
7. While baking, make the vanilla sauce: melt butter in a saucepan, add sugar and cream, and stir constantly for 5–6 minutes until thickened. Stir in vanilla extract.
8. Remove pudding from oven and let cool for 5–10 minutes. Serve warm with vanilla sauce drizzled over top.
Notes
Use stale bread for better texture and custard absorption.
Let the bread soak in custard for at least 20 minutes before baking.
The vanilla sauce can be made ahead and gently reheated before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
Keywords: bread pudding, classic dessert, vanilla sauce