Classic Bread Pudding with Vanilla Sauce Recipe
This classic Bread Pudding recipe transforms stale bread into a rich, creamy dessert soaked with a fragrant milk and egg mixture, spiced with cinnamon and nutmeg, then baked to perfection. Served warm with a luscious homemade vanilla sauce, it’s a comforting treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Bread Pudding
- 6 cups cubed stale bread (French, challah, brioche, or regular sliced)
- 2 cups milk
- 3 large eggs
- 1 cup (207g) sugar
- 2 tbsp butter, melted
- 1 1/2 tbsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
Vanilla Sauce
- 1/2 cup butter
- 1 cup sugar
- 1/2 cup heavy whipping cream
- 1 tbsp vanilla extract
Instructions
- Prepare the casserole dish: Grease an 8×8-inch casserole dish with butter or non-stick spray and set aside to prevent sticking.
- Arrange the bread: Cut the stale bread into 1-inch chunks and spread them evenly in the bottom of the prepared casserole dish, ensuring a uniform layer.
- Mix the soaking liquid: In a large bowl, whisk together the milk, eggs, sugar, melted butter, vanilla extract, ground cinnamon, and nutmeg until fully combined and smooth.
- Soak the bread: Pour the mixture evenly over the bread cubes, pressing gently to ensure all the bread pieces absorb the liquid thoroughly. Let it sit for 20-25 minutes to soak completely.
- Preheat and bake: While the bread soaks, preheat your oven to 350°F (176°C). Bake the pudding for 50-55 minutes until the pudding is set but still slightly jiggly in the center and has risen fully.
- Prepare the vanilla sauce: While the pudding bakes, melt the butter in a medium saucepan over low heat. Add sugar, heavy cream, and vanilla extract, stirring constantly.
- Cook the sauce: Continue to cook the vanilla sauce over low heat, stirring frequently, until it thickens enough to coat the back of a spoon.
- Serve: Remove the bread pudding from the oven and let it cool slightly. Serve warm with the homemade vanilla sauce drizzled on top for a decadent finish.
Notes
- Using stale bread helps the pudding soak up the custard without becoming too mushy.
- Feel free to use your favorite bread type, such as challah or brioche, for added richness.
- You can add raisins or chopped nuts to the bread mixture for extra texture if desired.
- If the pudding center is not fully set, continue baking for an additional 5-10 minutes.
- The vanilla sauce can be made ahead and warmed before serving.
- Store leftovers covered in the refrigerator for up to 3 days; reheat gently.
