Description
This rich and comforting Bread Pudding recipe transforms stale bread into a creamy, custardy dessert flavored with cinnamon and vanilla. Perfect for an indulgent treat, it combines soft bread soaked in a spiced milk and egg mixture, baked to golden perfection with a luscious vanilla sauce on the side.
Ingredients
Scale
Bread Pudding
- 6 cups stale bread, cut into 2-inch cubes (preferably brioche or challah)
- 2 cups whole milk (480 ml)
- ½ cup granulated sugar (100 g)
- 3 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 large eggs
- 1 tablespoon vanilla extract
Vanilla Sauce
- 1 cup whole milk (240 ml)
- 1 cup heavy cream (240 ml)
- ½ cup packed light brown sugar (110 g)
- 2 tablespoons unsalted butter
- 2 tablespoons cornstarch
- 1 tablespoon vanilla extract or paste
- Salt, to taste (optional)
Instructions
- Prepare the bread mixture: Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking dish. Place the bread cubes into a large mixing bowl. In a saucepan, heat 2 cups of whole milk, granulated sugar, 3 tablespoons of butter, cinnamon, and salt over medium heat until the butter melts and the mixture is warm but not boiling. In a separate bowl, whisk the eggs and vanilla extract. Slowly pour the warm milk mixture into the eggs while whisking constantly to temper the eggs, avoiding curdling.
- Combine and soak the bread: Pour the egg and milk mixture over the bread cubes, tossing gently to coat all pieces. Allow the bread to soak for about 10 minutes so it absorbs the custard well.
- Bake the pudding: Transfer the soaked bread mixture into the buttered baking dish, spreading evenly. Bake in the preheated oven for approximately 60 to 70 minutes or until the pudding is set and the top is golden brown. You can test doneness by inserting a knife into the center; it should come out clean.
- Prepare the vanilla sauce: While the pudding bakes, combine whole milk, heavy cream, brown sugar, and butter in a saucepan over medium heat. In a small bowl, mix cornstarch with a little cold milk to create a slurry. When the milk mixture starts to simmer, whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 2-3 minutes. Remove from heat and stir in vanilla extract and salt to taste.
- Serve: Once the bread pudding has finished baking, allow it to cool slightly. Serve warm with generous spoonfuls of the vanilla sauce drizzled on top for a creamy finish.
Notes
- Use day-old or stale bread for the best texture; fresh bread may turn soggy.
- For extra decadence, add raisins or chopped nuts to the bread mixture before baking.
- The vanilla sauce can be made ahead and reheated gently before serving.
- Make sure to temper the eggs by slowly adding warm milk to avoid scrambled eggs in the custard.
- Store leftovers covered in the refrigerator for up to 3 days; reheat before serving.
