Bread Pudding with Vanilla (Printer-friendly)
Golden baked cubes soaked in spiced custard, served with smooth warm vanilla sauce.
# What you'll need:
→ Bread Pudding
01 - 6 cups day-old bread, cut into 1-inch cubes (French or brioche recommended)
02 - 2 cups whole milk
03 - 1 cup heavy cream
04 - 3 large eggs
05 - 3/4 cup granulated sugar
06 - 2 tsp pure vanilla extract
07 - 1/2 tsp ground cinnamon
08 - 1/4 tsp ground nutmeg
09 - 1/4 tsp salt
10 - 1/2 cup raisins (optional)
11 - 2 tbsp unsalted butter, melted, plus more for greasing
→ Warm Vanilla Sauce
12 - 1 cup whole milk
13 - 1/2 cup heavy cream
14 - 1/2 cup granulated sugar
15 - 2 tbsp unsalted butter
16 - 1 tbsp cornstarch
17 - 2 tbsp cold water
18 - 2 tsp pure vanilla extract
19 - Pinch of salt
# Method:
01 - Preheat oven to 350°F. Generously butter a 9x13-inch baking dish.
02 - Spread bread cubes evenly in the prepared dish. If using raisins, sprinkle them over the bread.
03 - In a large bowl, whisk together milk, cream, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined.
04 - Pour the custard mixture evenly over the bread, pressing down lightly to ensure all cubes absorb liquid. Let stand for 10 minutes.
05 - Drizzle melted butter over the top of the soaked bread.
06 - Bake for 40–45 minutes until golden brown and set in the center. A knife inserted near the center should come out clean.
07 - While pudding bakes, combine milk, cream, sugar, and butter in a small saucepan. Heat over medium, stirring until sugar dissolves and mixture is hot but not boiling.
08 - Mix cornstarch and cold water in a small bowl to make a slurry. Stir into the hot sauce and cook, stirring constantly, until thickened (2–3 minutes).
09 - Remove from heat and stir in vanilla extract and salt.
10 - Serve warm bread pudding with generous spoonfuls of warm vanilla sauce spooned over each portion.
# Expert Tips:
01 -
- It transforms leftover bread into something extraordinary
- The warm vanilla sauce makes everything feel like a special occasion
02 -
- Letting the bread soak for the full 10 minutes prevents dry spots in the finished pudding
- The sauce will continue thickening slightly as it cools, so do not overcook it
03 -
- Cut your bread cubes the night before and leave them out on the counter to dry
- Use a glass baking dish so you can see when the edges are perfectly golden