Bread Pudding with Vanilla (Printable)
Comforting baked dessert featuring spiced custard-soaked bread and a warm vanilla sauce.
# What You'll Need:
→ Bread Pudding Base
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 extra for greasing pan
→ 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
# How To Make It:
01 - Preheat oven to 350°F. Generously butter a 9x13-inch baking dish to prevent sticking.
02 - Spread bread cubes evenly in the prepared dish. If using raisins, sprinkle them over the bread layer.
03 - In a large bowl, whisk together milk, cream, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined and sugar dissolves.
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. Bake for 40 to 45 minutes until golden brown and set in the center.
06 - While pudding bakes, combine milk, cream, sugar, and butter in a small saucepan. Heat over medium heat, stirring constantly until sugar dissolves and mixture is hot but not boiling.
07 - Mix cornstarch and cold water in a small bowl to make a slurry. Stir into the hot sauce and cook for 2 to 3 minutes, stirring constantly until thickened.
08 - Remove from heat and stir in vanilla extract and salt. Keep warm until serving.
09 - Serve warm bread pudding topped with generous spoonfuls of warm vanilla sauce.
# Expert Hints:
01 -
- It transforms something you might otherwise toss into an incredibly rich dessert that tastes like it took hours to make
- The warm vanilla sauce is the kind of thing you will want to put on everything afterwards
02 -
- Letting the bread soak in the custard for those 10 minutes is not optional, it is what makes the difference between bread pudding and bread soup
- The sauce will continue to thicken as it cools slightly, so do not overcook it or you will end up with vanilla pudding instead of vanilla sauce
03 -
- Cut your bread cubes slightly larger if you prefer a chunkier texture, or smaller if you want it more uniform
- If you only have fresh bread, spread the cubes on a baking sheet and toast them at 300°F for 15 minutes before using