Description
This classic Bread Pudding with Vanilla Sauce is a warm, comforting dessert perfect for family gatherings. Made with stale bread soaked in a spiced custard and baked until golden, it is served with a rich, creamy vanilla sauce that adds an indulgent touch.
Ingredients
Scale
Bread Pudding
- 8 slices stale bread, cubed
- 4 large eggs
- 2 cups milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup raisins (optional)
- 2 tablespoons melted butter (for greasing the dish)
Vanilla Sauce
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with the melted butter to prevent sticking and prepare for baking.
- Prepare the Bread: Cube the stale bread evenly and place it into the greased baking dish. If you choose, sprinkle the raisins evenly between the layers for added texture and flavor.
- Make the Custard: In a large mixing bowl, whisk together the eggs, milk, granulated sugar, vanilla extract, cinnamon, and nutmeg if using. Pour this mixture evenly over the bread cubes, ensuring all pieces are well soaked. Let it sit for 10-15 minutes to allow the bread to absorb the custard fully.
- Bake the Pudding: Place the baking dish in the preheated oven and bake for 45-50 minutes. The pudding is done when the top is golden brown and a knife inserted in the center comes out clean, indicating the custard is set.
- Prepare the Vanilla Sauce: While the pudding bakes, melt butter in a medium saucepan over medium heat. Add both granulated and brown sugars, stirring constantly until the sugars dissolve completely. Gradually whisk in the heavy cream and bring the mixture to a simmer. Reduce heat and cook for 5 minutes, stirring frequently until slightly thickened. Remove from heat and stir in the vanilla extract for aroma and flavor.
- Serve: Once the bread pudding has cooled slightly, serve it warm with the rich vanilla sauce drizzled generously over the top for a delicious, cozy treat.
Notes
- Use stale bread for the best texture; fresh bread can make the pudding soggy.
- Raisins are optional and can be replaced with nuts or omitted entirely based on preference.
- Allowing the bread to soak in the custard longer improves flavor and texture.
- The vanilla sauce can be made ahead and reheated gently before serving.
- For a dairy-free version, substitute milk and cream with plant-based alternatives.
