Description
This Old-Fashioned Bread Pudding with Vanilla Sauce is a comforting classic dessert featuring cubes of day-old bread soaked in a spiced custard, baked until golden and served with a rich, creamy vanilla sauce. It’s a nostalgic treat perfect for gatherings or cozy nights in.
Ingredients
Scale
Bread Pudding
- 6 cups day-old bread (such as French bread or white bread), cut into cubes
- 2 cups whole milk
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup raisins or currants (optional)
- 2 tbsp unsalted butter, melted
Vanilla Sauce
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter
- 1 tbsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or cooking spray to prevent sticking.
- Prepare the Bread Pudding Mixture: In a large bowl, whisk together the whole milk, granulated sugar, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt until fully combined. Stir in the melted unsalted butter. Add the cubed day-old bread to the mixture and gently toss to coat the bread evenly. Allow the mixture to sit and soak for about 10-15 minutes so the bread absorbs the custard.
- Add Raisins (Optional): If desired, fold in 1/2 cup of raisins or currants into the soaked bread mixture for added texture and sweetness.
- Bake the Bread Pudding: Pour the soaked bread mixture into the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 40-45 minutes, or until the pudding is set and the top is golden brown. To check doneness, insert a toothpick into the center; it should come out clean.
- Prepare the Vanilla Sauce: While the bread pudding bakes, combine the heavy cream, granulated sugar, unsalted butter, and salt in a small saucepan over medium heat. Stir occasionally until the butter is melted and the sauce is smooth. When the mixture starts to simmer, remove it from the heat and stir in the vanilla extract. Set aside to cool slightly.
- Serve: Once baked, remove the bread pudding from the oven and let it cool for a few minutes. Serve warm by drizzling the prepared vanilla sauce over individual portions for a decadent finish.
Notes
- Day-old bread works best as it soaks up the custard better without becoming too mushy.
- Raisins or currants are optional but add a nice burst of sweetness.
- For a richer pudding, you can substitute half of the whole milk with heavy cream.
- The vanilla sauce can be made ahead and gently warmed before serving.
- Use a 9×9-inch baking dish to ensure even baking throughout.
