Bread Pudding with Vanilla Sauce (Printable)

Golden baked bread cubes soaked in custard, paired with warm creamy vanilla sauce.

# What You 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

→ 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 prepared dish. If using raisins, sprinkle them over the bread layer.
03 - Whisk together milk, cream, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt in a large bowl until fully combined.
04 - Pour custard evenly over bread, pressing down gently to ensure absorption. Let stand for 10 minutes.
05 - Drizzle melted butter over the soaked bread cubes.
06 - Bake for 40-45 minutes until golden brown and set in center.
07 - Combine milk, cream, sugar, and butter in saucepan. Heat over medium, stirring until sugar dissolves and mixture is hot but not boiling.
08 - Mix cornstarch and cold water to form slurry. Stir into sauce and cook, stirring constantly, for 2-3 minutes until thickened.
09 - Remove from heat. Stir in vanilla extract and pinch of salt.
10 - Serve warm bread pudding with generous spoonfuls of warm vanilla sauce.

# Expert Suggestions:

01 -
  • It transforms what you might otherwise toss into something that feels like a special occasion dessert
  • The warm vanilla sauce turns a simple pudding into the kind of comfort food people request for birthdays and bad days alike
02 -
  • The bread needs to be slightly stale to hold up through the custard soak without becoming gluey
  • Letting the pudding rest after pouring the custard is the difference between dry spots and perfectly moist bites
03 -
  • Cut your bread into uniform cubes so everything soaks and bakes at the same rate
  • Place your baking dish on a sheet pan in case the custard bubbles over

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