Description

Bread Pudding with Vanilla Sauce is a classic, heartwarming dessert featuring soft, custardy soaked bread combined with a rich and smooth vanilla sauce. This cozy treat uses simple pantry staples to create a creamy, indulgent finale perfect for any occasion, from holiday gatherings to everyday comfort food.

Ingredients

Scale

Bread Pudding

6 cups stale bread, cut into 1-inch cubes
4 large eggs
2 cups milk
1 cup heavy cream
3/4 cup sugar
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon ground nutmeg (optional)

Vanilla Sauce

1 1/2 cups milk or cream
1/4 cup sugar
2 large egg yolks
1 teaspoon vanilla extract

Instructions

Prepare the Bread: Cut your stale bread into roughly one-inch cubes, ensuring they are uniform for even soaking. Place the bread cubes in a large mixing bowl.
Make the Custard: In a separate bowl, whisk together the eggs, sugar, milk, cream, melted butter, and vanilla extract until fully combined. If desired, add cinnamon or nutmeg to the mixture for added warmth and spice.
Combine Bread and Custard: Pour the custard mixture over the bread cubes, pressing gently to help the bread absorb the liquid evenly. Let the mixture sit and soak for 15-20 minutes to fully absorb the flavors.
Bake the Pudding: Transfer the soaked bread and custard mixture into a greased baking dish. Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until the top is golden brown and the custard is set but still slightly wobbly in the center.
Prepare the Vanilla Sauce: While the pudding bakes, warm the milk or cream with vanilla extract and sugar on the stove over low heat. Slowly whisk in the egg yolks and cook gently, stirring constantly until the sauce thickens slightly. Remove from heat and set aside.
Serve Warm: Allow the bread pudding to cool for a few minutes after baking. Drizzle generously with warm vanilla sauce and enjoy the comforting, melting flavors.

Notes

Use sturdy bread like brioche, challah, or French bread for best results.
Do not over-soak the bread; 15-20 minutes is ideal to prevent sogginess.
Use room temperature eggs and milk to improve custard texture.
Bake at moderate temperature to avoid cracking and ensure even cooking.
Prepare vanilla sauce ahead of time to enhance flavors before serving.
Leftover pudding can be refrigerated for 3-4 days or frozen for up to 2 months.
Reheat leftovers in the oven or microwave, adding extra vanilla sauce to keep moist.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/8 of recipe)
Calories: 350
Sugar: 25g
Sodium: 150mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 7g
Cholesterol: 130mg

Keywords: bread pudding, vanilla sauce, dessert, comfort food, baked pudding, easy dessert, cozy dessert, make-ahead dessert