BREAD PUDDING WITH VANILLA SAUCE: A WARM, COZY TREAT Recipe
Bread Pudding with Vanilla Sauce is a warm, cozy dessert made with soft bread soaked in a rich vanilla-spiced custard, baked until golden, and topped with a silky vanilla sauce. Perfect for any occasion, this comforting treat is easy to make and sure to become a family favorite.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
FOR THE BREAD PUDDING:
- 5 large eggs (room temperature)
- 2 cups (474 ml) milk (room temperature)
- 1 cup (237 ml) heavy cream (room temperature)
- 2 tablespoons (30 ml) unsalted butter (melted)
- 1¼ cups (250 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 16 oz. loaf of day-old or stale bread (cubed; brioche, challah, or French bread)
- 1 cup raisins (optional)
FOR THE VANILLA SAUCE:
- ½ cup (118 ml) milk
- ¾ cup (177 ml) heavy cream
- ½ cup (100 g) granulated sugar
- 4 tablespoons (57 g) unsalted butter
- 1 tablespoon (10 g) cornstarch
- 2 teaspoons vanilla extract
Instructions
- Prepare the Custard: In a large bowl, whisk together the eggs, milk, heavy cream, melted butter, sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth.
- Soak the Bread: Add the cubed bread to the custard, gently mixing to coat. Let the mixture sit for 20-30 minutes to allow the bread to soak up the liquid. If using raisins, mix them in now.
- Preheat the Oven: Preheat your oven to 350°F (177°C) while the bread soaks.
- Bake: Grease a 9×13-inch baking dish with melted butter and transfer the soaked bread mixture into it. Bake for 50-60 minutes, or until the top is golden brown and the center is set.
- Make the Vanilla Sauce: While the bread pudding bakes, combine the milk, heavy cream, sugar, butter, and cornstarch in a saucepan over medium heat. Stir occasionally until the butter melts and the sauce thickens (about 10-12 minutes). Remove from heat and stir in the vanilla extract.
- Serve: Allow the bread pudding to cool for 15-20 minutes before drizzling it with the vanilla sauce. Serve warm with extra sauce on the side!
Notes
- To store, keep the bread pudding covered in the fridge for up to 5 days if the sauce hasn’t been added. Once the sauce is added, eat within 2-3 days.
- The vanilla sauce can be made ahead and stored in the fridge for up to 3-4 weeks.
- This recipe is delicious served warm, but can also be enjoyed chilled or at room temperature!
Nutrition
- Serving Size: 1 slice (with sauce)
- Calories: 360
- Sugar: 28 g
- Cholesterol: 120 mg
