Description
This comforting bread pudding recipe is a perfect cozy family treat, combining stale bread soaked in a rich custard and baked to golden perfection, served with a luscious homemade vanilla sauce. Ideal for using up leftover bread, it’s a warm, satisfying dessert with subtle hints of cinnamon and nutmeg.
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 thoroughly with the melted butter to prevent sticking and ensure easy serving.
- Prepare the Bread: Cube the stale bread into bite-sized pieces and place them evenly in the greased baking dish. If desired, sprinkle the raisins between the layers of bread to add bursts of sweetness.
- Make the Custard: In a large bowl, whisk together the eggs, milk, granulated sugar, vanilla extract, ground cinnamon, and nutmeg if using. Pour this custard mixture evenly over the cubed bread, making sure every piece is soaked. Allow it to sit for 10 to 15 minutes so the bread absorbs all the liquid.
- Bake the Pudding: Place the baking dish in the preheated oven and bake for 45 to 50 minutes. The pudding is done when the top is golden brown and a knife inserted into the center comes out clean, indicating the custard is set.
- Prepare the Vanilla Sauce: While the pudding bakes, melt butter in a saucepan over medium heat. Add both granulated and brown sugars, stirring until fully dissolved. Gradually whisk in the heavy cream, bring the sauce to a gentle simmer, then reduce the heat and cook for 5 minutes, stirring constantly to thicken. Remove from heat and stir in vanilla extract for a fragrant finish.
- Serve: Once baked, let the bread pudding cool slightly for easier serving. Serve warm with the rich vanilla sauce generously drizzled over the top for a decadent, comforting flavor.
Notes
- For best results, use stale bread as it absorbs custard better and prevents sogginess.
- Raisins are optional; you can substitute with other dried fruits or nuts.
- You can add a pinch of salt in the custard to balance the sweetness.
- Allowing the pudding to rest for a few minutes before serving helps it set further and enhances flavor.
- Leftover pudding can be refrigerated and reheated gently in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
