Bread Pudding with Vanilla (Printable Version)
Golden baked bread soaked in spiced custard, paired with a smooth warm vanilla sauce.
# What You Need:
→ Bread Pudding Base
01 - 6 cups day-old bread 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 the prepared dish. If using raisins, sprinkle them over the bread for even distribution.
03 - In a large bowl, whisk together milk, cream, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined and smooth.
04 - Pour the custard mixture evenly over the bread. Press down lightly to ensure all cubes absorb the liquid. Let stand for 10 minutes to allow thorough soaking.
05 - Drizzle melted butter over the top. Bake for 40–45 minutes until golden brown and set in the center, with a slight jiggle in the middle.
06 - While pudding bakes, combine milk, cream, sugar, and butter in a small saucepan. Heat over medium heat, stirring constantly until sugar dissolves and mixture is hot but not boiling.
07 - In a small bowl, mix cornstarch and cold water to form a smooth slurry. Stir into the hot sauce and cook, stirring constantly, until thickened (2–3 minutes).
08 - Remove sauce from heat and stir in vanilla extract and salt. Serve warm bread pudding with generous spoonfuls of warm vanilla sauce poured over each portion.
# Expert Tips:
01 -
- It transforms humble ingredients into something elegant enough for company but cozy enough for Tuesday nights
- The warm vanilla sauce turns every bite into a dessert that feels like a long embrace
02 -
- Letting the bread soak in the custard for those full 10 minutes prevents dry spots in the final pudding
- The sauce will continue thickening slightly as it cools, so don't overcook it or it'll become too dense
03 -
- Cube your bread the night before and leave it uncovered on the counter to dry out even more
- Use a shallow dish for faster baking and more of that coveted crispy top layer