Description
This classic Old-Fashioned Bread Pudding combines cubes of day-old bread soaked in a rich mixture of milk, eggs, and warm spices, baked to golden perfection, and served with a luscious homemade vanilla sauce. A comforting dessert perfect for cozy evenings or special occasions.
Ingredients
Scale
Bread Pudding
- 6 cups day-old bread (such as French bread or white bread), cut into cubes
- 2 cups whole milk
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup raisins or currants (optional)
- 2 tbsp unsalted butter, melted
Vanilla Sauce
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter
- 1 tbsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or cooking spray to ensure the pudding doesn’t stick.
- Prepare Bread Mixture: In a large bowl, whisk together the whole milk, granulated sugar, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt until fully combined. Stir in the melted butter. Add the cubed bread to this mixture and gently toss to coat all pieces thoroughly. Let it soak for 10-15 minutes so the bread absorbs the liquid and flavors.
- Add Optional Dried Fruit: If you’re including raisins or currants, gently fold them into the soaked bread mixture to evenly distribute.
- Bake Bread Pudding: Pour the bread mixture into the prepared baking dish and spread it out evenly. Bake in the preheated oven for 40-45 minutes, or until the pudding is set and the top turns a golden brown. Test doneness by inserting a toothpick in the center; it should come out clean.
- Make Vanilla Sauce: While the pudding bakes, combine heavy cream, granulated sugar, butter, and salt in a small saucepan over medium heat. Stir occasionally until the butter melts and the mixture is smooth. When it just begins to simmer, remove from heat and stir in the vanilla extract. Set the sauce aside to cool slightly.
- Serve: Once the bread pudding is baked and slightly cooled, cut into servings and drizzle warm vanilla sauce over each portion. Enjoy this comforting, nostalgic treat!
Notes
- Day-old bread works best as it soaks up the custard without becoming too mushy.
- Feel free to substitute raisins with currants, dried cherries, or omit dried fruit entirely.
- For a richer pudding, you can use half-and-half instead of whole milk or add an extra egg.
- Leftover bread pudding tastes great reheated in the oven or microwave.
- The vanilla sauce can be refrigerated and gently warmed before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
