Description
This classic bread pudding recipe combines cubes of day-old French bread or brioche soaked in a rich custard mixture flavored with cinnamon and nutmeg, baked to golden perfection. Served warm with a luscious homemade vanilla sauce, this dessert is a comforting and indulgent treat perfect for any occasion.
Ingredients
Scale
Bread Pudding
- 6 cups cubed day-old bread (French bread or brioche recommended)
- 2 cups milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup raisins (optional)
- 2 tablespoons melted butter, for drizzling
Vanilla Sauce
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Instructions
- Preheat and Prepare the Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Layer the Bread and Raisins: Evenly spread the cubed bread into the prepared baking dish. Sprinkle the optional raisins evenly over the bread cubes to add a sweet, fruity texture.
- Make the Custard: In a mixing bowl, whisk together the milk, heavy cream, granulated sugar, eggs, vanilla extract, ground cinnamon, and ground nutmeg until fully combined, creating a smooth custard.
- Soak the Bread: Pour the custard mixture evenly over the bread cubes, gently pressing down to help the bread absorb the custard. Let the mixture sit undisturbed for 10-15 minutes to fully soak.
- Bake: Drizzle the melted butter evenly over the top of the soaked bread pudding. Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 20 minutes until the pudding is golden brown and set.
- Prepare the Vanilla Sauce: While the bread pudding bakes, combine heavy cream and sugar in a saucepan over medium heat. Bring to a gentle simmer, then stir in the vanilla extract and the cornstarch slurry. Continue cooking and stirring until the sauce thickens to a smooth, creamy consistency.
- Serve: Once baked, serve the bread pudding warm, drizzled generously with the freshly made vanilla sauce for a rich and comforting dessert experience.
Notes
- Using day-old bread helps the bread absorb the custard better without becoming too mushy.
- Feel free to omit raisins or substitute with other dried fruits like cranberries or chopped dates.
- You can prepare the vanilla sauce ahead of time and reheat gently before serving.
- For an extra touch, add a handful of chopped nuts like pecans or walnuts on top before baking.
- This bread pudding reheats well in the oven or microwave; store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
