Description
Classic Bread Pudding Recipe with Warm Vanilla Sauce: An Incredible 7-Step Guide
Ingredients
Scale
- 6 cups of day-old bread, cubed (French or brioche works best)
- 4 large eggs
- 2 cups of whole milk
- 1 cup of heavy cream
- 1 cup of granulated sugar
- 1 tablespoon of vanilla extract
- 1 teaspoon of ground cinnamon
- ½ teaspoon of salt
- ½ cup of raisins (optional)
- ½ cup of chopped nuts (optional)
Instructions
- Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- Prepare the Bread: Place the cubed bread in a large mixing bowl. If you’re using raisins or nuts, add them to the bread at this stage.
- Make the Custard Mixture: In another bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until smooth and well combined.
- Combine Bread and Custard: Pour the custard mixture over the cubed bread. Gently stir to ensure all the bread is well coated. Allow it to sit for about 10 minutes, letting the bread absorb the liquid.
- Transfer to Baking Dish: Pour the soaked bread mixture into the prepared baking dish, spreading it evenly.
- Bake: Place the dish in the preheated oven and bake for 45-50 minutes. The top should be golden brown, and a knife inserted in the center should come out clean.
- Prepare the Vanilla Sauce: While the pudding is baking, make the warm vanilla sauce. In a saucepan over medium heat, melt the butter. Whisk in the powdered sugar, cream, and vanilla extract until smooth. Heat until warm but not boiling.
Notes
- Prep Time: 15 minutes
- Cook Time: 35-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg