Description
This recipe delivers the ultimate comfort dessert using leftover bread. You get a soft, custardy center and a golden crust, finished with a simple homemade vanilla sauce. It is an easy, heartwarming treat perfect for any day.
Ingredients
Scale
- 8 cups stale bread cubes (about 1 standard loaf, use brioche or French bread)
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 tablespoon vanilla extract
- 1/2 cup raisins (optional)
- For the Vanilla Sauce:
- 1/2 cup (1 stick) unsalted butter
- 1 cup powdered sugar
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Place the bread cubes evenly into the prepared baking dish. If using, sprinkle the raisins over the bread.
- In a large bowl, whisk together the granulated sugar, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk the eggs until blended. Gradually whisk in the whole milk, heavy cream, and vanilla extract until combined.
- Pour the custard mixture slowly and evenly over the bread cubes, pressing down lightly to help the bread soak up the liquid. Let the mixture stand for 15 minutes to fully absorb the custard.
- Bake for 45 to 55 minutes, or until the top is golden brown and a knife inserted near the center comes out mostly clean.
- While the pudding bakes, prepare the vanilla sauce. In a small saucepan over medium heat, melt the butter.
- Remove the pan from the heat. Whisk in the powdered sugar until smooth.
- Whisk in the 1/4 cup milk and 1 teaspoon vanilla extract until the sauce is smooth and pourable. Add more milk, one teaspoon at a time, if you prefer a thinner sauce.
- Let the bread pudding cool slightly before serving warm with the homemade vanilla sauce poured over the top.
Notes
- Using stale or slightly dry bread works best for absorbing the custard without becoming mushy.
- For a richer flavor, substitute half of the whole milk with evaporated milk.
- You can easily make this a quick bread pudding by soaking the bread for only 10 minutes instead of 15.
- This recipe is great for using up leftover brioche or challah bread.
- Prep Time: 20 min
- Cook Time: 55 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45
- Sodium: 250
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 58
- Fiber: 2
- Protein: 10
- Cholesterol: 150