Classic Bread Pudding with Vanilla Sauce Recipe
Bread pudding with vanilla sauce is a classic American dessert that’s easy to make and perfect for using up leftover bread.This recipe combines a creamy custard base with warm spices and optional raisins, all baked to perfection and topped with a rich vanilla sauce. With just an hour from start to finish, you can create a comforting dessert!
Ingredients
For the Bread Pudding:
- 6 cups - cubed day-old bread brioche, challah, or French bread work best
- 3 large - eggs
- 2 cups - whole milk
- 1 cup - heavy cream
- ¾ cup - granulated sugar
- 1 teaspoon - vanilla extract
- 1 teaspoon - ground cinnamon
- ¼ teaspoon - nutmeg
- ½ cup - raisins optional
For the Vanilla Sauce:
- 1 cup - whole milk
- ½ cup - heavy cream
- ⅓ cup - granulated sugar
- 2 tablespoons - unsalted butter
- 1 tablespoon - cornstarch
- 1 teaspoon - vanilla extract
Instructions
Prepare the Bread:
- Cut your bread into 1-inch cubes and spread them evenly in a greased 9x13-inch baking dish.
Make the Custard:
- In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and nutmeg. Pour the custard mixture evenly over the bread, pressing down gently to ensure the bread absorbs the liquid. Let it sit for 20-30 minutes.
Add Optional Toppings:
- Sprinkle raisins or other desired toppings, such as chopped nuts or chocolate chips, over the top.
Bake the Bread Pudding:
- Preheat your oven to 350°F (175°C). Bake the pudding for 40-45 minutes or until the top is golden brown and the center is set.
Make the Vanilla Sauce:
- In a small saucepan, whisk together milk, heavy cream, sugar, and cornstarch until smooth.
- Heat the mixture over medium heat, stirring constantly.
- Once the mixture begins to simmer, reduce the heat and cook for 2-3 minutes until the sauce thickens.
- Remove from heat and stir in butter and vanilla extract.
Serve:
- Drizzle the warm vanilla sauce over the freshly baked bread pudding and serve immediately.