Ingredients
For the Bread Pudding
- 1 loaf day-old French bread or brioche (about 12 cups cubed)
- 4 large eggs
- 4 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 1 cup raisins (optional)
For the Vanilla Sauce
- ½ cup unsalted butter
- 1 cup heavy cream
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
Equipment Needed
- 9×13-inch baking dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Saucepan
Instructions
Step 1: Prepare the Bread
Cut the bread into 1-inch cubes.
If the bread is very fresh, spread the cubes on a baking sheet and bake at 300°F (150°C) for 10 minutes to dry them slightly.
Place the bread cubes into a greased 9×13-inch baking dish.
If using raisins, sprinkle them evenly among the bread cubes.
Step 2: Make the Custard
In a large mixing bowl, whisk together:
- Eggs
- Whole milk
- Heavy cream
- Granulated sugar
- Brown sugar
- Vanilla extract
- Cinnamon
- Nutmeg
- Salt
Whisk until smooth and fully combined.
Step 3: Combine Bread and Custard
Pour the custard mixture evenly over the bread cubes.
Drizzle the melted butter over the top.
Gently press the bread down with a spoon to help it absorb the custard.
Allow the mixture to sit for 20 minutes so the bread can soak up the liquid.
Step 4: Preheat the Oven
Preheat the oven to 350°F (175°C).
While the oven heats, the bread will continue absorbing the custard.
Step 5: Bake
Place the baking dish in the oven.
Bake for 50–60 minutes, or until the top is golden brown and the center is set.
A knife inserted into the center should come out mostly clean.
The pudding should be soft and custardy but not liquid.
Step 6: Prepare the Vanilla Sauce
While the bread pudding bakes, combine in a saucepan:
- Butter
- Heavy cream
- Sugar
Cook over medium heat, stirring frequently until the butter melts and the sugar dissolves.
Remove from heat and stir in the vanilla extract.
Keep warm until serving.
Step 7: Cool Slightly
Remove the bread pudding from the oven.
Allow it to cool for 10–15 minutes before serving.
This helps the custard set and makes serving easier.
Step 8: Serve
Spoon warm bread pudding into bowls.
Drizzle generously with vanilla sauce.
Serve immediately.
Tips for the Best Bread Pudding
Use Day-Old Bread
Slightly stale bread absorbs the custard better than fresh bread.
Brioche Makes It Richer
Brioche or challah bread creates an extra luxurious texture.
Don’t Skip the Soaking Time
Allowing the bread to absorb the custard ensures a creamy pudding.
Serve Warm
Bread pudding is best enjoyed warm with plenty of sauce.
Delicious Variations
Chocolate Chip Bread Pudding
Add 1 cup chocolate chips before baking.
Bourbon Bread Pudding
Add 2 tablespoons bourbon to the custard and sauce.
Apple Cinnamon Bread Pudding
Mix in 2 cups diced apples.
Pecan Bread Pudding
Add 1 cup chopped pecans for crunch.
Caramel Bread Pudding
Serve with warm caramel sauce instead of vanilla sauce.
Storage
Refrigerator
Store covered for up to 4 days.
Freezer
Freeze portions for up to 2 months.
Nutrition Information (Approximate Per Serving)
- Calories: 480
- Carbohydrates: 55g
- Protein: 9g
- Fat: 25g
- Saturated Fat: 14g
- Sugar: 33g
- Sodium: 280mg
Why You’ll Love This Recipe
- Rich and creamy texture
- Perfect use for leftover bread
- Easy to make
- Wonderful warm dessert
- Great for holidays and gatherings
- Delicious with vanilla sauce
- Comfort food at its finest
