A classic, comforting dessert made with stale bread, eggs, milk, sugar, and spices, baked to perfection and served with a rich homemade vanilla sauce. This indulgent treat evokes nostalgia and is perfect for any family gathering or special occasion.
Ingredients
- * For the Bread Pudding:*
- 6 cups cubed day-old bread (white, brioche, or challah)
- 2 cups milk (whole milk or any dairy-free substitute)
- 2 large eggs
- 1/2 cup sugar (white or brown)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup raisins (optional, or any dried fruit)
- 2 tbsp butter (melted)
- *For the Vanilla Sauce:*
- 1 cup heavy cream (or coconut cream for dairy-free)
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1 tbsp butter (optional, for extra richness)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish with butter or non-stick spray.
- Cube the bread into bite-sized pieces and set aside.
- In a large mixing bowl, whisk together the milk, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined.
- Gently fold in the cubed bread, ensuring each piece is soaked with the custard mixture. Add raisins (if using) and melted butter, and mix well.
- Pour the bread mixture into the prepared baking dish. Press the bread down slightly to ensure even soaking.
- Bake for 45-50 minutes, or until the pudding is golden and firm in the center. Let it cool for 10 minutes before serving.
- While the pudding is baking, prepare the vanilla sauce. In a small saucepan, heat the cream and sugar over medium heat. Stir constantly until the sugar dissolves and the mixture begins to simmer. Remove from heat and stir in the vanilla extract and butter (if using).
- Serve the bread pudding warm, drizzled with vanilla sauce.
Notes
- Make-Ahead Tip: You can prepare the bread pudding the night before and refrigerate it overnight. Bake it the next day for an even more flavorful dessert.
- Storage: Leftover bread pudding can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Substitutions: For a dairy-free version, substitute the milk with coconut milk and use a plant-based butter. For a gluten-free version, opt for gluten-free bread.
- Flavor Variations: Try adding chocolate chips, chopped nuts, or fresh fruit like berries for a fun twist on the traditional recipe.