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Bread Pudding with Vanilla Sauce

A warm and comforting dessert that transforms leftover bread into a creamy, indulgent treat, served with a luscious vanilla sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Bread Pudding
  • 6 cups Day-Old Bread, cubed Firm bread like brioche or challah works best.
  • 2 cups Milk Whole milk adds richness.
  • 3/4 cup Sugar White or brown sugar can be used.
  • 4 large Eggs Binding agent.
  • 2 teaspoons Vanilla Extract Use high-quality vanilla.
  • 1 teaspoon Cinnamon Optional but highly recommended.
  • 1/2 teaspoon Salt Balances sweetness.
  • 1/2 cup Raisins Optional add-in for sweetness.
For the Vanilla Sauce
  • 1 cup Heavy Cream For a rich sauce.
  • 1/2 cup Sugar Adds sweetness to the sauce.
  • 2 teaspoons Vanilla Extract For flavor.
  • 1/4 cup Butter Melted into the sauce.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a baking dish.
  2. In a large bowl, combine the milk, sugar, eggs, vanilla extract, cinnamon, and salt. Whisk until well mixed.
  3. Add the cubed bread and raisins (if using) to the mixture, stirring to incorporate. Let it sit for about 15 minutes to soak.
Baking
  1. Pour the bread mixture into the prepared baking dish and bake for about 45 minutes or until the pudding is set and golden brown on top.
Vanilla Sauce
  1. While the pudding is baking, prepare the vanilla sauce by combining the heavy cream, sugar, vanilla extract, and butter in a saucepan over medium heat. Stir until the sugar dissolves and the sauce is heated through, but do not boil.
Serving
  1. Serve the bread pudding warm, drizzled with vanilla sauce.

Notes

For added flavor, steep the milk with spices like nutmeg or cardamom beforehand. If you want a little crunch, sprinkle some nuts on top before baking. Store leftovers in an airtight container in the fridge for up to 3 days.