Bread Pudding With Vanilla Sauce Recipe
This easy bread pudding with vanilla sauce recipe combines bread, milk, eggs, cinnamon, and vanilla sauce for a warm and satisfying dessert.
Equipment
- Mixing bowls (large and medium)
- Whisk
- Measuring Cups and Spoons
- Baking dish (8x8 or similar)
- Saucepan
- Spatula or wooden spoon
- Oven
Ingredients
For the bread pudding:
- 4 cups day-old bread cubed
- 2 cups whole milk
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons melted butter
- 1/2 cup raisins optional
For the vanilla sauce:
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/3 cup sugar
- 2 tablespoons butter
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the bread
- Cut or tear the bread into small cubes. If it’s fresh, let it sit out for a few hours to dry slightly.
Step 2: Make the custard
- In a large bowl, whisk together milk, eggs, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and melted butter until well combined.
Step 3: Combine
- Add the bread cubes to the custard mixture and gently stir until all pieces are soaked. Let it sit for 10 minutes so the bread absorbs the liquid.
Step 4: Bake
- Preheat oven to 180°C (350°F). Pour the mixture into a greased baking dish and bake for 35–40 minutes, until the top is golden and the center is set.
Step 5: Make the vanilla sauce
- In a saucepan, combine milk, cream, and sugar. Heat over medium heat until warm.
Step 6: Thicken
- Add the cornstarch slurry and stir continuously until the sauce thickens. Remove from heat and stir in butter and vanilla.
Step 7: Serve
- Serve the bread pudding warm with generous amounts of vanilla sauce poured over the top.
Notes
- Use slightly stale bread for better absorption
- Don’t skip resting time before baking
- Avoid overbaking to keep it moist
- Taste your custard before adding bread