A warm, comforting dessert made with stale bread, custard, and a rich vanilla sauce. Perfect for using up leftover bread!
Ingredients:
For the Bread Pudding:
- 6 cups stale bread, cubed (about 1-inch cubes)
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins (optional)
- 2 tablespoons butter, melted (for greasing)
For the Vanilla Sauce:
- 1 cup milk (whole or 2%)
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
Bread Pudding:
- Prepare the Bread: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with the melted butter.
- Soak the Bread: In a large bowl, combine the cubed bread, milk, and heavy cream. Let it soak for about 15-20 minutes, or until the bread is softened.
- Mix the Custard: In a separate bowl, whisk together the eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt.
- Combine: Pour the custard mixture over the soaked bread and gently mix until well combined. Stir in the raisins, if using.
- Bake: Pour the bread pudding mixture into the prepared baking dish. Bake for 45-55 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
- Cool: Let the bread pudding cool slightly before serving.
Vanilla Sauce:
- Combine Ingredients: In a medium saucepan, whisk together the milk, heavy cream, sugar, egg yolks, cornstarch, and salt.
- Cook: Cook over medium-low heat, stirring constantly, until the sauce thickens and coats the back of a spoon. Do not boil.
- Add Vanilla: Remove from heat and stir in the vanilla extract.
- Serve: Serve the warm vanilla sauce over slices of the bread pudding.
Tips and Variations:
- For a richer flavor, use brioche or challah bread.
- Add other dried fruits like cranberries or apricots.
- Sprinkle the top of the bread pudding with a streusel topping before baking.
- For a boozy sauce, add a tablespoon of bourbon or rum to the vanilla sauce.
- If you want a more custardy bread pudding, add an extra egg or two to the mixture.
- For a crispier top, broil the top of the bread pudding for a couple of minutes after it is done baking. Make sure to watch it closely to avoid burning.