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Classic Bread Pudding with Vanilla Sauce

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A cozy, nostalgic dessert featuring custardy, caramelized bread soaked in a rich vanilla-infused custard, topped with a silky vanilla sauce. Perfect for rescuing stale bread and creating a comforting treat in under an hour.

Ingredients

Scale
  • 6 cups day-old bread, cubed (white bread, brioche, country, or challah)
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • Pinch of salt
  • 2 tablespoons unsalted butter, melted
  • For the vanilla sauce:
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/3 cup granulated sugar
  • 3 egg yolks
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon unsalted butter

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Cube about 6 cups of day-old bread into roughly 1-inch cubes and place in a large mixing bowl.
  3. In a separate bowl, whisk together 4 large eggs, 3/4 cup granulated sugar, 2 teaspoons pure vanilla extract, a pinch of salt, 2 cups whole milk, 1 cup heavy cream, and 2 tablespoons melted butter until smooth.
  4. Pour the custard mixture over the bread cubes and gently stir to coat evenly. Let sit for 15 minutes to soak.
  5. Transfer the soaked bread mixture into the prepared baking dish, spreading evenly.
  6. Bake for 45-50 minutes until the pudding puffs slightly and turns golden brown on top. A knife inserted should come out mostly clean with a few moist crumbs.
  7. While baking, prepare the vanilla sauce: In a medium saucepan over medium heat, combine 1 cup whole milk, 1/2 cup heavy cream, and 1/3 cup granulated sugar. Heat until sugar dissolves and mixture is warm but not boiling.
  8. In a small bowl, whisk 3 egg yolks. Slowly pour about 1/2 cup of the warm milk mixture into the yolks while whisking constantly to temper.
  9. Pour the yolk mixture back into the saucepan and stir constantly over low heat until the sauce thickens enough to coat the back of a spoon (5-7 minutes). Remove from heat and stir in 1 teaspoon vanilla extract and 1 tablespoon butter until smooth. Optionally strain for extra smoothness.
  10. Let the bread pudding cool slightly before serving. Drizzle generously with warm vanilla sauce and enjoy.

Notes

Use slightly stale or day-old bread to avoid sogginess. Let bread soak in custard for at least 15 minutes for best texture. Tent with foil if browning too quickly. Vanilla sauce can be made ahead and reheated gently. Leftovers taste better the next day and can be stored in the refrigerator for up to 3 days.

Nutrition

Keywords: bread pudding, vanilla sauce, classic dessert, comfort food, easy dessert, homemade bread pudding, custard dessert

Find it online: https://cooltastes.com/classic-bread-pudding-with-vanilla-sauce-easy-homemade-recipe-for-perfect-dessert/