Description

A warm, comforting bread pudding baked in a casserole dish, featuring soft, custardy bread and served with a luscious homemade vanilla sauce, perfect for cozy gatherings or simple indulgence.

Ingredients

8 cups cubed day-old bread (French or brioche works well)

4 large eggs

2 cups whole milk

1 cup heavy cream

1 cup granulated sugar

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup raisins or chocolate chips (optional)

For the Vanilla Sauce:

2 cups whole milk

1/2 cup granulated sugar

3 large egg yolks

2 tablespoons cornstarch

1 tablespoon unsalted butter

1 teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F (175°C) and grease a 9x13-inch casserole dish.
Spread the cubed bread evenly in the casserole dish. Sprinkle raisins or chocolate chips on top if using.
In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until smooth.
Pour the custard mixture evenly over the bread cubes, pressing lightly to soak all the bread. Let it sit for 10-15 minutes to absorb the liquid.
Bake uncovered for 45-50 minutes, until the top is golden brown and the pudding is set in the center.
While the pudding bakes, prepare the vanilla sauce: heat the milk in a medium saucepan over medium heat until hot but not boiling.
In a bowl, whisk together sugar, egg yolks, and cornstarch until pale and smooth.
Slowly whisk about 1/2 cup of the hot milk into the egg mixture to temper the eggs.
Pour the egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly until thickened and coating the back of a spoon (about 5-7 minutes).
Remove from heat and stir in butter and vanilla extract.
Serve the warm bread pudding with generous spoonfuls of vanilla sauce.

Notes

You can add chopped nuts like pecans or walnuts for extra crunch.

Different breads like challah or sourdough offer unique flavors.

For a dairy-free version, substitute coconut milk and non-dairy cream alternatives.

Try swapping raisins for dried cranberries or add a splash of bourbon for a richer custard.

Store leftovers covered in the refrigerator for up to 3 days; reheat gently in the oven.

The vanilla sauce can be reheated on low heat, stirring frequently.

This dessert freezes well; thaw overnight before reheating.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 30g
Sodium: 150mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 7g
Cholesterol: 120mg