Description

A comforting classic bread pudding with a soft custardy texture, raisins, cinnamon, and a rich homemade vanilla sauce perfect for cozy nights or special gatherings.

Ingredients

4 cups (8 slices) cubed white bread

1/2 cup raisins

2 cups milk

1/4 cup butter, melted

1/2 cup sugar

2 eggs, beaten

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

For the Vanilla Sauce:

1/2 cup butter

1/2 cup sugar

1/2 cup brown sugar

1/2 cup heavy cream

1 teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking dish with butter.
In a large bowl, combine the cubed bread and raisins.
In a separate bowl, whisk together the milk, melted butter, sugar, beaten eggs, cinnamon, and vanilla extract until smooth and well combined.
Pour the milk mixture over the bread and raisins, gently stirring to coat everything evenly. Let it sit for about 10 minutes so the bread can soak up the custard.
Transfer the soaked bread mixture to the prepared baking dish and spread it out evenly.
Bake for 40-45 minutes until the top is golden brown and a knife inserted into the center comes out clean.
While the pudding bakes, prepare the vanilla sauce: melt butter in a saucepan over medium heat. Stir in the sugar and brown sugar, cooking until dissolved.
Add heavy cream and cook, stirring constantly, for another 1-2 minutes. Remove from heat and stir in vanilla extract.
When the bread pudding is done, let it cool slightly before drizzling the warm vanilla sauce over the top. Serve warm and enjoy!

Notes

Use slightly stale bread for best texture as it soaks up custard better.

Substitute white bread with brioche or challah for a richer flavor.

Add chopped nuts like pecans or walnuts for crunch.

Swap raisins with dried cranberries, chopped apples, or fresh berries for variation.

Add a splash of bourbon or rum in the custard for extra warmth.

Use gluten-free bread and adjust baking time to make it gluten-free.

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat portions in microwave or whole dish in oven at 325°F until warm.

Freeze leftovers for up to 2 months, thaw overnight in fridge before reheating.

For dairy-free vanilla sauce, use plant-based margarine and coconut cream.

Prep Time: 15 minutes
Cook Time: 40-45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: Estimated 25g
Sodium: Estimated 150mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 6g
Cholesterol: 110mg