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Classic Bread Pudding with Homemade Vanilla Sauce

A close-up of a square slice of golden brown bread pudding topped with a thick vanilla cream sauce.
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Make a rich, custardy bread pudding using stale bread, topped with a simple, warm vanilla sauce.

Ingredients

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  • 1 loaf (about 1 pound) stale bread, cut into 1-inch cubes
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 3 cups whole milk
  • 1/2 cup raisins (optional)
  • 1/4 cup (1/2 stick) unsalted butter, melted (for sauce)
  • 1/2 cup granulated sugar (for sauce)
  • 2 tablespoons all-purpose flour (for sauce)
  • 1 cup whole milk (for sauce)
  • 1 teaspoon vanilla extract (for sauce)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Place the bread cubes in the prepared baking dish. Sprinkle raisins over the bread if you are using them.
  3. In a large bowl, whisk together the 4 eggs, 1 cup sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla extract, and nutmeg until well combined.
  4. Slowly whisk in the 3 cups of whole milk until the mixture is uniform.
  5. Pour the milk and egg mixture evenly over the bread cubes in the baking dish. Gently press the bread down to ensure all pieces absorb the liquid. Let it soak for 15 minutes.
  6. Bake for 45 to 55 minutes, or until the pudding is set and the top is lightly golden brown. A knife inserted near the center should come out mostly clean.
  7. While the pudding bakes, prepare the vanilla sauce. In a small saucepan, melt the 1/4 cup butter over medium heat.
  8. Whisk in the 2 tablespoons of flour and cook for 1 minute, stirring constantly.
  9. Gradually whisk in the 1 cup of milk until smooth. Bring the mixture to a simmer, stirring until it thickens slightly, about 3 to 5 minutes.
  10. Remove from heat. Whisk in the 1/2 cup sugar and 1 teaspoon vanilla extract until the sugar dissolves.
  11. Serve the warm bread pudding topped generously with the homemade vanilla sauce.

Notes

  • Use bread that is slightly stale, like French bread or challah, for the best texture.
  • You can prepare the vanilla sauce ahead of time and reheat it gently before serving.
  • For a richer flavor, substitute heavy cream for 1 cup of the whole milk.

Nutrition

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