Description
This classic bread pudding recipe transforms simple cubed bread into a rich, custardy dessert, flavored with cinnamon and vanilla, and baked to a golden brown perfection. Topped with a luscious homemade vanilla sauce, it’s the perfect comforting treat to enjoy warm with vanilla bean ice cream or fresh whipped cream.
Ingredients
Bread Pudding
- 1 lb bread (French, Brioche, Challah, or Sourdough), cut into 1-inch cubes (about 16 ounces)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 1 cup sugar
- 1/2 cup brown sugar
- 2 teaspoons vanilla extract
- 1/2 to 1 teaspoon cinnamon
- 4 tablespoons salted butter, melted
To Serve (Optional)
- Homemade vanilla sauce (see source: https://www.modernhoney.com/vanilla-sauce-for-bread-pudding-creme-anglaise/)
- Vanilla bean ice cream or fresh whipped cream
Instructions
- Preheat Oven and Prepare Bread: Preheat your oven to 350°F (175°C). Cut the bread into 1-inch cubes and place them in a large mixing bowl.
- Mix Custard: In a separate small bowl, whisk together heavy cream, whole milk, eggs, sugar, brown sugar, cinnamon, and vanilla extract until well combined.
- Combine Bread and Custard: Pour the custard mixture evenly over the bread cubes. Gently toss the bread so that it is fully coated with the custard. Transfer the mixture into a greased 9×13-inch baking pan.
- Add Butter: Melt the salted butter in the microwave or on the stovetop. Drizzle the melted butter evenly over the bread pudding in the baking pan.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
- Finish Baking Uncovered: Remove the foil and continue baking for another 10 to 20 minutes, or until the bread pudding is lightly golden brown on top and the custard is set and firm.
- Serve: Allow the bread pudding to cool slightly before serving. Top with homemade vanilla sauce and accompany with vanilla bean ice cream or fresh whipped cream if desired.
Notes
- Use day-old or slightly stale bread for best texture as it absorbs the custard better.
- For a richer pudding, brioche or challah bread is preferred.
- Cinnamon amount can be adjusted to taste or substituted with nutmeg or allspice.
- Covering the pudding during baking traps moisture, ensuring a creamy custard interior while the final uncovered bake creates a crisp top layer.
- This bread pudding can be prepared a day ahead and reheated before serving.
- Optional add-ins include raisins, nuts, or chocolate chips for extra texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
