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Classic Bread Pudding with Homemade Vanilla Sauce

A rich, golden-brown slice of bread pudding drizzled generously with white vanilla glaze.
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Make a rich, custardy bread pudding using stale bread, topped with a simple, warm vanilla sauce.

Ingredients

Scale
  • 8 cups stale bread cubes (about 1 loaf)
  • 4 large eggs
  • 1 cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup raisins (optional)
  • 1/2 cup butter, melted (for sauce)
  • 1 cup powdered sugar (for sauce)
  • 1/4 cup milk (for sauce)
  • 1 teaspoon vanilla extract (for sauce)

Instructions

  1. Preheat your oven to 350°F (175°C). 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 eggs, granulated sugar, milk, heavy cream, vanilla extract, cinnamon, and nutmeg until well combined.
  4. Pour the custard mixture evenly over the bread cubes. Gently press the bread down to soak up the liquid. Let it stand for 15 minutes.
  5. Bake for 45 to 55 minutes, or until the pudding is set and the top is lightly golden brown.
  6. While the pudding bakes, prepare the vanilla sauce. In a small saucepan, melt the butter over low heat.
  7. Remove the saucepan from the heat. Whisk in the powdered sugar until smooth.
  8. Add the 1/4 cup milk and 1 teaspoon vanilla extract. Whisk until the sauce is smooth and pourable. Add more milk, one teaspoon at a time, if the sauce is too thick.
  9. Let the bread pudding cool slightly before serving warm with the homemade vanilla sauce poured over the top.

Notes

  • Use bread that is slightly stale, such as French bread or challah, for the best texture.
  • You can substitute pecans or walnuts for the raisins if you prefer nuts.
  • For a make-ahead option, assemble the pudding completely, cover it, and refrigerate for up to 24 hours before baking. Add 10 minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://tasteportfolio.com/classic-bread-pudding-recipe/