Description
This classic Custard Bread Pudding with Vanilla Sauce is a comforting dessert that transforms stale bread into a rich, creamy treat. With a fragrant cinnamon-spiced custard and a silky vanilla sauce, it’s perfect for cozy gatherings or a satisfying sweet ending to any meal.
Ingredients
Scale
Bread Pudding
- 4 cups stale bread, cubed
- 2 cups whole milk
- 3/4 cup granulated sugar
- 4 large eggs
- 2 tsp pure vanilla extract
- 1 tsp ground cinnamon
- A pinch of salt
- 1/4 cup unsalted butter (for greasing)
Vanilla Sauce
- 1/4 cup unsalted butter
- 1 cup powdered sugar
- 1/2 cup milk or cream
- 1 tsp pure vanilla extract
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and generously grease a baking dish with 1/4 cup of unsalted butter to prevent sticking.
- Arrange Bread: Place the cubed stale bread evenly into the prepared baking dish, creating a base for the custard soak.
- Make Custard Mixture: In a large bowl, whisk together 4 large eggs, 2 cups whole milk, 3/4 cup granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, and a pinch of salt until the mixture is smooth and well combined.
- Soak Bread: Pour the custard mixture evenly over the bread cubes, ensuring all pieces are coated, then allow the bread to soak for about 10 minutes so it absorbs the liquid thoroughly.
- Bake Pudding: Place the dish in the preheated oven and bake for 45 minutes, or until the pudding is golden brown on top and set in the center when gently shaken.
- Prepare Vanilla Sauce: While the pudding bakes, melt 1/4 cup unsalted butter in a saucepan over medium heat. Whisk in 1 cup powdered sugar and 1/2 cup milk or cream until the mixture is smooth and slightly thickened, then stir in 1 teaspoon pure vanilla extract for fragrance.
- Serve: Remove the bread pudding from the oven and serve it warm, drizzled generously with the homemade vanilla sauce for a luscious finish.
Notes
- Use stale or day-old bread for the best texture as fresh bread may become too soggy.
- You can substitute whole milk with half-and-half or cream for a richer pudding.
- Allow the pudding to cool slightly before serving to help it set further.
- Optional toppings include raisins, toasted nuts, or a sprinkle of powdered sugar.
- Leftovers can be refrigerated and gently reheated in a microwave or oven.
