Custard Bread Pudding with Vanilla Sauce Recipe
This Custard Bread Pudding with Vanilla Sauce is a classic, comforting dessert that transforms day-old bread into a rich, creamy treat. Featuring a custard soaked bread base flavored with warm spices and topped with a smooth vanilla sauce, this recipe is perfect for family dinners or special occasions.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Total Time: 60-65 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Bread Pudding
- 6 cups cubed day-old bread (white or brioche works best)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 cup raisins (optional)
Vanilla Sauce
- Powdered sugar (amount not specified, estimated 1/2 cup)
- Heavy cream (estimated 1/2 cup)
- Vanilla extract (estimated 1 teaspoon)
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray to prevent sticking.
- Prepare Bread: Evenly place the cubed day-old bread into the greased baking dish. If using raisins, sprinkle them evenly over the bread cubes.
- Whisk Eggs: In a large mixing bowl, whisk the eggs thoroughly until fully blended and slightly frothy to help incorporate air.
- Mix Custard Ingredients: Add the milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, salt, and nutmeg to the eggs. Whisk together until the mixture is smooth and well combined.
- Pour Custard over Bread: Carefully pour the custard mixture over the bread cubes, ensuring all pieces are well soaked and coated with the custard.
- Let it Soak: Allow the bread and custard mixture to rest for 10-15 minutes. This soaking time ensures the bread absorbs the custard, making the pudding moist and flavorful.
- Bake: Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool: Remove the bread pudding from the oven and let it cool for about 15 minutes. This helps it set and makes it easier to cut.
- Make Vanilla Sauce: In a separate bowl, whisk together powdered sugar, heavy cream, vanilla extract, and a pinch of salt until the sauce is smooth and creamy.
- Serve Warm: Cut the bread pudding into squares and serve warm, drizzled generously with the freshly prepared vanilla sauce.
Notes
- Day-old bread works best as it absorbs custard without becoming too mushy.
- Using brioche bread will result in a richer, more buttery pudding.
- Raisins are optional but add a nice texture and sweetness.
- You can prepare the custard-soaked bread ahead and refrigerate before baking.
- For a dairy-free version, substitute milk and cream with plant-based alternatives.
Keywords: custard bread pudding, bread pudding recipe, vanilla sauce, comforting dessert, baked dessert, cinnamon bread pudding
