Description

This cozy, old-fashioned bread pudding turns day‑old bread into a rich, custardy dessert baked to golden perfection—then drenched in a warm vanilla sauce. Simple pantry staples, a quick soak, and a gentle bake are all it takes for nostalgic comfort in every bite.

Ingredients

Units Scale

Bread Pudding Base

8-9 cups day-old bread, cubed (Challah or brioche preferred)
5 tbsp unsalted butter, melted
5 large eggs
2 1/2 cups whole milk
1 cup granulated sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 1/2 tsp pure vanilla extract
2/3 cup golden raisins (optional)

Vanilla Sauce

1/2 cup unsalted butter (cubed)
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
1/2 cup heavy cream
2 tsp pure vanilla extract (add off heat)

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Instructions

Prep the bread: Heat oven to 350°F (175°C). Butter a 9×13 inch baking dish. Add bread cubes (and raisins, if using), then drizzle melted butter over the top and toss to coat.
Make the custard: In a large bowl whisk eggs, milk, sugar, cinnamon, nutmeg, and vanilla until smooth and slightly frothy.
Soak: Pour custard evenly over the bread. Press gently so all cubes are moistened. Let stand 10–15 minutes to absorb.
Bake: Bake 45–55 minutes until the top is golden and the center springs back when touched. Tent with foil if browning too quickly.
Vanilla sauce: In a saucepan combine butter, granulated sugar, brown sugar, and heavy cream. Simmer 3–5 minutes, whisking until smooth and slightly thickened. Remove from heat and stir in vanilla.
Serve: Cut warm pudding into squares and spoon warm vanilla sauce over each serving.

Notes

For best texture, use sturdy day‑old bread. If fresh, toast cubes 10 minutes at 350°F before assembling. Add toasted pecans, a splash of bourbon in the sauce, or orange zest for a festive twist.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 420
Sugar: 35
Sodium: 280
Fat: 22
Saturated Fat: 12
Carbohydrates: 50
Protein: 8
Cholesterol: 110