Make a comforting, decadent bread pudding using stale bread, topped with a simple homemade vanilla sauce.
Author:Lena Maxwell
Prep Time:15 min
Cook Time:45 min
Total Time:60 min
Yield:8 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
8 cups stale bread cubes (about 1 loaf)
4 large eggs
1 cup granulated sugar
2 cups whole milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup melted butter (for sauce)
1/2 cup granulated sugar (for sauce)
2 tablespoons all-purpose flour (for sauce)
1 1/2 cups whole milk (for sauce)
1 teaspoon vanilla extract (for sauce)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
Place the bread cubes evenly in the prepared baking dish.
In a large bowl, whisk together the 4 eggs, 1 cup sugar, 2 cups milk, 1 teaspoon vanilla, cinnamon, and nutmeg until well combined.
Pour the custard mixture evenly over the bread cubes. Gently press the bread down to ensure all pieces soak up the liquid. Let stand for 15 minutes.
Bake for 40 to 45 minutes, or until the custard is set and the top is lightly golden brown.
While the pudding bakes, prepare the vanilla sauce. In a medium saucepan, whisk together the 1/2 cup sugar and 2 tablespoons flour.
Gradually whisk in the 1 1/2 cups milk until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
Remove the sauce from the heat. Whisk in the melted butter and 1 teaspoon vanilla extract.
Serve the warm bread pudding topped generously with the vanilla sauce.
Notes
Use bread that is slightly stale, like day-old French bread or challah, for the best texture.
If you prefer a richer flavor, substitute 1/2 cup of the milk with heavy cream.
For a New Orleans style variation, add 1/4 cup of bourbon to the custard mixture before pouring over the bread.