Bread Pudding with Creamy Homemade Vanilla Sauce
A nostalgic dessert featuring soft bread soaked in custard, topped with a rich vanilla sauce.
Equipment
- Oven
- 8-inch Square Baking Dish
- Mixing Bowls
- Saucepan
- Whisk
Ingredients
- 6 cups stale bread cut into 2-inch cubes (brioche or challah)
- 2 cups whole milk
- 1/2 cup granulated sugar
- 3 Tbsp. unsalted butter
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 3 large eggs
- 1 Tbsp. vanilla extract
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup packed light brown sugar
- 2 Tbsp. unsalted butter
- 2 Tbsp. cornstarch
- 1 Tbsp. vanilla extract or paste
- Salt to taste (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, combine whole milk, granulated sugar, unsalted butter, ground cinnamon, and salt over medium heat until the butter melts and sugar dissolves. Allow it to cool slightly.
- Grease an 8-inch square baking dish and add the bread cubes evenly.
- In a separate bowl, whisk together eggs and vanilla extract. Slowly pour in the cooled milk mixture while whisking to avoid cooking the eggs.
- Pour the custard over the bread cubes, pressing the bread gently to soak. Let it sit for 20-30 minutes.
- Bake for 40-45 minutes, or until golden brown and a knife inserted comes out clean.
- While baking, prepare the vanilla sauce by combining whole milk, heavy cream, brown sugar, and butter in a saucepan until melted. Mix cornstarch with water and add it to the almost simmering mixture, stirring until thickened. Remove from heat and add vanilla extract.
- Once the bread pudding is done, allow it to cool slightly before cutting into squares and serving with the warm vanilla sauce.
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Notes
Store leftovers in an airtight container in the refrigerator for up to three days.