Description
Make a rich, custardy bread pudding using stale bread, topped with a simple, warm vanilla sauce.
Ingredients
Scale
- 8 cups stale bread, cubed
- 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 raisins (optional)
- 2 tablespoons melted butter (for greasing)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with melted butter.
- Place the cubed bread evenly into the prepared baking dish. Sprinkle the raisins over the bread, if using.
- In a large bowl, whisk together the eggs, sugar, milk, vanilla extract, cinnamon, and nutmeg until well combined.
- Pour the milk mixture slowly and evenly over the bread cubes, pressing down gently to soak all the bread. Let the mixture sit for 15 minutes to allow the bread to absorb the liquid.
- Bake for 40 to 45 minutes, or until the top is golden brown and a knife inserted near the center comes out mostly clean.
- While the pudding bakes, prepare the vanilla sauce.
- To serve, cut into squares and top each serving with warm vanilla sauce.
Notes
- Use bread that is slightly stale, like French bread or challah, for the best texture.
- If you prefer a richer pudding, substitute 1/2 cup of the milk with heavy cream.
- For the vanilla sauce: Combine 1/2 cup sugar, 2 tablespoons cornstarch, 1 1/2 cups water, and 1 teaspoon vanilla extract in a saucepan. Heat over medium heat, stirring constantly until the mixture thickens and boils for one minute. Remove from heat.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35
- Sodium: 210
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 10
- Cholesterol: 95