Indulge in the warm, comforting flavors of homemade bread pudding! This classic recipe features soft, custard-soaked bread topped with a luscious vanilla cream sauce. Perfect for a cozy weekend brunch or a decadent dessert.
Step-by-Step Instructions
Step 1: Prepare the Bread Base
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with non-stick spray or butter.
Cut the French bread into 1–2 inch cubes and place them in a large bowl.
Step 2: Make the Custard Mixture
In a separate bowl, whisk together eggs, sugar, milk, heavy cream, vanilla extract, cinnamon, and nutmeg until well combined.
Pour this rich custard mixture over the bread cubes.
Gently stir to coat the bread, then let it sit for 20 minutes so the bread can fully soak up all that creamy goodness.
Step 3: Bake the Bread Pudding
Transfer the soaked bread mixture to your prepared baking dish.
Bake for 50–60 minutes, or until the center is set and the top is beautifully golden brown.
Let it cool slightly while you prepare the sauce.
Step 4: Make the Vanilla Cream Sauce
In a small saucepan, whisk together sugar, flour, and heavy cream until smooth.
Add butter and cook over medium heat, stirring constantly, until the mixture begins to boil and thicken (about 1–2 minutes).
Remove from heat and stir in vanilla extract for that perfect finishing touch.
Step 5: Serve & Enjoy!
Drizzle the warm vanilla cream sauce generously over each serving of bread pudding.
For extra indulgence, top with a scoop of vanilla ice cream or a dollop of whipped cream.
FAQ
Can I make bread pudding ahead of time?
Yes! You can assemble the bread pudding up to 24 hours ahead and refrigerate it. Just add 10–15 extra minutes to the bake time if baking from cold.
What kind of bread works best?
French bread is classic, but brioche or challah make it even richer and softer.
Can I add mix-ins like raisins or nuts?
Absolutely! Try raisins, chocolate chips, pecans, or walnuts for added flavor and texture.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
Can I freeze bread pudding?
Yes, bread pudding freezes well! Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight and warm before serving.
Notes & Tips:
For a richer flavor, use brioche bread instead of French bread.
Add raisins, chocolate chips, or chopped nuts to the bread pudding for added texture and flavor.
To make a bourbon caramel sauce, replace the vanilla extract in the cream sauce with 1-2 tablespoons of bourbon and a pinch of salt.
Bread pudding can be made ahead of time and refrigerated for up to 24 hours. Add 10-15 minutes to the baking time if baking from cold.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.
Experiment with different spices like cardamom or allspice for a unique twist.
Preheat oven to 350°F (175°C). Calories: Approx. 450
Protein: 8g
Carbs: 55g
Fat: 25g
Ingredients
Instructions
Spray a 9x13 inch baking dish with non-stick cooking spray.
Cut the French bread into 1-2 inch cubes and place in a large bowl.
In a separate bowl, whisk together the eggs, sugar, milk, heavy cream, vanilla extract, cinnamon, and nutmeg until well combined.
Pour the custard mixture over the bread cubes, stirring gently to coat. Let soak for 20 minutes to allow the bread to absorb the liquid.
Pour the bread mixture into the prepared baking dish.
Bake in the preheated oven for 50-60 minutes, or until the center is set and the top is golden brown.
While the bread pudding is baking, prepare the vanilla cream sauce: In a saucepan, whisk together the sugar, flour, and heavy cream until smooth.
Add the butter and heat over medium heat, stirring constantly, until the butter melts and the mixture begins to boil.
Continue whisking until the sauce thickens slightly, about 1-2 minutes. Remove from heat and stir in the vanilla extract.
Let the bread pudding cool slightly before serving. Drizzle generously with the vanilla cream sauce.Nutrition