Bread Pudding with Vanilla Sauce
This bread pudding features a rich and creamy texture, topped with a smooth vanilla sauce.
Equipment
- baking dish
- Mixing bowl
Ingredients
For the Bread Pudding
- 6 cups day-old French bread or brioche, cubed
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup raisins (optional)
- 2 tablespoon melted butter
For the Vanilla Sauce
- 1 cup heavy cream
- ½ cup whole milk
- ½ cup granulated sugar
- 3 tablespoon unsalted butter
- 1 tablespoon cornstarch
- 2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cubed bread, eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, ground cinnamon, nutmeg, salt, and melted butter. Mix well.
- Add raisins if desired and mix again. Pour the mixture into a greased baking dish.
- Bake for about 50 minutes or until the top is golden brown and a knife inserted comes out clean.
- While the pudding is baking, prepare the vanilla sauce by combining heavy cream, whole milk, granulated sugar, unsalted butter, cornstarch, and vanilla extract in a saucepan over medium heat. Stir until the mixture thickens.
- Serve the bread pudding warm, drizzled with vanilla sauce.
Notes
You can add nuts or other dried fruits for extra flavor. Store leftovers in the refrigerator.