Description

Custard Bread Pudding with Vanilla Sauce is a warm, comforting dessert made with custard-soaked bread and topped with a creamy vanilla sauce. This indulgent treat offers a perfect balance of sweetness and richness, making it a favorite for any occasion.

Ingredients

For the bread pudding:

6 cups cubed day-old bread (brioche, challah, or French bread)

2 cups whole milk

1 cup heavy cream

1 cup granulated sugar

3 large eggs

1 tbsp vanilla extract

1 tsp ground cinnamon

1/4 tsp salt

1/2 cup raisins or dried cranberries (optional)

For the vanilla sauce:

1 cup heavy cream

1/2 cup whole milk

1/2 cup granulated sugar

1 tbsp unsalted butter

2 tsp vanilla extract

1 large egg, beaten

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Instructions

Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or line it with parchment paper.
In a large mixing bowl, whisk together milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, and salt. Stir in the cubed bread, ensuring all pieces are soaked. Let the mixture sit for 10-15 minutes to allow the bread to absorb the custard. Add raisins or cranberries if desired.
Pour the bread mixture into the prepared baking dish, spreading it evenly. Bake for 45-50 minutes until the custard is set and the top is golden brown.
For the vanilla sauce: In a medium saucepan, heat cream, milk, sugar, and butter over medium heat until the sugar dissolves and the mixture is hot but not boiling. In a separate bowl, lightly beat the egg. Gradually add 1/2 cup of the hot cream mixture to the egg while whisking constantly, then slowly return the egg mixture to the saucepan, stirring constantly. Cook over low heat for 2-3 minutes until it thickens. Remove from heat and stir in vanilla extract.
Once the bread pudding has cooled slightly, drizzle the vanilla sauce over the top and serve warm. Optionally, garnish with whipped cream or a sprinkle of cinnamon.

Notes

If you prefer a spiced version, add a pinch of ground nutmeg or allspice to the custard mixture.

For added crunch, try mixing chopped nuts like pecans or walnuts into the pudding.

This dessert can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.

Feel free to substitute dried fruit with chocolate chips or fresh fruit for a different flavor profile.

The vanilla sauce can be made ahead and stored for up to 3 days in the refrigerator. Reheat gently before serving.

Prep Time: 20 minutes
Cook Time: 45-50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 35g
Sodium: 170mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg