Bread Pudding and Sauce
Indulge in the comforting decadence of homemade Bread Pudding and Sauce, a timeless dessert that combines rich, custard-soaked day-old bread with a luscious vanilla sauce. This recipe elevates simple ingredients—like French or brioche bread, milk, eggs, and cinnamon—into a delightful baked creation with irresistibly golden, crisp edges and a soft, creamy interior. Perfectly balanced with optional raisins for a burst of sweetness, each bite is made even more luxurious with the heavenly drizzle of a buttery vanilla cream sauce. Ready in just over an hour, this classic dessert is perfect for family gatherings, festive occasions, or as a cozy treat on chilly evenings. Moist, flavorful, and versatile, it’s a surefire crowd-pleaser that you’ll want to revisit time and time again!
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Recipe Information
Ingredients
- 8 cups Day-old bread (e.g., French, brioche, or challah)
- 2 cups Milk
- 1 cup Heavy cream
- 4 units Large eggs
- 3/4 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon Salt
- 1 tablespoon Unsalted butter (for greasing pan)
- 1/2 cup Raisins (optional)
- 1/4 cup Unsalted butter (for sauce)
- 1/2 cup Granulated sugar (for sauce)
- 1/2 cup Heavy cream (for sauce)
- 1 teaspoon Vanilla extract (for sauce)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with 1 tablespoon of butter.
Cut the bread into bite-sized cubes (approximately 1-inch pieces) and place them evenly in the prepared baking dish.
In a large mixing bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, and salt until well combined.
If using raisins, sprinkle them evenly over the bread cubes.
Pour the custard mixture evenly over the bread cubes, pressing gently to ensure the bread absorbs the liquid. Let it sit for about 10 minutes to soak.
Bake the bread pudding in the preheated oven for 40-45 minutes, or until the top is golden brown and the custard is set. A knife inserted into the center should come out clean. Remove from the oven and let it cool slightly.
While the bread pudding is baking, prepare the vanilla sauce. In a small saucepan, melt 1/4 cup of butter over medium heat.
Add the 1/2 cup sugar to the melted butter and whisk constantly until the sugar begins to dissolve.
Gradually pour in the 1/2 cup heavy cream, whisking continuously to create a smooth sauce. Cook for about 2-3 minutes, or until thickened slightly.
Remove the sauce from the heat and stir in 1 teaspoon of vanilla extract.
To serve, spoon warm bread pudding into bowls and drizzle with the warm vanilla sauce. Enjoy!
Nutrition Facts
Calories |
1116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 217 mg | 72% | |
| Sodium | 1284 mg | 56% | |
| Total Carbohydrate | 163.0 g | 59% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 55.7 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 199 mg | 15% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 443 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
