Old Fashioned Bread Pudding
Learn how to make old fashioned bread pudding with this simple recipe. Transform stale bread into a warm, custard-filled dessert topped with vanilla sauce
Ingredients
For the Bread Pudding:
- 8-9 cups of day-old Challah or Brioche cut into 1-inch cubes
- 4 cups whole milk or half heavy cream for richer texture
- 5 large eggs
- 1 cup granulated sugar
- 2 tbsp vanilla extract
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp kosher salt
- 5 tbsp melted butter plus extra for greasing the baking dish
- ⅔ cup golden raisins optional
For the Vanilla Sauce:
- ½ cup powdered sugar
- 2 tbsp heavy cream
- ½ tsp vanilla extract
- ¼ cup unsalted butter
Instructions
Prepare the Bread Base:
- Cut stale bread into 1-inch cubes.
- If using fresh bread, dry it out by baking at 300°F for 10-15 minutes.
Prepare the Custard Mixture:
- In a large bowl, whisk together eggs and sugar until light and fluffy.
- Gradually add milk to prevent lumps.
- Mix in vanilla extract, cinnamon, nutmeg, and salt.
Assemble the Pudding:
- Grease a 9×13-inch baking dish with butter.
- Add the bread cubes to the dish.
- Pour the custard mixture over the bread, ensuring all pieces are soaked.
- Let the mixture sit for 30 minutes to absorb the liquid.
Bake the Bread Pudding:
- Preheat the oven to 350°F (175°C).
- Bake uncovered for 45-50 minutes, until the top is golden brown and the center is set.
- Let it rest for 10-15 minutes before serving.
Make the Vanilla Sauce:
- Melt butter over medium-low heat.
- Whisk in powdered sugar until smooth.
- Stir in heavy cream and vanilla extract.
- Warm gently for 5 minutes, ensuring it doesn’t boil.
- Serve & Enjoy:
- Drizzle warm vanilla sauce over the bread pudding.
- Serve with vanilla ice cream, caramel drizzle, or whipped cream (optional).