Description
This classic Bread Pudding recipe transforms stale bread into a warm, comforting dessert soaked in a rich custard flavored with vanilla and cinnamon, then baked to golden perfection. The optional vanilla sauce adds a luscious buttery sweetness, making it an irresistible treat perfect for any occasion.
Ingredients
Scale
Bread Pudding
- 6 slices stale bread (about 4-5 cups broken into pieces or cubes)
- 3 tbsp butter, divided (1 tbsp + 2 tbsp)
- 4 eggs, beaten
- 2 cups milk
- 3/4 cup white sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
Optional Vanilla Sauce
- 3 tbsp butter (salted or unsalted)
- 1 tbsp brown sugar
- 1 tsp vanilla extract
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C). Take an 8-inch baking dish and grease it evenly with 1 tablespoon of butter.
- Arrange bread: Break the stale bread into pieces or cubes and place them evenly in the buttered baking dish. Drizzle the remaining 2 tablespoons of melted butter over the bread pieces, ensuring they are well coated.
- Mix custard: In a separate bowl, whisk together the beaten eggs, milk, white sugar, vanilla extract, and cinnamon until fully combined and smooth.
- Pour custard over bread: Evenly pour the custard mixture over the bread pieces in the baking dish, making sure all bread is soaked.
- Bake the pudding: Place the dish in the preheated oven and bake for about 45 minutes, or until the bread pudding is set and springs back lightly when touched.
- Prepare vanilla sauce (optional): While the pudding is baking or after it’s done, melt 3 tablespoons of butter in a saucepan over high heat. Once melted, reduce the heat to medium and cook until the butter is lightly browned and fragrant.
- Add sugar and vanilla to sauce: Stir in 1 tablespoon of brown sugar and 1 teaspoon of vanilla extract into the browned butter. Remove the pan from heat and let the sauce rest for 1 to 2 minutes, then stir again to combine.
- Serve: Pour the warm vanilla sauce over individual servings of the bread pudding just before serving for added richness and flavor.
Notes
- Using stale bread works best as it soaks up the custard without falling apart.
- Feel free to add raisins, nuts, or dried fruit for additional texture and flavor.
- The optional vanilla sauce can be refrigerated and gently reheated if prepared in advance.
- Ensure not to over-bake to avoid drying out the pudding; it should be moist and slightly springy to the touch.
