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Bread Pudding with Vanilla Sauce

This old-fashioned bread pudding, enriched with a smooth vanilla sauce, turns stale bread into a delightful and comforting dessert.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 cups cubed stale bread Can use white bread, baguette, or brioche.
  • 4 large eggs Can substitute with flaxseed eggs for allergies.
  • 2 cups whole milk Half-and-half can be used for a richer flavor.
  • 1 cup sugar Adjust based on taste preference.
  • 2 teaspoons vanilla extract Use real extract for better flavor.
  • 1 teaspoon salt Enhances the flavors.
  • 1 teaspoon cinnamon Optional; can add nutmeg for extra warmth.
  • ½ cup raisins Substitute with dried apricots, nuts, or chocolate chips if desired.
For the Vanilla Sauce
  • ½ cup butter For melting.
  • ½ cup sugar To sweeten the sauce.
  • ½ cup heavy cream To create the creamy sauce.
  • 1 teaspoon vanilla extract Adds flavor to the sauce.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Chop or tear the stale bread into cubes and place them in a buttered baking pan.
  3. In a mixing bowl, whisk together the eggs, sugar, milk, vanilla extract, and salt.
  4. Pour the mixture evenly over the bread, gently pressing down to ensure everything is soaked.
  5. Allow the mixture to sit for 10 minutes to soak.
  6. Bake for about 40-50 minutes, until the top is golden brown.
  7. If the top browns too quickly, cover with foil.
Making the Vanilla Sauce
  1. In a saucepan over low heat, melt the butter.
  2. Stir in the sugar and cream, mixing until well combined.
  3. Finish with vanilla extract, stirring until smooth.
  4. Drizzle the sauce over the warm bread pudding before serving.

Notes

Bread pudding is best served fresh but can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual pieces wrapped tightly. The vanilla sauce can be stored in the fridge for a week.