A Truly Classic Bread Pudding With Vanilla Sauce
You'll love the classic comfort of bread pudding, a rich and creamy dessert made with chunks of stale bread soaked in a sweet, spiced custard and then baked to perfection. It's great for using up leftover bread and a sweet vanilla sauce puts it over the top. Whether it's at a diner party or family gathering, it's a dessert everyone will love.
Servings 12
Calories 619kcal
Ingredients
Bread Pudding
- 12 tablespoons butter melted, divided
- ¾ cup brown sugar
- 12-16 ounce loaf of brioche or challah bread 9 cups cut into 1 inch cubes
- 2 cups heavy cream
- 2 cups milk
- 5 eggs
- ¾ cup sugar
- 3 tablespoons vanilla
- 1 cup raisins
Vanilla Sauce
- 4 tablespoons butter
- 1 cup powdered sugar
- ½ cup heavy cream
- 2 tablespoons vanilla or Bourbon
Instructions
- Preheat oven to 350º.
- Add four tablespoons of melted butter to a 9 x 13 deep baking dish. Sprinkle with brown sugar, spreading it out evenly.
- Cut the bread into 1-inch cubes and add to a large bowl. (If the bread is not dry, toast it in the oven at 200º for a few minutes.) Pour the milk and cream over the bread cubes and let it sit for 5 minutes.
- Whisk together the eggs, sugar, remaining melted butter, and vanilla in a separate bowl. Pour the egg mixture over the bread mixture, add raisins, and stir to combine. It will be soupy, don't worry!
- Gently pour into the prepared baking dish. Cover with aluminum foil and bake for 55-60 minutes. Remove the foil and bake for an additional 15 minutes or until it is golden brown and the center is set. Let cool for 15 minutes and serve warm with icing.
- Vanilla Sauce
- Melt butter in a medium bowl and whisk in powdered sugar until well combined. Add cream and vanilla or bourbon and whisk until smooth and creamy. Pour over the pudding while it’s warm.
Notes
- Be sure to use dry bread.
- You can use bourbon in the sauce and also in the pudding itself, just replace the vanilla with bourbon.
- You can make this a day in advance.