Old-Fashioned Bread Pudding

Ingredients

Bread Pudding

• 6 cups day-old French bread or brioche, cut into 1-inch cubes
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• ¾ cup granulated sugar
• ¼ cup light brown sugar
• 2 teaspoons pure vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 4 tablespoons unsalted butter, melted
• 1 cup raisins (optional)

Homemade Vanilla Sauce

• ½ cup unsalted butter
• ½ cup granulated sugar
• ½ cup heavy cream
• 1 tablespoon vanilla extract
• Pinch of salt

Instructions

1. Prepare the Oven
   Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick cooking spray.
2. Make the Custard
   In a large bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, salt, and melted butter until smooth.
3. Soak the Bread
   Add the bread cubes and raisins, if using. Gently stir until all of the bread is coated. Let the mixture stand for about 10 minutes so the bread absorbs the custard.
4. Bake
   Transfer the mixture to the prepared baking dish and spread evenly. Bake for 40–45 minutes, or until the top is lightly golden and the center is set.
5. Prepare the Vanilla Sauce
   While the pudding bakes, combine the butter, sugar, heavy cream, and salt in a small saucepan over medium heat. Stir until the butter melts and the sugar dissolves completely. Remove from the heat and stir in the vanilla extract.
6. Serve
   Allow the bread pudding to cool for about 10 minutes. Spoon the warm vanilla sauce generously over each serving and enjoy while warm.

Tips for Success

• Day-old bread absorbs the custard without becoming mushy.
• Brioche creates an extra rich and buttery pudding.
• Do not overbake, or the pudding may become dry.
• Warm the vanilla sauce just before serving for the smoothest texture.
• Add chopped pecans or walnuts for extra crunch.

Storage

• Store covered in the refrigerator for up to 4 days.
• Reheat individual portions in the microwave for 30–45 seconds.
• Freeze the baked pudding for up to 2 months. Thaw overnight before reheating.
• Store the vanilla sauce separately and warm gently before serving.

Variations

• Replace raisins with dried cranberries.
• Add chocolate chips for a sweeter version.
• Mix diced apples into the bread before baking.
• Flavor the sauce with bourbon or rum extract.
• Sprinkle toasted pecans over the finished dessert.

Serving Suggestions

• Fresh whipped cream
• Vanilla ice cream
• Fresh berries
• Caramel sauce
• Hot coffee
• Warm spiced tea

Estimated Nutrition (Per Serving)

• Calories: 425
• Protein: 8g
• Carbohydrates: 44g
• Fat: 25g
• Saturated Fat: 15g
• Cholesterol: 145mg
• Sodium: 270mg
• Fiber: 1g
• Sugar: 29g