The Best Bread Pudding Recipe

Introduction

Bread pudding is a warm, comforting dessert that turns simple ingredients into a delicious treat. This classic recipe features soft, custardy bread baked with fragrant spices and topped with a rich vanilla cream sauce. It’s perfect for cozy nights or special occasions.

Ingredients

• 1 16 oz loaf French bread
• 5 eggs
• 1 cup sugar
• 1 1/2 cups milk
• 1 1/2 cups heavy cream
• 2 tsp vanilla
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tbsp flour
• 1/2 cup sugar (for sauce)
• 4 tbsp butter
• 1 tsp vanilla (for sauce)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Spray a 9″x13″ baking dish with non-stick cooking spray.
2. Step 2: Cut the French bread into 1 to 2 inch squares and place them in a large bowl.
3. Step 3: In a separate bowl, whisk together the eggs, sugar, milk, heavy cream, vanilla, cinnamon, and nutmeg until well combined.
4. Step 4: Pour the custard mixture over the bread squares and gently stir to coat. Let the bread soak for about 20 minutes.
5. Step 5: Spread the soaked bread evenly into the prepared baking dish. Bake for 50 to 60 minutes, or until the center is set and the top is golden.
6. Step 6: While the pudding bakes, prepare the vanilla cream sauce. In a saucepan, whisk together sugar, flour, and 1 cup heavy cream until smooth.
7. Step 7: Add the butter to the saucepan and heat over medium heat until the butter melts and the mixture begins to boil.
8. Step 8: Whisk continuously until the sauce thickens slightly. Remove from heat and stir in the vanilla.
9. Step 9: Serve the bread pudding warm, drizzled with the vanilla cream sauce.

Tips & Variations

• Use slightly stale bread for better texture as it absorbs the custard more evenly.
• Add raisins, chopped nuts, or chocolate chips to the bread mixture for extra flavor and texture.
• For a dairy-free version, substitute milk and cream with coconut milk or your favorite plant-based milk.

Storage

Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30-60 seconds, or warm in a 325°F oven until heated through. Keep the vanilla cream sauce refrigerated separately and reheat gently before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread?

Yes, brioche, challah, or even good quality white bread work well. Just make sure the bread is slightly stale so it absorbs the custard without becoming too soggy.

How do I know when the bread pudding is done?

The bread pudding is done when the top is golden and a knife inserted in the center comes out clean or with just a few moist crumbs. The center should be set but still custardy.

The Best Bread Pudding Recipe

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★★★★★

4.7 from 76 reviews

A classic, comforting bread pudding made with French bread soaked in a rich custard flavored with vanilla, cinnamon, and nutmeg, baked to perfection and served with a luscious vanilla cream sauce.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Bread Pudding

• 1 16 oz loaf French bread
• 5 eggs
• 1 cup sugar
• 1 1/2 cup milk
• 1 1/2 cup heavy cream
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg

Vanilla Cream Sauce

• 1 cup heavy cream
• 1 tbsp all-purpose flour
• 1/2 cup sugar
• 4 tbsp butter
• 1 tsp vanilla extract

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the bread pudding.
2. Prepare Baking Dish: Spray a 9″x13″ baking dish with non-stick cooking spray to prevent sticking.
3. Cut Bread: Cut the French bread into 1″ to 2″ squares and place them in a large mixing bowl.
4. Make Custard: In a separate bowl, whisk together milk, heavy cream, eggs, sugar, vanilla extract, ground cinnamon, and ground nutmeg until fully combined.
5. Soak Bread: Pour the custard mixture over the cubed bread and gently stir to coat all pieces. Let it soak for about 20 minutes so the bread absorbs the liquid.
6. Bake Pudding: Spread the soaked bread and custard evenly into the prepared baking dish and bake in the preheated oven for 50-60 minutes, or until the center is set and the top is golden brown.
7. Prepare Sauce Base: In a saucepan, whisk together sugar, flour, and 1 cup heavy cream until the mixture is smooth and combined.
8. Cook Sauce: Add butter to the saucepan and heat over medium heat. Stir continuously until the butter melts and the mixture starts to boil.
9. Thicken Sauce: Continue whisking until the sauce thickens slightly, then remove from heat and stir in 1 tsp vanilla extract.
10. Serve: Allow the bread pudding to cool slightly before serving with the warm vanilla cream sauce drizzled on top.

Notes

• Use day-old or slightly stale bread for best texture as it soaks up the custard better.
• Letting the bread soak for 20 minutes is crucial for a moist pudding.
• You can add raisins or nuts to the bread pudding for extra texture if desired.
• Make sure to stir the sauce continuously to avoid lumps and burning.
• Serve warm for the best flavor experience.

Keywords: bread pudding, dessert, baked pudding, vanilla cream sauce, comfort food, cinnamon, nutmeg