Name: Ultimate Comfort Bread Pudding with Warm Vanilla Sauce Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 8-9 cups day-old challah or brioche bread, cut into 1-inch cubes; 5 tablespoons butter, melted and slightly cooled; 5 large eggs, room temperature; 2½ cups milk, room temperature (preferably whole milk); 1 cup granulated sugar; 1½ teaspoons ground cinnamon; ¼ teaspoon nutmeg; 1½ teaspoons pure vanilla extract; ⅔ cup golden raisins (optional); ½ cup butter (salted or unsalted); ½ cup granulated sugar; ½ cup brown sugar; ½ cup heavy cream; 2 teaspoons pure vanilla extract

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Introduction

This classic bread pudding recipe transforms day-old challah or brioche into a warm, comforting dessert. Rich and custardy, it’s perfectly complemented by a luscious homemade vanilla sauce. It’s an easy treat that feels special for any occasion.

A piece of bread pudding with a shiny, golden-brown top layer sits on a white plate, the texture looking soft and slightly crisp on edges. The middle layer is soaked with a pale, light brown sauce that glistens over chunks of bread inside, showing soft and spongy bread cubes. A silver fork holding a bite-sized piece of the pudding rests on the plate, and part of the pudding appears to be cut or broken off, revealing the moist inside. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8-9 cups day-old challah or brioche bread, cut into 1-inch cubes
5 tablespoons butter, melted and slightly cooled
5 large eggs, room temperature
2½ cups milk, room temperature (preferably whole milk)
1 cup granulated sugar
1½ teaspoons ground cinnamon
¼ teaspoon nutmeg
1½ teaspoons pure vanilla extract
⅔ cup golden raisins (optional)
½ cup butter (salted or unsalted) for sauce
½ cup granulated sugar for sauce
½ cup brown sugar for sauce
½ cup heavy cream for sauce
2 teaspoons pure vanilla extract for sauce

Instructions

Step 1: Preheat your oven to 350°F (175°C). Brush a 9×13-inch casserole dish with about 1 tablespoon of melted butter.
Step 2: Place the bread cubes evenly in the prepared casserole dish.
Step 3: In a large bowl, whisk together the melted butter, eggs, milk, granulated sugar, ground cinnamon, nutmeg, and vanilla extract until smooth. Pour this custard mixture evenly over the bread cubes. Cover the dish and let it sit for about 30 minutes to allow the bread to soak up the custard.
Step 4: Bake the bread pudding for 35-45 minutes until the custard is set and the top is lightly browned. Remove from the oven and let it cool on a wire rack for 10-15 minutes.
Step 5: While the pudding cools, prepare the vanilla sauce. In a small saucepan, combine ½ cup butter, granulated sugar, brown sugar, and heavy cream. Heat over medium heat, stirring constantly until the sauce thickens and coats the back of a spoon. Watch carefully, as it will bubble a lot. Remove from heat and let it cool for 10 minutes before stirring in 2 teaspoons vanilla extract (be cautious as it may bubble).
Step 6: Serve the bread pudding warm with the vanilla sauce poured over individual slices. If you expect leftovers, keep the sauce separate until serving to maintain texture.

Tips & Variations

Use stale bread for best texture; fresh bread can make the pudding too dense or soggy.
Add golden raisins or chopped nuts for extra texture and flavor.
For a richer pudding, substitute some or all of the milk with half-and-half.
Try adding a splash of bourbon or rum to the custard mixture for a boozy twist.
Serve with whipped cream or a scoop of vanilla ice cream for an indulgent dessert.

Storage

Store leftover bread pudding covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm or in a preheated oven at 325°F (160°C) for about 10-15 minutes. Keep the vanilla sauce in a separate container and warm gently before serving.

How to Serve

The image shows a close-up of a baked bread pudding in a white rectangular dish, filled with many uneven bread chunks that are golden brown and toasted on top. The bread pieces appear soft and slightly crisp on the edges with a mix of lighter yellowish creamy custard visible between them, giving a textured and layered look to the dish. The surface beneath the dish is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread?

Yes, brioche or challah is preferred for richness, but you can substitute with other sturdy breads like French bread or Italian bread. Avoid very soft or pre-sliced sandwich bread as it may become soggy.

Can I prepare the bread pudding in advance?

Absolutely. You can assemble the pudding and let it soak in the custard overnight in the refrigerator before baking. This can enhance the flavor and texture.