Ultimate Comfort Bread Pudding with Warm Vanilla Sauce Recipe
This classic bread pudding recipe transforms day-old challah or brioche into a rich, custardy dessert topped with a warm vanilla sauce. The custard-soaked bread cubes bake to a golden perfection while the luscious vanilla sauce adds the perfect sweet finishing touch, making it an irresistible comfort food treat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Bread Pudding
- 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)
Vanilla Sauce
- ½ cup butter (salted or unsalted)
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup heavy cream
- 2 teaspoons pure vanilla extract
Instructions
- Preheat and prepare dish: Preheat your oven to 350 degrees Fahrenheit. Brush a 9×13-inch casserole dish with about 1 tablespoon of melted butter to prevent sticking.
- Add bread cubes: Place the cubed bread into the prepared casserole dish evenly.
- Mix custard and soak bread: In a large bowl, whisk together the melted butter, eggs, milk, granulated sugar, cinnamon, nutmeg, and vanilla extract until well combined. 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 absorb the custard thoroughly.
- Bake the pudding: Bake in the preheated oven for 35-45 minutes, or until the custard is set and the top is lightly browned. Once baked, remove the dish and let the pudding cool on a wire rack for 10-15 minutes.
- Prepare vanilla sauce: While baking, combine butter, granulated sugar, brown sugar, and heavy cream in a small saucepan. Heat over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon. The sauce will bubble vigorously, so keep stirring constantly to prevent burning. Once done, remove from heat and let cool for 10 minutes. Stir in the vanilla extract carefully as the sauce may bubble up again.
- Serve: Pour the warm vanilla sauce generously over individual servings of the bread pudding. This sauce enhances the pudding’s creaminess and adds a sweet vanilla aroma, perfect for enjoying warm or slightly cooled.
Notes
- Day-old challah or brioche is best because it soaks up the custard without becoming soggy.
- Allowing the bread to soak in the custard mixture for 30 minutes is crucial for a moist and flavorful pudding.
- Raisins are optional but add a delightful texture and sweetness.
- Be attentive while making the vanilla sauce as it bubbles vigorously and can burn if not stirred constantly.
- Serve the bread pudding warm with the sauce for the best experience, but leftovers can be refrigerated and reheated gently.
Keywords: bread pudding, challah bread pudding, dessert recipe, vanilla sauce, baked dessert, comfort food
