Bread Pudding
A sweet and comforting dish that combines stale bread with a rich custard, perfect for family gatherings and warm memories.
Ingredients
Main Ingredients
- 6 cups cubed stale bread (French, challah, brioche, regular sliced) Stale bread is preferred for better texture.
- 2 cups milk Can substitute with almond or oat milk for a dairy-free option.
- 3 large eggs Fresh eggs contribute to the custard's richness.
- 1 cup sugar Use white granulated sugar.
- 2 tbsp butter, melted Adds richness to the custard.
- 1.5 tbsp vanilla extract For enhanced flavor.
- 1 tsp ground cinnamon Spices up the pudding.
- 0.5 tsp nutmeg Adds depth to the flavor.
Vanilla Sauce Ingredients
- 0.5 cup butter For making the sauce.
- 1 cup sugar Same as above.
- 0.5 cup heavy whipping cream For a creamy sauce.
- 1 tbsp vanilla extract For flavoring the sauce.
Instructions
Preparation
- Grease an 8×8 inch casserole dish and set it aside.
- Cut your stale bread into 1-inch chunks and spread them evenly in the bottom of the casserole dish.
- In a large bowl, whisk together the milk, eggs, sugar, melted butter, vanilla extract, cinnamon, and nutmeg.
- Pour the custard mixture evenly over the bread and let it sit for 20-25 minutes to soak.
Baking
- Preheat your oven to 350°F (176°C).
- Bake for 50-55 minutes until slightly jiggly yet set.
- While the bread pudding cooks, prepare the vanilla sauce by melting the butter in a medium saucepan over low heat.
- Add sugar, cream, and vanilla extract, stirring slowly until it coats the back of a spoon.
- Serve the warm vanilla sauce over the bread pudding.
Notes
For added flavor, consider mixing in raisins or diced apples. Allow the bread pudding to cool for a few minutes after baking to enhance the flavors.