Description
A rich and comforting classic bread pudding served warm and topped with a silky vanilla sauce.
Ingredients
- 4 cups day‑old bread, cubed (about 1 lb)
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1/4 tsp salt
- 2 tbsp unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). Grease an 8‑inch square baking dish.
- In a large bowl, whisk together milk, cream, sugar, eggs, vanilla, cinnamon, nutmeg, and salt until smooth.
- Stir in melted butter.
- Add bread cubes and gently press them down to soak. Let sit 10 minutes.
- Pour mixture into prepared dish, spreading evenly.
- Bake for 45–50 minutes, until custard is set and top is golden.
- While pudding bakes, prepare vanilla sauce.
- Let bread pudding cool slightly before serving with warm vanilla sauce drizzled on top.
Notes
- Day‑old or slightly stale bread works best to absorb the custard.
- Raisins or chopped apples can be stirred in before baking.
- For richer flavor, substitute half the sugar with brown sugar.
- Be sure not to overbake—the center should still jiggle slightly.
- Make‑ahead option: assemble, cover, refrigerate overnight, then bake next day (add a few minutes to bake time).