Description

This classic Bread Pudding recipe features cubes of stale brioche or challah bread soaked in a rich custard made with whole milk, eggs, and vanilla extract, baked until golden and tender. A luscious vanilla sauce made with heavy cream, brown sugar, butter, and cornstarch accompanies the pudding, adding a creamy, sweet finish. Perfect for a comforting dessert that serves 8 to 9 people.

Ingredients

Scale

For the Bread Pudding

6 cups stale bread, cut into 2-inch cubes (preferably brioche or challah)
2 cups whole milk (480ml)
½ cup granulated sugar (100g)
3 tablespoons unsalted butter
1 teaspoon ground cinnamon
½ teaspoon salt
3 large eggs
1 tablespoon vanilla extract

For the Vanilla Sauce

1 cup whole milk (240ml)
1 cup heavy cream (240ml)
½ cup packed light brown sugar (110g)
2 tablespoons unsalted butter
2 tablespoons cornstarch
1 tablespoon vanilla extract or paste
Salt to taste (optional)

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Instructions

Prepare the Bread Pudding Mixture: Preheat the oven to 325°F (162°C). In a large mixing bowl, combine the bread cubes, whole milk, granulated sugar, melted unsalted butter, ground cinnamon, and salt. In a separate bowl, whisk together the eggs and vanilla extract, then add this to the bread mixture. Mix everything gently until the bread cubes are well coated and soaking in the custard. Let it sit for 10 minutes to absorb the flavors.
Bake the Bread Pudding: Pour the soaked bread mixture into a buttered baking dish, spreading evenly. Bake in the preheated oven for about 60-70 minutes, or until the custard is set and the top is golden brown. A knife inserted into the center should come out mostly clean.
Make the Vanilla Sauce: While the bread pudding bakes, prepare the vanilla sauce. In a medium saucepan, whisk together the whole milk, heavy cream, light brown sugar, and cornstarch. Place over medium heat, stirring constantly until the mixture thickens and starts to bubble gently. Remove from heat and stir in the unsalted butter, vanilla extract or paste, and a pinch of salt if desired. Stir until smooth and glossy.
Serve: Once the bread pudding has cooled slightly, serve it warm with generous spoonfuls of the vanilla sauce drizzled on top or on the side for dipping.

Notes

Use stale bread or toast fresh bread lightly to remove moisture and prevent sogginess.
Brioche or challah bread adds a rich, buttery texture, but any white bread can be substituted.
Let the bread soak fully in the custard to ensure it absorbs the flavors and bakes moistly.
The vanilla sauce can be made ahead and reheated gently before serving.
For a gluten-free option, use gluten-free bread instead of regular bread.
Adjust sugar in custard or sauce to your preferred sweetness level.