Bread Pudding with a Vanilla Sauce



4 cups Day-old bread, cut into 1-inch cubes

2 cups Milk

2 large Eggs

1/2 cup Granulated sugar

3 teaspoons Vanilla extract

1 teaspoon Ground cinnamon

1/2 teaspoon Ground nutmeg

1/4 cup Butter, melted

1/3 cup (optional) Raisins

Vanilla Sauce Ingredients:


1/2 cup Heavy cream

1/2 cup Sugar

1/2 cup Butter

1/2 cup Brown sugar

1 tablespoon Vanilla extract



Perret Oven: Preheat your oven to 350°F (175°C). Grease a casserole dish with butter or non-stick cooking spray.

Prepare Custard Mixture: In a large bowl, whisk together milk, eggs, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt until well blended.

Soak Bread Cubes: Add day-old bread cubes to the mixture and gently stir until all cubes are coated. Let it sit for 10 minutes, allowing the bread to soak up the custard.

Optional Raisins: If using raisins, fold them into the bread mixture.

Add Melted Butter: Pour melted butter evenly over the mixture and gently toss to distribute it.

Transfer to Casserole Dish: Transfer the bread pudding mixture to the greased casserole dish, spreading it out evenly.

Bake: Bake in the preheated oven for 45-55 minutes or until the top is golden brown, and the center is set. Test for doneness by inserting a toothpick into the center; it should come out clean.

Prepare Vanilla Sauce: While the bread pudding is baking, in a small saucepan, combine heavy cream, sugar, butter, and brown sugar. Heat over medium heat, stirring constantly until the sauce thickens and coats the back of a spoon. Remove from heat and stir in vanilla extract.

Serve: Once the bread pudding is done, remove it from the oven and allow it to cool slightly. Serve warm, drizzled with the decadent vanilla sauce.

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