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Bread Pudding with Vanilla Sauce

This comforting bread pudding, baked to a golden crust and served with a rich vanilla sauce, is perfect for any gathering and utilizes day-old bread.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Bread Pudding Ingredients
  • 4 cups cubed white bread Use slightly stale bread for best texture.
  • 1/2 cup raisins Can substitute with chopped apples or dried cranberries.
  • 2 cups milk
  • 1/4 cup butter Unsalted butter lets you control seasoning.
  • 1/2 cup sugar
  • 2 medium eggs, slightly beaten
  • 1 tablespoon vanilla
  • 1/2 teaspoon ground nutmeg
Vanilla Sauce Ingredients
  • 1/2 cup butter Brown sugar deepens the sauce flavor.
  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup heavy whipping cream Heavy cream makes the sauce silky.
  • 1 tablespoon vanilla For the sauce.

Method
 

Preparation
  1. Preheat the oven to 350°F and grease a 1 1/2-quart casserole.
  2. Toss the cubed bread and raisins in a large bowl.
  3. In a 1-quart saucepan, warm the milk and 1/4 cup butter over medium heat, stirring until melted. This will take about 4–7 minutes.
  4. Pour the hot milk over the bread and raisins, and let it sit for 10 minutes to soak.
  5. Whisk together 1/2 cup sugar, eggs, 1 tablespoon vanilla, and 1/2 teaspoon nutmeg in a separate bowl. Stir gently until well combined.
Baking
  1. Pour the custard mixture into the prepared casserole.
  2. Bake for 40–50 minutes until the center sets and the edges are lightly golden; a toothpick should come out mostly clean.
Making the Sauce
  1. Combine 1/2 cup butter, 1/2 cup sugar, 1/2 cup brown sugar, and 1/2 cup heavy cream in a saucepan.
  2. Cook over medium heat, stirring occasionally until the sauce thickens and reaches a full boil, about 5–8 minutes.
  3. Remove from heat and stir in 1 tablespoon vanilla.
Serving
  1. Spoon warm pudding into bowls and pour the vanilla sauce over each serving.
  2. Serve warm and enjoy.

Notes

Time-saver: Cube the bread the night before and store covered. For a variation, add 1/2 teaspoon cinnamon or use chopped apples instead of raisins.