Classic Bread Pudding with Vanilla Sauce
A cozy dessert that transforms stale bread into a deliciously soft and creamy bread pudding topped with a rich vanilla sauce.
Ingredients
For the Bread Pudding
- 8 slices Bread (day-old or crusty) Brioche is recommended, but regular sandwich bread works fine.
- 4 large Eggs
- 2 cups Milk Whole milk preferred, but low-fat is acceptable.
- 3/4 cup Sugar
- 1 tablespoon Vanilla extract Do not skip this ingredient.
- 1 cup Raisins or other dried fruit Optional, can be added to taste.
- 2 tablespoons Butter For greasing the pan.
- 1 teaspoon Cinnamon Just a pinch of nutmeg can be added for flavor.
- 1 teaspoon Nutmeg Optional.
For the Vanilla Sauce
- 4 tablespoons Butter
- 1/2 cup Sugar
- 1 cup Milk
- 1 tablespoon Vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Tear or cube the bread into a greased baking pan.
- In a bowl, whisk together eggs, sugar, milk, vanilla, cinnamon, and nutmeg.
- Pour the egg mixture over the bread, ensuring it soaks in properly.
- If using, sprinkle in the raisins.
- Gently press down the bread mixture with a fork or spoon.
Baking
- Bake in the preheated oven for 45 to 50 minutes until the top is golden and springs back when tapped.
Making the Sauce
- While the pudding is baking, prepare the vanilla sauce. Melt butter in a saucepan.
- Stir in sugar and milk, cooking until thick, then add vanilla extract at the end.
Serving
- Serve warm, drizzled with the creamy vanilla sauce.
- Optionally, add a scoop of ice cream or top with a sprinkle of cinnamon.
Notes
For healthier options, use low-fat milk or almond milk, less sugar, and consider whole grain bread.