Description
Classic bread pudding with vanilla sauce—warm, custardy, sweet with hints of cinnamon. A comforting dessert perfect for holidays or cozy nights.
Ingredients
Scale
Bread Pudding
- 4 cups (or 8 slices) day-old white bread, cubed
- 1/2 cup raisins
- 2 cups milk
- 1/4 cup butter
- 1/2 cup sugar
- 2 eggs, slightly beaten
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground nutmeg
Vanilla Sauce
- 1/2 cup sugar
- 1/4 cup butter
- 1/2 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven. Set your oven to 350°F (175°C) to ensure it’s fully heated by the time you’re ready to bake.
- Prepare the Bread and Raisins. In a large bowl, combine the cubed bread and raisins. Set aside to allow the raisins to evenly distribute throughout the bread.
- Warm the Milk and Butter. In a saucepan over medium heat, melt the butter into the milk. Stir frequently and heat just until the mixture is warm and fully combined, but not boiling.
- Soak the Bread. Pour the warm milk and butter mixture over the bread and raisins in the bowl. Let the ingredients sit for about 10 minutes, allowing the bread to soak and soften.
- Add the Remaining Ingredients. Stir in the sugar, beaten eggs, vanilla extract, and ground nutmeg into the soaked bread mixture. Mix until everything is well blended and the sugar dissolves.
- Transfer to Baking Dish. Lightly grease a 2-quart casserole dish, then spoon in the bread mixture. Spread it evenly in the dish.
- Bake the Pudding. Bake for 40–50 minutes, or until the top is golden and a knife inserted into the center comes out clean. Remove from oven and let cool slightly.
- Make the Vanilla Sauce. While the bread pudding bakes, combine sugar, butter, and milk in a small saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and bubbles gently.
- Add Vanilla Extract. Remove the saucepan from the heat, then stir in the vanilla extract to complete the sauce.
- Serve. Cut warm bread pudding into servings and drizzle each portion generously with the warm vanilla sauce. Enjoy!
Notes
- Day-old or slightly stale bread is best for this recipe—it soaks up the custard without becoming mushy.
- Try swapping raisins with other dried fruits such as cranberries or chopped dates for a flavor twist.
- If you prefer a less sweet bread pudding, reduce the sugar in either the custard or the vanilla sauce.
- Serve leftovers warm, gently reheating in the oven or microwave, and store in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 320
- Sugar: 26g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg