Bread pudding is the ultimate comfort food—a rustic, “poor man’s pudding” dating back to 11th and 12th-century Europe that has evolved into a decadent, rich dessert. While it was originally designed as a way to repurpose stale loaves, this version elevates the concept into a weekend treat that gives off serious French toast vibes.
This recipe features cubes of rich bread soaked in a cinnamon-spiced custard and baked until golden. It is finished with a luscious, homemade vanilla pouring sauce that takes the dish over the top. Whether served as a sweet breakfast or a cozy dessert, this dish is satisfying, soft, and perfectly sweet.
Ingredients
For the Bread Pudding
- Bread: 6 cups rich bread (such as Brioche or Challah), cut into 2-inch pieces.
- Milk: 2 cups whole milk.
- Sugar: ½ cup (100g) granulated sugar.
- Butter: 3 tablespoons unsalted butter.
- Spices: 1 teaspoon cinnamon and ½ teaspoon salt.
- Eggs: 3 large eggs.
- Flavoring: 1 tablespoon vanilla extract.
For the Vanilla Pouring Sauce
- Dairy: 1 cup whole milk and 1 cup heavy cream (or 2 cups half-and-half).
- Butter: 2 tablespoons butter.
- Sugar: ½ cup (110g) light brown sugar, packed.
- Thickener (Slurry): 2 tablespoons cornstarch mixed with ¼ cup liquid (water, bourbon, rum, or brandy).
- Flavoring: 1 tablespoon vanilla extract or vanilla bean paste.
Instructions
1. Prepare the Oven and Dish
Start by preheating your oven to 350°F (175°C). Generously butter an 8×8-inch casserole dish to prevent sticking and add flavor.
2. Prepare the Bread
Cut your chosen bread into 2-inch cubes. While any bread will work, using a rich loaf like Brioche or Challah provides superior flavor and richness.
- Note: If using fresh bread, you can dry it out by placing the cubes on a baking sheet and baking at 250°F for 10 minutes. Arrange the bread in the buttered dish in an even layer. For a beautiful presentation, try to arrange the pieces so some of the crust faces upward.
3. Make the Custard Base
In a saucepan over medium heat, combine the 2 cups of whole milk, granulated sugar, 3 tablespoons of butter, salt, and cinnamon. Stir occasionally until the butter is completely melted and the milk is warm. Remove from heat and let the mixture cool down for about 10 minutes.
4. Add Eggs and Flavoring
Once the milk mixture has cooled (to avoid scrambling the eggs), whisk in the eggs one at a time. Stir in the tablespoon of vanilla extract.
- Substitution: You can substitute the vanilla in the custard for bourbon or dark rum for a different flavor profile.
5. Soak the Bread
Pour the custard mixture evenly over the bread, ensuring there are no dry pieces left on top. Allow the dish to sit for 20 minutes; this allows the liquid to penetrate the bread, ensuring the final result is super moist.
6. Bake
Place the dish in the preheated oven at 350°F. Bake for 40 to 45 minutes, or until the top is nicely golden and a knife inserted into the center comes out clean.
7. Make the Vanilla Sauce
While the pudding bakes, prepare the sauce. In a medium saucepan over medium heat, combine the 1 cup whole milk, 1 cup cream, 2 tablespoons butter, and light brown sugar. Stir occasionally while it heats up.
Separately, prepare a slurry by mixing the cornstarch with your chosen liquid (water for a plain vanilla custard, or bourbon/brandy for a boozy kick).
When the milk mixture in the pan begins to steam, whisk in the cornstarch slurry. Continue stirring until the sauce thickens noticeably, which happens quickly. Remove from heat and stir in the vanilla extract or vanilla bean paste.
8. Serve
Spoon the warm vanilla sauce generously over the bread pudding immediately after taking it out of the oven, or reserve the sauce to spoon over individual servings.
Tips for Success
- Bread Choice: While rich breads are preferred, sourdough can also be used if you enjoy the contrast of sour bread with sweet sauce.
- Customization: Think of this recipe as a blank canvas. You can easily incorporate add-ins like toasted pecans, chocolate chips, dried fruits, or toasted coconut.
- Make-Ahead: You can prep the unbaked pudding in advance and keep it in the fridge so it is ready to bake when you have guests.
- Leftovers: Any extra bread cubes can be tossed with butter or oil to make croutons.
