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<\/p>\nBread pudding is the ultimate comfort food\u2014a 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.<\/p>\n
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.<\/p>\n
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For the Bread Pudding<\/strong><\/p>\n For the Vanilla Pouring Sauce<\/strong><\/p>\n Start by preheating your oven to 350\u00b0F (175\u00b0C). Generously butter an 8×8-inch casserole dish to prevent sticking and add flavor.<\/p>\n 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n Place the dish in the preheated oven at 350\u00b0F. Bake for 40 to 45 minutes, or until the top is nicely golden and a knife inserted into the center comes out clean.<\/p>\n 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.<\/p>\n 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).<\/p>\n 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.<\/p>\n 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.<\/p>\n Bread pudding is the ultimate comfort food\u2014a 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...<\/p>\n","protected":false},"author":1,"featured_media":3225,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-3221","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"acf":[],"yoast_head":"\n\n
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Instructions<\/h2>\n
1. Prepare the Oven and Dish<\/h3>\n
2. Prepare the Bread<\/h3>\n
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3. Make the Custard Base<\/h3>\n
4. Add Eggs and Flavoring<\/h3>\n
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5. Soak the Bread<\/h3>\n
6. Bake<\/h3>\n
7. Make the Vanilla Sauce<\/h3>\n
8. Serve<\/h3>\n
Tips for Success<\/h2>\n
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