Description
This classic Bread Pudding recipe transforms stale bread into a rich, comforting dessert with warm cinnamon and vanilla flavors. Made with brioche or challah bread soaked in a creamy custard mixture, baked to perfection, and topped with a luscious brown sugar sauce, it’s perfect for cozy family gatherings or a sweet treat any day.
Ingredients
Scale
Bread Pudding
- 6 cups stale bread, cut into 2-inch cubes (preferably brioche or challah)
- 2 cups whole milk (480ml)
- ½ cup granulated sugar (100g)
- 3 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk (240ml)
- 1 cup heavy cream (240ml)
Brown Sugar Sauce
- ½ cup packed light brown sugar (110g)
- 2 tablespoons unsalted butter
- 2 tablespoons cornstarch
- 1 tablespoon vanilla extract or paste
- Salt, to taste (optional)
Instructions
- Prepare the bread mixture: Preheat your oven to 325°F (163°C). In a large bowl, combine the stale bread cubes with 2 cups whole milk, granulated sugar, 3 tablespoons unsalted butter, ground cinnamon, and salt. Let the bread soak for about 10 minutes to absorb the liquid and soften.
- Mix wet ingredients: In a separate bowl, whisk together the eggs, 1 tablespoon vanilla extract, the remaining 1 cup whole milk, and 1 cup heavy cream until fully blended and smooth.
- Combine custard and bread: Pour the egg and milk mixture over the soaked bread. Gently mix to ensure all bread pieces are coated with the custard, allowing it to soak for a few more minutes.
- Bake the pudding: Transfer the bread and custard mixture into a greased baking dish. Bake in the preheated oven for 60-70 minutes until the custard is set and the top is golden brown. A knife inserted in the center should come out clean.
- Prepare the brown sugar sauce: While the pudding bakes, combine the brown sugar, butter, and cornstarch in a small saucepan over medium heat. Stir constantly until the mixture thickens and becomes glossy. Remove from heat and stir in vanilla extract. Add a pinch of salt if desired to balance the sweetness.
- Serve: Allow the bread pudding to cool slightly before serving. Drizzle generously with warm brown sugar sauce and enjoy!
Notes
- Use stale bread to better absorb the custard; brioche or challah works best for a rich texture.
- You can prepare the bread pudding a day ahead and reheat it before serving.
- Add raisins, nuts, or chocolate chips to the bread mixture for a variation.
- Adjust sugar quantities to your taste preference or dietary needs.
- The brown sugar sauce can be made in advance and refrigerated; warm before serving.
