Description
This classic Bread Pudding recipe transforms stale brioche or challah bread into a rich, custardy dessert infused with cinnamon and vanilla. Topped with a luscious brown sugar vanilla sauce, it’s a comforting treat perfect for any occasion.
Ingredients
Scale
Bread Pudding
- 6 cups stale bread, cut into 2-inch cubes (brioche or challah preferred)
- 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 Vanilla 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 Cubes: Preheat your oven to 325°F (163°C). Cut the stale bread into 2-inch cubes and spread them evenly in a buttered baking dish to ensure even soaking and baking.
- Make the Custard Mixture: In a saucepan, combine 2 cups whole milk, granulated sugar, butter, cinnamon, and salt. Warm gently until the butter melts and the sugar dissolves, then remove from heat. In a large bowl, whisk together the eggs and vanilla extract, then slowly add the warm milk mixture, whisking to combine thoroughly.
- Soak the Bread: Pour the custard mixture evenly over the bread cubes in the baking dish. Press the bread gently to help it absorb the custard. Let it sit for about 10 minutes to soak.
- Bake the Bread Pudding: Place the baking dish in the preheated oven and bake for 60-70 minutes, or until the custard is set and the top is golden brown. A knife inserted near the center should come out mostly clean.
- Prepare the Brown Sugar Vanilla Sauce: While the pudding bakes, whisk together brown sugar, cornstarch, and a pinch of salt in a saucepan. Add butter and cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and stir in vanilla extract for a rich, aromatic sauce.
- Serve: Allow the bread pudding to cool slightly before serving. Drizzle generously with the warm brown sugar vanilla sauce for a decadent finish.
Notes
- Stale bread works best for absorbing the custard without turning mushy.
- Brioche or challah bread enhances the richness but any sturdy bread can be used.
- Adjust cinnamon and vanilla to taste for flavor preferences.
- The brown sugar sauce can be stored in the refrigerator and gently reheated.
- For a gluten-free option, use gluten-free bread.
