Description
This warm and nostalgic bread pudding is soaked in a sweet custard and baked to golden perfection. Topped with a rich vanilla sauce, it’s the ultimate old-fashioned dessert — soft on the inside, crisp on the edges, and full of comforting flavor.
Ingredients
For the Bread Pudding:
-
3½ cups white bread, cubed (slightly stale or toasted)
-
1½ cups whole milk
-
½ cup evaporated milk
-
2 large eggs
-
½ cup granulated sugar
-
¼ cup melted butter
-
1 teaspoon vanilla extract
-
1 teaspoon ground cinnamon
-
¼ teaspoon ground nutmeg
-
Pinch of salt
For the Vanilla Sauce:
-
½ cup granulated sugar
-
¼ cup butter
-
1 tablespoon all-purpose flour
-
1 cup whole milk
-
1 tablespoon vanilla extract
Instructions
For the Bread Pudding:
-
Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
-
In a large bowl, whisk together the whole milk, evaporated milk, eggs, sugar, butter, vanilla, cinnamon, nutmeg, and salt.
-
Add the cubed bread and gently mix until all pieces are soaked.
-
Pour the mixture into the prepared baking dish and smooth the top.
-
Bake for 40–45 minutes or until golden brown and set in the center.
-
Let cool slightly while you prepare the sauce.
For the Vanilla Sauce:
-
In a small saucepan, melt butter over medium heat.
-
Whisk in the flour to make a roux, and cook for 1 minute.
-
Gradually add the sugar and milk, whisking constantly.
-
Cook until thickened (about 4–5 minutes), then remove from heat.
-
Stir in vanilla extract.
-
Pour over warm bread pudding before serving.
Notes
-
Best Bread: Use stale French bread, brioche, or white sandwich bread for best texture.
-
Make Ahead: Assemble the pudding the night before, then bake fresh the next day.
-
Storage: Store leftovers in the fridge up to 3 days. Reheat in the microwave or oven.
-
Serve With: A scoop of vanilla ice cream or a dollop of whipped cream takes it over the top!