Warm & Cozy Bread Pudding with Vanilla Sauce
A comforting, classic bread pudding made with stale brioche or challah, soaked in a rich, spiced egg custard, and topped with a luxurious homemade vanilla sauce.
Ingredients
Pudding Base
- 6 cups stale bread cut into 2-inch cubes; brioche or challah recommended
- 2 cups whole milk 480ml
- 1/2 cup granulated sugar 100g
- 3 tbsp unsalted butter melted
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 large eggs
- 1 tbsp vanilla extract
Vanilla Sauce
- 1 cup whole milk 240ml
- 1 cup heavy cream 240ml
- 1/2 cup light brown sugar packed tight
- 2 tbsp unsalted butter
- 2 tbsp cornstarch mixed with 1/4 cup cold water
- 1 tbsp vanilla extract
Instructions
- In a medium saucepan, combine 2 cups milk, granulated sugar, butter, cinnamon, and salt. Heat on medium, stirring occasionally until butter is melted. Remove from heat and let cool until just warm to the touch.
- Preheat oven to 350°F. Butter an 8-inch square baking dish. Place bread cubes evenly in the dish.
- In a small bowl, lightly whisk eggs. Slowly whisk eggs into the warm (not hot) milk mixture. Stir in vanilla. Pour custard over bread, pressing down to ensure all pieces are soaked. Let sit for 20-30 minutes.
- Bake for 40-45 minutes until golden brown and a knife inserted in the center comes out clean.
- For the sauce: In a saucepan, combine 1 cup milk, cream, brown sugar, and butter over medium heat. Do not boil. Stir in cornstarch-water mixture. Whisk constantly until thickened. Remove from heat and stir in vanilla and a pinch of salt.
Notes
Serve warm with the vanilla sauce. Leftovers store well in the fridge for up to 4 days. Can also be frozen for up to two months.