bread pudding with vanilla sauce

Name: Bread Pudding With Vanilla Sauce
Prep time: 10 min
Cook time: 40 min
Yield: 12
Cuisine: English
Ingredients: ## BREAD PUDDING; 8 cup(s) day old challah or brioche bread, cut into bite-sized pieces; 6 tablespoon(s) butter, melted and slightly cooled, divided; 5 large eggs, room temperature; 2 1/2 cup(s) whole milk room temperature; 1 cup(s) granulated sugar; 1 1/2 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) ground nutmeg; 1 1/2 teaspoon(s) pure vanilla extract; 2/3 cup(s) golden raisins, optional; ## VANILLA SAUCE; 1/2 cup(s) butter; 1/2 cup(s) granulated sugar; 1/2 cup(s) brown sugar; 1/2 cup(s) heavy cream; 2 teaspoon(s) pure vanilla extract

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Beth Pierce

Ofallon, MO

Updated on Aug 26, 2024

This quick and easy Bread Pudding with warm vanilla sauce is comfort food at its best. It’s just as good as you remember Grandma’s creamy custard bread pudding. Although she loved to make it with raisins, I prefer it without. Make with or without raisins to suit your taste.

Rate

prep time 10 Min

cook time 40 Min

method Bake

yield 12 serving(s)

Ingredients

BREAD PUDDING
8 cups day old challah or brioche bread, cut into bite-sized pieces
6 tablespoons butter, melted and slightly cooled, divided
5 large eggs, room temperature
2 1/2 cups whole milk room temperature
1 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 teaspoons pure vanilla extract
2/3 cup golden raisins, optional
VANILLA SAUCE
1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup heavy cream
2 teaspoons pure vanilla extract

How To Make bread pudding with vanilla sauce

Step 1

Preheat oven to 350 degrees F. Brush a 9×13-inch casserole dish with about 1 tablespoon of melted butter.

Step 2

Add the bread cubes to the prepared casserole dish.
Step 3

In a large bowl, whisk together the remaining melted butter, eggs, milk, granulated sugar, ground cinnamon, ground nutmeg, vanilla extract, and golden raisins (if using). Pour the egg mixture over the bread, cover, and let it sit for about 30 minutes to absorb the custard.
Step 4

Bake for 35-45 minutes or until the custard is set and the bread pudding is lightly browned. Let the bread pudding cool on a wire rack for 10-15 minutes.
Step 5

Meanwhile, in a small saucepan, combine butter, sugar, brown sugar, and cream. Heat over medium heat, stirring constantly until the mixture coats the back of a spoon. It will bubble a lot, so it needs constant stirring. Remove from the heat, and let it cool for 10 minutes before stirring in the vanilla. Be careful, it may still bubble up.
Step 6

Serve the bread pudding with the warm vanilla sauce poured over the top. Pour on individual slices if you think you might have leftovers.
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