Description
A comforting and classic Custard Bread Pudding made with cubes of stale bread soaked in a cinnamon-vanilla custard, baked to a golden perfection, and served warm with a luscious homemade vanilla sauce.
Ingredients
Scale
Bread Pudding
- 4 cups stale bread, cubed
- 2 cups whole milk
- 3/4 cup granulated sugar
- 4 large eggs
- 2 tsp pure vanilla extract
- 1 tsp ground cinnamon
- A pinch of salt
Vanilla Sauce
- 1/4 cup unsalted butter
- 1 cup powdered sugar
- 1/2 cup milk or cream
- 1 tsp pure vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a baking dish thoroughly to prevent sticking.
- Arrange Bread: Place the cubed stale bread evenly in the prepared baking dish to form the base of the pudding.
- Make Custard Mixture: In a mixing bowl, vigorously whisk together eggs, whole milk, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt until the mixture is smooth and well combined.
- Soak Bread: Pour the custard mixture over the bread cubes, ensuring all pieces are saturated, then let it soak for approximately 10 minutes to absorb the custard fully.
- Bake Pudding: Place the dish in the oven and bake for 45 minutes or until the pudding is golden brown on top and set firmly in the center.
- Prepare Vanilla Sauce: While the pudding bakes, melt the unsalted butter in a saucepan over medium heat. Gradually whisk in the powdered sugar and milk or cream until the sauce is smooth and creamy, then stir in the vanilla extract.
- Serve: Remove the pudding from the oven and serve it warm, drizzled generously with the homemade vanilla sauce.
Notes
- Use stale bread as it absorbs the custard better without becoming too mushy.
- Whole milk creates a richer custard, but you can substitute with a milk alternative if preferred.
- Letting the bread soak for 10 minutes ensures the pudding is moist and tender.
- The vanilla sauce can be made ahead and reheated gently before serving.
- For a gluten-free version, use gluten-free bread.
