Bread Pudding
A comforting dessert made with stale bread soaked in a rich custard, served with a luxurious vanilla caramel sauce.
Ingredients
For the Bread Pudding
- 6 cups stale bread, cubed (brioche or challah work well) Using day-old bread helps prevent excessive moisture absorption.
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 pinch salt
- Butter for greasing the baking dish
For the Vanilla Caramel Sauce
- 1 cup granulated sugar
- 1/4 cup water
- 1 cup heavy cream
- 1 tablespoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9x13 inch baking dish with butter.
- Arrange the cubed bread in the dish evenly, setting aside.
Making the Custard
- In a large bowl, whisk together the eggs, milk, cream, sugar, vanilla extract, and salt until smooth.
- Pour the custard mixture over the bread, pressing down gently to help the bread absorb the liquid.
- Allow the mixture to sit for at least 30 minutes, or refrigerate overnight for more intense flavor.
Baking
- Bake in the preheated oven for 45-50 minutes, or until the top is golden and the custard is set.
Making the Vanilla Caramel Sauce
- Prepare the vanilla caramel sauce by combining sugar and water in a saucepan over medium heat, stirring until dissolved.
- Continue cooking until it turns amber, then carefully add heavy cream and vanilla. Stir until smooth.
Serving
- Allow the bread pudding to cool slightly before serving, drizzled with the warm vanilla caramel sauce.
Notes
Best served warm with a drizzle of vanilla caramel sauce. For added richness, serve with whipped cream or ice cream. Can add seasonal toppings such as fresh berries or spiced nuts.