Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
homemade bread pudding with vanilla sauce - featured image

Homemade Bread Pudding With Vanilla Sauce

  • Author: abigail_patterson
  • Total Time: 70 minutes
  • Yield: 8 servings 1x

Description

A rich, silky custard-based dessert made with brioche or challah bread and topped with a creamy, homemade vanilla sauce. This easy-to-make recipe uses pantry staples and is perfect for brunch or dinner.

Ingredients

Scale
  • 12–15 cups brioche or challah bread, torn into 1-inch pieces
  • 4 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup heavy cream (for sauce)
  • 1/4 cup granulated sugar (for sauce)
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla bean paste or extract
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Tear bread into 1-inch pieces and place in a 9×13 inch baking dish. If bread is fresh, toast at 350°F for 5-7 minutes to dry slightly.
  3. In a large mixing bowl, whisk eggs until lightly beaten.
  4. Add sugar, vanilla extract, cinnamon, and salt to eggs. Whisk vigorously until sugar is dissolved.
  5. Slowly pour in whole milk and heavy cream while whisking to create a smooth custard base.
  6. Pour custard evenly over the bread. Press down gently to ensure bread is submerged. Let sit at room temperature for 30 minutes.
  7. Bake for 45-50 minutes until top is golden brown and center is set but jiggles slightly.
  8. While pudding bakes, make the sauce: Heat cream and sugar in a saucepan over medium heat until sugar dissolves.
  9. Whisk in cornstarch slurry, butter, and vanilla. Cook, whisking constantly, until thickened and glossy (2-3 minutes).
  10. Let pudding cool for 10 minutes before serving. Spoon warm vanilla sauce over portions.

Notes

Use day-old bread for best results as it absorbs custard without becoming mushy. Do not rush the 30-minute soaking time. If the top browns too quickly, cover loosely with foil. The pudding is done when the internal temperature reaches 160°F (71°C).

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice with sauce
  • Calories: 475
  • Sugar: 35
  • Sodium: 250
  • Fat: 20
  • Saturated Fat: 11
  • Carbohydrates: 55
  • Fiber: 2
  • Protein: 10

Keywords: bread pudding, vanilla sauce, brioche, dessert, comfort food, easy recipe, brunch, custard

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://purefoodeats.com/homemade-bread-pudding-with-vanilla-sauce-easy-dessert/