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This rich and comforting bread pudding stands out as a clever way to transform leftover stale bread into a luscious dessert that feels indulgent yet simple.
Infused with warming cinnamon and vanilla, the custard soaks deeply into soft cubes of brioche or challah, creating a moist, fluffy texture reminiscent of French toast.
Beyond its irresistible taste, this dish offers nutritional perks like a good dose of protein from eggs and milk, plus fiber when using whole-grain bread or adding nuts and fruit.
While it’s indulgent, it can be easily customized with wholesome mix-ins for added nutrients.
Perfect for everyday cooking, this recipe is straightforward, requiring minimal hands-on time and adaptable for meal prep.
Plus, the homemade vanilla sauce adds a creamy finish without relying on store-bought syrups.
Whether served warm for dessert or breakfast, it’s a satisfying and crowd-pleasing treat that elevates simple ingredients with ease.
Must-Have Tools for Perfect Results
8-Inch Square Baking Pan
Ideal for evenly baking the bread pudding, this pan ensures consistent heat distribution for a perfectly golden crust. Its compact size also makes it perfect for smaller batches and easy storage, making it a versatile addition to any kitchen.
Medium Saucepan
Essential for gently warming the custard base and preparing the rich vanilla sauce. A good-quality saucepan offers precise temperature control and even heating, crucial for preventing curdling and achieving smooth textures.
Whisk
Perfect for combining eggs into the warm milk mixture without scrambling, the whisk ensures a silky custard. Its versatility extends to mixing batters, sauces, and dressings, making it an indispensable kitchen tool.
Measuring Cups and Spoons
Accurate measurement of ingredients like sugar, milk, and spices is key to balancing flavors and texture. Reliable measuring tools help maintain recipe consistency and are foundational for all cooking and baking tasks.
Butter Knife or Pastry Brush
For greasing the baking dish evenly, preventing sticking and promoting an easy release. A pastry brush also adds value when applying glazes or sauces in other recipe
Bread Pudding
Equipment
- 1 8-inch square baking pan
- 1 Medium saucepan
- 1 Whisk
- Measuring cups and spoons
- Butter knife or pastry brush
Ingredients
- 6 cups stale bread cut into 2-inch cubes (preferably brioche or challah)
- 2 cups whole milk 480 ml
- ½ cup granulated sugar 100 g
- 3 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 large eggs
- 1 tablespoon vanilla extract
For the Vanilla Sauce:
- 1 cup whole milk 240 ml
- 1 cup heavy cream 240 ml
- ½ cup packed light brown sugar 110 g
- 2 tablespoons unsalted butter
- 2 tablespoons cornstarch
- 1 tablespoon vanilla extract or paste
- Salt to taste optional
Instructions
- Prepare Oven and Baking Dish: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when the pudding is ready to bake. While the oven heats, lightly grease an 8-inch square baking pan using unsalted butter or non-stick spray. This will prevent the bread pudding from sticking to the dish and make for easy serving later. Once greased, set the pan aside for now.
- Warm the Milk Mixture: In a medium saucepan, combine 2 cups of whole milk, ½ cup granulated sugar, 3 tablespoons unsalted butter, 1 teaspoon ground cinnamon, and ½ teaspoon salt. Place the saucepan over medium heat and gently warm the mixture, stirring occasionally to help the sugar dissolve and the butter melt evenly. Watch carefully and remove from heat just as the butter fully melts and the mixture becomes warm to the touch but not boiling. This warming process helps infuse the milk with cinnamon flavor and ensures the custard will blend smoothly.
- Prepare Bread Cubes in Baking Dish: While the milk mixture cools slightly, take 6 cups of stale bread cut into roughly 2-inch cubes—brioche or challah work beautifully for richness—and spread them evenly in the greased baking dish. Distribute the cubes so there are no large clumps, which helps the custard soak each piece evenly.
- Combine Eggs and Vanilla into Custard: Once the milk mixture has cooled enough to be warm but not hot (to avoid scrambling the eggs), whisk 3 large eggs into the saucepan, adding them one at a time. Whisk continuously as you pour to create a silky custard base. Follow by stirring in 1 tablespoon of vanilla extract to enhance the pudding’s aroma and sweetness. This custard mixture forms the luscious base that soaks into the bread cubes.
- Pour Custard Over Bread Cubes: Carefully pour the custard mixture over the bread cubes in the baking pan. Use a spoon or spatula to gently press down on the bread, ensuring every piece absorbs the custard, especially the dry cubes on top that might otherwise remain untouched. For best texture and flavor, allow the bread to soak in the custard for 20 to 30 minutes at room temperature. This soaking step lets the bread soften and soak up maximum custard, resulting in a creamy, tender pudding after baking.
- Bake Until Golden and Set: Place the baking dish on the center rack of your preheated oven. Bake for approximately 40 to 45 minutes, keeping an eye on the surface to achieve a golden-brown crust. The pudding is done when the top looks firm and lightly browned, and a knife inserted into the center comes out clean or with only a few moist crumbs. This baking process transforms the soaked bread and custard into a tender, custardy dessert with a crisp top.
- Prepare the Creamy Vanilla Sauce: While the bread pudding bakes, start the vanilla sauce by combining 1 cup whole milk, 1 cup heavy cream, ½ cup packed light brown sugar, and 2 tablespoons unsalted butter in a medium saucepan. Place over medium heat and stir occasionally until the butter melts and the sugar dissolves fully. Allow the mixture to steam gently—avoid boiling.
- Thicken the Sauce with Cornstarch: Meanwhile, dissolve 2 tablespoons cornstarch in ¼ cup cold water to make a smooth slurry. For a boozy variation, substitute water with bourbon or rum, adding a subtle kick to the sauce. Once the milk and cream mixture is steaming, slowly whisk in the cornstarch slurry. Stir constantly to avoid lumps, continuing until the sauce thickens enough to coat the back of a spoon. This thickening step is crucial for achieving a rich, velvety sauce.
- Finalize the Vanilla Sauce: Remove the saucepan from heat and stir in 1 tablespoon vanilla extract or vanilla paste for intense flavor. Add a pinch of salt if desired to balance the sweetness. Taste and adjust as necessary. Keep the sauce warm or reheat gently before serving.
- Serve with Warm Vanilla Sauce: Once the bread pudding is baked and slightly cooled, cut into portions and drizzle generously with the homemade vanilla sauce. Serve immediately while warm for the best flavor and texture experience. The combination of soft, custardy bread pudding and rich, creamy sauce creates a decadent dessert or comforting breakfast treat.
Notes
- Use stale or day-old bread for the best texture, as fresh bread won’t soak up the custard properly. If you don’t have stale bread on hand, simply cube fresh bread and dry it out in a low oven for about 10 minutes.
- Letting the bread soak in the custard for 20-30 minutes before baking is key to achieving a creamy, tender pudding with a custardy interior.
- This recipe scales easily. Double or triple the ingredients and use a larger baking dish such as a 9×13-inch pan. Adjust baking time accordingly by 5-10 minutes.
- Mix-ins like toasted nuts, dried fruit, or chocolate chips can add flavor and texture variety — try toasted pecans or raisins for a classic touch.
- The vanilla sauce can be customized with a splash of bourbon, rum, or brandy to add warmth and complexity.
Chef’s Secrets for Custard Perfection
Achieving the perfect custard-soaked bread pudding is all about temperature control and patience.
When warming the milk, sugar, and butter mixture, ensure it’s warm but not hot before adding eggs to avoid curdling.
Whisk eggs in slowly and thoroughly to create a silky custard base.
Letting the bread soak in the custard for at least 20 minutes allows each cube to absorb flavor and moisture, resulting in that melt-in-your-mouth texture.
Baking at a moderate temperature (350°F) lets the pudding cook evenly without drying out.
For the sauce, constant stirring when adding cornstarch prevents lumps and creates a smooth finish.
These small techniques elevate the dish from simple to sublime.
Serving Suggestions to Impress Guests
Serve this bread pudding warm, straight from the oven, drizzled generously with the homemade vanilla sauce.
For a festive touch, top with whipped cream or a sprinkle of cinnamon. Pair it with fresh berries or a side of lightly sautéed apples to balance the richness.
For a brunch setting, offer alongside crisp bacon or sausage for a delightful sweet-savory combination.
The creamy vanilla sauce also pairs beautifully with other desserts like warm apple crisps or pumpkin pie, making it a versatile companion on any dessert table.
Storage Tips for Freshness and Flavor
Store any leftover bread pudding covered tightly with plastic wrap or aluminum foil in the refrigerator for up to 4 days.
Reheat gently in the oven or microwave to retain its creamy texture—avoid overheating which can dry it out.
The vanilla sauce keeps well separately in an airtight container for up to a week in the fridge; warm gently before serving.
For longer storage, freeze the baked pudding in a tightly wrapped foil pan for up to 2 months.
Thaw overnight in the fridge before reheating to enjoy the same fresh-baked taste.
Frequently Asked Questions Answered Clearly
1. Can I use fresh bread instead of stale?
Yes, but fresh bread should be dried out first by baking the cubes at a low temperature (around 250°F) for about 10 minutes to mimic stale bread’s dryness. This ensures the custard soaks in properly without turning soggy.
2. What bread types work best?
Rich, soft breads like brioche, challah, or French bread are ideal because they absorb custard well and add flavor. Whole wheat or multigrain breads add fiber and texture but may require longer soaking.
3. How do I know when the pudding is done baking?
It should be golden on top and set in the middle. A knife inserted in the center should come out clean or with only moist crumbs, not wet custard.
4. Can I make this recipe dairy-free or vegan?
You can substitute plant-based milks and vegan butter, and use an egg replacer suitable for baking. The texture and flavor may vary slightly but it can still be delicious.
5. Can I prepare this in advance?
Absolutely! Assemble the pudding and refrigerate it covered for up to 24 hours before baking. This allows the bread to soak fully and can save time on busy days.
This recipe is inspired by preppykitchen and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
