The Best Bread Pudding
Transform stale bread into a decadent dessert with this Best Bread Pudding recipe! Stale bread, milk, cinnamon, eggs, and a luscious homemade vanilla sauce come together for a French toast-inspired treat that’s equal parts cozy and luxurious. Perfect for breakfast or dessert—no judgment here.
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Servings: 8
Ingredients
For the Bread Pudding:
- 6 cups stale bread cut into 2-inch cubes (brioche or challah recommended)
- 2 cups whole milk 480 mL
- ½ cup granulated sugar 100 g
- 3 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 3 large eggs
- 1 tablespoon pure 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 pure vanilla extract or vanilla bean paste
- ¼ cup water bourbon, or rum (optional, for dissolving cornstarch)
- Pinch of fine sea salt optional
Instructions
For the Bread Pudding:
- Preheat the oven to 350°F (175°C). Lightly grease an 8-inch square baking dish with butter.
- Prepare the custard base: In a medium saucepan over medium heat, combine milk, granulated sugar, butter, cinnamon, and salt. Stir occasionally until the butter melts. Remove from heat and let cool for 10 minutes.
- Assemble the pudding: Place bread cubes in the prepared baking dish. Once the milk mixture is lukewarm, whisk in eggs one at a time, followed by vanilla extract. Pour the custard evenly over the bread, ensuring all pieces are coated. Allow the mixture to rest for 20–30 minutes to absorb the custard.
- Bake: Transfer the dish to the preheated oven and bake for 40–45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
For the Vanilla Sauce:
- Heat the base: In a medium saucepan over medium heat, combine milk, cream, brown sugar, and butter. Stir until the sugar dissolves and the mixture begins to steam (5–7 minutes).
- Thicken the sauce: Dissolve cornstarch in water, bourbon, or rum. Gradually whisk the cornstarch slurry into the steaming milk mixture. Cook, stirring constantly, until thickened to a velvety consistency (2–3 minutes).
- Finish the sauce: Remove from heat and stir in vanilla extract and a pinch of salt, if desired.
Notes
To Serve: Drizzle warm vanilla sauce over individual portions of bread pudding. Reserve extra sauce for serving.
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