Ingredients
For the bread pudding:
6 cups day-old bread (French or brioche), cubed
2 cups whole milk
1 cup heavy cream
3 large eggs
3/4 cup granulated sugar
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
Pinch of salt
1/2 cup raisins (optional)
1 tbsp butter (for greasing)
For the vanilla sauce:
1 cup whole milk
1/4 cup granulated sugar
2 tbsp butter
1 tbsp all-purpose flour
1/4 tsp salt
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. Spread bread cubes evenly in the prepared dish. Sprinkle with raisins if using.
3. In a large bowl, whisk together milk, cream, eggs, sugar, vanilla, cinnamon, nutmeg, and salt.
4. Pour mixture over bread, pressing gently to soak all pieces. Let sit 15 minutes.
5. Bake for 40–45 minutes until golden and set in the center.
6.
7. While pudding bakes, make the vanilla sauce: In a saucepan, whisk flour, sugar, and salt.
8. Add milk and cook over medium heat, whisking constantly until thickened (about 5–7 minutes).
9. Remove from heat, stir in butter and vanilla. Serve warm over bread pudding.
Notes
Use stale or lightly toasted bread for best texture.
Add chopped pecans or chocolate chips for extra flavor.
Store leftovers in the fridge up to 4 days. Reheat gently before serving.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern-American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 28g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg
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