Bread Pudding

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This classic bread pudding is a rich, custardy dessert with just the right amount of warm spice. Made with simple ingredients and topped with a smooth vanilla custard sauce, it’s a timeless recipe perfect for family gatherings or a comforting treat at the end of the day.

Course Dessert

Cuisine American

Keyword bread pudding, bread pudding with raisins, homemade bread pudding, vanilla sauce

Prep Time 15

Bake Time 45

Total Time 1

Servings

Calories 729kcal

Author Maike Corbett

Ingredients

Bread Pudding

1 loaf bread day-old, cubed, about 12 cups
4 large eggs
2 ½ cups whole milk
1 cup heavy cream
¾ cup granulated sugar
½ cup light brown sugar
2 teaspoons vanilla extract
1 teaspoon cinnamon
¼ teaspoon salt
2 tablespoons butter unsalted, melted
1 cup raisins

Vanilla Custard Sauce

2 cups whole milk
4 large egg yolks
⅓ cup granulated sugar
2 tablespoon powdered sugar
2 teaspoons vanilla extract

Instructions

Making the Bread Pudding

Preheat the oven to 350° Fahrenheit and grease a 9x13 baking dish.
Place the bread cubes in a large mixing bowl and toss in the raisins to distribute evenly.
Whisk eggs, milk, cream, sugars, vanilla, cinnamon, and salt in a separate bowl until smooth. Pour the egg mixture over the bread and raisins, then gently toss to coat. Let the mixture sit for 10 minutes to absorb.
Transfer the bread mixture to the greased baking dish and drizzle with melted butter.
Bake for 45 minutes or until golden brown and a knife inserted in the center comes out clean.

Making the Custard

Heat the milk in a saucepan over medium heat until steaming but not boiling. Whisk egg yolks, sugar, and powdered sugar in a bowl until pale and smooth.
Slowly pour the hot milk into the yolk mixture, whisking constantly, then return the mixture to the saucepan.
Cook over low heat, stirring constantly, until thickened enough to coat the back of a spoon. Remove from heat, stir in vanilla, and strain through a fine mesh sieve.
Serve warm custard sauce over the bread pudding.

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