Name: Bread Pudding with Vanilla Sauce (Classic, Warm & Comforting)
Ingredients: 4 cups day-old bread, cubed (French, brioche, or challah); 2 cups milk; 3 large eggs; ¾ cup granulated sugar; ¼ cup unsalted butter, melted; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon salt; ½ cup unsalted butter; ½ cup brown sugar, packed; ¼ cup heavy cream or milk; 1 teaspoon vanilla extract

Ingredients

Scale

Bread Pudding

4 cups day-old bread, cubed (French, brioche, or challah)
2 cups milk
3 large eggs
¾ cup granulated sugar
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt

Vanilla Sauce

½ cup unsalted butter
½ cup brown sugar, packed
¼ cup heavy cream or milk
1 teaspoon vanilla extract

Instructions

Step 1: Prepare the Oven and Dish

Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish and set aside.

Step 2: Assemble the Bread Pudding

Place the cubed bread evenly into the prepared baking dish. In a bowl, whisk together milk, eggs, granulated sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Pour the mixture evenly over the bread, gently pressing the bread down to soak.

Step 3: Rest the Mixture

Let the bread soak for 10–15 minutes to absorb the custard fully.

Step 4: Bake

Bake uncovered for 40–45 minutes, or until the center is set and the top is lightly golden.

Step 5: Make the Vanilla Sauce

While the pudding bakes, melt butter in a saucepan over medium heat. Stir in brown sugar and cream. Bring to a gentle simmer and cook for 3–5 minutes until slightly thickened. Remove from heat and stir in vanilla extract.

Notes

Use day-old bread for best absorption.
Do not overbake to keep the pudding soft and custardy.
Sauce thickens as it cools—serve warm.

Let pudding rest briefly before serving.