Bread Pudding with Vanilla Sauce Recipe

Step 1

In a large mixing bowl, whisk the eggs together until well combined. Whisk in the milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg and salt until well combined.

Step 2

Add the cubed pieces of brioche, challah or french bread into the bowl. Gently mix the bread into the spiced vanilla custard. Mix in the raisins now, if using in the bread pudding.

Step 3

Allow the bread pudding mixture to rest and soak in the custard while the oven preheats to 350 F (177 C) for 20 - 30 minutes. Evenly coat the bottom and sides of the casserole dish with a tablespoon (15 ml) melted butter. Transfer the vanilla sauce bread pudding into the prepared dish.

Step 4

Bake the custard bread pudding  for 50 - 60 minutes. The top should be golden brown and no custard should seep through when the center of the bread pudding is gently pressed down.While the vanilla pudding bread bakes, make the sauce for bread pudding.

Step 5

Add milk, heavy cream, sugar, butter and cornstarch in a small pot or sauce pan. Heat over medium heat, stirring occasionally, until the butter melts. Once the butter melts, stir more frequently until the sauce thickens enough to fully coat the back of a spoon. This takes about 10 - 12 minutes of cooking over medium heat.

Step 6

Once the vanilla sauce has thickened, remove the pan from the heat, stir in the vanilla extract and transfer the sauce to a heat safe bowl to cool slightly before serving. The sauce will continue to thicken as it cools.

Step 7

Once the bread pudding has finished baking, cool the dish for 15 - 20 minutes before serving. Right before servings, pour some of the vanilla sauce on top of the warm bread pudding, reserving more for serving on the side. Bread pudding can be enjoyed very warm from the oven, at room temperature or chilled from the fridge.