Bread Pudding with Vanilla Cream
A time-honored dessert that transforms humble bread remnants into a luxuriously soft, spiced custard, crowned with a golden, caramelized crust. This cherished bread pudding is a warming classic, often found gracing Southern tables or festive occasions, and remains beloved for its simplicity and comfort.
Pin it to remember it!
Print Recipe
Servings: 12
Ingredients
- 2 teaspoons vanilla extract pure
- 1 teaspoon ground cinnamon
- 4 whole eggs large
- ¼ cup butter unsalted and melted
- ½ cup packed light brown sugar
- ½ cup white granulated sugar
- 6 cups cubed stale bread such as challah, brioche, or French bread, cut into 1-inch pieces
- ¼ teaspoon nutmeg ground
- 2 cups full-fat milk or substitute with half-and-half for a richer custard
- Optional additions: ½ cup chopped pecans chocolate chips, or raisins
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9x13-inch baking dish by greasing it lightly.
- In a spacious mixing bowl, combine the eggs, milk, both sugars, vanilla, cinnamon, and nutmeg. Whisk thoroughly until the mixture is uniform.
- Fold the bread cubes into the custard base, stirring gently to ensure even coating. Set the mixture aside for 15 to 20 minutes to allow the bread to soak fully.
- Transfer the soaked bread mixture into the prepared baking pan. Pour the melted butter over the top evenly. Sprinkle with your choice of optional ingredients such as nuts, dried fruit, or chocolate.
- Place the dish in the oven and bake for 45 to 50 minutes, uncovered, until the top is golden brown and the custard has set in the center.
- Allow the pudding to cool briefly before serving. Present warm with vanilla cream, whipped topping, or a scoop of ice cream if desired.