Let’s be honest: this is a warm, ooey-gooey classic bread pudding served with a rich homemade vanilla sauce for drizzling. Comforting, simple, and utterly delicious.
Easy Bread Pudding with Homemade Vanilla Sauce
Author Catherine’s Plates
Ingredients
- 1 loaf bread, cubed I used French bread
- 6 large eggs
- 4 cups milk
- 1 cup sugar
- 1 TBS butter for greasing baking dish
- 1/2 tsp nutmeg
- 2 tsp cinnamon
- 2 tsp vanilla
Vanilla Sauce
- 2 TBS butter, melted
- 1/2 cup brown sugar
- 1 TBS flour
- 1 egg
- 1 1/2 cups milk
- 1 TBS vanilla
Instructions
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Grease a baking dish with the tablespoon of butter. Pack the cubed bread evenly into the dish.
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Make the custard by whisking the eggs in a large bowl. Add the sugar, milk, vanilla, cinnamon, and nutmeg, and whisk until combined.
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Pour the custard over the bread, pressing the cubes gently so they soak up the liquid. Let rest for 20 minutes to absorb.
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Preheat the oven to 350°F (175°C).
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Cover the dish with foil and bake for 20 minutes. Remove the foil and bake another 20–25 minutes, until the top is golden and the center is set.
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For the vanilla sauce: in a medium saucepan melt the butter. Whisk in the brown sugar, flour, egg, milk, and vanilla. Cook over medium heat, whisking constantly, for about 10 minutes until thickened.
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Serve the bread pudding warm, drizzled with the vanilla sauce. A scoop of ice cream is optional and highly recommended.