Dessert: United States – Warm Cinnamon Bread Pudding with Vanilla Sauce

Serving Size: 8

Approximate Time

Prep 25 min

Cook 50 min

Additional 15 min

Total 1 hr 30 min

Ingredients

Unsalted butter, for greasing
10 cups day-old bread cubes (brioche, challah, or French bread; about 1 lb / 450 g)
3 cups whole milk (720 ml)
1 cup heavy cream (240 ml)
5 large eggs
3 / 4 cup granulated sugar (150 g)
1 / 4 cup packed light brown sugar (55 g)
2 tsp pure vanilla extract
2 tsp ground cinnamon
1 / 4 tsp ground nutmeg (optional)
1 / 2 tsp fine salt
1 / 2 cup raisins or chopped pecans (optional) (60 g)
3 tbsp unsalted butter, melted (45 ml)
For the vanilla sauce:
1 cup whole milk (240 ml)
1 / 2 cup heavy cream (120 ml)
1 / 2 cup granulated sugar (100 g)
2 tbsp unsalted butter (30 ml)
Pinch of salt
1 tbsp cornstarch (8 g)
1 tbsp cold water (15 ml)
1 tsp pure vanilla extract

Instructions

Prep: Heat oven to 350°F. Grease a 9x13-inch baking dish. If your bread isn’t stale, spread the cubes on a sheet pan and bake for 8–10 minutes to dry slightly; cool.
Make the custard: In a large bowl, whisk together milk, cream, eggs, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg (if using), and salt until smooth.
Assemble: Add the bread cubes to the prepared dish and sprinkle over raisins or pecans if using. Pour the custard evenly over the bread, pressing gently to submerge. Let sit for 15–20 minutes to soak. Drizzle the melted butter over the top.
Bake: Bake on the center rack for 40–50 minutes, until the top is golden and the custard is mostly set with a slight wobble in the center (a knife inserted near the center should come out mostly clean). Cool 10 minutes.
Vanilla sauce: In a small saucepan, combine milk, cream, sugar, butter, and a pinch of salt. Bring to a gentle simmer over medium heat, stirring. Mix cornstarch with cold water, then whisk the slurry into the pan. Simmer 1–2 minutes until slightly thickened. Remove from heat and stir in vanilla.
Serve: Spoon the warm bread pudding into bowls and top with warm vanilla sauce. Store leftovers covered in the refrigerator for up to 3 days; reheat gently and warm the sauce before serving.