Description
This classic bread pudding is a rich, comforting dessert made with cubes of French bread soaked in a creamy custard infused with vanilla, cinnamon, and nutmeg, then baked to golden perfection. Topped with a luscious homemade cream sauce that adds a sweet, smooth finish, this recipe is perfect for cozy gatherings and special occasions.
Ingredients
Scale
Bread Pudding
- 1 (16 oz) loaf French bread
- 5 eggs
- 1 cup sugar
- 1 1/2 cups milk
- 1 1/2 cups heavy cream
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Sauce
- 1 cup heavy cream
- 1 tbsp all-purpose flour
- 1/2 cup sugar
- 4 tbsp butter
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and spray a 9″x13″ baking dish with non-stick cooking spray to prevent sticking.
- Prepare Bread: Cut the French bread into 1 to 2-inch squares and place them in a large mixing bowl.
- Make Custard: In a separate bowl, whisk together the eggs, sugar, milk, heavy cream, vanilla extract, cinnamon, and nutmeg until the mixture is smooth and thoroughly combined.
- Soak Bread: Pour the custard mixture over the bread cubes and gently stir to ensure all bread pieces are coated. Let the mixture soak for about 20 minutes so the bread absorbs the custard fully.
- Bake Bread Pudding: Transfer the soaked bread mixture evenly into the prepared baking dish. Bake in the preheated oven for 50 to 60 minutes, or until the center is set and the top is lightly golden brown.
- Prepare Sauce: While the pudding is baking, combine sugar, flour, and heavy cream in a saucepan. Whisk together until well blended.
- Cook Sauce: Place the saucepan over medium heat. Add the butter and cook while whisking until the butter has melted and the mixture starts to boil. Continue whisking until the sauce thickens slightly.
- Finish Sauce: Remove the saucepan from heat and stir in the vanilla extract. Keep warm until ready to serve.
- Serve: Once the bread pudding cools slightly, serve slices with the warm cream sauce drizzled over the top for a delightful finish.
Notes
- To enhance flavor, you can add a handful of raisins or chopped nuts to the bread before soaking.
- Day-old or slightly stale French bread works best to absorb the custard without becoming too mushy.
- The sauce can be kept warm on low heat, but stir occasionally to prevent it from thickening too much.
- For a lighter version, you can substitute half-and-half for heavy cream in the custard and sauce.
- Allow bread pudding to cool for a few minutes before slicing to help it set properly.
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 7 g
- Cholesterol: 145 mg
