This comforting bread pudding is soft, rich, and full of warm flavors. Made with tender cubes of bread soaked in a creamy custard and baked until golden, it’s finished with a smooth, sweet cream sauce that makes every bite irresistible.
Why You’ll Love This Recipe
This dessert is simple yet luxurious. The inside stays soft and custardy while the top develops a light golden texture. It’s perfect for using leftover bread and turns basic ingredients into something truly special. The creamy sauce adds an extra layer of sweetness that makes it ideal for serving guests or enjoying as a cozy treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the bread pudding
6 cups day-old French bread or brioche, cut into cubes
2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar
1/2 cup brown sugar
4 large eggs
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup raisins (optional)
For the creamy sauce
1/2 cup unsalted butter
1 cup heavy cream
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
Directions
Preheat your oven to 175°C (350°F). Lightly grease a baking dish with butter.
Place the cubed bread into a large bowl. If the bread is soft, toast it briefly to dry it out.
In another bowl, whisk together the milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until smooth.
Pour the mixture over the bread cubes and gently mix until all pieces are well coated. Let it sit for 10–15 minutes so the bread absorbs the liquid.
Stir in the melted butter and raisins if using. Transfer everything into the prepared baking dish and spread evenly.
Bake for 40–50 minutes, until the top is golden and the center is set but still soft.
To prepare the sauce, melt the butter in a saucepan over medium heat. Add the granulated sugar, brown sugar, and heavy cream. Stir continuously until the mixture is smooth and slightly thickened.
Remove from heat and stir in the vanilla extract.
Serve the bread pudding warm with the creamy sauce poured over each serving.
You can use challah or any soft enriched bread instead of French bread for a richer taste. Add chopped pecans or walnuts for a bit of crunch. Replace raisins with chocolate chips for a sweeter version. You can also add a bit of orange zest for a fresh citrus note.
Storage/Reheating
Store leftover bread pudding in an airtight container in the refrigerator for up to 4 days. Keep the sauce in a separate container.
Reheat in the oven at 160°C (320°F) until warm, or microwave individual portions. Warm the sauce gently before serving.
FAQs
Can I use fresh bread instead of day-old bread?
Yes, but slightly drying it in the oven helps it absorb the custard better.
Can I prepare this recipe in advance?
Yes, you can assemble it and refrigerate before baking.
Can I freeze bread pudding?
Yes, store it tightly wrapped for up to 2 months and thaw before reheating.
Can I skip the raisins?
Yes, they are optional and can be left out or replaced.
How do I know when it is done baking?
The top should be golden and the center should be set but still soft.
Can I use a different type of milk?
Yes, but whole milk gives the best creamy texture.
What can I serve with this dessert?
It pairs well with whipped cream or a scoop of vanilla ice cream.
How do I keep it from drying out?
Avoid overbaking and make sure the bread is fully soaked.
Can I make the sauce ahead of time?
Yes, store it in the fridge and reheat gently before serving.
Is this recipe very sweet?
It is moderately sweet, but you can reduce the sugar slightly if preferred.
Conclusion
This bread pudding with creamy sauce is a classic dessert that brings warmth and comfort to any table. With its soft texture and rich flavor, it’s an easy recipe that feels special every time you serve it.
