Ingredients
- 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)
- 1/2 cup unsalted butter (for sauce)
- 1 cup heavy cream (for sauce)
- 1/2 cup granulated sugar (for sauce)
- 1/2 cup brown sugar (for sauce)
- 1 teaspoon vanilla extract (for sauce)
Instructions
- Preheat oven to 175°C (350°F) and grease a baking dish.
- Place cubed bread in a large bowl and lightly toast if needed.
- Whisk together milk, cream, sugars, eggs, vanilla, cinnamon, nutmeg, and salt.
- Pour custard over bread and gently mix until fully coated. Let sit 10–15 minutes.
- Stir in melted butter and raisins if using.
- Transfer mixture to the baking dish and spread evenly.
- Bake for 40–50 minutes until golden on top and set in the center.
- For the sauce, melt butter in a saucepan over medium heat.
- Add sugars and cream, stirring until smooth and slightly thickened.
- Remove from heat and stir in vanilla extract.
- Serve warm bread pudding with creamy sauce poured on top.
Notes
- Use slightly stale bread for best texture.
- Do not overbake to keep the pudding soft and moist.
- Let the bread fully absorb the custard before baking.
- Store sauce separately and reheat gently before serving.
- Can be prepared ahead and baked later.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 36g
- Sodium: 290mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 145mg
