Ingredients
For the Bread Pudding
- 1 large loaf of day-old bread (about 300–400g, cubed)
- 3 cups milk (warm)
- 3 large eggs
- ¾ cup sugar
- 2 tablespoons melted butter
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Optional Add-ins
- ½ cup raisins
- ½ cup chopped nuts (walnuts or pecans)
- ¼ cup chocolate chips
For the Creamy Vanilla Sauce
- 2 cups milk
- ½ cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Pinch of salt
Step-by-Step Preparation
Step 1: Prepare the Bread
Use slightly stale bread—it absorbs the custard better.
- Cut the bread into medium cubes
- If your bread is fresh, toast it lightly in the oven for 5–10 minutes
This step ensures the pudding has structure and doesn’t become too mushy.
Step 2: Make the Custard Mixture
In a large bowl:
- Whisk eggs and sugar until smooth
- Add warm milk slowly while mixing
- Add melted butter, vanilla, cinnamon, and salt
Mix well until everything is combined into a smooth custard.
Step 3: Soak the Bread
Place the bread cubes into a large bowl or directly into a baking dish.
Pour the custard mixture over the bread:
- Gently press the bread down so it absorbs the liquid
- Let it sit for 15–20 minutes
This allows the bread to fully soak and become soft inside.
Step 4: Add Extras (Optional)
Mix in:
- Raisins for sweetness
- Nuts for crunch
- Chocolate chips for a richer dessert
These are optional but add great texture and flavor.
Step 5: Bake the Pudding
Preheat oven to 180°C (350°F).
Grease a baking dish and pour in the mixture.
Bake for 40–45 minutes until:
- The top is golden brown
- The center is set but still soft
A knife inserted should come out mostly clean.
Step 6: Prepare the Vanilla Sauce
In a saucepan:
- Mix sugar and cornstarch
- Add milk slowly while stirring
Cook over medium heat:
- Stir constantly until thickened
Add:
- Butter
- Vanilla extract
- Pinch of salt
Mix until smooth and creamy.
Step 7: Serve
Let the pudding cool slightly (10 minutes).
Cut into squares and pour warm vanilla sauce generously over the top.
This is the key to achieving the creamy, flowing texture seen in the image.
Texture and Flavor Profile
This dessert offers:
- A soft, custardy interior
- Slightly crisp golden edges
- A rich, creamy vanilla topping
- Warm, comforting sweetness
Each bite is a mix of fluffy bread, silky custard, and smooth sauce.
Tips for Perfect Bread Pudding
1. Use the Right Bread
Best options:
- Brioche
- White bread
- French bread
Avoid very dense bread.
2. Don’t Skip Soaking Time
This ensures every piece absorbs the custard.
3. Balance Sweetness
Taste the custard before baking—adjust sugar if needed.
4. Watch Baking Time
Overbaking makes it dry. You want it soft and slightly creamy.
Variations
1. Caramel Version
Add caramel sauce instead of vanilla sauce.
2. Chocolate Version
Add cocoa powder to custard and chocolate chips.
3. Fruity Version
Add apples, bananas, or berries.
Storage and Reheating
Storage
- Refrigerate up to 4 days
Reheating
- Microwave individual portions
- Add extra sauce before serving
Common Mistakes
- ❌ Too much liquid → soggy pudding
- ❌ Not enough soaking → dry inside
- ❌ Overbaking → tough texture
- ❌ Skipping sauce → less creamy
Why This Recipe Works
- The egg custard binds everything together
- Bread absorbs flavors deeply
- Baking creates contrast between soft inside and golden top
- The sauce adds moisture and richness
Final Thoughts
This creamy bread pudding is one of the easiest and most satisfying desserts you can make. It transforms simple ingredients into a luxurious treat that feels warm and homemade.