Ingredients
For the Bread Pudding:
- 8-9 cups cubed day-old bread (Challah or Brioche work best)
- 5 tablespoons unsalted butter, melted
- 5 large eggs
- 2 ½ cups whole milk
- 1 cup granulated sugar
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 ½ teaspoons pure vanilla extract
- ⅔ cup golden raisins (optional)
For the Vanilla Sauce:
- ¼ cup unsalted butter
- ¼ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup heavy cream
- 2 teaspoons pure vanilla extract
- Pinch of salt
Equipment Needed
- 9×13 inch baking dish
- Large mixing bowl
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Spatula
Step-by-Step Instructions
Start by preheating your oven to 350°F. Take your day-old bread and cut it into roughly 1-inch cubes. Stale bread is key here—it soaks up the custard without turning to mush. I use Challah or Brioche for their rich, tender texture. Place the cubes in your greased baking dish. Drizzle the melted butter over the bread and toss gently to coat. If you’re using raisins, sprinkle them in now.(See the next page below to continue steps…)