Bread Pudding

5 from 6 votes

This Bread Pudding is a classic dessert that uses your leftover bread and a delicious vanilla sauce to make the best breakfast dessert you've ever had! It's frugal and cheap to make, but the flavor is out of this world divine.

Prep Time1

Cook Time45

Total Time1 45

Course: Breakfast, Dessert

Cuisine: American

Keyword: bread pudding

Servings: people

Author: Alyssa Rivers

Ingredients

6 cups stale bread cut into 2” pieces
4 tablespoons butter 1 for coating pan 3 for pudding
4 eggs
2 cups milk
1 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon cinnamon
½ teaspoon cardamom

Vanilla sauce:

1 cup heavy whipping cream
½ cup whole milk
½ cup sugar
2 tablespoons cornstarch
1 tablespoon vanilla extract

Instructions

Preheat your oven to 350℉ and prepare an 8” square baking dish by coating it with 1 tablespoon of butter.
Cut your stale bread into about 2” chunks and place in a bowl.
Melt your remaining 3 tablespoons of butter and pour it over your bread, mix to coat evenly and place in your buttered dish.
In a separate bowl with a hand mixer, whip your eggs for about 3 minutes. Add in the remainder of your ingredients and mix well.
Pour your egg mixture over your bread, be sure to coat evenly, soaking each piece. Allow the liquid to soak into the bread for a few minutes before baking.
Bake for 30-45 minutes, the bread pudding should be a golden brown color and spring back when gently pushed on with a spoon or fork.

Vanilla sauce:

In a small saucepan over medium high heat, combine your whipping cream, milk, and sugar. Bring to a simmer, continually stirring until the sugar is dissolved.
Whisk in your cornstarch until there are no more lumps, reduce heat to low and continue cooking until your sauce thickens up, about 5 minutes.
Once the sauce has thickened up to a consistency you like, remove from heat and whisk in your vanilla. Allow the sauce to cool slightly before drizzling on top of your bread pudding.

Nutrition

QR code

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