Go Back
–+ servings
Vanilla Bread Pudding 1

Vanilla Bread Pudding

This classic vanilla bread pudding transforms day-old bread into a luxurious dessert with a rich custard base and warm spices. Dating back to the 13th century, this comforting recipe strikes the perfect balance of sweet vanilla, tender bread, and optional raisins for a timeless treat that's both elegant and homey.
No ratings yet
Print Pin
Course: Breakfast, Dessert
Cuisine: American, British
Keyword: Bread Pudding, Vanilla Dessert, Old Fashioned, Custard Dessert
Prep Time: 15 minutes
Cook Time: 50 minutes
Soaking Time: 30 minutes
Total Time: 1 hour 35 minutes
Servings: 8 servings
Calories: 295kcal

Equipment

  • 9x13 inch Baking Dish
  • Mixing bowls
  • Whisk
  • Spatula

Ingredients

Bread Pudding Base

  • 6 cups day-old bread cubed (French bread or brioche work beautifully)
  • 3 cups whole milk substitute with half-and-half for extra richness
  • 4 large eggs room temperature
  • 1 cup granulated sugar
  • 2 tablespoons vanilla extract high-quality (or 1 whole vanilla bean, seeds scraped)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg freshly grated recommended
  • 1/4 teaspoon salt
  • 1/2 cup raisins optional - can substitute with dried cranberries

Topping

  • 2 tablespoons unsalted butter melted
  • 1 tablespoon turbinado sugar optional, for topping

Instructions

  • Cut your bread into 1-inch cubes and spread them evenly in a greased 9x13 inch baking dish. If your bread is fresh rather than day-old, place the cubes on a baking sheet and toast them in a 300°F oven for 10-15 minutes until slightly dried but not browned.
  • In a large bowl, whisk together the eggs until frothy. Gradually add the sugar while continuing to whisk.
  • Pour in the milk in a steady stream while whisking to prevent the eggs from curdling. The mixture should coat the back of a spoon when ready.
  • Stir in the vanilla extract, cinnamon, nutmeg, and salt. If using a vanilla bean, add the scraped seeds now.
  • Pour the custard mixture over the bread cubes, making sure all pieces are evenly saturated. Press bread down gently to help absorption.
  • Scatter raisins throughout if using. Allow this mixture to sit for 30 minutes, occasionally pressing down gently with a spatula.
  • While the bread soaks, preheat your oven to 350°F.
  • After the soaking period, drizzle the melted butter over the top of the pudding and sprinkle with turbinado sugar if using.
  • Bake for 45-50 minutes until the center is set but still slightly jiggly and the top is golden brown. A knife inserted into the center should come out mostly clean with just a few moist crumbs.
  • Let the pudding rest for at least 15 minutes before serving to allow the custard to fully set.

Notes

For extra dimension, consider adding a tablespoon of bourbon or rum to the custard mixture - the alcohol will cook off, leaving just flavor behind.
Individual ramekins make for elegant presentation and controlled portion sizes.
Leftovers should be refrigerated within two hours of baking and will keep for up to 4 days. Freeze individual portions for up to 3 months.
When reheating, add a tablespoon of milk to restore moisture if needed.

Nutrition

Calories: 295kcal | Carbohydrates: 42g | Protein: 8g | Fat: 11g | Sodium: 220mg | Fiber: 1g | Sugar: 28g
Tried this recipe?FOLLOW ME @TastyDailyMeals and PIN this recipe