No stress, no fuss, no worries: only delicious desserts from here on out! This Simple Bread Pudding is a remarkably easy take on the classic treat, using the bread-soaking method and baking it in a rich, luscious custard to make a hearty yet tender sweet treat. With a blanket of vanilla sauce on top, Simple Bread Pudding finds the way to make the simple feel so, so satisfying! Whether you eat it on your own or with a scoop of ice cream, this dessert makes the most of its rustic charm!
Ingredients
For the bread pudding:
- 2 cups milk
- 2 tablespoons unsalted butter, plus more for greasing the pan
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/3 cup sugar
- 1/2 teaspoon nutmeg
- salt, to taste
- 1/2 loaf sweet egg bread, such as challah or brioche, cut into 2-inch cubes
- 2 eggs, beaten
For the optional vanilla sauce:
- 1/2 cup butter
- 1 cup sugar
- 1/2 cup heavy whipping cream
- 1 tablespoon vanilla
Directions
Step 1 –Heat the oven to 350 degrees F.
Step 2 –Butter a 4-6-cup baking dish.
Step 3 –In a small saucepan over low heat, warm the milk, 2 tablespoons of the butter, 1 teaspoon of the vanilla, the cinnamon, 1/3 cup of the sugar, the nutmeg, and the salt.
Step 4 –Cook the milk mixture until the butter melts and then allow it to cool.
Step 5 –Fill the prepared baking dish with the cubed bread.
Step 6 –Add the eggs to the cooled milk mixture and whisk to combine.
Step 7 –Pour the milk mixture over the bread.
Step 8 –Bake the pudding until the custard is set, but still a little wobbly, and the edges of the bread are browned, about 30-45 minutes.
Step 9 –Melt the remaining butter in a medium saucepan over low heat.
Step 10 –Add the remaining sugar, the cream, and the remaining vanilla and cook until the sauce is thick enough to coat the back of a spoon, about 5 minutes.
Step 11 –Serve the pudding warm with the vanilla sauce.