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Bread Pudding in Casserole with Vanilla Sauce

Transform day-old bread into a warm, custardy dessert topped with a silky vanilla sauce for a cozy and satisfying treat.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Bread Pudding
  • 10 to 12 cups day old bread, cubed Brioche, challah, French bread, or sturdy white loaf work best.
  • 2 cups whole milk Plus a splash of heavy cream for extra richness.
  • 4 large eggs For the custard.
  • 1 cup granulated sugar For the custard.
  • 1/4 cup brown sugar For added depth.
  • 1/2 cup butter, melted Plus more for greasing the dish.
  • 2 teaspoons pure vanilla extract For both custard and sauce.
  • 1 teaspoon cinnamon For warmth.
  • 1/4 teaspoon nutmeg A pinch for added flavor.
  • 1/4 teaspoon salt To balance sweetness.
  • 1 cup raisins or chocolate chips Optional add-ins, recommended.
For the Vanilla Sauce
  • 1/2 cup sugar
  • 1 cup milk or half and half
  • 2 large egg yolks For thickening the sauce.
  • 2 tablespoons butter For richness.
  • 2 teaspoons vanilla extract

Method
 

Preparation
  1. Butter your casserole dish generously.
  2. Cut the bread into cubes and pile in the dish.
  3. If the bread is fresh, let the cubes sit for 15 minutes to dry slightly.
  4. In a large bowl, whisk together milk, cream, eggs, sugar, melted butter, vanilla, cinnamon, nutmeg, and salt until smooth.
  5. Pour the custard over the bread and press down with hands or a spatula to soak.
  6. Let sit for 15 to 20 minutes.
Baking
  1. Preheat the oven to 350°F (175°C).
  2. Sprinkle extra sugar on top for a light crunch.
  3. Bake for 40 to 50 minutes until golden and puffed, with a soft center.
  4. Tent loosely with foil if the top browns too quickly.
  5. Meanwhile, make the vanilla sauce.
Making Vanilla Sauce
  1. In a small saucepan, whisk sugar and a pinch of salt with milk.
  2. Warm over medium heat until steaming.
  3. In a bowl, whisk egg yolks with a spoonful of warm milk to temper.
  4. Slowly whisk the tempered yolks back into the saucepan.
  5. Cook while whisking for a few minutes until slightly thickened.
  6. Remove from heat and stir in butter and vanilla extract.

Notes

Use sturdy bread for the best texture. Letting the bread soak properly and checking for doneness are key steps.