Bread Pudding in Casserole with Vanilla Sauce
A delightful dessert featuring soft, custard-soaked bread baked to perfection and topped with a creamy vanilla sauce. Ideal for using leftover bread and impressing guests with minimal effort.
Ingredients
Scale
For the Bread Pudding:
- 10 cups day-old bread (such as brioche or challah), cut into 1-inch cubes
- 4 cups whole milk
- 1 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 4 large eggs, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup raisins (optional)
For the Vanilla Sauce:
- 1 1/4 cups whole milk
- 1/2 cup light brown sugar
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 1 tablespoon vanilla extract
Instructions
- Prepare the Bread Pudding:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, whisk together the milk, granulated sugar, melted butter, beaten eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt until well combined.
- Add the bread cubes (and raisins, if using) to the mixture, ensuring all pieces are well coated. Let the bread soak for about 10 minutes to absorb the custard.
- Pour the bread mixture into the prepared baking dish, spreading it evenly.
- Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Prepare the Vanilla Sauce:
- While the bread pudding is baking, combine the milk, brown sugar, melted butter, egg, flour, ground cinnamon, and a pinch of salt in a heavy saucepan. Whisk until smooth.
- Cook over medium heat, whisking constantly, until the sauce thickens and coats the back of a spoon, about 10-12 minutes.
- Remove from heat and stir in the vanilla extract.
- Serve:
- Allow the bread pudding to cool slightly before serving.
- Drizzle the warm vanilla sauce over individual servings of the bread pudding.
Notes
- For best results, use day-old bread, as it absorbs the custard mixture more effectively.
- Feel free to add nuts or chocolate chips for extra texture and flavor.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven before serving.