Ingredients
For the bread pudding:
• 6 cups stale bread, cubed (brioche, challah, or French bread)
• 2 tbsp butter or coconut oil (for greasing)
• 3 eggs
• 1 cup whole milk (or plant-based)
• ½ cup heavy cream or full-fat coconut milk
• ⅔ cup brown sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ¼ tsp nutmeg
• Pinch of salt
• Optional: ½ cup raisins or chopped pecans
For the creamy vanilla sauce:
• 1 cup heavy cream or half-and-half
• ¼ cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch or 9×9-inch baking dish with butter.
- Place bread cubes in the dish.
- In a bowl, whisk eggs, milk, cream, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth. Pour over bread. Press down gently to soak. Let sit 10–15 minutes.
- Bake 40–45 minutes, until puffed and golden. A knife should come out clean.
- While pudding bakes, make the sauce: In a small saucepan, whisk cream, sugar, and cornstarch. Cook over medium heat, stirring constantly, until thickened (5–7 minutes). Remove from heat. Stir in vanilla.
- Serve bread pudding warm, drizzled generously with hot vanilla sauce.
✨ Perfect for:
• Holiday desserts
• Cozy winter nights
• Using up leftover bread
💡 Make ahead: Assemble unbaked pudding and refrigerate overnight. Bake fresh when ready.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 45 mins , Total Time : 1 hr , Servings : 6 , Calories : 320 per serving , Net Carbs: 36g , Fats: 16g , Protein: 8g