This old-fashioned bread pudding recipe is so easy, traditional, and is the custard dessert recipe we all love! Plus, an optional vanilla sauce to drizzle on top!
INGREDIENTS
- 6 slices stale bread (Or about 4-5 cups of broken bread pieces or cubes. Some ideas to use are: french bread, buns, rolls, donuts, challah, toast or another type of bread.)
- 3 tbsp of butter
- 4 Beaten Eggs
- 2 cups Milk
- 3/4 cup white sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
optional Vannila Sauce
- 3 tbsp butter salted (but unsalted is ok too!)
- 1 tbsp brown sugar
- 1 tsp vanilla extract
DIRECTIONS
- Preheat oven to 350 degrees, and use 1 Tablespoon of butter to coat the inside of your 8 in. square baking dish.
- Break your bread (I made larger pieces, rather than crumbling it up) in to the buttered baking dish.
- Melt your remaining 2 tablespoons of butter, and drizzle over bread pieces.
- In a bowl, mix remaining ingredients (don’t forget to beat your eggs first) until mixed well.
- Pour this mixture over the bread, making sure to evenly coat each piece.
- Bake for 45 minutes, or until the top of the bread pudding springs back after lightly touching it with a fork.
optional Vanilla Sauce
- Grab a small saucepan, and melt (on high) 3 tablespoons of salted butter.
- Once melted, turn it down to medium heat and wait a bit to let the butter brown.
- Then, I add in a tablespoon of brown sugar, and a teaspoon of vanilla extract.
- Stir to combine and remove from heat. Let rest about 1-2 minutes, use the whisk to mix up the brown sugar and butter mixture and pour on top of the cooked bread pudding.
- The little chunks of brown sugar candied give it a bit of a crunch, which is the PERFECT addition to the soft texture that the bread pudding has.
