Heavenly Bread Pudding with Velvety Vanilla Drizzle

Indulge in the heavenly comfort of our Bread Pudding with Velvety Vanilla Drizzle recipe. Layers of cubed bread soaked in a rich custard blend of eggs, milk, and cream, baked to golden perfection, and served warm with a decadent vanilla sauce. A delightful twist on a classic dessert that promises to satisfy every sweet craving.


2 cups of whole milk
1 cup of heavy cream
1 cup of granulated sugar
6 cups of day-old bread, cubed (such as French bread or brioche)
4 large eggs
1 teaspoon of vanilla extract
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1/4 teaspoon of salt
Butter, for greasing the casserole dish

Vanilla Sauce:

1/2 cup of granulated sugar
1 cup of heavy cream
1 vanilla bean, split and seeds scraped out (or 1 teaspoon of vanilla extract)


Preheat your oven to 350°F (175°C). Grease a 9×13 inch (23×33 cm) casserole dish with butter.

In a large mixing bowl, whisk together the eggs, milk, cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.

Add the cubed bread to the egg mixture, making sure all the bread is coated. Let it sit for about 10-15 minutes, allowing the bread to absorb the custard mixture.

Pour the bread mixture into the prepared casserole dish, spreading it out evenly.

Bake in the preheated oven for 45-50 minutes, or until the pudding is set and golden brown on top.

While the bread pudding is baking, prepare the vanilla sauce. In a small saucepan, combine the heavy cream, sugar, and vanilla bean seeds (or vanilla extract). Heat over medium heat, stirring constantly, until the sugar has dissolved and the mixture is heated through. Remove from heat.

Once the bread pudding is done baking, remove it from the oven and let it cool slightly.

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