Description
This Bread Pudding in Casserole with Vanilla Sauce is the epitome of cozy comfort desserts. The combination of soft bread, warm spices like cinnamon and nutmeg, and a rich vanilla sauce creates a dessert that’s both nostalgic and utterly satisfying. The custard-like texture of the bread pudding melts in your mouth, while the golden-brown topping adds just the right amount of crispness.
Ingredients
For the Bread Pudding:
4 cups day-old bread, cut into 1-inch cubes
2 cups milk
2 large eggs
1/2 cup granulated sugar
3 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup butter, melted
1/3 cup raisins (optional)
For the Vanilla Sauce:
1/2 cup heavy cream
1/2 cup sugar
1/2 cup butter
1/2 cup brown sugar
1 tablespoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease a casserole dish with butter or non-stick cooking spray.
In a large bowl, whisk together the milk, eggs, sugar, vanilla extract, cinnamon, and nutmeg until well combined.
Add the bread cubes to the custard mixture and stir gently until all pieces are coated. Let the mixture sit for 10 minutes so the bread can absorb the liquid.
If using raisins, fold them into the soaked bread mixture.
Drizzle the melted butter over the mixture and toss gently to distribute it evenly.
Transfer the mixture to the prepared casserole dish, spreading it out evenly.
Bake for 45-55 minutes, or until the top is golden brown and the center is set. A toothpick inserted into the middle should come out clean.
While the bread pudding is baking, prepare the vanilla sauce. In a small saucepan over medium heat, combine the heavy cream, sugar, butter, and brown sugar. Stir constantly until the sauce thickens and coats the back of a spoon. Remove from heat and stir in the vanilla extract.
Once the bread pudding is baked, allow it to cool slightly. Serve warm with the vanilla sauce drizzled over the top.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
Nutrition
- Calories: 340