Ingredients
- Stale French bread or challah, cut into 1-inch cubes (6 cups)
- Whole milk (2 cups)
- Large eggs (4)
- Granulated sugar (1/2 cup)
- Heavy cream (1 cup)
- Unsalted butter (4 tablespoons, divided)
- vanilla powder (1 tablespoon total)
- Ground cinnamon (1 teaspoon)
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease an 8×8 inch baking dish. Place the cubed bread in the prepared dish. In a medium bowl, whisk together the whole milk, 1 teaspoon of alcohol-free vanilla extract, and the ground cinnamon. Pour this mixture evenly over the bread cubes, pressing gently to ensure the bread absorbs the liquid.
- Step 2: In a separate bowl, whisk the eggs and granulated sugar until well combined and slightly pale. Pour the egg mixture over the soaked bread. Let the mixture sit for 15 minutes, allowing the bread to fully absorb the custard.
- Step 3: Cover the baking dish lightly with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for 15-20 minutes, or until the top is golden brown and a knife inserted near the center comes out clean.
- Step 4: While the pudding cools slightly, prepare the warm vanilla sauce. In a small saucepan, melt the remaining 4 tablespoons of butter over medium heat. Whisk in the heavy cream and a pinch of sugar (optional), bringing the mixture to a gentle simmer.
- Step 5: Remove the sauce from the heat and stir in the remaining 2 teaspoons of vanilla bean paste. If the sauce is too thin, simmer for an additional 2-3 minutes until it lightly coats the back of a spoon. Serve the warm bread pudding slices drizzled generously with the warm vanilla sauce.
Notes
- Store leftover bread pudding, covered tightly, in the refrigerator for up to four days, and always keep the warm vanilla sauce stored separately.
- To restore the light, warm texture, gently reheat individual slices in a 300°F oven for 10-15 minutes, which works better than a microwave for keeping the edges soft.
- For an added layer of flavor and crunch, serve the warm pudding garnished with a handful of toasted pecans or a sprinkle of flaky sea salt.
- A key chef’s tip is to ensure your bread is fully stale or dried out before soaking the custard, as fresh bread absorbs too quickly and results in a dense rather than airy pudding.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American