Big Bread Pudding With Vanilla Custard Sauce

INGREDIENTS

For the Bread Pudding

• 12 cups bread cubes (about 1 large loaf brioche or challah, or 1½ loaves of French bread)
• 2 cups raisins (or mixed dried fruit)
• 6 cups whole milk
• 2 cups heavy cream
• 8 large eggs
• 2 cups sugar
• 4 tsp vanilla extract
• 1–2 tsp cinnamon
• ½ tsp nutmeg (optional)
• ½ cup melted butter
• Pinch of salt

For the Warm Vanilla Custard Sauce

• 2 cups whole milk
• 1 cup heavy cream
• ¾ cup sugar
• 4 egg yolks
• 2 Tbsp cornstarch
• 2–3 tsp vanilla extract
• 2–3 Tbsp butter

INSTRUCTIONS**

1. Prep the Bread

1. Cut the bread into medium cubes.
2. Spread on trays and let dry overnight, or toast lightly at 300°F (150°C) for 10–12 minutes.

2. Make the Custard for the Pudding

1. In a large bowl, whisk eggs, sugar, vanilla, cinnamon, nutmeg, and salt.
2. Warm the milk + cream in a pot until just steaming.
3. Slowly pour the warm milk into the egg mixture while whisking.
4. Stir in melted butter.

3. Combine

1. Place bread cubes into a big baking pan (13×18 inch roasting pan or 2 smaller pans).
2. Sprinkle raisins evenly.
3. Pour custard mixture all over.
4. Gently press the bread down so it soaks fully.
5. Let sit 30 minutes to absorb.

4. Bake

• Bake at 350°F (175°C) for 45–60 minutes
• Top should be golden and custard mostly set (a little wobble in center is okay).

Let it rest 15 minutes before cutting.

5. Make the Warm Vanilla Custard Sauce**

1. In a bowl, whisk egg yolks + sugar + cornstarch.
2. Heat milk + cream until steaming.
3. Slowly pour hot milk into yolk mixture while whisking.
4. Return everything to pot on low heat.
5. Stir constantly until it thickens slightly (don’t boil).
6. Remove from heat, add butter + vanilla.

Serve warm and poured over the pudding, like in your photo.

Tips for Best Results

• Brioche, challah, or croissants make an extra-rich pudding.
• Add a splash of rum or bourbon to the raisins for deeper flavor.
• If you love sauce, double the custard sauce recipe.