Here’s a detailed, step-by-step article for making Classic Bread Pudding in a Casserole with Vanilla Sauce:

Classic Bread Pudding in a Casserole with Vanilla Sauce: A Step-by-Step Guide

Bread pudding is one of those timeless desserts that brings warmth, comfort, and nostalgia to any table. Soft, custardy interior paired with a slightly crisp top, and drenched in a silky vanilla sauce—it’s irresistible. Making it in a casserole dish is perfect for family gatherings or a cozy treat at home. Here’s how to make this classic dessert step by step.

Ingredients

For the Bread Pudding:

• 8 cups of day-old bread, cubed (French bread, brioche, or challah works best)
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 2 tsp pure vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional)
• 1/2 cup raisins or dried cranberries (optional)
• 3 tbsp unsalted butter, melted (for greasing the casserole)

For the Vanilla Sauce:

• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1 tbsp cornstarch
• 3 large egg yolks
• 1 tsp pure vanilla extract
• Pinch of salt

Step 1: Prepare the Casserole and Bread

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13-inch casserole dish with melted butter. This ensures the pudding won’t stick and adds extra flavor.
3. Cut the bread into roughly 1-inch cubes. Stale or slightly dry bread absorbs the custard better, giving the pudding a moist texture.
4. Spread the bread cubes evenly in the casserole dish. If using raisins or dried cranberries, sprinkle them evenly over the bread.

Step 2: Make the Custard

1. In a large mixing bowl, whisk together the eggs, milk, cream, sugar, vanilla extract, cinnamon, and nutmeg until fully combined.
2. Pour the custard mixture evenly over the bread cubes, pressing lightly with a spatula to ensure all bread pieces are soaked.
3. Let it sit for 15–20 minutes to allow the bread to absorb the custard thoroughly. This step is key for a soft, rich interior.

Step 3: Bake the Bread Pudding

1. Cover the casserole with aluminum foil and bake for 25 minutes.
2. Remove the foil and continue baking for an additional 25–30 minutes, or until the top is golden brown and the custard is set (a knife inserted in the center should come out clean).
3. Remove from the oven and let it cool slightly while you prepare the vanilla sauce.

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