Here’s a rich, indulgent Creamy Bread Pudding with Thick Vanilla Glaze recipe—perfect for dessert or brunch:
🍞 Creamy Bread Pudding with Vanilla Glaze
Ingredients
For the Bread Pudding:
- 6 cups day-old bread, cubed (brioche, challah, or French bread)
- 3 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- ½ cup raisins or chocolate chips (optional)
- 3 tbsp butter, melted
For the Thick Vanilla Glaze:
- 1 cup powdered sugar
- 2–3 tbsp whole milk (adjust for consistency)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
1. Preheat Oven
- Preheat oven to 175°C (350°F) and grease a 9×13-inch baking dish.
2. Prepare the Custard
- In a large bowl, whisk together eggs, granulated sugar, brown sugar, milk, cream, vanilla, cinnamon, nutmeg, and salt.
3. Assemble Bread Pudding
- Place bread cubes in the baking dish.
- Pour the custard mixture over the bread, gently pressing cubes down to soak.
- Stir in melted butter and optional add-ins like raisins or chocolate chips.
- Let sit 10–15 minutes to absorb.
4. Bake
- Bake for 40–50 minutes, until the pudding is set and the top is golden brown.
- A knife inserted in the center should come out mostly clean.
5. Make the Vanilla Glaze
- In a small bowl, whisk together powdered sugar, vanilla, salt, and milk until smooth and thick.
- Adjust milk to get a thick, pourable consistency.
6. Serve
- Drizzle the thick vanilla glaze over warm bread pudding.
- Serve immediately, or allow to cool slightly for a firmer pudding.
🌟 Tips
- Use slightly stale bread—it soaks up custard better than fresh bread.
- For extra richness, fold in a handful of chopped nuts or swirl caramel sauce before baking.
- Pudding can be made ahead and reheated gently in the oven; glaze just before serving.
If you want, I can also give a “quick 30-minute bread pudding shortcut” that’s ultra-creamy and skips the long soaking step.
Do you want me to share that shortcut?
