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The Boat Shed Kitchen

Bread Pudding

Warm, comforting, and rich, this bread pudding is made with buttery brioche or challah and baked until golden. Topped with a silky vanilla sauce, it’s the perfect dessert for cozy nights or holiday gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Bread Pudding:
  • 6 cups stale brioche or challah bread cut into 2-inch cubes
  • 2 cups whole milk 480 mL
  • ½ cup granulated sugar 100 g
  • 3 tablespoons unsalted butter
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • 3 large eggs
  • 1 tablespoon pure vanilla extract
For the Vanilla Sauce:
  • 1 cup whole milk 240 mL
  • 1 cup heavy cream 240 mL
  • ½ cup packed light brown sugar 110 g
  • 2 tablespoons unsalted butter
  • 2 tablespoons cornstarch
  • ¼ cup water bourbon, or rum (for dissolving cornstarch)
  • 1 tablespoon vanilla extract or vanilla bean paste
  • Pinch of fine sea salt optional

Method
 

  1. Preheat oven to 350°F (175°C). Grease an 8-inch square baking dish.
  2. Heat milk, sugar, butter, cinnamon, and salt until butter melts. Let cool 10 minutes.
  3. Arrange cubed bread in dish.
  4. Whisk eggs and vanilla into milk mixture, then pour over bread. Rest 20–30 minutes.
  5. Bake 40–45 minutes until golden and set. Cool slightly.
  6. For sauce: Heat milk, cream, brown sugar, and butter until steaming.
  7. Dissolve cornstarch in water or bourbon, whisk into hot mixture until thickened. Stir in vanilla.
  8. See full steps with tips & photos → https://theboatshedcafe.com/bread-pudding/

Notes

  • Stale bread works best because it absorbs the custard mixture more evenly.
  • The vanilla sauce can be made ahead and refrigerated—just reheat gently before serving.
  • Add raisins, chocolate chips, or pecans for extra texture.