Simple Bread Pudding With Melted Ice Cream Sauce

Bread pudding is a delicious and satisfying way to use up stale bread, but it’s also an easy, crowd-pleasing dessert that’s worth making for a special occasion. I keep things simple here with brioche and a custard that’s gently spiced with cinnamon and nutmeg. Challah would also be a great option. The best bread for bread pudding is soft and tender—avoid using hearty sourdough or dense rye breads.

This bread pudding recipe gets its rich, nutty flavor from brown butter. You’ll use a tablespoon of butter to grease your baking dish; the remaining butter then gets cooked until browned and fragrant. The brown butter is incorporated into the custard once it has cooled. A touch of orange zest adds brightness, while vanilla lends sweet, comforting notes that bring out the warmth of the spices.

For a luscious sauce that requires barely any effort, I take a page out of Ina Garten’s book and melt a pint of ice cream to serve with the bread pudding (a.k.a. one-step crème anglaise). Keep it classic with vanilla ice cream, or try it with butter pecan, rum raisin, or your favorite ice cream flavor.