Bread Pudding with Vanilla Sauce Recipe

Bread Pudding with Vanilla Sauce Recipe

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A comforting and classic dessert, perfect for using up leftover bread. This recipe yields a rich, custardy bread pudding with a smooth, sweet vanilla sauce.

Ingredients:

For the Bread Pudding:

  • 8 cups stale bread, cubed (about 1-inch cubes)
  • 4 large eggs
  • 3 cups milk (whole or 2%)
  • 1 cup granulated sugar
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 1/2 cup raisins (optional)
  • 2 tablespoons butter, melted

For the Vanilla Sauce:

  • 1 cup milk (whole or 2%)
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 large egg yolks
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract

Instructions:

Bread Pudding:

  1. Prepare the Bread: Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Place the cubed bread in a large bowl.
  2. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, milk, sugar, heavy cream, vanilla extract, cinnamon, nutmeg, and salt.
  3. Soak the Bread: Pour the wet ingredients over the bread cubes, ensuring all bread is evenly soaked. Add raisins, if using. Gently press the bread down to submerge it. Let it sit for 15-20 minutes to allow the bread to absorb the liquid.
  4. Bake: Pour the bread mixture into the prepared baking dish. Drizzle the melted butter over the top.
  5. Bake: Bake for 45-55 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
  6. Cool: Let the bread pudding cool slightly before serving.

Vanilla Sauce:

  1. Combine Dry Ingredients: In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt.
  2. Add Egg Yolks: In a small bowl, lightly whisk the egg yolks. Gradually whisk a few tablespoons of the warm milk mixture into the egg yolks to temper them. Then, pour the tempered egg yolks back into the saucepan.
  3. Cook: Cook over medium heat, stirring constantly, until the sauce thickens and comes to a gentle simmer.
  4. Finish: Remove from heat and stir in the butter and vanilla extract.
  5. Serve: Serve the warm vanilla sauce over slices of warm bread pudding.

Tips and Variations:

  • For a richer flavor, use brioche or challah bread.
  • Add other dried fruits like cranberries or chopped apricots.
  • Substitute brown sugar for some of the granulated sugar for a deeper caramel flavor.
  • add a shot of bourbon or rum to the vanilla sauce for extra depth.
  • For a crunchy top, sprinkle some coarse sugar on top of the bread pudding before baking.
  • For a chocolate version, add cocoa powder to the custard mixture, and chocolate chips to the bread mixture.

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