Who doesn’t love the cozy, comforting taste of warm bread pudding drizzled with creamy vanilla sauce?
It’s the kind of dessert that feels like a warm hug!
Whether you’re using up leftover bread or craving a classic sweet treat, this recipe is sure to impress.
Let’s dive into making a dessert that’s both indulgent and simple! Enjoy!
Ingredients for Bread Pudding with Vanilla Sauce
To make this irresistible dessert, you’ll need the following:
For the Bread Pudding:
- 6 cups of cubed day-old bread (brioche, challah, or French bread work best)
- 3 large eggs
- 2 cups of whole milk
- 1 cup of heavy cream
- ¾ cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- ¼ teaspoon of nutmeg
- ½ cup of raisins (optional)
For the Vanilla Sauce:
- 1 cup of whole milk
- ½ cup of heavy cream
- ⅓ cup of granulated sugar
- 2 tablespoons of unsalted butter
- 1 tablespoon of cornstarch
- 1 teaspoon of vanilla extract
Substitutions: Use dairy-free milk and cream alternatives for a lactose-free version. Swap sugar for honey or maple syrup for a different flavor profile.
Step-by-Step Guide to Making Bread Pudding
1. Prepare the Bread:
Cut your bread into 1-inch cubes and spread them evenly in a greased 9×13-inch baking dish.
2. Make the Custard:
In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and nutmeg. Pour the custard mixture evenly over the bread, pressing down gently to ensure the bread absorbs the liquid. Let it sit for 20-30 minutes.
3. Add Optional Toppings:
Sprinkle raisins or other desired toppings, such as chopped nuts or chocolate chips, over the top.
4. Bake the Bread Pudding:
Preheat your oven to 350°F (175°C). Bake the pudding for 40-45 minutes or until the top is golden brown and the center is set.
How to Make Vanilla Sauce for Bread Pudding
1. Combine Ingredients:
In a small saucepan, whisk together milk, heavy cream, sugar, and cornstarch until smooth. Heat the mixture over medium heat, stirring constantly.
2. Simmer and Thicken:
Once the mixture begins to simmer, reduce the heat and cook for 2-3 minutes until the sauce thickens. Remove from heat and stir in butter and vanilla extract.
3. Serve Warm:
Drizzle the warm vanilla sauce over your freshly baked bread pudding for the ultimate indulgence.
Tips for Serving and Storing Bread Pudding
Serving Suggestions:
- Serve warm with a generous drizzle of vanilla sauce.
- Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
- Add fresh berries or caramelized bananas for a fruity twist.
Storing and Reheating:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat, warm individual servings in the microwave or reheat the entire dish in the oven at 300°F (150°C) until heated through.
Variations of Bread Pudding to Try
- Chocolate Chip Bread Pudding: Add ½ cup of chocolate chips for a rich twist.
- Savory Bread Pudding: Skip the sugar and vanilla, and use cheese, herbs, and veggies for a savory option.
- Pumpkin Spice Bread Pudding: Add ½ cup of pumpkin puree and a teaspoon of pumpkin spice to the custard.
FAQ’s
Can I make bread pudding ahead of time?
Yes! Prepare the dish and refrigerate it before baking. When ready to serve, bake it fresh for the best results.
How do I prevent my bread pudding from getting soggy?
Use day-old bread and ensure the custard-to-bread ratio is balanced.
What can I use instead of vanilla sauce?
Try caramel sauce, chocolate sauce, or even a dollop of Greek yogurt for a tangy alternative.
Classic Bread Pudding with Vanilla Sauce Recipe
Ingredients
For the Bread Pudding:
- 6 cups – cubed day-old bread brioche, challah, or French bread work best
- 3 large – eggs
- 2 cups – whole milk
- 1 cup – heavy cream
- ¾ cup – granulated sugar
- 1 teaspoon – vanilla extract
- 1 teaspoon – ground cinnamon
- ¼ teaspoon – nutmeg
- ½ cup – raisins optional
For the Vanilla Sauce:
- 1 cup – whole milk
- ½ cup – heavy cream
- ⅓ cup – granulated sugar
- 2 tablespoons – unsalted butter
- 1 tablespoon – cornstarch
- 1 teaspoon – vanilla extract
Instructions
Prepare the Bread:
- Cut your bread into 1-inch cubes and spread them evenly in a greased 9×13-inch baking dish.
Make the Custard:
- In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and nutmeg. Pour the custard mixture evenly over the bread, pressing down gently to ensure the bread absorbs the liquid. Let it sit for 20-30 minutes.
Add Optional Toppings:
- Sprinkle raisins or other desired toppings, such as chopped nuts or chocolate chips, over the top.
Bake the Bread Pudding:
- Preheat your oven to 350°F (175°C). Bake the pudding for 40-45 minutes or until the top is golden brown and the center is set.
Make the Vanilla Sauce:
- In a small saucepan, whisk together milk, heavy cream, sugar, and cornstarch until smooth.
- Heat the mixture over medium heat, stirring constantly.
- Once the mixture begins to simmer, reduce the heat and cook for 2-3 minutes until the sauce thickens.
- Remove from heat and stir in butter and vanilla extract.
Serve:
- Drizzle the warm vanilla sauce over the freshly baked bread pudding and serve immediately.