Bread Pudding with Vanilla Sauce

To make bread pudding with vanilla sauce from scratch, start by preheating your oven to 350°F (175°C). Grease a casserole dish and in a large bowl, whisk together milk, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt. Add day-old bread cubes, let them soak for 10 minutes, then fold in raisins if desired. Pour melted butter over the mixture, transfer it to the casserole dish, and bake for 45-55 minutes until golden brown. For the vanilla sauce, heat heavy cream, sugar, butter, and brown sugar in a saucepan until thickened, then stir in vanilla extract. Serve warm over the bread pudding.

Yes, you can make gluten-free bread pudding by using gluten-free bread instead of regular bread. Ensure that all other ingredients, including the vanilla extract and spices, are also gluten-free. The cooking process remains the same, and you'll still enjoy a delicious dessert that fits your dietary needs.

If you need a substitute for heavy cream in the vanilla sauce, you can use half-and-half, whole milk, or a non-dairy alternative like coconut cream or almond milk. Keep in mind that using a lighter option may result in a thinner sauce, so adjust the cooking time accordingly to achieve the desired thickness.

To store leftover bread pudding with vanilla sauce, allow it to cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or oven before serving.

Bread pudding with vanilla sauce pairs wonderfully with a scoop of vanilla ice cream or whipped cream for added creaminess. You can also serve it with fresh berries or a drizzle of caramel sauce for extra flavor. A cup of coffee or a dessert wine like dessert Riesling complements this indulgent treat beautifully.