A comforting and indulgent bread pudding with warm spices and a rich vanilla sauce.
A comforting and indulgent bread pudding with warm spices and a rich vanilla sauce.
Ingredients
Bread Pudding
- 4cupsday-old bread, cut into 1-inch cubes
- 2cupsmilk
- 2piecelarge eggs
- 1/2cupgranulated sugar
- 3tspvanilla extract
- 1tspground cinnamon
- 1/2tspground nutmeg
- 1/4cupbutter, melted
- 1/3cupraisins (optional)
Vanilla Sauce
- 1/2cupheavy cream
- 1/2cupsugar
- 1/2cupbutter
- 1/2cupbrown sugar
- 1tbspvanilla extract
How to make Bread Pudding with Vanilla Sauce
Preparing the Bread Pudding
Preheat your oven to 350°F (175°C). Grease a casserole dish with butter or non-stick cooking spray.
In a large bowl, combine the milk, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk until well blended.
Add the bread cubes to the mixture and gently stir until they are all coated. Let the mixture sit for 10 minutes, allowing the bread to soak up the custard.
If using raisins, fold them into the bread mixture.
Pour the melted butter evenly over the mixture and gently toss to distribute it.
Transfer the bread pudding mixture to the greased casserole dish, spreading it out evenly.
Bake in the preheated oven for 45-55 minutes or until the top is golden brown, and the center is set. You can test for doneness by inserting a toothpick into the center; it should come out clean.
Preparing the Vanilla Sauce
In a small saucepan, combine the heavy cream, sugar, butter, and brown sugar. Heat over medium heat, stirring constantly, until the sauce thickens and coats the back of a spoon. Do not let it boil.
Remove from heat and stir in the vanilla extract.
Serving
Once the bread pudding is done, remove it from the oven and allow it to cool slightly. Serve warm, drizzled with the vanilla sauce.
Tips & Tricks
Ensure the bread is day-old or slightly stale for the best texture.
Do not let the vanilla sauce boil to prevent it from curdling.
FAQS
Can I use fresh bread instead of day-old bread for this recipe?
It's best to use day-old bread as it absorbs the custard mixture better without becoming too soggy. However, if you only have fresh bread, you can dry it out in the oven for a few minutes before using it.
What types of bread work best for bread pudding?
Brioche, challah, or any sturdy bread like French or Italian bread work wonderfully for bread pudding due to their texture and ability to absorb the custard.
Can I make this bread pudding ahead of time?
Yes, you can prepare the bread pudding mixture a day in advance and store it in the refrigerator. Just bake it when you're ready to serve. The baking time may need slight adjustment if it's cold from the fridge.
Is it possible to make this recipe without raisins?
Absolutely! The raisins are optional, so you can omit them or substitute them with other dried fruits like cranberries or chopped nuts if you prefer.
How should I store leftovers of the bread pudding?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat individual portions in the microwave or in the oven until warmed through.
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Saramin
(@678sarin)
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes in creating easy-to-follow recipes inspired by global cuisines. With a focus on fresh, wholesome ingredients, they make cooking accessible and enjoyable for cooks at any level. My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes...
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