Easy Bread Pudding with Vanilla Sauce

Bread pudding is a timeless dessert that brings comfort in every bite. Made with day-old bread soaked in a rich custard and baked to golden perfection, this dessert is a delightful blend of creamy, soft, and slightly crispy textures. The accompanying vanilla sauce adds a luscious sweetness that elevates the dish to another level. It’s not overly heavy or cloyingly sweet, making it perfect for any occasion. Whether you’re looking for a warm winter dessert or a crowd-pleaser for brunch, this bread pudding recipe is sure to hit the spot. If you’ve never tried bread pudding, you’re in for a treat—and if you’re already a fan, this recipe might just become your go-to version. Let’s dive into this cozy dessert that feels like a warm hug on a plate.

Necessary Kitchen Equipment:

• 9×13-inch baking dish
• Mixing bowls (various sizes)
• Whisk
• Measuring cups and spoons
• Rubber spatula
• Small saucepan (for the vanilla sauce)
• Baking sheet (optional, for easy transport)

Overview of Ingredients:

1. Bread: Day-old or slightly stale bread works best, such as French bread, brioche, or challah.
2. Eggs: Essential for creating a custard base that binds the pudding.
3. Milk and Heavy Cream: Combine for a rich and creamy texture.
4. Sugar: Granulated sugar sweetens the custard, while brown sugar adds depth of flavor.
5. Vanilla Extract: Enhances the custard and the sauce.
6. Cinnamon and Nutmeg: Add warmth and spice to the dish.
7. Butter: A small amount for richness in both the pudding and the sauce.
8. Optional Add-ins: Raisins, chocolate chips, or nuts can be mixed into the pudding for added texture and flavor.

Step-by-Step Instructions:

1. Prepare the Bread: Preheat your oven to 350°F (175°C). Cut the bread into 1-inch cubes and spread them evenly in a greased 9×13-inch baking dish.
2. Make the Custard: In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, and nutmeg until well combined.
3. Combine Bread and Custard: Pour the custard mixture evenly over the bread cubes. Use a rubber spatula to gently press the bread down, ensuring it absorbs the custard. Let the mixture sit for 10-15 minutes to fully soak in.
4. Bake the Pudding: Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the custard is set. Remove from the oven and let it cool slightly before serving.
5. Prepare the Vanilla Sauce: While the pudding bakes, make the vanilla sauce. In a small saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup heavy cream, 1/4 cup butter, and 1 teaspoon vanilla extract. Stir continuously until the mixture thickens slightly, about 5 minutes. Remove from heat and let cool slightly.
6. Serve: Drizzle the warm vanilla sauce over individual servings of bread pudding. Enjoy!

Recipe Tips:

• Use slightly stale bread for the best texture. Fresh bread may become too soggy.
• For added flavor, try soaking the raisins in a bit of orange juice or rum before adding them to the pudding.
• Adjust the sweetness of the vanilla sauce by tasting it as it cooks.
• Bread pudding is excellent warm, but it also tastes great at room temperature or chilled.

What to Serve with This Recipe:

• A scoop of vanilla ice cream or a dollop of whipped cream pairs beautifully with the warm pudding.
• Fresh fruit, such as sliced strawberries or a handful of blueberries, adds a refreshing contrast.
• A cup of coffee or a mug of spiced tea completes the cozy dessert experience.

Frequently Asked Questions:

1. Can I make this recipe ahead of time? Yes, you can assemble the bread pudding and refrigerate it for a few hours before baking. Bake just before serving for the best results.
2. Can I freeze bread pudding? Absolutely! Freeze individual portions in airtight containers for up to 3 months. Thaw in the refrigerator and reheat in the oven or microwave.
3. What type of bread works best? Rich and sturdy breads like brioche, challah, or French bread hold up well and soak up the custard beautifully.
4. Can I make the vanilla sauce ahead? Yes, the sauce can be prepared in advance and reheated gently before serving.

Notes:

• For a dairy-free option, substitute almond milk or coconut milk for the milk and cream.
• Experiment with flavors by adding a splash of bourbon or brandy to the vanilla sauce.
• If you’re out of heavy cream, substitute with half-and-half or an equal amount of whole milk.

This easy bread pudding with vanilla sauce is a dessert that’s as comforting as it is delicious. Give it a try, and watch it become a favorite in your home!

Bread pudding

Bread pudding is a timeless dessert that brings comfort in every bite. Made with day-old bread soaked in a rich custard and baked to golden perfection, this dessert is a delightful blend of creamy, soft, and slightly crispy textures. The accompanying vanilla sauce adds a luscious sweetness that elevates the dish to another level. It’s not overly heavy or cloyingly sweet, making it perfect for any occasion.

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Equipment

• 9x13-inch baking dish
• Mixing bowls (various sizes)
• Whisk
• Measuring cups and spoons
• Rubber spatula
• Small saucepan (for the vanilla sauce)
• Baking sheet (optional, for easy transport)

Ingredients

  

• Bread: Day-old or slightly stale bread works best such as French bread, brioche, or challah.
• Eggs: Essential for creating a custard base that binds the pudding.
• Milk and Heavy Cream: Combine for a rich and creamy texture.
• Sugar: Granulated sugar sweetens the custard while brown sugar adds depth of flavor.
• Vanilla Extract: Enhances the custard and the sauce.
• Cinnamon and Nutmeg: Add warmth and spice to the dish.
• Butter: A small amount for richness in both the pudding and the sauce.
• Optional Add-ins: Raisins chocolate chips, or nuts can be mixed into the pudding for added texture and flavor.

Instructions

 

• Prepare the Bread: Preheat your oven to 350°F (175°C). Cut the bread into 1-inch cubes and spread them evenly in a greased 9x13-inch baking dish.
• Make the Custard: In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, and nutmeg until well combined.