Just when you thought bread couldn’t get any better, here comes bread pudding to prove you wrong. This recipe transforms stale bread into a moist, flavorful dessert that’s perfect for any occasion. And let’s not forget the vanilla sauce—it’s like the cherry on top, but better.
Why This Recipe Works
- The combination of day-old bread and a rich custard base ensures a texture that’s perfectly moist yet firm.
- Vanilla sauce adds a creamy, sweet layer that complements the spiced bread pudding beautifully.
- It’s versatile—serve it warm for a cozy dessert or cold for a refreshing treat.
- Easy to make with ingredients you likely already have in your pantry.
- Perfect for using up leftover bread, reducing food waste.
Ingredients
- 6 cups day-old bread, cubed
- 2 cups whole milk
- 4 large eggs
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup raisins (optional)
- For the vanilla sauce: 1 cup heavy cream, 1/2 cup sugar, 2 tbsp butter, 1 tsp vanilla extract
Equipment Needed
- 9×13 inch baking dish
- Mixing bowls
- Whisk
- Saucepan
- Measuring cups and spoons
Instructions
Step 1: Prep Your Bread
Start by preheating your oven to 350°F. Take your day-old bread and cut it into 1-inch cubes. If you’re using raisins, now’s the time to mix them in with the bread cubes in your baking dish. Tip: For an extra flavor boost, toast the bread cubes lightly before using.
Step 2: Make the Custard
In a large mixing bowl, whisk together the milk, eggs, sugar, vanilla extract, cinnamon, and nutmeg until well combined. Pour this mixture over the bread cubes, making sure all the bread is soaked. Let it sit for 10 minutes to allow the bread to absorb the custard.
Step 3: Bake to Perfection
Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the center is set. Tip: Cover with foil if the top starts browning too quickly.
Step 4: Prepare the Vanilla Sauce
While the pudding is baking, combine the heavy cream, sugar, and butter in a saucepan over medium heat. Stir continuously until the sugar dissolves and the mixture thickens slightly, about 5 minutes. Remove from heat and stir in the vanilla extract.
Step 5: Serve and Enjoy
Once the bread pudding is done, let it cool for a few minutes before serving. Drizzle with the warm vanilla sauce and enjoy. Tip: For an extra indulgent treat, serve with a scoop of vanilla ice cream.
Tips and Tricks
For the best bread pudding, use bread that’s a bit stale—it absorbs the custard better without falling apart. If you’re in a pinch, fresh bread can be toasted lightly to mimic the effect. Experiment with different types of bread; brioche and challah make especially luxurious puddings. Don’t skip the resting time after pouring the custard over the bread; it’s crucial for achieving the right texture. Finally, the vanilla sauce can be made ahead and reheated gently before serving.
Recipe Variations
- Chocolate Lover’s Delight: Add 1/2 cup chocolate chips to the bread cubes before adding the custard.
- Fruit Infusion: Mix in 1 cup of your favorite fresh or dried fruits, like apples or cranberries, for a fruity twist.
- Nutty Crunch: Stir in 1/2 cup chopped nuts, such as pecans or walnuts, for added texture.
- Spiced Up: Increase the cinnamon or add a pinch of cloves for a more spiced flavor profile.
- Boozy Version: Soak the raisins in rum or bourbon before adding them to the pudding for an adult-only version.
Frequently Asked Questions
Can I make bread pudding ahead of time?
Absolutely! Bread pudding can be assembled a day in advance and baked when needed. Just cover the unbaked pudding with plastic wrap and refrigerate. You may need to add a few extra minutes to the baking time if starting from cold.
What’s the best bread to use for bread pudding?
While any bread will work, denser breads like brioche, challah, or French bread hold up best and provide a richer texture. Avoid using bread with large holes, as it may not absorb the custard evenly.
Can I freeze bread pudding?
Yes, bread pudding freezes well. Cool it completely, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven before serving.
Summary
This bread pudding with vanilla sauce is a timeless dessert that’s both comforting and elegant. With its simple ingredients and easy preparation, it’s sure to become a favorite in your recipe collection.