Zesty and comforting, this bread pudding recipe is your next go-to dessert. Combining the humble beginnings of stale bread with the luxurious touch of vanilla bean sauce, it’s a dish that promises to delight your taste buds and warm your soul.
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 bean sauce adds a layer of sophistication and flavor that elevates the entire dish.
- It’s incredibly versatile, allowing for numerous variations to suit any palate.
- Perfect for using up leftover bread, reducing food waste while creating something delicious.
- The recipe is straightforward, making it accessible for bakers of all skill levels.
Ingredients
- 6 cups day-old bread, cubed
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 vanilla bean, split and scraped
- 1/2 cup unsalted butter, melted
Equipment Needed
- 9×13 inch baking dish
- Mixing bowls
- Whisk
- Saucepan
- Measuring cups and spoons
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Grease your baking dish with a bit of the melted butter to prevent sticking. This ensures your bread pudding will come out easily after baking.
Mix the Custard
In a large bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, and salt until well combined. The key here is to ensure the eggs are fully incorporated for a smooth custard.
Combine Bread and Custard
Add the cubed bread to the custard mixture, pressing down gently to ensure all pieces are soaked. Let it sit for about 10 minutes to allow the bread to fully absorb the custard. This step is crucial for achieving the perfect texture.
Bake to Perfection
Pour the mixture into the prepared baking dish and drizzle with the remaining melted butter. Bake for 45-50 minutes, or until the top is golden brown and the center is set. A knife inserted in the center should come out clean.
Prepare the Vanilla Bean Sauce
While the pudding bakes, combine the scraped vanilla bean seeds with the remaining ingredients in a saucepan over medium heat. Stir continuously until the sauce thickens slightly, about 5 minutes. Serve warm over the bread pudding.
Tips and Tricks
For an extra decadent touch, consider adding a splash of bourbon or rum to the custard mixture. If you’re short on time, you can use vanilla extract instead of a vanilla bean for the sauce, though the flavor will be less intense. To ensure even baking, rotate the dish halfway through the cooking time. For a crispier top, broil the pudding for the last 2-3 minutes of baking, watching closely to prevent burning.
Recipe Variations
- Chocolate Chip Bread Pudding: Add 1 cup of chocolate chips to the bread mixture before baking.
- Apple Cinnamon: Mix in 2 cups of diced apples and an extra teaspoon of cinnamon.
- Savory Version: Omit the sugar and vanilla, add cheese and herbs for a savory twist.
- Nutty Delight: Stir in 1/2 cup of chopped walnuts or pecans for added crunch.
Frequently Asked Questions
Can I use fresh bread instead of day-old?
While you can use fresh bread, day-old bread is preferable because it’s slightly drier and absorbs the custard better, resulting in a better texture. If using fresh bread, consider toasting it lightly first.
How do I store leftovers?
Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving. The sauce should be stored separately and reheated gently on the stove.
Can I make this recipe gluten-free?
Absolutely! Just substitute the regular bread with your favorite gluten-free variety. Keep in mind that gluten-free breads may absorb the custard differently, so you might need to adjust the amount slightly.
Summary
This bread pudding with vanilla bean sauce is a delightful dessert that combines simplicity with elegance. Perfect for any occasion, it’s sure to impress with its rich flavors and comforting texture.