Bread Pudding Vanilla Sauce: The Ultimate Comfort Dessert Recipe

Bread Pudding with Vanilla Sauce: Prepare to be transported to a realm of pure comfort and indulgence! Imagine sinking your spoon into a warm, custardy dessert, studded with soft, sweet bread and drenched in a luscious, homemade vanilla sauce. This isn’t just a recipe; it’s an experience, a hug in a bowl, and a guaranteed crowd-pleaser.

Bread pudding, in its essence, is a testament to resourceful cooking. Originating as a way to use up stale bread, it has evolved into a beloved dessert enjoyed across cultures. Some historians trace its roots back to early medieval times, where frugal cooks transformed leftover bread into something truly special. The addition of a creamy vanilla sauce elevates this humble dish to a decadent treat.

What makes bread pudding with vanilla sauce so irresistible? It’s the perfect marriage of textures – the soft, yielding bread, the creamy custard, and the silky smooth sauce. The vanilla adds a touch of elegance and warmth, complementing the subtle sweetness of the bread. Beyond its delightful taste and texture, bread pudding is also incredibly versatile and relatively easy to make, making it a perfect choice for both casual weeknight desserts and elegant dinner parties. So, let’s dive into this classic recipe and create a dessert that will warm your heart and tantalize your taste buds!

Ingredients:

• For the Bread Pudding:
• 1 loaf (about 1 pound) stale bread, such as challah, brioche, or French bread, cut into 1-inch cubes
• 4 large eggs
• 3 cups whole milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• 2 tablespoons unsalted butter, melted
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup raisins (optional)
• For the Vanilla Sauce:
• 1 cup heavy cream
• ½ cup granulated sugar
• ¼ cup unsalted butter
• 2 tablespoons cornstarch
• ¼ cup cold milk
• 1 teaspoon vanilla extract
• Pinch of salt

Preparing the Bread Pudding:

1. Prepare the Bread: First, you’ll want to make sure your bread is nice and stale. If it’s not already stale, you can cube it and leave it out overnight, uncovered. This will help it absorb the custard better. Preheat your oven to 350°F (175°C).
2. Whisk the Custard: In a large bowl, whisk together the eggs, whole milk, heavy cream, sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt until well combined. Make sure the sugar is fully dissolved. This custard base is what will make our bread pudding rich and delicious!
3. Soak the Bread: Add the bread cubes to the custard mixture. Gently press down on the bread to ensure that all the pieces are submerged in the liquid. Let the bread soak for at least 30 minutes, or even better, for an hour. This soaking time is crucial for a moist and flavorful bread pudding. If you’re using raisins, add them during the last 15 minutes of soaking so they plump up nicely.
4. Prepare the Baking Dish: While the bread is soaking, grease a 9×13 inch baking dish with butter or cooking spray. This will prevent the bread pudding from sticking to the dish.
5. Pour into Baking Dish: Once the bread has soaked sufficiently, pour the mixture into the prepared baking dish. Spread it out evenly.
6. Bake the Bread Pudding: Place the baking dish in the preheated oven and bake for 45-55 minutes, or until the bread pudding is golden brown and set. A knife inserted into the center should come out relatively clean. Keep an eye on it, as baking times can vary depending on your oven. If the top starts to brown too quickly, you can loosely cover it with foil.
7. Cool Slightly: Remove the bread pudding from the oven and let it cool for at least 15-20 minutes before serving. This allows it to set up a bit more and makes it easier to slice.

Making the Vanilla Sauce:

1. Combine Cream, Sugar, and Butter: In a medium saucepan, combine the heavy cream, sugar, and butter. Place the saucepan over medium heat.
2. Heat and Stir: Heat the mixture, stirring occasionally, until the butter is melted and the sugar is dissolved. Bring the mixture to a gentle simmer.
3. Prepare the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and cold milk until smooth. This is called a slurry, and it will help thicken the sauce without creating lumps.
4. Thicken the Sauce: Slowly pour the cornstarch slurry into the simmering cream mixture, whisking constantly. Continue to whisk until the sauce thickens to your desired consistency. This usually takes about 1-2 minutes. Be careful not to overcook it, or it might become too thick.
5. Remove from Heat: Once the sauce has thickened, remove it from the heat.
6. Add Vanilla and Salt: Stir in the vanilla extract and a pinch of salt. The vanilla adds a lovely flavor, and the salt helps to balance the sweetness.
7. Serve Warm: Serve the vanilla sauce warm over the bread pudding. You can also store any leftover sauce in the refrigerator in an airtight container. Reheat gently before serving.

Serving Suggestions:

This bread pudding is fantastic on its own, but the vanilla sauce really takes it to the next level. Here are a few other serving suggestions to elevate your dessert:

• Dust with Powdered Sugar: A light dusting of powdered sugar adds a touch of elegance.
• Add Fresh Berries: Serve with fresh berries like raspberries, blueberries, or strawberries for a burst of freshness and color.
• Top with Whipped Cream: A dollop of whipped cream is always a welcome addition.
• Caramel Sauce: Drizzle with caramel sauce for an extra layer of indulgence.
• Ice Cream: Serve warm bread pudding with a scoop of vanilla ice cream for a truly decadent treat.

Tips and Tricks for the Best Bread Pudding:

• Use Stale Bread: This is the most important tip! Stale bread absorbs the custard much better than fresh bread, resulting in a moister and more flavorful bread pudding.
• Don’t Overbake: Overbaking will result in a dry bread pudding. Bake until it’s set but still slightly jiggly in the center.
• Soaking Time is Key: Don’t skimp on the soaking time. The longer the bread soaks, the better the custard will be absorbed.
• Experiment with Flavors: Feel free to experiment with different flavors. You can add chocolate chips, nuts, dried cranberries, or even a splash of bourbon to the custard.
• Make it Ahead: You can assemble the bread pudding ahead of time and store it in the refrigerator overnight. Just add a few extra minutes to the baking time.
• Vanilla Bean: For an even richer vanilla flavor in the sauce, use a vanilla bean. Split the bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the cream mixture while it’s heating. Remove the pod before adding the cornstarch slurry.
• Spice it Up: Try adding a pinch of cardamom or allspice to the custard for a warm and inviting flavor.
• Citrus Zest: A little bit of orange or lemon zest can brighten up the flavor of the bread pudding.

Variations:

Bread pudding is a versatile dessert that can be easily adapted to suit your preferences. Here are a few variations to try:

• Chocolate Bread Pudding: Add ½ cup of cocoa powder to the custard mixture and fold in 1 cup of chocolate chips.
• Apple Cinnamon Bread Pudding: Add 2 cups of diced apples and ½ teaspoon of cinnamon to the bread mixture.
• Cranberry Orange Bread Pudding: Add 1 cup of dried cranberries and the zest of one orange to the bread mixture.
• Bourbon Pecan Bread Pudding: Add ¼ cup of bourbon to the custard mixture and fold in ½ cup of chopped pecans.
• Savory Bread Pudding: Omit the sugar and vanilla extract from the custard mixture. Add cheese, herbs, and vegetables for a savory twist.

Storage Instructions:

Leftover bread pudding can be stored in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or store it in an airtight container. Reheat gently in the oven or microwave before serving. The vanilla sauce can also be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Troubleshooting:

• Bread Pudding is Too Dry: Make sure you’re using stale bread and that you’re soaking it for long enough. You can also add a little more milk or cream to the custard mixture.
• Bread Pudding is Too Soggy: Make sure you’re not using too much liquid in the custard mixture. Also, be sure to bake the bread pudding until it’s set.
• Vanilla Sauce is Too Thin: Make sure you’re using enough cornstarch and that you’re cooking the sauce until it thickens.
• Vanilla Sauce is Too Thick: Add a little more milk or cream to thin it out.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: 400-500 per serving
• Fat: 20-30g
• Saturated Fat: 12-18

  

  Conclusion:

  This isn’t just bread pudding; it’s a warm hug on a plate, a nostalgic trip to Grandma’s kitchen, and a guaranteed crowd-pleaser all rolled into one. The rich, custardy base, studded with soft, yielding bread, is elevated to new heights with the velvety smooth vanilla sauce. Trust me, this is one dessert you absolutely have to experience. It’s more than just a recipe; it’s an invitation to create a memory.

  Why is this bread pudding with vanilla sauce a must-try? Because it’s incredibly easy to make, uses ingredients you likely already have in your pantry, and delivers a flavor explosion that will leave you wanting more. It’s the perfect dessert for a cozy night in, a potluck gathering, or even a special occasion. The simplicity of the bread pudding beautifully complements the elegance of the vanilla sauce, creating a harmonious balance of textures and tastes.

  But the beauty of this recipe lies in its versatility! Feel free to experiment and make it your own. For a festive twist, add a handful of dried cranberries and a sprinkle of cinnamon. If you’re a chocolate lover, fold in some chocolate chips or drizzle melted chocolate over the finished pudding. Want to add a boozy kick? A splash of bourbon or rum to the vanilla sauce will do the trick!

  Serving Suggestions:

  * Serve warm, straight from the oven, with a generous drizzle of the vanilla sauce.
  * Top with a scoop of vanilla ice cream for an extra decadent treat.
  * Garnish with fresh berries for a pop of color and freshness.
  * Dust with powdered sugar for an elegant presentation.
  * For a brunch option, serve alongside bacon or sausage.

  Variations to Explore:

  * Apple Cinnamon Bread Pudding: Add diced apples and cinnamon to the bread mixture.
  * Chocolate Chip Bread Pudding: Fold in chocolate chips or chunks.
  * Bourbon Pecan Bread Pudding: Add pecans and a splash of bourbon to the bread mixture and vanilla sauce.
  * Brioche Bread Pudding: Use brioche bread for an extra rich and buttery flavor.
  * Gluten-Free Bread Pudding: Use gluten-free bread for a gluten-free version.

  I truly believe that everyone should have a go-to bread pudding recipe, and this one is destined to become yours. It’s comforting, satisfying, and endlessly adaptable. The creamy vanilla sauce is the perfect finishing touch, adding a touch of elegance and sophistication to this humble dessert.

  So, what are you waiting for? Gather your ingredients, preheat your oven, and prepare to be amazed. I’m confident that this bread pudding with vanilla sauce will become a new family favorite.

  I’m so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. Let me know what variations you tried, what you loved, and any tips you have for other bakers. I can’t wait to hear all about your bread pudding adventures! Happy baking!

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  Bread Pudding Vanilla Sauce: The Ultimate Comfort Dessert Recipe

  A comforting bread pudding with a rich vanilla sauce. Perfect for dessert or brunch.

  Prep Time15 minutes

  Cook Time45 minutes

  Total Time65 minutes

  Category: Dessert

  Yield: 8 servings

  Save This Recipe

  Ingredients

  • 6 cups cubed stale bread, such as challah or brioche
  • 4 large eggs
  • 2 cups milk
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt

  Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
  2. In a large bowl, whisk together the eggs, milk, sugar, vanilla, cinnamon, and nutmeg.
  3. Arrange bread slices in the prepared baking dish. Pour egg mixture over the bread, pressing down gently to ensure the bread is soaked.
  4. Let stand for 30 minutes to allow the bread to absorb the liquid.
  5. Bake in preheated oven for 45-50 minutes, or until golden brown and set.
  6. While the bread pudding is baking, prepare the vanilla sauce. In a saucepan, combine the milk, sugar, and vanilla extract.
  7. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture is heated through. Do not boil.
  8. Remove bread pudding from oven and let cool slightly before serving.
  9. Drizzle warm vanilla sauce over each serving.

  Notes

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  • For best results, use day-old bread.
  • If you don’t have vanilla extract, you can substitute with other flavorings like almond extract or rum extract.
  • The bread pudding can be made ahead of time and refrigerated overnight before baking.
  • Serve warm with a scoop of vanilla ice cream or whipped cream.

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