Bread Pudding with Vanilla Sauce Recipe
Introduction
Bread pudding with vanilla sauce is a comforting dessert that transforms simple ingredients into a warm, delicious treat. Soft cubes of bread soak up a rich custard, baked to perfection and served with a luscious vanilla sauce. It’s a perfect way to use up leftover bread and delight your family or guests.
Ingredients
- 1/2 cup raisins
- 4 cups cubed white bread (about 8 pieces)
- 1/2 cup sugar
- 2 gently beaten eggs
- 1/4 cup butter
- 2 cups milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon nutmeg powder
For the vanilla sauce:
- 1/2 cup sugar
- 1/2 cup brown sugar, tightly packed
- 1/2 cup heavy whipping cream
- 1/2 cup butter
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat the oven to 350 ℉ (175 ℃). Butter a 1 1/2-quart casserole dish.
- Step 2: In a large mixing bowl, combine the cubed bread and raisins.
- Step 3: In a 1-quart pot, combine the milk and 1/4 cup butter. Cook over medium heat, stirring occasionally until the butter melts, about 3 to 5 minutes.
- Step 4: Pour the warm milk mixture over the bread and raisins. Let it soak for 10 minutes to soften the bread.
- Step 5: Add sugar, beaten eggs, vanilla extract, and nutmeg powder to the soaked bread mixture. Stir gently to combine all ingredients evenly.
- Step 6: Transfer the mixture into the prepared casserole dish and bake for 35 to 50 minutes, or until the center is set and golden on top.
- Step 7: While the pudding bakes, prepare the vanilla sauce. In a 1-quart saucepan, combine sugar, brown sugar, heavy cream, and butter.
- Step 8: Cook the sauce over medium heat, stirring occasionally, until it thickens and reaches a full boil, about 3 to 5 minutes. Remove from heat and stir in vanilla extract.
- Step 9: Serve the warm bread pudding on plates and generously spoon the vanilla sauce over each portion.
Tips & Variations
- For a richer pudding, swap white bread with brioche or challah.
- Add chopped nuts like pecans or walnuts for extra crunch.
- If you prefer a dairy-free version, substitute milk with almond or oat milk and butter with coconut oil.
- Soak the bread for longer if you want a softer, custard-like texture.
- Serve with fresh berries or a dusting of cinnamon for added flavor and color.
Storage
Store any leftover bread pudding covered in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warm before serving. The vanilla sauce can also be refrigerated and reheated separately on the stove or in the microwave.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use stale bread for this recipe?
Yes, slightly stale bread works well because it absorbs the custard better, resulting in a moister pudding.
Can I prepare this dessert ahead of time?
Absolutely. You can assemble the pudding in advance and store it covered in the refrigerator for up to 24 hours before baking. The flavors will develop even more.
PrintBread Pudding with Vanilla Sauce Recipe
Indulge in this classic Bread Pudding with Vanilla Sauce, a comforting dessert featuring cubed white bread soaked in a rich custard with raisins and nutmeg, baked to perfection, and served warm with a luscious homemade vanilla sauce. Perfect for cozy gatherings or a delightful end to any meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Pudding
- 1/2 cup raisins
- 4 cups cubed white bread (about 8 pieces)
- 1/2 cup sugar
- 2 gently beaten eggs
- 1/4 cup butter
- 2 cups milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon nutmeg powder
Vanilla Sauce
- 1/2 cup sugar
- 1/2 cup brown sugar, tightly packed
- 1/2 cup heavy whipping cream
- 1/2 cup butter
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350 ℉ to prepare it for baking the pudding.
- Combine Bread and Raisins: In a large mixing bowl, mix the cubed white bread with the raisins to evenly distribute the fruit throughout the pudding.
- Prepare Milk Mixture: In a 1-quart pot, combine the milk and 1/4 cup butter. Cook over medium heat, stirring occasionally, until the butter has completely melted, which takes about 3 to 5 minutes.
- Soak Bread: Pour the warm milk mixture over the bread and raisins. Allow it to soak for 10 minutes so the bread absorbs the milk and butter fully.
- Add Remaining Ingredients: To the soaked bread mixture, add sugar, beaten eggs, vanilla extract, and nutmeg powder. Stir well to combine everything into a custard-like batter.
- Prepare Casserole: Butter a 1 1/2-quart casserole dish generously and pour the pudding mixture into it, spreading evenly.
- Bake the Pudding: Place the casserole in the preheated oven and bake for 35 to 50 minutes or until the center is set and the top is lightly golden.
- Make Vanilla Sauce: While the pudding is baking, combine sugar, brown sugar, heavy cream, and butter in a 1-quart saucepan. Cook over medium heat, stirring occasionally, until the mixture thickens and reaches a full boil, about 3 to 5 minutes.
- Finish Sauce: Remove the saucepan from heat and stir in the vanilla extract to infuse the sauce with flavor.
- Serve: Spoon the warm bread pudding onto dessert plates and generously drizzle with the hot vanilla sauce. Serve immediately for the best taste.
- Store Leftovers: Refrigerate any remaining pudding and sauce in airtight containers and consume within 3 days.
Notes
- Using day-old or slightly stale bread helps absorb the custard better for a creamier texture.
- If you prefer, substitute raisins with other dried fruits like cranberries or chopped apricots.
- Ensure the milk mixture is warm but not boiling when soaking the bread to prevent cooking the eggs prematurely.
- Check the pudding at 35 minutes; baking time may vary depending on your oven.
- The vanilla sauce can be prepared ahead and gently reheated before serving.
Keywords: bread pudding, vanilla sauce, dessert, baked pudding, raisins dessert, classic bread pudding
