Bread 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
Scale
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
