Bread Pudding with Vanilla Sauce – Join me on my dessert adventure as I introduce you to the timeless and comforting delight of ‘Bread Pudding, with Vanilla Sauce.’ This exquisite dish combines custard-soaked bread with a vanilla sauce that will satisfy even the most discerning sweet tooth. By using ingredients like day Challah or Brioche, milk, eggs, and spices this recipe transforms everyday staples into a truly indulgent treat.
I still recall the first time I prepared this Bread Pudding. It was an evening that called for a warming dessert. Soon as I started cooking the enticing aromas of cinnamon and vanilla filled my kitchen instantly evoking memories of family get-togethers. Surprisingly even my husband (who isn’t usually fond of desserts) couldn’t resist being drawn in by the scent.. Our little one was practically drooling in anticipation. Needless to say, it was a hit! Since then it has become a requested delicacy in our household— during festive holiday seasons.
What makes this Bread Pudding with vanilla sauce truly exceptional?
So what makes this bread pudding truly exceptional? Firstly its simplicity allows anyone, with skills to effortlessly whip it up in no time. The use of day Challah or Brioche adds a texture that elevates the entire experience. Additionally, the harmonious blend of cinnamon and nutmeg infuses each bite with a warmth and comforting flavor that’s simply divine. Moreover, the vanilla sauce made from scratch is truly remarkable. It has an indulgent texture that takes the pudding to another level entirely.
What You Need To Make This Bread Pudding with Vanilla Sauce Recipe?
Day Old Challah or Brioche Bread: The star is the bread that’s a day old! This aged bread is perfect, for making pudding because it soaks up the custard like a sponge giving our dessert that soft texture. If you go with challah you’ll enjoy an eggy flavor while brioche adds a buttery richness. Whichever one you choose, get ready for a treat.
Butter: Ahh, butter we can’t. Adore it! When melted and cooled down it brings in a silky and rich taste to both the bread and the sauce. It’s like giving the bread cubes an embrace that ensures every bite’s moist and bursting with flavor.
Eggs: These aren’t any ingredient; they play an essential role in binding our dream dessert together. Using room-temperature eggs allows them to blend smoothly into the custard mixture resulting in a creamy texture throughout.
Milk: Personally I find whole milk to be perfect for its creaminess. Don’t hesitate to experiment with types of milk. It serves as the foundation of our custard providing moisture and delicate richness.
Granulated Sugar: Sweetness without overpowering. That’s what granulated sugar brings to the table. It balances out all the flavors in our pudding just right. It’s like a whisper that complements both the bread and spices.
Ground Cinnamon and Nutmeg: These spices are what truly make our pudding come alive. They add warmth and depth of flavor. They’re, like heartbeats pulsing through each spoonful. Cinnamon adds a rich touch while nutmeg brings a slightly spicy flavor. When combined they create a symphony of tastes that dance on your palate.
Vanilla Extract: It’s not just an ingredient; it’s the heart and soul of the dessert. It brings everything together with its aromatic allure in the sauce where it takes the spotlight as the main character.
Raisins (Optional): These little gems hidden in the pudding bring bursts of sweetness and texture. If you’re not a fan of raisins feel free to omit them or get creative by using alternatives, like dried cranberries or chocolate chips.
Ingredients for Vanilla Sauce: This sauce is truly the crown jewel of this dessert. The combination of butter, sugars and heavy whipping cream results in a velvety and indulgent sauce that gracefully drapes over the pudding like a coat. When you stir in the vanilla extract it’s, like adding that stroke to complete a masterpiece.
Steps To Make Bread Pudding with Vanilla Sauce:
Want To Save This Recipe?
Step 1: To get started preheat your oven to 350°F (175°C). Lightly grease a baking dish measuring 9×13 inches.
Step 2: Evenly distribute the cubes of bread in the dish. In a mixing bowl combine the butter, eggs, milk, sugar, cinnamon, nutmeg and vanilla. Whisk everything together until blended. Carefully pour this mixture over the bread making sure it is evenly coated. Allow it to sit for 30 minutes so that the bread can absorb the custard.
Step 3: Bake, for 35 to 45 minutes, until the pudding sets. Turns a lovely golden brown color. Once done let it cool slightly on a wire rack.
Step 4: For the sauce melt butter in a saucepan. Then add both sugars and cream. Stir constantly over heat until the sauce thickens. Once it reaches desired thickness remove from heat. Let it cool slightly before adding vanilla extract. Serve this delightful sauce over the pudding. Enjoy watching it disappear!
Tip:
In bread pudding, achieving the perfect texture is all about the custard soak. My pro tip here is to really focus on how long you let your bread soak in the custard mixture before baking. The key is to find that sweet spot where the bread is thoroughly soaked but not overly soggy.
If you’re using particularly dense or dry bread like day-old Challah or Brioche, you might want to extend the soaking time beyond the recommended 30 minutes. Give it a gentle press with a spoon or your hand. If the custard hasn’t quite permeated through, let it sit a bit longer. This ensures that every cube of bread is infused with creamy, flavorful custard, resulting in a pudding that’s moist and tender, without any dry spots.
On the flip side, if your bread is a bit fresher or softer, watch out for oversoaking. Too much time in the custard can lead to a mushy pudding. It’s all about that perfect balance!
This simple attention to detail can elevate your bread pudding from good to unforgettable. Happy baking!
Frequently Asked Questions:
Can I make this recipe ahead of time?
Certainly! You can make the pudding a day ahead. Bake it when you’re ready. The sauce can also be prepared beforehand. Heated up later.
Can I use a different type of bread?
Absolutely! While Challah or Brioche are choices, due to their texture you can use any type of bread. Just ensure that it’s slightly stale, for absorption.
How do I store leftovers?
To store the bread pudding simply cover it. Place it in the refrigerator. It tastes delightful when served cold. You can also reheat it in either the oven or microwave if desired.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Bread Pudding with vanilla sauce
Ingredients
Bread Pudding:
- 8 –9 c Day old Challah or Brioche Bread cut into 1-inch cubes
- 5 tbsp butter melted and slightly cooled
- 5 large eggs room temperature
- 2 ½ c milk room temperature (preferably whole milk)
- 1 c granulated sugar
- 1 ½ tsp ground cinnamon
- ¼ tsp nutmeg
- 1 ½ tsp vanilla extract
- ⅔ c raisins optional
Vanilla Sauce:
- ½ c butter
- ½ c granulated sugar
- ½ c brown sugar
- ½ c heavy whipping cream
- 2 tsp vanilla extract
Instructions
- Begin by preheating your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish using 1 tablespoon of butter.
- Evenly distribute the cubed Challah or Brioche bread into the buttered dish.
- In a bowl whisk together the remaining melted butter, eggs, milk, granulated sugar, cinnamon, nutmeg and vanilla extract until combined.
- Gently pour the egg mixture over the bread cubes in the dish. Allow it to sit for 30 minutes to let the bread fully absorb the custard mixture.
- Place the bread pudding, in the oven. Bake for around 35 to 45 minutes until the custard sets and develops a lightly browned top. Once done allow it to cool for 10 15 minutes.
- In a saucepan over medium heat combine butter, both sugars and heavy cream. Stir constantly until thickened. Remove from heat. Let it cool for 10 minutes before adding vanilla extract and stirring well.
- Before serving drizzle vanilla sauce generously, over the bread pudding.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
