Bread Pudding with vanilla sauce
Experience the heartwarming embrace of our Bread Pudding, with Vanilla Sauce, a recipe that transforms pantry staples into a symphony of delectable flavors. Picture the rusticity of aged Challah or Brioche cut into cubes and soaked in a velvety custard crafted from a perfect combination of milk, sugar and aromatic spices. As it bakes in the oven this creation comes alive turning into a masterpiece. The true enchantment happens when we generously pour our homemade vanilla sauce over this comforting pudding—a blend that flows smoothly like a waterfall of exquisite taste. Every spoonful of this dessert offers a medley of textures and flavors—a tribute, to simplicity and sweetness that will undoubtedly ignite cherished memories while creating new ones.
12 Servings
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
You can easily transform the classic Bread Pudding, with Vanilla Sauce into a gluten-free version. The trick lies in swapping out the bread. Instead of using Challah or Brioche opt for your gluten-free bread that closely mimics the texture and density of traditional Challah or Brioche. This ensures that your pudding retains its heartiness.
When choosing your gluten-free bread make sure it has a flavor and isn't too crumbly. This will allow it to soak up the custard mixture beautifully without falling. Also remember to use day-old bread as it helps absorb all those flavors without getting soggy.
Lastly don't forget to check that your vanilla extract and other ingredients are gluten-free as well. Sometimes gluten hides, in places!