Experience the ultimate comfort food with our Bread Pudding with Vanilla Sauce. This classic dessert combines the richness of custard-soaked bread with the sweetness of a creamy vanilla sauce, making it the perfect treat for any occasion. Whether you’re serving it warm on a chilly evening or enjoying it cold the next day, this bread pudding is sure to satisfy your sweet tooth.
Ingredients:
For the Bread Pudding:
- 6 cups of day-old bread, cubed (French bread, brioche, or challah works best)
- 4 large eggs
- 2 cups of whole milk
- 1 cup of heavy cream
- ¾ cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- ¼ teaspoon of ground nutmeg
- ¼ cup of unsalted butter, melted
- ½ cup of raisins (optional)
- ¼ cup of chopped pecans or walnuts (optional)
For the Vanilla Sauce:
- 1 cup of whole milk
- ½ cup of heavy cream
- ½ cup of granulated sugar
- 3 tablespoons of unsalted butter
- 1 tablespoon of cornstarch
- 2 teaspoons of vanilla extract
- Pinch of salt
Instructions:
1. Prepare the Bread: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray. Spread the cubed bread evenly in the dish. If you are using raisins or nuts, scatter them over the bread.
2. Make the Custard Mixture: In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and nutmeg until well combined. Pour the melted butter into the mixture and whisk again.
3. Combine Bread and Custard: Pour the custard mixture over the bread, ensuring all the pieces are soaked. Gently press down on the bread with a spoon or your hands to help it absorb the custard. Let it sit for about 15 minutes to allow the bread to fully soak up the liquid.
4. Bake the Bread Pudding: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the pudding is set. A toothpick inserted into the center should come out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
5. Prepare the Vanilla Sauce: While the bread pudding is baking, prepare the vanilla sauce. In a small saucepan, whisk together the milk, cream, sugar, and cornstarch until smooth. Add the butter and a pinch of salt. Cook over medium heat, stirring constantly, until the sauce thickens and coats the back of a spoon. Remove from heat and stir in the vanilla extract.
6. Serve: Once the bread pudding is done, let it cool for a few minutes before serving. Cut it into squares or spoon it into bowls, and drizzle generously with the warm vanilla sauce. For an extra touch, sprinkle with powdered sugar and garnish with fresh mint leaves.
Other Details:
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
Calorie Count per serving: 450 kcal | Serving Size: 6-8 servings
Serving and Storage Tips:
Serving Tips
Accompaniments: Bread Pudding with Vanilla Sauce pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. The cold ice cream or cream adds a delightful contrast to the warm pudding. You can also serve it with fresh berries for a hint of tartness that complements the rich dessert.
Garnishing: For an elegant presentation, dust the top of the bread pudding with powdered sugar. A sprinkle of cinnamon or nutmeg can also enhance the flavor and visual appeal. Add a sprig of fresh mint or a few slices of toasted almonds for a finishing touch.
Portioning: Cut the bread pudding into squares or spoon it directly into bowls. Drizzle the vanilla sauce over the top right before serving. If you’re hosting a gathering, consider serving the sauce on the side, allowing guests to add as much or as little as they like.
Temperature: Bread Pudding with Vanilla Sauce is best served warm, allowing the sauce to soak into the pudding. However, it’s also delicious when served cold, making it a versatile dessert that can be enjoyed year-round.
Storage Tips
Refrigeration: Store any leftover bread pudding in an airtight container in the refrigerator. It will keep well for up to 3-4 days. To prevent the pudding from becoming too dry, cover it with plastic wrap or foil before storing.
Freezing: Bread pudding can be frozen for longer storage. Allow it to cool completely before transferring it to a freezer-safe container or wrapping it tightly in plastic wrap and foil. It can be frozen for up to 2-3 months. For best results, freeze in individual portions, which will make reheating easier.
Reheating: To reheat, thaw the bread pudding in the refrigerator overnight if frozen. Warm it in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. The vanilla sauce can be reheated gently on the stovetop or in the microwave. Avoid overcooking to keep the bread pudding moist.
Avoid Overcooking: When reheating, be cautious not to overcook the bread pudding as it may dry out. Ensure that the internal temperature reaches 165°F (74°C) before serving.
By following these serving and storage tips, you can enjoy Bread Pudding with Vanilla Sauce fresh and flavorful, whether you’re serving it immediately or saving it for later.
Variations:
1. Chocolate Bread Pudding with Vanilla Sauce
Additions: Mix 1 cup of semi-sweet chocolate chips into the bread mixture before baking. For an extra chocolatey flavor, you can also add 2 tablespoons of cocoa powder to the custard mixture.
Serving Suggestion: Serve the chocolate bread pudding warm with a drizzle of vanilla sauce and a scoop of chocolate or coffee ice cream.
2. Apple Cinnamon Bread Pudding
Additions: Stir in 1 cup of peeled and diced apples and 1 teaspoon of ground cinnamon into the bread mixture. The apples add a natural sweetness and a lovely texture to the pudding.
Serving Suggestion: Top with a sprinkle of cinnamon sugar before baking, and serve with a warm vanilla sauce and a dollop of whipped cream.
3. Bourbon Bread Pudding
Additions: Add 2-3 tablespoons of bourbon to the custard mixture for a rich, boozy flavor that complements the vanilla sauce. You can also soak the raisins in bourbon before adding them to the bread mixture.
Serving Suggestion: Garnish with toasted pecans and a drizzle of extra bourbon vanilla sauce for an indulgent treat.
Frequently Asked Questions (FAQs):
Can I use different types of bread for Bread Pudding? Yes, you can use a variety of bread types, such as brioche, challah, or even leftover croissants. Each type will impart a slightly different texture and flavor to the pudding.
Can I make Bread Pudding ahead of time? Yes, you can prepare the bread pudding ahead of time. Assemble the pudding and store it in the refrigerator for up to 24 hours before baking. This allows the bread to absorb the custard fully, resulting in a more flavorful dessert.
Can I use a different sauce instead of Vanilla Sauce? Certainly! Bread pudding pairs well with various sauces. You can try a caramel sauce, chocolate sauce, or even a fruit compote. Each variation will give the dessert a unique twist.
Bread Pudding with Vanilla Sauce is a delightful and versatile dessert that brings warmth and comfort to any meal. Whether you stick to the classic recipe or experiment with one of the suggested variations, this dish is sure to be a hit with family and friends. Enjoy the rich, custard-soaked bread topped with a smooth and creamy vanilla sauce, and savor every bite of this timeless dessert!