Bread Pudding with Vanilla Sauce Recipe

A Brief History of Bread Pudding

Bread pudding is a beloved dessert that has its roots in frugality, born from the need to use up stale bread. Historically, it was a humble dish made to prevent waste, typically from old, dried-out bread that would otherwise be discarded. While the exact origin of bread pudding is unclear, variations of it have existed for centuries in many cultures across the globe. It’s commonly found in Europe, North America, and even parts of Asia, with slight differences in ingredients and preparation methods.

In the United States, bread pudding became popular as a comfort food, often prepared during the colder months. The classic combination of eggs, milk, sugar, and bread, when baked together, creates a rich and satisfying dessert that feels both hearty and indulgent.

The Comfort of Bread Pudding with Vanilla Sauce

Bread pudding is an incredibly comforting dessert, with its soft, custard-like consistency and hints of warmth and spice. When paired with a rich vanilla sauce, it elevates the experience to something truly decadent. The vanilla sauce adds an extra layer of flavor and moisture, turning an already cozy dessert into an unforgettable treat. It’s perfect for family gatherings, holiday meals, or even as a weeknight dessert when you’re craving something sweet and comforting.

Why You’ll Love This Recipe

This bread pudding recipe features the perfect balance of sweetness and richness, with a creamy vanilla sauce that’s both indulgent and smooth. What sets this recipe apart is its versatility. You can make it as simple or as sophisticated as you like by adding ingredients like dried fruit, nuts, or spices to the bread pudding itself.

The vanilla sauce is incredibly easy to make and will complement the bread pudding in just the right way—pouring it over the warm bread pudding creates a luxurious texture and taste. Whether you’re an experienced baker or a novice in the kitchen, this recipe is simple to follow, yet results in a dish that tastes like you’ve been baking for hours.

Tools You’ll Need

• 9×13-inch baking dish – This size works perfectly for this recipe. If you need to adjust the recipe, you can scale the ingredients for a larger or smaller dish.
• Large mixing bowls – One for the bread pudding mixture and one for the vanilla sauce.
• Whisk – For beating the eggs and combining the liquids.
• Measuring cups and spoons – To ensure the correct proportions of ingredients.
• Baking spoon or spatula – For stirring the bread pudding mixture and spreading it into the dish.
• Saucepan – To prepare the vanilla sauce on the stovetop.
• Knife – For cutting the bread into cubes.

Step-by-Step Instructions

Step 1: Preparing the Bread Pudding

1. Preheat the Oven: Preheat your oven to 350°F (175°C). This is the perfect temperature for baking bread pudding, allowing it to cook through without becoming too brown on top.

2. Prepare the Bread: Cut your bread into bite-sized cubes. If your bread is fresh, let it sit out for a few hours or overnight to dry slightly. This will help it absorb the custard mixture without becoming too soggy. Stale bread works best as it holds up during baking.

3. Mix the Wet Ingredients: In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Whisk thoroughly until the mixture is smooth, and the sugar is dissolved.

4. Combine the Bread and Custard: Add the cubed bread into the wet mixture. Stir gently to ensure all the bread cubes are soaked in the custard. Allow the mixture to sit for about 15-20 minutes, giving the bread time to absorb the custard.

5. Bake the Bread Pudding: Pour the soaked bread and custard mixture into a greased 9×13-inch baking dish. Use a spoon to press down any floating bread cubes, ensuring they are submerged in the custard mixture. Place the dish in the oven and bake for 45-55 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.

Step 2: Making the Vanilla Sauce

1. Combine Ingredients in a Saucepan: While the bread pudding is baking, combine the heavy cream, granulated sugar, butter, vanilla extract, and pinch of salt in a medium saucepan over medium heat.

2. Heat the Sauce: Stir the mixture occasionally, allowing it to heat through. Bring it to a simmer, but do not let it boil.

3. Thicken the Sauce (optional): If you prefer a thicker sauce, mix cornstarch with a tablespoon of cold cream or milk, then stir this into the simmering sauce. Continue to cook for another 2-3 minutes, or until the sauce thickens to your liking.

4. Remove from Heat: Once the sauce has thickened, remove it from the heat. Keep it warm until the bread pudding is ready to serve.

Step 3: Assembling and Serving

1. Serve the Bread Pudding: Once the bread pudding is baked and golden, remove it from the oven. Allow it to rest for 5-10 minutes before serving, to let it set and cool slightly.

2. Drizzle with Vanilla Sauce: Spoon the bread pudding onto individual plates and drizzle generously with the vanilla sauce. You can serve it warm or at room temperature, depending on your preference.

3. Garnish (optional): For an extra touch, you can garnish your bread pudding with whipped cream, fresh berries, or a sprinkle of cinnamon.

Common Troubleshooting Tips

Troubleshooting the Bread Pudding Texture

• If your bread pudding turns out too soggy, try using slightly stale bread next time. Fresh bread tends to absorb too much liquid, resulting in a mushy texture.
• If your bread pudding is too dry, consider adding a little more cream or milk to the custard mixture, or covering it with foil during the first half of baking to lock in moisture.

Fixing the Vanilla Sauce

• If the vanilla sauce is too thin, simply simmer it a little longer to help it reduce and thicken. You can also use the cornstarch method described above.
• If it’s too thick, add a splash more cream or milk and heat until it reaches the desired consistency.

Serving Suggestions

• Pair with Fresh Berries: A handful of fresh raspberries, strawberries, or blueberries pairs beautifully with the richness of bread pudding.
• Whipped Cream: A dollop of freshly whipped cream on top adds a light, airy contrast to the heavy bread pudding.
• Ice Cream: For an extra indulgent treat, serve warm bread pudding with a scoop of vanilla or caramel ice cream.

Creative Uses for Leftovers

• Bread Pudding Parfaits: Layer leftover bread pudding with whipped cream and fresh fruit for an easy breakfast or dessert parfait.
• Bread Pudding French Toast: Slice leftover bread pudding and use it to make French toast. Serve it with syrup or fresh berries for a decadent twist.

Conclusion

Bread Pudding with Vanilla Sauce is the epitome of comfort food, bringing together the best elements of home-baked warmth and sweet indulgence. Whether you’re serving it for a holiday gathering, a family dinner, or just because, it’s a recipe that’s sure to impress. The richness of the bread pudding combined with the silky smooth vanilla sauce is a match made in dessert heaven. Enjoy!

Yield: 6-8

Bread Pudding with Vanilla Sauce Recipe

Print

Bread pudding is a beloved dessert that has its roots in frugality, born from the need to use up stale bread. Historically, it was a humble dish made to prevent waste, typically from old, dried-out bread that would otherwise be discarded. While the exact origin of bread pudding is unclear, variations of it have existed for centuries in many cultures across the globe. It’s commonly found in Europe, North America, and even parts of Asia, with slight differences in ingredients and preparation methods.

Prep Time 15 minutes

Cook Time 45 minutes

Ingredients

• 6 cups cubed stale bread (a hearty white or challah bread works well)
• 2 cups whole milk
• 1/2 cup heavy cream
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• Pinch of salt
• 1/2 cup raisins (optional, or you can substitute with other dried fruit or chocolate chips)
• For the Vanilla Sauce:
• 1 cup heavy cream
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter

Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C). Grease an 8x8-inch or 9x9-inch baking dish.
2. Prepare the bread pudding: In a large mixing bowl, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt until well combined. Add the cubed bread and raisins (if using), and toss gently to coat the bread. Let it sit for about 10 minutes to allow the bread to absorb the liquid mixture.
3. Bake the bread pudding: Pour the bread mixture into the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 45-50 minutes, or until the pudding is golden brown on top and a toothpick inserted into the center comes out clean.
4. Make the vanilla sauce: While the bread pudding is baking, prepare the vanilla sauce. In a small saucepan, combine the heavy cream, sugar, and vanilla extract. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the cream begins to simmer. Remove from the heat and stir in the butter until fully melted and the sauce is smooth.
5. Serve: Once the bread pudding is done, remove it from the oven and let it cool slightly. Serve warm, drizzled with the vanilla sauce.

Notes

• Bread: Stale bread works best for bread pudding because it soaks up the liquid better. If you don't have stale bread, you can toast the bread in the oven to dry it out slightly.
• Raisins and Variations: You can add other dried fruits like currants, cranberries, or chopped apples, or even mix in some chocolate chips or nuts for variety.
• Make-Ahead: You can assemble the bread pudding the night before and refrigerate it. Just let it come to room temperature before baking, or bake it directly from the fridge, adding a few extra minutes to the baking time.