bread pudding with vanilla sauce recipe

Written ByJenny Smyth Posted on
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The Best bread pudding with vanilla sauce recipe

This recipe for bread pudding with vanilla sauce is a classic. It’s a traditional dish that originated in Europe, but it’s been adapted and loved by families around the world. I first tried this recipe at my grandmother’s house when I was a child, and it quickly became one of my favorite desserts.

The combination of the moist bread, the sweetness of the sugar, and the richness of the vanilla sauce is truly irresistible. As I grew older, I began to appreciate not just how delicious this recipe is, but also how versatile it is. You can make it for special occasions or for everyday meals.

It’s perfect for potlucks, family gatherings, or even just a cozy night in with the family. One of the things I love about this recipe is that it’s incredibly easy to make. You don’t need to be a professional baker to create this masterpiece.

The key home cooking technique is to cook the bread until it’s nice and dry, then mix it with sugar, eggs, and spices before baking it in the oven. The result is a dessert that’s both comforting and indulgent. The bread pudding is warm and comforting, like a hug on a cold day.

And the vanilla sauce adds a touch of elegance and sophistication. It’s a perfect combination of flavors and textures that will leave you wanting more.

Classic Bread Pudding with Vanilla Sauce

4.8 from 990 votes

A comforting and indulgent dessert made with stale bread, creamy custard, and a rich vanilla sauce. Perfect for using up leftover bread.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Bread Pudding

6 cups cubed stale bread
2 cups whole milk
1 cup heavy cream
4 large eggs
1/2 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp vanilla extract

For the Vanilla Sauce

1 cup heavy cream
1/2 cup whole milk
1/2 cup granulated sugar
2 large egg yolks
1 tsp vanilla extract

👨‍🍳Directions

1Preheat oven to 350°F (175°C).
2Grease a 9×13 inch baking dish and set aside.
3In a large mixing bowl, combine the cubed bread, milk, and heavy cream.
4Allow the bread to soak for 10 minutes, or until it has fully absorbed the liquid.
5The bread should look plump and slightly translucent.
6In a separate bowl, whisk together the eggs, sugar, cinnamon, nutmeg, and vanilla extract until well combined and the mixture is a pale yellow color.
7Pour the egg mixture over the soaked bread and stir gently to combine.
8Ensure that all the bread is evenly coated with the custard.
9The bread should be completely submerged in the liquid.
10Transfer the bread mixture to the prepared baking dish and spread it out evenly.
11Bake for 35-40 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
12The custard should be set and no longer jiggly.
13While the bread pudding is baking, prepare the vanilla sauce.
14In a saucepan, combine the heavy cream, milk, and sugar over medium heat.
15Stir occasionally until the sugar has dissolved and the mixture is hot but not boiling.
16The sauce should be steaming and the sugar should be completely dissolved.
17In a separate bowl, whisk the egg yolks until they are smooth and pale.
18Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from cooking.
19The mixture should be smooth and well combined.
20Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the sauce has thickened slightly.
21The sauce should coat the back of a spoon and leave a path when you run your finger through it.
22Remove from heat and stir in the vanilla extract.
23The sauce should be fragrant and have a slight sheen.
24Allow the bread pudding to cool for 5-10 minutes before serving.
25Serve the bread pudding warm, topped with the vanilla sauce.
26The sauce should be poured over the bread pudding in a circular motion, starting from the center and working your way out.

🔧Equipment

Large mixing bowl
Baking dish
Whisk
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 24g💛Saturated Fat: 15g❤️Cholesterol: 165mg🧂Sodium: 350mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 25g🥩Protein: 9g

📝Notes

Tips: You can substitute whole wheat bread for a healthier option. For a boozy twist, add a splash of rum or bourbon to the custard mixture.

Watch Video Of How Classic Bread Pudding with Vanilla Sauce Works

Bread pudding with vanilla sauce is a timeless recipe that never fails to impress. It’s a comforting dish that works well for any occasion, from family gatherings to holiday dinners. The combination of creamy custard and soft bread, topped with a rich vanilla sauce, is simply irresistible.

I always have the ingredients on hand, making it a go-to recipe when I need a quick and delicious dessert. Plus, it’s a great way to use up leftover bread, reducing food waste. The recipe is simple and easy to follow, making it perfect for both beginner and experienced cooks.

I always have leftover bread pudding, and I recommend storing it in the refrigerator for up to 3 days. If you need to reheat, you can gently warm it in the oven or microwave. You can also serve it chilled with a dollop of whipped cream.

This dish is a favorite in our home, and I know it will become a favorite in yours too. It’s a comforting and satisfying dessert that everyone will love.

❓ Frequently Asked Questions About Bread Pudding with Vanilla Sauce

Q: What type of bread is best for bread pudding?

A: You can use any type of bread you like for bread pudding, but stale white bread works best because it absorbs all the liquid ingredients nicely.

Q: Can I use other types of milk instead of whole milk?

A: Yes, you can use other types of milk such as almond milk or soy milk if you’re looking for a dairy-free option.

Q: How long does bread pudding keep in the fridge?

A: Bread pudding can be stored in the fridge for up to 3 days. Just make sure to cover it tightly with plastic wrap or aluminum foil.

Q: Can I make this recipe ahead of time?

A: Yes, you can make this recipe ahead of time by preparing the bread pudding mixture and refrigerating it until you’re ready to bake it.

Q: What if I don’t have vanilla extract?

A: You can substitute vanilla extract with another type of extract such as almond extract or omit it altogether if you don’t have any.

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