Old Fashioned Bread Pudding with Vanilla Sauce Recipe
Introduction
Old fashioned bread pudding is a comforting dessert that transforms simple ingredients into a warm, satisfying treat. This classic recipe is enhanced by a rich vanilla sauce, making it perfect for cozy gatherings or a sweet finish to any meal.
Ingredients
- 10 slices white bread, cut into cubes
- 2 cups whole milk
- ½ cup granulated sugar
- 4 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 2 large eggs, beaten
- ½ cup raisins
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- For the sauce:
- ½ cup heavy whipping cream
- 8 tablespoons unsalted butter
- ⅓ cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons vanilla extract
Instructions
- Step 1: Preheat your oven to 350 degrees Fahrenheit and grease a 9×13-inch baking dish.
- Step 2: Place the cubed bread and raisins in the prepared baking dish and toss to combine evenly.
- Step 3: In a medium saucepan over medium heat, melt 4 tablespoons of butter with 2 cups whole milk and ½ cup granulated sugar. Stir until the butter melts and the sugar dissolves.
- Step 4: Remove the saucepan from heat and whisk in the vanilla extract, cinnamon, and nutmeg.
- Step 5: Temper the beaten eggs by slowly adding a spoonful of the warm milk mixture to the eggs while whisking constantly. Repeat until eggs are warmed, then pour the egg mixture back into the saucepan and whisk to combine.
- Step 6: Pour this custard mixture evenly over the bread and raisins in the baking dish. Let it sit for 10 minutes so the bread soaks up the custard.
- Step 7: Bake the pudding in the preheated oven for about 40 minutes, or until the custard is set and the top is lightly golden.
- Step 8: While the pudding bakes, make the vanilla sauce. Combine the heavy cream, 8 tablespoons butter, granulated sugar, brown sugar, and vanilla extract in a saucepan over medium heat. Simmer gently, stirring frequently, until the sauce thickens slightly.
- Step 9: When the bread pudding is done, pour the warm vanilla sauce over the top and serve immediately.
Tips & Variations
- Use day-old or slightly stale bread for better texture absorption.
- Swap raisins with dried cranberries or chopped nuts for added texture and flavor.
- Add a splash of bourbon or rum to the custard for a richer, boozy twist.
- For a gluten-free version, use gluten-free bread cubes.
- Serve with whipped cream or a scoop of vanilla ice cream for extra indulgence.
Storage
Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm. The vanilla sauce can be refrigerated separately and gently reheated on the stove or in the microwave before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of bread?
Yes, you can use brioche, challah, or any sturdy white bread. These breads add richness and hold the custard well.
Is it possible to make this dessert ahead of time?
Absolutely. You can assemble the bread pudding the night before and refrigerate it, then bake it fresh when ready. Prepare the sauce just before serving for best results.
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Old Fashioned Bread Pudding with Vanilla Sauce Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
This classic Old Fashioned Bread Pudding with Vanilla Sauce is a warm, comforting dessert featuring soft cubes of white bread soaked in a rich custard infused with cinnamon and nutmeg, studded with sweet raisins, and baked to golden perfection. Served with a luscious homemade vanilla sauce, this timeless treat is perfect for cozy gatherings or a delightful end to any meal.
Ingredients
Bread Pudding
- 10 slices white bread, cut into cubes
- 2 cups whole milk
- ½ cup granulated sugar
- 4 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 2 large eggs, beaten
- ½ cup raisins
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
Vanilla Sauce
- ½ cup heavy whipping cream
- 8 tablespoons unsalted butter
- ⅓ cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish to ensure the pudding does not stick.
- Prepare Bread and Raisins: Add the bread cubes and raisins into the greased baking dish and toss gently to mix them evenly.
- Make Custard Base: In a medium saucepan over medium heat, combine 4 tablespoons butter, 2 cups whole milk, and ½ cup granulated sugar. Stir frequently until the butter melts completely and the sugar dissolves.
- Add Spices and Vanilla: Remove the pan from heat and whisk in 2 teaspoons vanilla extract, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg to infuse the custard with warm flavors.
- Temper the Eggs: Gradually pour a spoonful of the warm custard mixture into the beaten eggs while whisking continuously to raise their temperature without scrambling. Repeat until eggs are tempered.
- Combine Custard with Eggs: Pour the tempered egg mixture back into the saucepan with the custard and whisk thoroughly to blend all ingredients.
- Soak Bread: Pour this custard mixture evenly over the bread and raisins in the baking dish. Let it sit for 10 minutes, allowing the bread to soak up the custard.
- Bake: Place the baking dish in the preheated oven and bake for 40 minutes until the custard is set and the top is golden brown.
- Prepare Vanilla Sauce: While the pudding bakes, combine ½ cup heavy whipping cream, 8 tablespoons butter, ⅓ cup granulated sugar, ½ cup brown sugar, and 2 teaspoons vanilla extract in a saucepan over medium heat. Simmer gently, stirring occasionally, until the sauce thickens to a creamy consistency.
- Serve: Remove the bread pudding from the oven, pour the warm vanilla sauce over individual servings, and enjoy this comforting dessert immediately.
Notes
- For a richer pudding, use brioche or challah bread instead of white bread.
- Soaking the bread for at least 10 minutes allows it to absorb the custard, resulting in a custardy interior.
- Raisins can be substituted with dried cranberries or chopped nuts for variation.
- The vanilla sauce can be kept warm on low heat if preparing in advance.
- Ensure eggs are tempered carefully to avoid curdling the custard.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: bread pudding, vanilla sauce, classic dessert, baked pudding, raisins, cinnamon, nutmeg, warm dessert
