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Ultimate Classic Bread Pudding with Homemade Warm Vanilla Sauce

bread pudding - Tasty
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Create a truly comforting dessert by transforming stale bread into this rich, custardy bread pudding. This recipe includes instructions for a homemade warm vanilla sauce, making it an impressive yet approachable classic.

Ingredients

Scale
  • 8 cups stale bread, cut into 1-inch cubes (Brioche or French bread works best)
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 4 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 cup raisins (optional)
  • 1 tablespoon butter, softened (for greasing dish)
  • For the Warm Vanilla Sauce:
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 1/2 cups whole milk
  • 2 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the baking dish by lightly coating a 9×13 inch baking dish with softened butter.
  2. In a large bowl, combine the bread cubes, sugar, cinnamon, nutmeg, and salt. If using raisins, add them now. Gently toss the mixture to distribute the spices evenly.
  3. In a separate medium bowl, whisk together the eggs, milk, heavy cream, and vanilla extract until fully combined to create the custard base.
  4. Pour the custard mixture evenly over the bread mixture in the large bowl. Gently press the bread down to help it absorb the liquid. Let the mixture sit for 30 minutes, stirring occasionally, to allow the bread to fully soak.
  5. Preheat your oven to 350 degrees Fahrenheit. Pour the soaked bread mixture into the prepared baking dish.
  6. Bake for 45 to 55 minutes, or until the pudding is set in the center and the top is golden brown. You can test for doneness by inserting a knife near the center; it should come out mostly clean.
  7. While the pudding bakes, prepare the Warm Vanilla Sauce. In a medium saucepan, whisk together the sugar and cornstarch. Gradually whisk in the milk until smooth.
  8. Cook the milk mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 8-10 minutes). Do not let it boil rapidly.
  9. In a small bowl, whisk the egg yolks. Slowly drizzle about 1/2 cup of the hot milk mixture into the egg yolks while whisking constantly to temper them.
  10. Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly, for 1 to 2 minutes until the sauce thickens slightly more. Do not boil.
  11. Remove the sauce from the heat. Stir in the butter and vanilla extract until the butter melts and the sauce is smooth.
  12. Serve the warm bread pudding immediately, drizzled generously with the homemade warm vanilla sauce.

Notes

  • Using day-old or slightly stale bread is key; fresh bread can become too mushy when soaked in the custard.
  • For a richer flavor, substitute 1/4 cup of the milk in the custard with a splash of bourbon or dark rum.
  • If you prefer a thicker sauce, let the vanilla sauce cool slightly before serving; it will continue to thicken as it cools.

Nutrition

Find it online: https://www.unfoldrecipes.com/ultimate-classic-bread-pudding-vanilla-sauce/