Heavenly Bread Pudding With Vanilla Sauce Recipe

Creamy bread pudding with vanilla sauce offers a nostalgic comfort that transports you straight to grandma’s kitchen.

Warm spices and soft, custardy textures create an irresistible dessert experience.

Sweet memories emerge with each delectable bite of this classic treat.

Cubes of bread soak up rich, velvety custard, transforming simple ingredients into something magical.

Cinnamon and nutmeg dance through the mixture, adding depth and warmth.

Drizzled with silky vanilla sauce, this dessert becomes an indulgent escape from everyday stress.

Prepare to fall in love with every spoonful of pure, homemade deliciousness.

Why Bread Pudding with Vanilla Sauce Wins Hearts

• Capture Cozy Comfort: Dive into a warm, nostalgic dessert that wraps you in pure homestyle goodness, perfect for satisfying sweet cravings.
• Master Simple Baking: Discover an incredibly straightforward recipe requiring basic kitchen skills and minimal culinary expertise, making it accessible for beginners and seasoned bakers alike.
• Transform Leftover Bread: Brilliantly repurpose stale white bread into a luxurious dessert, reducing food waste while creating a delectable treat that feels like a gourmet indulgence.
• Crowd-Pleasing Dessert: Impress family and friends with a classic dessert that appeals to all ages, offering rich flavors and a comforting texture that brings people together around the table.

Ingredients List for Bread Pudding with Vanilla Sauce

• White Bread: A soft, neutral-flavored bread that creates the foundation of the pudding.

• Eggs: Provide structure and richness to the pudding.
• Milk, Heavy Cream: Create a creamy, smooth texture for the dessert.
• Sugar: Adds sweetness and helps with caramelization.
• Vanilla Extract: Enhances the overall flavor profile with its warm, aromatic essence.

• Raisins, Ground Cinnamon, Nutmeg: Add depth of flavor, warmth, and a touch of sweetness to the bread pudding.

• Heavy Cream, Sugar, Butter: Form the base of a rich, silky sauce.
• Vanilla Extract, Salt: Provide depth and balance to the sauce's flavor.

Baking Bread Pudding with Vanilla Sauce Made Simple

Step 1: Soaking Bread Cubes

Cut white bread into uniform bite-sized pieces and spread evenly in a greased baking dish.

Toss these cubes with a delightful mix of raisins, ground cinnamon, and nutmeg for a burst of flavor.

Ensure the spices are distributed evenly across the bread cubes.

Step 2: Creating Creamy Custard Base

Whisk together eggs, milk, heavy cream, sugar, and vanilla extract in a large mixing bowl.

Mix until the ingredients blend into a smooth, silky mixture that promises a luscious texture.

Step 3: Preparing Bread Pudding

Pour the custard mixture slowly over the bread cubes.

Allow the bread to soak up the liquid completely, ensuring each piece is thoroughly saturated.

Let the pudding rest at room temperature for 15 minutes to absorb all the delicious flavors.

Step 4: Baking to Perfection

Preheat the oven to 350°F.

Slide the pudding into the oven and bake for 40-45 minutes.

Look for a golden-brown top and a set center that signals the pudding is ready.

Step 5: Crafting Luxurious Vanilla Sauce

• Heavy cream
• Sugar
• Butter
• Vanilla extract
• Salt

Simmer the mixture over medium heat, stirring constantly.

Watch the sauce transform into a thick, glossy delight over 8-10 minutes.

Step 6: Finishing Touches

Remove the bread pudding from the oven and let it cool for 10 minutes.

Drizzle the warm vanilla sauce generously over the top.

Serve immediately and savor the rich, comforting dessert that’s sure to delight.

Top Tips for Bread Pudding with Vanilla Sauce

• Soak Bread Perfectly: Let bread cubes sit in the egg mixture for 15 minutes to absorb maximum flavor and ensure a moist, tender texture.
• Select Bread Wisely: Use day-old white bread for best results, as slightly stale bread absorbs the custard mixture more effectively and prevents soggy pudding.
• Spice Balance Matters: Adjust cinnamon and nutmeg quantities to personal taste, but don't overpower the delicate vanilla and cream flavors.
• Control Sauce Consistency: Stir vanilla sauce continuously while simmering to prevent burning and achieve a smooth, glossy texture that coats the pudding beautifully.
• Optional Mix-Ins: Experiment with adding chopped nuts, dried cranberries, or chocolate chips for extra texture and flavor variations.

Easy Changes to Bread Pudding with Vanilla Sauce

• Chocolate Lover's Delight: Replace raisins with chocolate chips, adding cocoa powder to the egg mixture for an intense chocolate bread pudding experience.
• Tropical Paradise: Swap raisins for diced mango and coconut flakes, incorporating rum extract into the egg mixture for a Caribbean-inspired version.
• Apple Cinnamon Classic: Substitute raisins with caramelized diced apples, increasing ground cinnamon and adding a touch of brown sugar for extra warmth.
• Nutty Caramel Crunch: Mix chopped pecans and almonds into the bread cubes, drizzle caramel sauce over the vanilla sauce for a rich, textured dessert.

Pairing Ideas for Bread Pudding with Vanilla Sauce

• Pair with Creamy Caramel Latte: Rich espresso with steamed milk and caramel drizzle complements the bread pudding's warm, sweet flavors and cuts through its dense texture.
• Enhance with Spiced Rum: A smooth, aged rum with hints of vanilla and oak provides a sophisticated adult beverage that echoes the dessert's warm spices and creamy profile.
• Match with Cinnamon-Dusted Whipped Cream: Dollop homemade whipped cream sprinkled with ground cinnamon to amplify the pudding's existing spice notes and add extra luxurious creaminess.
• Serve with Toasted Almond Garnish: Sprinkle lightly toasted, chopped almonds on top for a delightful crunch that contrasts the pudding's soft, custardy texture and adds nutty depth.

How to Store and Reheat Bread Pudding with Vanilla Sauce

• Store cooled bread pudding in an airtight container and keep in the refrigerator for up to 4 days. Cover tightly with plastic wrap or lid to prevent moisture loss and absorb other food odors.
• Wrap individual portions or entire bread pudding securely in plastic wrap, then place in freezer-safe container. Freeze for maximum 2 months. Thaw overnight in refrigerator before reheating.
• Warm individual servings in microwave for 30-45 seconds on medium power. Alternatively, place in preheated oven at 325°F for 10-15 minutes until heated through. Add fresh vanilla sauce after reheating to restore moisture and flavor.
• Keep bread pudding at room temperature for no longer than 2 hours.

FAQs About Bread Pudding with Vanilla Sauce

• Is bread pudding a healthy dessert?

While delicious, bread pudding is a rich dessert high in calories and sugar. It contains eggs, milk, and cream providing some protein and calcium, but should be enjoyed in moderation as an occasional treat.

• Can I make bread pudding without raisins?

Absolutely! You can skip raisins or substitute them with other mix-ins like chocolate chips, chopped nuts, or dried cranberries to suit your taste preferences.

• What type of bread works best for bread pudding?

Day-old white bread or brioche are ideal. Slightly stale bread absorbs the custard mixture better and creates a more consistent texture in the final dessert.

• How do I know when bread pudding is perfectly baked?

The pudding is done when the center is set and the top turns golden brown.

Bread Pudding With Vanilla Sauce Recipe

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4.6 from 10 reviews

• Total Time: 1 hour 5-10 minutes
• Yield: 6 1x

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Description

Indulgent bread pudding with vanilla sauce brings comfort straight from New Orleans kitchens. Warm spices and rich custard create a delightful dessert that will make you crave another delectable slice.

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Ingredients

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Bread:

• 8 slices white bread
• 4 large eggs
• 1 cup milk
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1 tsp vanilla extract

Fruits and Spices:

• 1/2 cup raisins
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg

Vanilla Sauce:

• 1 cup heavy cream
• 1/2 cup granulated sugar
• 2 tbsp butter
• 1 tsp vanilla extract
• 1 pinch salt

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Instructions

1. Cube white bread into uniform bite-sized pieces and spread them evenly in a greased baking dish.
2. Whisk eggs, milk, heavy cream, sugar, and vanilla extract in a large mixing bowl until smooth and well-combined.
3. Sprinkle raisins, ground cinnamon, and nutmeg over bread cubes, ensuring even distribution.
4. Pour the egg mixture slowly and carefully over bread, allowing it to soak and saturate each piece completely.
5. Let the bread pudding rest for 15 minutes at room temperature to absorb the liquid thoroughly.
6. Preheat oven to 350°F and bake the pudding for 40-45 minutes until golden brown and set in the center.
7. While pudding bakes, prepare vanilla sauce by combining heavy cream, sugar, butter, vanilla extract, and salt in a saucepan.
8. Simmer sauce over medium heat, stirring constantly until it thickens and reaches a smooth, glossy consistency, approximately 8-10 minutes.
9. Remove bread pudding from oven and let cool for 10 minutes.
10. Drizzle warm vanilla sauce generously over the bread pudding before serving.
11. Serve warm and enjoy the rich, comforting dessert with its creamy sauce.

Notes

• Bread Selection Matters: Use day-old or slightly stale white bread for better absorption and texture, ensuring a more custardy pudding that soaks up the egg mixture perfectly.
• Customize Spice Levels: Adjust ground cinnamon and nutmeg quantities to personal taste, creating a more personalized flavor profile that suits individual preferences.
• Make It Gluten-Free: Swap regular white bread with gluten-free bread alternatives to accommodate dietary restrictions without compromising the dessert’s delicious essence.
• Raisin Alternatives: Replace raisins with chopped nuts, dried cranberries, or chocolate chips for a unique twist that adds exciting texture and flavor variations to the classic bread pudding.

• Prep Time: 15 minutes
• Cook Time: 50-55 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 598
• Sugar: 34 g
• Sodium: 180 mg
• Fat: 38 g
• Saturated Fat: 23 g
• Unsaturated Fat: 15 g
• Trans Fat: 1 g
• Carbohydrates: 52 g
• Fiber: 1 g
• Protein: 8 g
• Cholesterol: 150 mg