Old Fashioned Bread Pudding with Vanilla Sauce
Of course! This is the ultimate comfort dessert. This recipe for Old Fashioned Bread Pudding is rich, custardy, and topped with a luxurious homemade vanilla sauce. It’s simple, classic, and absolutely divine.
Old Fashioned Bread Pudding with Vanilla Sauce
This recipe uses simple ingredients to create a deeply satisfying and nostalgic dessert. The key is using stale bread for the best texture.
Yields: 9×13 inch dish (about 12 servings)
Prep time: 20 minutes (+ resting time)
Cook time: 45-55 minutes
Ingredients
For the Bread Pudding:
· 8 cups (about ½ lb) stale French or Italian bread, cut into 1-inch cubes*
· 4 large eggs
· 1 ½ cups (300g) granulated sugar
· 4 cups (960ml) whole milk or half-and-half
· 2 tbsp vanilla extract
· 1 tsp ground cinnamon
· ¼ tsp ground nutmeg
· ½ cup (115g) unsalted butter, melted
· ½ cup raisins (optional)
· Pinch of salt
For the Vanilla Sauce (Hard Sauce):
· ½ cup (115g) unsalted butter
· 1 cup (200g) granulated sugar
· ½ cup (120ml) heavy cream or evaporated milk
· 1 tbsp vanilla extract
· Pinch of salt
*How to get stale bread: Leave cubed bread out on a baking sheet for 4-8 hours, or bake in a 300°F (150°C) oven for 10-15 minutes until dry but not browned.
Instructions
- Prepare the Bread Pudding:
· Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
· Place the dry bread cubes in a large bowl. If using raisins, sprinkle them over the bread.
· In a separate large bowl, whisk the eggs until frothy. Whisk in the sugar until well combined.
· Gradually whisk in the milk, vanilla extract, cinnamon, nutmeg, and salt.
· Slowly pour the melted butter into the milk mixture while whisking continuously.
· Pour the custard mixture over the bread cubes. Gently press down with a spatula to ensure all the bread is submerged.
· Let the mixture sit for 15-30 minutes, allowing the bread to soak up the custard.
- Bake the Pudding:
· Place the baking dish in a larger pan (like a roasting pan). Carefully pour hot water into the larger pan until it comes about halfway up the sides of the baking dish. This is a “water bath” and prevents the custard from curdling.
· Bake for 45-55 minutes, or until the top is golden brown and the center is set (a knife inserted near the center should come out clean).
· Remove from the oven and the water bath. Let it cool on a wire rack for at least 20 minutes before serving.
- Make the Vanilla Sauce:
· While the pudding cools, melt the butter in a medium saucepan over medium heat.
· Whisk in the sugar and heavy cream. Bring to a gentle boil, stirring constantly.
· Reduce the heat and let it simmer for 3-5 minutes, until the sugar is fully dissolved and the sauce has thickened slightly.
· Remove from heat and stir in the vanilla extract and salt.
- Serve:
· Serve the warm bread pudding drizzled generously with the warm vanilla sauce.
Pro Tips for the Best Bread Pudding
· Stale Bread is a Must: Using dry bread is crucial. It soaks up the custard like a sponge without turning to mush, giving you the perfect texture.
· The Water Bath: Don’t skip the water bath (bain-marie)! It ensures gentle, even heat for a smooth, creamy custard without bubbles or cracks.
· Flavor Variations:
· Bourbon Sauce: Add 2-3 tablespoons of bourbon or whiskey to the vanilla sauce for an adult twist.
· Apple Cinnamon: Add 1 cup of finely chopped apples tossed with cinnamon to the bread cubes.
· Chocolate Chip: Stir in ½ cup of chocolate chips with the bread.
· Make-Ahead: You can assemble the bread pudding the night before, cover, and refrigerate. Let it sit at room temperature for 30 minutes before baking.
· Sauce Consistency: The sauce will thicken as it cools. If it becomes too thick, you can gently reheat it with a splash of cream.
This is the definition of old-fashioned, heartwarming dessert. Enjoy
